Wine Riot NYC 2014

wine riot

We get a lot of PR emails, and I tend to ignore almost all of them. They usually ask us to mention a specific announcement, event, or whatever, with no real reason for us to do so. But last week we got an email from Clara at Bordeaux Wines saying we could get free tickets (normally $60) to a an event called Wine Riot, and all they asked in return is that we write about the event and mention them in the write-up. Done and done.

I don’t know much about wine. I like to drink it with food; I generally prefer reds to whites; I know two specific Italian varietals that I like; and I read the book The Billionaire’s Vinegar. That’s about it. I’ve always wanted to know more about wine, but it’s an intimidating subject. An event called a Wine Riot seemed just the right way to learn just a little bit more.

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Fried Chicken: Jimmy’s Diner

Jimmy's Diner

Do you like gravy on your fried chicken? If you do, Jimmy’s Diner in Williamsburg is for you. Situated just couple blocks from McCarren Park, Jimmy’s Diner is a Brooklyn style southern diner serving disco fries, steak and eggs to breakfast bowls that put things like tater tots, onions, cheese, guac and scrambled eggs into a bowl. Those all sound quite delicious but I was here for the fried chicken.

At Jimmy’s Diner they serve chicken and waffles topped with country gravy ($13) and a fried chicken platter with brown gravy plus 2 sides ($13). Instead of going twice, I did the smart thing and took a friend with me.


Canele By Celine


At first I thought that almost $6 for three of these miniature canele — a bell-shaped pastry that originated in Southwest France — was nearly highway robbery. But one bite revealed to me why they are so dear. Each pastry is a perfect jewel, a miniature work of art; a caramelized crust on the outside, which gives way to a sweet custard-like interior within. The incredibly nice and helpful staff at Canele by Celine talked me through the history of canele, and helped me select my three flavors: rum, the traditional canele; caramel, their most popular flavor; and pistachio, one of my favorites. I didn’t try any, but they also make (less traditional) savory canele. Yes, at Canele by Celine they have a one track mind. It’s all canele, all the time. But who can argue when the results are so perfect?

Canele by Celine — 400 East 82nd St

Vegan Kimchi: Mama O’s Vs. Mother-In-Law’s

vegan kimchi

Confession time: for years after I became a vegetarian, I continued to eat kimchi. I knew that it was made with dried fish, or fish paste, but I couldn’t help myself. Kimchi is just that good. But after a while I put an end to it; I would have to do without. Cut to February, when I was at the Gotham West Market when I spotted Mama O’s Vegan Kimchi at the Brooklyn Kitchen outpost there and I immediately bought a jar to bring home. I tasted it two different ways: as is, straight out of the jar, and also cooked in a recipe (which I’ll post about another time). The kimchi wasn’t as pungent as the real stuff and not nearly spicy enough, but the cabbage was crisp and it was nicely salty. Then two weeks later I was checking out the new Whole Foods here in Brooklyn, and I saw Mother-In-Law’s Vegan Kimchi. I tried it in exactly the same two ways as I had the Mama O’s. Here was the wonderful fermented funkiness I had been missing for these past few years; if I didn’t know it was vegan, I would have sworn it was the real deal. The spice level was also higher, a definite plus for me.

For a long time I’d been scouring labels of every kimchi bottle I found looking for a vegetarian one. I’d seen both Mama O’s and Mother-In-Law’s kimchis in various specialty stores around NYC, but never the vegan varieties. Now that I’ve tasted both, I’m ready to pick a favorite. Although both are good, Mother-In-Law is by far the one I prefer, both raw and cooked. So if you’re like me and have been searching for a vegetarian jar to fill that kimchi-sized hole in your life, you know what to do. (It should be pointed out that as a fermented product each jar of kimchi may be at a different stage, and so a single jar may not be enough to represent an entire company.)

