Archive for the tag 'the bite'

Photo by: Erica Sherman

THE BITE: I recently spent some time in the farthermost reaches of Sheepshead Bay, near the intersection of Avenue U and Nostrand Avenue. Many folks will argue that this neighborhood is not part of The Bay, but part of Marine Park. Sorry, folks, but I disagree. When it comes down to brass tacks, it doesn’t really matter to us here at Sheepshead Bites. We have always featured items about Sheepshead Bay and the neighborhoods that touch us. Call that area Sheepshead Bay, call it Marine Park (or as the new TD Bank on Nostrand and U likes to refer to it, Marine Park South) it really doesn’t matter, it’s still part of our ‘hood.

I had a chance to stop into Zeeeeee Bagels (2803 Avenue U – between East 28th Street and East 29th Street) for lunch. Now this little spot has seen more than its share of eateries in the last few years and I wondered how this latest incarnation was faring. I was pleased to find that Zeeeeee Bagels is fairing very well, thank you very much.

One of the things that caught my eye, was the naming of their sandwiches. They’ve come up with some interesting names for their wares. There’s the “Avenue U” (roast beef, fresh mozzarella and roasted peppers), the “Nostrand Avenue” (roast beef, ham, turkey, swiss cheese, cole slaw and Russian dressing), the “Grease Ball” (prosciutto, soppressata, pepperoni, fresh mozzarella and roasted peppers) and the “Messy Beast” (Cajun roast beef, melted mozzarella, and Lugar toast bread, whatever “Lugar toasted bread” is). I could go on and on, but the sandwich that caught my eye was “The Gravesend” – a crispy chicken melt with cheddar and roasted peppers.

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THE BITEAh, the bourek, an unsung culinary character of Sheepshead Bay that’s probably as prevalent in this neighborhood as beef patties are to Flatbush, or roasted pork buns are to Sunset Park.

We owe thanks largely to the area’s dense population of Turkish Americans living in the area, but also to those whose cultures historically took well to this Turkish pastry, including Eastern Europeans and nations of the Caucasus regions – as well as to Sephardic and Mizrahi Jewry.

For the uninitiated, a bourek – or, more traditional, a börek – is a baked or fried filled pastry made of phyllo dough. It comes in several shapes, sizes and stuffings, and is often finished off in the oven with a nice wash and a sprinkling of sesame seeds.

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THE BITE: I’ve always considered Sheepshead Bay as having particularly discriminating tastes, but rather than preferring bougie “artisanal” branded organic tofu made by a Wisconsin native in skinny jeans, we prefer practical food: delicious food priced just right.

Half-price sushi, anyone? I kid!

I guess it’s also my Russian sensibilities that attracts me to this type of food, whether Uzbeki samsa, Japanese takoyaki, various forms of street meat, foods born out of necessity, or good ol’ New York pizza.

Mexico is a treasure trove of this kind of food but New York, as it seems, has a reputation for lacking good Mexican food. While Ned keeps his favorite Mexican place a secret, one seems to have popped up serving fresh made Mexican fare that might just shut up any whiny Southern California transplant.

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We’re giving you this photo because there’s no need to ruin you with actual images of this fetid smear on the culinary landscape (Photo: Erica Sherman)

THE BITERobert is still under the weather, so, in this week’s The Bite, I will provide insight into the gut-wrenching, colon-blowing diet required to maintain this immaculate, gourd-shaped physique.

On its face, the 7-Eleven taquito is the perfect food for the on-the-run New Yorker. It’s fast, cheap and mobile, and like all the best food items in the culinary universe, it’s phallic.

I believe all foods are made better when converted into bar-, stick- or phallus-form. A sandwich is upstaged by a wrap, which, really, is just a phallic sandwich. Ice cream is always best in a cone – a pointy, upside down phallus – rather than a cup. Granola? Screw that. But smother it in honey and, hell, throw some chocolate, marshmallows and graham crackers in there, mash it into a bar, and I’ll buy a box of that.

The taquito takes this formula to all new heights. Want a bacon, egg and cheese without all the work of ordering one up fresh and, ugh, having to remove tin foil? Well, jam that bastard into a self-contained dough-stick, deep fry it, and make it rotate for 16 hours behind a glass case – problem solved! E tu, taco filling. E tu, Monterey Jack and chicken.

