Hecho en DUMBO

I feel really silly having lived in the neighborhood for almost 2 years and having never eaten dinner at Hecho en DUMBO. I have had breakfast and lunch there several times but never made it in past 5 pm. Wow, have I been missing out!

We love Mexican food, but since I am pregnant with twins, I've been advised not to walk up the stairs -- which totally rules out Alma. Honestly, I don't think Alma is the best Mexican ever, but it does the trick when you crave it and the view is gorgeous.

We tried ordering from Pedro's the other week. The food looked good but arrived ice cold and my vegetable burrito was just a tortilla filled with rice & beans. A bit strange to me.

My husband and I went in last night for dinner after picking up a menu last Sunday during brunch. The music was lively and it was nicely crowded. The food was excellent and very affordable. We started with some guacamole and chips, which were freshly made and delicious (not oily). I had the Burritas De Res (wine braised local steak stewed in lime with caramelized onions). There were three to the order and they resembled mini burritos (no rice), about the size of a sushi hand roll. They were delicious and came with two different kinds of fresh salsa (a spicy red tomato and a less spicy green tomatillo salsa). My plate was only $8 and I was very full and content with the portion.

My husband had the sampler, which was still under $20 but more than enough food for two people. It offered a little bit of everything from the menu. I'd definitely recommend trying this if you go with a friend and want to share. One thing to note, it's cash only.

We'll definitely be back very soon!

Amazing Easter Cookies

I was reading the Wednesday Food & Dining section in The New York Times and saw these cookies from Betty Bakery in Boerum Hill. They are just amazing and so special.

Brooklyn Restaurant Week

Brooklyn Restaurant Week is scheduled for March 24-31. For more information, visit here and here.

Dine-In Brooklyn, the biggest borough's restaurant week, will offer three-course prix-fixe menus for $23 at more than 175 food spots from March 24 through 31.

Applewood, Rose Water, Blue Ribbon, Alchemy, Stone Park, Tempo, Vesuvio, L & B Gardens, Queen, Tatiana, Alma, Crave, River Café, Chez Oskar, ici, and Junior's are among the restaurants taking part -- some for lunch, some for dinner, some for both. (And some may also opt out of the weekend.)

Why Give Chalky Hearts When You Can Give Chocolate?

I was searching the Web for Valentine's Day stories and found myself laughing at this point-of-view on Conversation Hearts because it's SO TRUE!

From the San Francisco Chronicle:

Conversation hearts taste like crap: Much like the Marshmallow Peep at Easter, these little heart-shaped candies have developed a kitschy following -- mostly because of the little sayings stenciled on the front. (Too Cute! Love ya!) And also like the Peep, nobody actually wants to eat them. The yellow one has the faint taste of banana, but the orange, blue and white ones all taste exactly the same -- like little hunks of sugary chalk, with a hint of pineapple.

I picked up some chocolate treats from Jacques Torres last night and they were so beautiful. Some nice boxed truffles for my husband and these red colored, white chocolate pops in the shape of lips and the word Love for my girlfriends at work.

Chinese New Year

For a more traditional experience than General Tso's, amNewYork offers its top picks for restaurants to celebrate Chinese New Year in the city. I heart dim sum and this place in Park Slope looks great. I have to check it out. My friend also loves the Vietnamese place listed below, which is across the river in Chinatown proper.

Park Asia
On Brooklyn's 8th Avenue lies New York's second Chinatown, though you won't find hawkers selling baby turtles and Gucci knock-offs. The neighborhood has an old-world flavor, as well as some of the city's best dim sum. Check out the modestly decorated Park Asia. As the cart touting goodies goes by, be sure to snag some crispy seafood rolls, taro dumplings and barbecue beef pastry. Bring an adventurous palate, because if you don't have a solid grasp of the Chinese language you're likely to bite into a crispy frog. 6521 8th Ave., Brooklyn; 718-833-1688; $7/person on average.


Nha Trang
While the Lunar New Year is most often referred to as Chinese New Year, few people are aware that the holiday is also celebrated by the Mongolian, Korean and Vietnamese cultures. For some killer Vietnamese food, head to Baxter Street's Nha Trang, where the portions are large, the tab is minimal and the service is lightning quick. The cornerstone of Vietnamese cuisine is Pho, a type of rice noodle in broth. The Pho Tai ($4.75) gets you a huge bowl with beef cooked just right. Locals go for the barbecue pork chop over rice ($5) and the squid, chili sauce and lemongrass ($8.75) is to die for. 87 Baxter St; 212-233-5948; $4.75-$8.75.