Mama O’s Kimchi
Mother-In-Law’s Kinchi

Bun-Ker Disappoints A Vegetarian

grilled eggplant & zucchini

Although it’s not particularly vegetarian-friendly, I love Vietnamese food. I had been hearing great things about this new place in Ridgewood, right where Brooklyn turns into Queens in the middle or nowhere. On a snowy winter night I went with my friends Jeff & Eva, only to find there was an hour wait. No wonder; the space at Bun-Ker holds maybe six tables, all crammed in close together in what looks like a street-side restaurant in Vietnam. I was happy to see they have quite a few vegetarian choices on the menu, but although my meat-eating friends raved about their meal I came away disappointed. The vegetarian banh xeo, a crepe filled with mushrooms and bean sprouts, was bland and greasy. They did provide fish sauce for some seasoning, but if you’re going to go to the trouble of making a vegetarian option, why have it rely on fish sauce for flavor? I had the same problem with the grilled eggplant and zucchini (pictured above), a variation on bun — usually room temperature noodles topped with warm cooked food and a mix of pickled and raw veggies. Here the noodles were topped with the grilled eggplant and zucchini, but they were also completely unseasoned. Again there was fish sauce provided, though I didn’t use any. They did bring me some lime wedges when I asked, and I topped it with plenty of sriracha, but those could only help so much. I’m sure the meat and seafood dishes are worthy of the praise, but I left quite unhappy with the vegetarian food I had.

Bun-Ker — 46-63 Metropolitan Ave, Queens

Ivan Ramen Slurp Shop

shoyu ramen

Late last year, Gotham West Market opened on super super west side of Manhattan (oh dude what a walk from the A/C train). It’s basically a big food court like space with food “stalls” from The Cannibal, Little Chef (from Caroline Fidanza owner of Saltie), Court Street Grocers, etc and The Brooklyn Kitchen for your kitchen supply needs. Though one of the more anticipated opening was Ivan Ramen Slurp Shop. From what I have read online, Ivan Orkin is suppose to be a genius at ramen making and for him to be popular in Japan that’s a pretty huge deal.

There was so much hype for this place. Check out what Howard and I thought about the ramen.


Towari Soba At Kajitsu

towari soba

The best thing I ate in 2013 (and yes I know we’re 2 months into 2014) came on Christmas Day, when my sister and I ate at Kajitsu. Kasjitsu is a vegan restaurant that specializes in Shojin cuisine, which they say is “a type of vegetarian cooking that originates in Zen Buddhism.” The idea, it seems, is to use seasonal vegetables artfully arranged on a plate. Our eight course meal was exorbitantly priced, plus we paid for the additional sake pairing (which I highly recommend). Some of the dishes were too simple — Yakishabu Vegetables: chunks of a few different veggies, cooked and then tossed table-side in a mild miso sauce. Others were overly complicated — King Oyster Mushoom: mixed with grated daikon, umeboshi, and ponzu gelee, our server (who was great) admitted to us was impossible to eat in the way that “the chef intended.” But there was one dish that was just perfect. I mean so perfect it nearly brought tears to my eyes. Towari Soba was a simple bowl of buckwheat noodles, topped with grated mountain yam and wasabi, with a little soy for flavor, served room temperature. The soba noodles, which are usually made with a mix of buckwheat and wheat flour to help them form, were made with 100% buckwheat for the holiday. They were the most perfect noodles I have ever eaten. Each noodle was firm, chewy, and slippery. You could feel the corner edges of each noodle against your tongue as you ate them. I had never eaten grated mountain yam before, though I’d heard of it; it has the texture of the slimy part of okra, and on its own the texture made me gag a little, but mixed in together the sliminess coated each noodle and somehow it made sense. The little bit of wasabi added a touch of sharpness that balanced the dish out in an unexpected way. It was the perfect encapsulation of simplicity and technique, and was by far the best thing I ate in all of 2013.

Kajitsu — 125 E 39th St, NYC