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Salmon Steak via http://www.cuisinetechnology.com

THE BITE: I got some flack for last week’s Bite. People were asking why there wasn’t a dish reviewed from one of Sheepshead Bay’s many fine restaurants. I was quizzed, “What was this odd request for bread?” One person very pointedly asked me, “Aren’t you the food guy? You should know where to find sliced bread in the neighborhood, not ask such dumb questions from the readers.”

Okay – you caught me. I had no dish to review last week. I was down with a bad case of food poisoning. No, it didn’t come from one of the fine restaurants or food carts of the bay. It came from one of the markets that sell fresh fish. I can’t tell you which one, as I didn’t make the purchase.

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Copyright: CareerBreakSecrets.com

THE BITE: This week I’m asking you, the readers of  Sheepshead Bites, for some help. I’m looking for the best bread in the neighborhood. More specifically, I’m looking for the best sliced-to-order, warm-from-the-oven loaf of bread.

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard (1903-1985)

I agree with Mr. Beard. Sometimes a good loaf  of bread with fresh butter is all you need and all that will satisfy. I want to experience that bread again.

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THE BITE I spent some time with my parents the other day. It’s always a bitter-sweet visit. They’re both well into their eighties and time is taking its toll. As I was growing up, my father was into what they now call “extreme couponing.” He worked for one of the major airlines and would get coupons from all over the country. He used these coupons to build what came to be known as “grandpa’s store,” or his stockpile of discounted goods in the basement. At its heyday, there was enough canned and packaged goods to fill a large bodega.

Well, the store isn’t as well-stocked today as it was in the past, but I think they could live on the inventory for another 10 years.  In my last visit to “the store,” I stumbled across a couple of boxes of Jell-O 1-2-3. What a blast from the past.

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Lesson of the day: Bento boxes make for awkward photos.

THE BITEI don’t understand what people see in those little sushi rolls.

All that seaweed tastes to me as if I was just wiped out surfing and crashed into the sand, all the while filling my mouth with all the disgusting things found on the beach. It’s a horrible, horrible taste and it amazes me that people will pay for it. Why not just drink from the Bay? It’s cheaper and probably tastes better.

And what’s all this nonsense about “50 percent off?” If it’s 50 percent off all the time, face it, that’s the price dude.

So when I’m in a sushi place, I always check out the kitchen menu. And they always offer the same three categories: negamaki, teriyaki and tempura. C’mon folks. I know Japanese food has more to offer than that!

For today’s Bite, we’re heading into Hayashi Sushi (2901 Ocean Avenue) for the Ginger Pork Teriyaki Lunch Box Combo. For $9.00, you are served your choice of meat with soup or salad and shumai, a California roll and white rice.

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THE BITE: Before I begin this, I must tell you a little about my background. I have been competing  in the competitive barbecue circuit for about eight years. I won awards for my barbecue. The Daily News, Time Out New York, New York Magazine and other places have published my recipes. I have appeared on multiple TV and radio shows to talk about barbecue.

When it comes to barbecue I know of what I speak.

As a result of my passion for the ‘Que, I am very particular when it comes to restaurant “barbecue.” Simply dousing meat with “barbecue” sauce does not equal barbecue to me. True traditional barbecue is a cheap piece of meat that has been slow smoked for hours. There’s a magic that occurs in the smoke. Tough, chewy, dense meat is broken down, until it is juicy, tender and just about perfect. It’s pretty simple stuff and most shops offering barbecue don’t even begin to get it right.

But, when ShadowLock recommended that I check out Wildwood Foods (1204 Neptune Avenue) for their barbecue ribs, I couldn’t be more excited. Had one of our readers stumbled across some real BBQ in our neck of the woods?

Keep reading to find out.

THE BITEBorn out of last week’s heat and chef/owner Anthony Sette’s fertile mind, Anthony’s Place (2110 Avenue X) has come up with a new dessert that screws with the rules – chocolate ravioli ($7), which just happened to debut the same day as my 25th wedding anniversary.

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