10 Romantic Restaurants for Valentine's Day

Restaurant Girl offers her top picks for a romantic Valentine's Day meal:

RAOUL'S 180 Prince St., between Sullivan & Thompson Sts., (212) 966-3518. This quintessential SoHo bistro and its classic French fare make for an effortlessly romantic evening. The three-course meal ($75) features chestnut and foie gras ravioli as well as sea bass with Maine mussel fondue. Request the cozy enclosed garden, then retreat to the upstairs loft for an after-dinner reading from the resident fortune teller.

ELEVEN MADISON PARK 11 Madison Ave., at 24th St., (212) 889-0905. Serious food lovers can feast on acclaimed chef Daniel Humm's outstanding French fare and partake in a sumptuous, seven-course tasting menu ($225), including diver scallops with black truffles. Dine under exquisite vaulted ceilings or settle into one of the more intimate dining suites at Danny Meyer's lavish Flatiron destination.

DRESSLER 149 Broadway, near Driggs Ave., Brooklyn, (718) 384-6343. With its stunning chandeliers and mosaic tile floor, this polished New American is an enchanting Williamsburg oasis. The three-course tasting menu ($70) is scattered with a flurry of aphrodisiacs: oysters, foie gras, scallops and artichoke hearts.

PUBLIC 210 Elizabeth St., between Prince and Spring Sts., (212) 343-7011. If a dining room lit with one thousand flickering candles doesn't sound romantic enough, there's also the exotic allure of an Australasian menu with a five-course tasting menu ($90), featuring a New Zealand venison chop with truffle parsnip mash.

DESSERT STUDIO (at Chocolat Michel Cluizel), 888 Broadway, at 19th St., (212) 477-7355. You may want to skip dinner and indulge in a his-and-hers dessert tasting ($85 per couple), designed by whimsical pastry chef Will Goldfarb. Desserts at this sweets laboratory include a white chocolate spuma with rose Champagne gelee and a sampling of luxe Michel Cluizel chocolates.

ONE IF BY LAND, TWO IF BY SEA 17 Barrow St., near Seventh Ave., (212) 255-8649. Tucked into a West Village carriage house, this timelessly romantic backdrop boasts two fireplaces and a grand piano. Newly installed chef Craig Hopson will not only be preparing a four-course tasting menu ($150) on Feb. 14, but also a belated Valentine's Day tasting ($95) throughout the week. Dinner begins with American sturgeon caviar, a decadent rite of passage for a romantic meal.

CAVO 42-18 31st Ave., near 42nd St., Queens, (718) 721-1001. With rose petal-covered floor and long stem roses for the ladies, this chic Astoria lounge does all the romantic legwork for you. The modern Greek kitchen serves a tasting menu ($65) with chickpea-coated oysters, filo-crusted shrimp glazed in Cretan honey and a "Lover's Tasting of Desserts."

L'IMPERO 45 Tudor City Place, near 42nd St., (212) 599-5045. Spend the evening at this elegant Tudor City landmark, where you can sample chef Michael White's refined Southern Italian cooking and a stellar wine list. The four-course tasting menu ($110) includes lobster-filled ravioli and grilled lamb chops with escarole.

SILVERLEAF TAVERN 43 E. 38th St., at Park Ave., (212) 973-2550. If you're not the romantic type, this swanky lounge in Murray Hill celebrates the occasion with an Anti-Valentine's Day menu ($35) where couples can share small plates labeled "Unrequited Ribs" and "Angry Lobster," to name a few.

BACARO 136 Division St., near Ludlow St., (212) 941-5060. This bi-level, candlelit wine bar is intimately furnished with wood-beam ceilings, exposed bricks and cozy cafe tables to enjoy an extensive wine menu and Italian small plates like marinated sardines and gnocchi with mushrooms. With a no-reservations policy, this downtown Italian is a perfectly charming and low-key last-minute option.

Superbowl Countdown

My husband is a sports fanatic and a huge Giants fan, so we are no doubt looking forward to this Sunday and Super Bowl XLII. Hopefully Eli and team will pull through for a victory!

Aside from the usual Super Bowl snacks, I decided I should try to cook up some other classic fare. I promised my husband I would make some chili -- something I have never done actually. I came across this recipe online for Turkey Chili, but he was disappointed it wasn't beef. I'll probably end up doing it with beef instead just because it seems so simple (I imagine it would work either way?). I also found this chili recipe from Tyler Florence, who is usually good for staple recipes.

Let me know if you have any good recipes!

30-Minute Turkey Chili (from Food Network Kitchens):

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
• 1 pound ground turkey
• 1 (12-ounce) Mexican lager-style beer
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1 (15 1/2-ounce) can kidney beans, rinsed and drained
• Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.

Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil.

Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Ladle the chili into bowls and serve with the garnishes of your choice.


Tyler's Texas Chili

• 3 dried ancho peppers, stemmed and seeded
• 2 tablespoons dried oregano
• 2 tablespoons sweet paprika
• 2 tablespoons whole coriander
• 1 tablespoon cumin seed
• 1 tablespoon chili powder
• 3 tablespoons extra-virgin olive oil
• 2 onions, chopped
• 3 pounds beef chuck, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, chopped
• 1 canned chipotle chile, chopped
• 1/2 jalapeno pepper, chopped
• 2 (28-ounce) cans whole tomatoes, hand crushed
• 1 cinnamon stick
• 1 teaspoon sugar
• 2 tablespoons masa harina
• 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
• Grated queso fresco, for garnish
• Cilantro leaves, for garnish
• Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid.

Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

Mercury Levels Too High in Fav NYC Sushi Spots

Say it ain't so! I just read this article in The New York Times about a recent sampling of tuna at popular NYC sushi restaurants. It's a story that has been circling the Web today and may make sushi lovers (well, probably not me) think twice about ordering tuna.

"... laboratory tests that found high levels of mercury in tuna bought at 20 Manhattan stores and restaurants, including the Gourmet Garage. Its tuna had the second-highest mercury level in the study, 1.25 parts per million."

According to reports, "mercury of more than 1 part per million is the 'action level' at which the FDA can take food off the market." OK, well I've never been there, phew!

"The federal Food and Drug Administration can move to have fish containing that much mercury taken off the market, though it rarely does so. The four restaurants are Nobu Next Door, Sushi Seki, Sushi of Gari and Blue Ribbon Sushi."

Shoot, I've been to 3/4 but I'm still alive and writing this blog so what should one believe? How much sushi does one have to consume to get mercury poisoning anyway?

"Hiro Nishida, the president of the company that owns Megu, said Megu served tuna that was almost mercury-free at its other restaurant, in the Trump World Tower at 845 United Nations Plaza. Mr. Nishida said that that type of tuna, kindai tuna, was developed at Kinki University in Japan ... kindai tuna cost 50 percent more than ordinary tuna, but that he had not raised the prices on items that call for kindai tuna."

There's still hope, if you can afford it.

Awesomeness in Brooklyn Heights/DUMBO?

Was strolling the Chowhound boards and came across this new thread. Let this guy know he should take the plunge and move to Brooklyn. He's concerned there's no good food!

Best Smith Street or Court Street Restaurant

Chowhound has a good thread on its outer borough board about restaurant recommendations on Smith Street and Court Street. One of the posters mentions Queen, a restaurant my husband and I have been interested in trying based on a recommendation from a family friend. We read mixed reviews of Queen online, but then on this thread it looks like a favorite.

New Year's Eve Prix Fixe

New Year's Eve gets very expensive in NYC. Everything has a cover, even the not-so-great bars, while the restaurants all have special menus that cost a lot.

We thought it might be nice to go with friends of ours to River Cafe for a low-key dinner. We were prepared for the $125 (still expensive, but worth it) prix fixe menu but when we called we were shocked to find out that the cost for New Year's was $450 per person, which includes a champagne and caviar cocktail hour. And can you believe it, it's completely booked as of this morning.

If you like seafood, one nice and well-priced option (in my opinion) is the Mermaid Inn. It's not in Brooklyn, but there is a location in the East Village and a new outpost on the Upper West Side. Here is a link to the menu. There are two seatings and the pricing is reflected ($50 & $70 menus).

Zagat offers a round-up of high-end prix fixe options, which does include the Mermaid Inn.

DOH Shuts Down Bubby's Tribeca for Roaches

I've never been to the Tribeca location and haven't been to the DUMBO outpost in a while, but now I may rethink going back anytime soon.

From Eater.com:

Bubby's restaurant failed four inspections since June 2007. Inspectors observed evidence of vermin activity at each inspection, including rat activity during two of the inspections. The restaurant was closed following an inspection on 11/14/07. Violations at that time included food contaminated with over 200 live cockroaches in four areas, evidence of rat activity in two areas, fly infestation in four areas, food kept at unsafe temperatures, bare hand contact with ready to eat food and multiple conditions contributing to vermin infestation.

Monday Recipe: Apple Corn Bread-Stuffed Pork Loin

An oldie, but goodie from Cooking Light. I have been collecting recipes over the years and recently made this one again after having forgotten about it. My only suggestion would be to omit the "sauce," which is inedible. Otherwise, the dish is fantastic for a dinner party or small group of friends.

