NYC Tastes

As I look back on the past year I'm shocked by how much delicious food was involved.  I didn't come even close to hitting all the restaurants on my 2013 Wish List.  I made it to only two out of fourteen...yet I still consider this year an incredible success of food and drink moments for both old favorites and brand new places.  To the list! Best Wings-  Pork Slope/Talde This is a complete tie between Dale Talde's two Brooklyn restaurants.  Both are fried in rice flour for an ultra crisp exterior; the first coated in garlic, butter, Sriracha, Franks Red Hot and honey while the second combines crunchy peanuts, sweet chili and hot sauce.  I can't choose between the two and with both restaurants being just blocks apart there really isn't a need to:) Best Foie Gras-  Marc Forgione There aren't enough words to adequately describe how silky and luxurious the Foie Gras is at Marc Forgione.  This may have been the best thing I've eaten all ye...

I was having a serious craving for wings the other day.  I'm on a constant mission to find the best in the city and I think I may have a new contender over in Brooklyn at Pork Slope. Chef Dale Talde's casual bar coats their wings in rice flour before frying and then make a sauce with garlic, Sriracha, Franks Red Hot, honey and butter.  The wings are both spicy and sweet with that distinctive buffalo flavor and an incredible crispy exterior that is so satisfying.  The blue cheese on the side is no joke either. The Tater Tots were nice and crispy as well....although I'd skip the ketchup which had a sugary taste that was really off putting. Mr. T ordered the famous Porky Melt.  Two big slabs of marbled rye bread encasing a house made Bratwurst, stuffed with cheddar cheese and onions.  Obviously this is one serious sandwich. I could say Pork Slope needs a better beer list but I can't really complain with...