Once upon a time in 1985, an influential restaurant called Arizona 206 helped make southwestern food the thing in New York. A few years later, a red-headed kid named Bobby Flay would crash the scene with Mesa Grill. And before those restaurants, there was the Great Jones Cafe, …
Former co-chef of Kao Soy, Kanlaya Supachana, has left the Red Hook Thai restaurant over “personal issues.” The restaurant garnered a three-star review from New York and a one-star review from Pete Wells, but it seems like Supachana left the quality has gone down hill. But for those still craving Supachana’s cooking, Grub Street says the chef has opened up a new spot in the neighborhood called Chiang Mai Restaurant where she’s serving up northern Thai classics.
Andy Ricker is passing the Whiskey Soda Lounge space over to Carla Hall. Ricker wrote a statement about the handover saying that the Pok Pok Ny holding spot never really found its footing in the neighborhood, as well as a few other heartfelt things about the area. However it looks like Hall will open a Nashville-style hot chicken restaurant…we’re not sure how Yankees will handle hot chicken, but it will surely be a nice addition to the block.
Patrick Stewart is learning a little more about himself each day as he continues to ponder the universe of fast food. This time it’s not pizza he’s focused on but rather chicken wings! According to Eater, Stewart stopped by Pok Pok and Red Hook and even tweeted about it! He said, “Never saw the point of chicken wings – greasy fingers, not enough meat, too many bones -then…Pok Pok in Red Hook!!!” Beam me up Scotty.
Smorgasburg and Berg’n star Pizza Moto looks like it’s ready to root itself down in Red Hook. According to Grub Street, Adam Shepard, Anna Viertel, and Ben Savlov will start cooking up pies in their new space located at 338 Hamilton Avenue under the Gowanus Expressway. The new restaurant will have 45 seats along with a chef’s table and a full liquor license.
Pete Wells for the Times recently visited Kao Soy in Red Hook Brooklyn, and while the tables could have been larger, everything else on the menu seemed to be to his pleasing, especially given the weather in New York.
He says the big bowl of rice noodles, shrimp and round Asian eggplants in a mild green curry seemed to “get more and more appealing.” He describes the kao soy as a “pale-yellow coconut milk curry from Chiang Mai with submerged noodles and a chicken leg, and, above the surface, fried egg noodles going off in all directions with strands of green-papaya fritters.”
And it’s impossible to go to an authentic northern Thai place without trying a mango salad. Wells says the “shredded mango salad with cashews and two kinds of dried fish, no longer than a toothpick” was very good.
For restauranteur Erin Norris, opening up Grindhaus was really a daily grind. When Hurricane Sandy hit Grindhaus was on schedule to open in a month. The aftermath left Grindhaus’s basement flooded and the water line in the restaurant rose to around four feet. Eater talked to Norris who revealed that her parents had sold their house to get Grindhaus back up and running so there really was no back up plan. Initially, her first chef, Aaron Taber, and her butted heats and ultimately parted on bad terms. But now the restaurant is back and running smoothly with new chef Carole Greenwood (who, very famously, told Donald Rumsfeld she doesn’t feed war criminals). Once the weather warms up, Norris predicts that Grindhuas will “kill it.” We hope so too!
Legendary sub shop Defonte’s is making the crossing from Brooklyn to Staten Island, according to Eater. The menu won’t change a bit- even the bread will be trekked across the Verrazano daily for the humungo hoagies.
Looks like Red Hook Lobster Pound seafood shack is about to get less shack-y. According to Eater, the Brooklyn location is closing come the new year to make renovations. Apparently there will be a wait staff, “plush banquettes” in place of picnic tables and if they get approval, a liquor license.
La Gringa Taqueria isn’t the only one to make the crossing. Red Hook bakery Baked is soft opening its first Manhattan outpost today in Tribeca, according to Eater. The space has a cake pole (think cake stand meets stripper pole) as a nod to the space’s history as a burlesque club. All of Baked’s classics such as salty brownies, cupcakes, and pies will be available at this location, plus some new store specific items like a savory menu of sandwiches on house-made bread. Everything is 25 percent off today during the “test drive.”
Now Robert De Niro and Paul Rudd can meet at Baked’s Tribeca outpost come this October and talk about whatever movie stars talk about over a slice of very controversial San Francisco style toast. According to Eater, Baked is leaning toward savory and the team pas put together a menu of sandwiches that will be made using their house-baked loaves. But don’t worry the salty brownies aren’t going anywhere.
Pete Wells ventured over to Brooklyn and visited the tiny Red Hook Restaurant, Grindhaus. According to Eater, Wells was a fan of the food and chef Aaron Taber’s cooking style. He makes the kind of earnest, fashionably austere, handsomely arranged food that is signified on menus by sans-serif lists of ingredients, with no capital letters, verbs, articles or hint of how one thing may relate to the next. In some restaurants, they don’t relate. At Grindhaus, they do…A buttery pie shell was just big enough to contain a thick, soft wheel of rutabaga held in place by a layer of puréed carrots. The lemonlike bite of raw sorrel and the true citrus of grapefruit acted as welcome rays of sunlight breaking into this ode to the root cellar,” Wells said.
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