Apple and Corn Bread-Stuffed Pork Loin
The pork loin is stuffed with and baked atop apples. The apple wedges that the pork cooks over are discarded, but they contribute lots of flavor. The double-butterfly method used to flatten the pork for stuffing creates an attractive pinwheel pattern, evident when the pork is sliced.

Ingredients:

• Cooking spray
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1/2 cup diced peeled Granny Smith apple
• 1 1/2 cups corn bread stuffing mix (such as Pepperidge Farm)
• 1 1/3 cups apple juice or cider, divided
• 1 1/2 teaspoons dried rubbed sage, divided
• 1 large egg, lightly beaten
• 1 (4-pound) boneless center-cut pork loin roast, trimmed
• 1 1/2 teaspoons salt, divided
• 3 Granny Smith apples, peeled, cored, and cut into 1-inch wedges
• 2 teaspoons cornstarch
• 1 (14-ounce) can fat-free, less-sodium chicken broth

Preparation

1. Preheat oven to 450°
2. Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly. Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
3. Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
4. Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
5. Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450° for 20 minutes. Reduce oven temperature to 325° (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a thermometer registers 155°. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
6. (This is what I omit: Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper.)

Yield: 12 servings

Review: Frankie's 457

Last night, we went with another couple to Frankie's 457 in Carroll Gardens. I had never been to that end of Court Street and anticipate I'll be back soon for more. The cozy atmosphere was a perfect complement to the cooler weather last night. The inside of the restaurant had exposed brick walls and a tin ceiling and wall.

We didn't have a reservation, but had a drink at the bar and it was only a short wait for a table. I would definitely recommend going as a party of four as there are some very small cramped tables of 2 in the front that seem less desirable than the other options.

After about 15-20 minutes, we were led to our table. When the host took us to the back door and outside I was very worried for a second, but we were taken to another structure in the back, which was almost like an old farmhouse inside. Brick walls and contemporary soft lighting filled the room and I felt instantly at home. This area would be fantastic for a small wedding reception, anniversary party or something of the like.

The menu was broken into several sections, including salads, sandwiches and specials (entrees), and a back-side with cheeses and meats. We all decided to get something different so we could taste a bit of everything. We ordered the chef's choice antipasti, roasted spicy eggplant on crostini and then we tried four entrees: squash and yam ravioli, sweet sausage roasted red peppers and onions over polenta, homemade spaghetti over mushrooms and homemade cavetelli with spicy sausage and brown butter.

My husband's pick -- the sweet sausage and polenta -- was the clear favorite and I would order it the next time for sure. All of ours were very good, but his was outstanding. The wine selection was also very good although I can't remember which bottle we shared.

There was ample street parking, but the restaurant is close to the F & G at Carroll Street. The bill for four with a bottle of wine and other drinks was very reasonable.

457 Court St
Brooklyn, NY 11231
Phone: (718) 403-0033

Best of New York Dining from amNY

amNY offers its list of the top dining spots and bars in New York. I was pleased to see that Sushi of Gari was named "best sushi."

Venues are organized by the usuals, such as "best burger," "best sushi," "best ice cream," in addition to "best place to be seen," "kid friendly" and "best place to take out-of-towners." I haven't been to all of the places they included and probably would have made different picks.

Local Brooklyn spots were featured, including: Barcade as "best bar to play games," Freddy's Bar & Backroom in Prospect Heights as "best dive" and L&B Spumoni Gardens as "best pizza."

Brooklyn Cupcakes

Unless you've been hiding under a rock, you know that cupcakes have made a real come-back in the last few years thanks to bakeries like Magnolia, Crumbs and Buttercup. (Artie Lange from Howard Stern even has his own cupcake at Crumbs.) No longer are these trendy, bite-sized (sometimes 5-8 bites worth) of sugary deliciousness reserved for birthdays alone.

For work birthdays, we used to get to order from LES favorite Sugar Sweet Sunshine, but now we make them ourselves to show off the domestic goddess inside. But I really love the cake portion of the cupcakes from Magnolia as they are closer to a biscuit in consistency and texture, than a cake. But who wants to wait on that line unless you have someone from out of town coming to visit?

That's why a posting on a blog devoted to cupcakes caught my eye. It spotlights a Williamsburg bakery called Kumquat. The tiny cupcakes look delicious. From their Web site:

Keavy MacPherson has been making cupcakes from scratch, for her friends, for years. Word of mouth quickly spread about her delicious mini-cupcakes and catering orders started piling up. For the past few months she's been selling her delicious mini's underground to anyone who's heard about them, but now they're available to all.

Still I'd love cupcakes in DUMBO. I saw some good looking homemade ones at Forager's. The same blog mentioned above gives high marks to the cupcakes from Almondine. I also came across an old post in Gothamist about a cupcake bake-off last April at Brooklyn Kitchen. I will have to attend next year's event!

Anyone had cupcakes from Brooklyn that they love? Tell me!

If you are feeling adventurous, try to make the famous vanilla Magnolia cupcakes yourself, recipe courtesy of Food Network. Or, if you're not up to making cupcakes from scratch, my favorite "fake-out" is to buy a box strawberry cake mix and then frost with vanilla confetti icing.

Cupcakes:
* 1 1/2 cups self-rising flour
* 1 1/4 cups all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups sugar
* 4 large eggs, at room temperature
* 1 cup milk
* 1 teaspoon vanilla extract

Icing:
Vanilla Buttercream, recipe follows

Directions:
* Preheat oven to 350 degrees F.
* Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
* In a small bowl, combine the flours. Set aside.
* In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
* Add the eggs, 1 at a time, beating well after each addition.
* Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
* Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
* Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
* Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:
The vanilla buttercream used at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake.

DUMBO on Food Network

In one of her most recent getaways, Giada DiLaurentiis takes her "Weekend Getaway" show to New York City where she spends her first night in DUMBO. She hits the usual spots: Jacques Torres, River Cafe and Grimaldi's pizza.

Giada lets viewers in on little secrets, for example that you can taste test the chocolates at Jacques Torres before buying (she grabs a love bug, my favorite), something I was totally unaware of and plan to try out this week. She also has a cocktail and appetizer on the terrace at River Cafe, a great way to experience the menu and beautiful view -- all without the price and complicated procedure to book a reservation (involves faxing your credit card).

She smoothly sails into Grimaldi's for a pizza, offering narrative on the benefit of their coal ovens and "no slice" policy. It's unclear if she had to wait in line.

It's nice to see DUMBO tourist spots featured on shows like Giada's but the only unrealistic piece was when she hailed a taxi, announced her destination of "66 Water Street" and he then happily drove her to DUMBO. Tourists should know that NYC cab drivers won't be smiling when you say your destination is Brooklyn and that you should be prepared to have turn-by-turn directions as they often don't know the street names.

Sunday is International Pickle Day VII

Best Burger in NYC

Gridskipper posts a round-up of the best burgers in the city, including a lovely map to help negotiate your way to the meaty goodness. While many of the top picks are located in Manhattan, the article highlights some burger hot spots in Brooklyn too.

In order: Blue 9 Burger, Shake Shack, Peter Luger, Better Burger, Chez Oskar, Dumont, Corner Bistro, Burger Joint, Good Burger and Royale.

I can't say that I have had burgers at all of these places, in fact only three, but notably missing is J.G. Melon -- my pick for top burger in NYC. It's cash only and no one cuts the line, but it's worth it. I mean what can be better than a burger cooked next to (or right in) the bacon? I pride myself on being a health enthusiast, but when you're having a burger you might as well get it done right!

Corner Bistro ain't bad either, but the crowd well, let's say "interesting" ...

What are your favorite picks?

Would You Like Flies With That? Thanks, Nobu!

I had the pleasure of nearly eating a little something extra while dining at Nobu Tribeca on Wednesday night. I took some photos with my cell phone, but it was so dark in there they didn't come out well. If you don't believe me, I can send them to your phone.

We went for a special dinner with my mother-in-law, aunt-in-law and my husband. We sat up front at a nice table and prepared for a delicious sushi experience. My mother-in-law has recently come to appreciate the deliciousness that is sake and ordered a container of both hot and cold for the table.

We poured rounds of sake out of the hot caraffe most quickly and received a little surprise with the last pour, a dead fly. He lay still in my husband's cup. We called the waiter quietly to take it away as we didn't want to make a big deal. Hey, these things happen, right? The host came over and apologized and kindly ordered us another caraffe of hot saki.

My aunt-in-law continued to make headway on the cold saki and on her last pour, she too received a token fly in her cup, this one much bigger like a traditional house fly. We all burst out laughing... I mean what are the chances? But at the same time, we were pretty grossed out.

Nobu is considered one of the nicest places to eat in Manhattan for sushi and here we had been served two flies in less than two hours.

I must say that the staff was very accommodating. We didn't eat for free, but our bill was substantially reduced. I am sure that there will be a new procedure for cleaning and storing the saki containers -- upside down and triple rinsed.