Hummus Place serves a mean mint iced tea, I downed this refreshing beverage before remembering to snap a photo. Mint tea is extremely popular in Morocco especially where the making and enjoying of the local favorite is full of ceremony and tradition. I don’t know if the tea served here adheres to tradition, but it’s worth a stop by the small space alone. While still sweet, it’s world’s away from the chemical tasting over sugared stuff passed off as iced tea by Lipton.
Rising rents have forced the 20 year old original home of Goose Island, a brew pub in Clybourn, to close its doors – and while I hate to kick a microbrew while it's down, I have to include their product on this list.
I seem to always wind up with Goose Island IPA at events where the beer is free, and it's always so undrinkable that I just go without. It randomly winds up on the shelves of my fridge after parties; untouched next to the pre-mixed Bacardi Mojitos, which didn't make this list simply because I still haven't been able to bring myself to try one.
But I do love Chicago and I feel their pain, so I'll be mercifully brief and end this now.
Wakatake Daiginjo Sake was recommended by our waitress at Zenkichi
and we loved it. So now, instead of my usual complete and utter
ignorance and confusion when faced with sake choices, I have a name I
can turn to.
We got a bottle at Mitsuwa last week and it’s as good we remembered. Easy to drink, clear, but with a strong little kick. It is according to this site also the drink if you:
“Want to drink like a Japanese gangster? Japan's Sake
wines are rated by purity, and Wakatake's Daiginjo-rated Onikoroshi
($30/720ml) is one of the purest and craziest available. Though there
are many Onikoroshi ("Demon Killer") sakes out there, this particular
one is guaranteed to have you slouched and fuming spicy vapors after
only a single glass. Just make sure you get the right brand — it won't
taste quite the same unless it's Wakatake Daiginjo Onikoroshi.”
Whoa,
who knew? Diaginjo does indeed mean demon slayer (!) But in sake terms
I’ve gathered it means that the rice has been highly polished through
labor intensive means. This process gets rid of the less desirable
parts of the rice and results in a finer sake.
I prefer my infused vodka savory: garlic, jalapenos, horseradish, yay! And the best garlic version I’ve had, all you vampires beware, is at Russian Samovar. Located in the weird upper fifties area of midtown, a stones throw from the Russian Vodka Room, (that I have to admit I would lean towards for over all experience), the place feels worn, like all the jewel tones, leather banquets, and brothel fringe hanging lamps were once the shining crown in many a dashing Russian New Yorker’s night, but has since faded a bit to feel well loved and lived in and classically non contrived.
The people we encountered with my parents one night, nearly all Russians themselves seemed like old friends of the place, though I’ve heard it can gather a decidedly different crowd at times thanks to it’s cameo in Sex and the City (Mikhail Baryshnikov is a co-owner of Samovar).
The meals here are pricey and not particularly memorable, but the piano player, who is only rivaled by the guy at Sammy’s Romanian Steakhouses, in my opinion and those expertly infused vodkas are the real draws. Pull up a stool next to some gold chains, leather jackets and the occasional knock out Russian women in furs and see how garlic vodka is done.
I hope mine turns out as well for my upcoming Halloween party.
After an inevitably draining shopping excursion through IKEA, nothing is more welcoming and refreshing than a glass of Lingonberry Soda on ice. (Photo from Flickr). Ever mindful of affordability and customer satisfaction, they of course offer free refills too, for which I was very grateful.
It tastes like a cranberry spritzer but more tart. Lingonberries, a favorite in Sweden, are becoming more recognizable in the US thanks to Ikea, which offers it not only in sodas, but jams and syrups as well. The berry is high in vitamins and often used in herbal medicines.
The soda is made by Kristall, a Swedish company that also makes their light, none to sweet and all natural beverages in Apple, Orange, Raspberry, Cranberry, and Lemon/Lime as well as more exotic flavors like Pear and Black Currant (both of which can be bought by the bottle in the Ikea food store - I plan to pick some up on my next visit).
Brooklyn Label is maybe in some ways a place I take for granted, the food is (almost) always good - who can complain about the chili Colorado or the new addition, red flannel hash. But it's also inconsistent, and can take a ridiculous amount of time to eat there. Breakfasts have been over two hours and not in a "oh lets enjoy ourselves and take our time"sort of way. Oh and it can easily turn into a fifty dollar long winded affair too.
But there is much to recommend and that's why it will remain a stalwart local spot for years and years in my prediction (I can already see 2028 New York Magazine articles about it's Florent like demise).
One thing in particular I feel obliged to recommend is their Cardamom Honey Cappuccino that after having once many moons ago, suddenly popped in my head as an uncontrollable crave. It's uniquely flavored, nicely perky and pretty perfect if you are in the mood for a coffee treat on the sweet side.
Continuing my praise of good canned beer, I'd like to mention Butternut's Beer and Ale, a brewery whose canned goodness I was introduced to not so long ago at a backyard BBQ. The funny names and goofy graphics are appealing, but the real amazing part is how surprisingly good the very distinct brews taste.
A variety pack is available at Whole Foods and is served at several local places like Marlow and Sons, Royale and RUB BBQ. It's perfect to keep your fridge full for unexpected visitors. Everyone who's tried it has been happy. I personally prefer the Weissebeir and the Moo Thunder Stout, but I can't complain about the Pork Slap Pale Ale (there other offering is an IPA, and I just happen to not be a fan of IPAs).
The brewery, run by Chuck Williamson and Leo Bongiorno, two guys who claim "farting is funny" on their about me page, is in the Butternut Mountains of upstate NY.
Generally, a three dollar canned beer at happy hour isn't exactly something to get excited about except for the price, but the other week when our local bastion of interesting beers, The Diamond Bar was offering cans from the New England Brewing company, we all walked away happily surprised.
I had the amber, my friends the IPA and it was so tasty that we continued to order them after happy hour had passed, and I even picked up a couple six packs from Whole Foods for our fridge.
Based out of Connecticut, the brewery has been around since 1989, but until recently, it's not been really known outside of its local region. Their "where to buy" section on their site doesn't even mention anyplace outside of CT, but now that major shops and bars are starting to carry it, I hope and think they will do well as there's not a huge number of great tasting canned beers out there. If you can find it, try it for your next get together, it beats a Bud any day.
While the front bar of The Stoned Crow looks like any around NYU and the large back room is very college dorm in its decor with walls filled with magazine pages, Fear and Loathing posters and even chains of red Christmas lights dangling about, it's location, off the beaten path of the heart of NYU drunkery and some great food and drinks makes it absolutely perfect for certain occasions.
For example, have you ever had to organize a big group of an uncertain number, some of which want to eat, some who only want to grab a drink? Tall order, right? Not too many places can satisfy without giving up something in the deal. But here, the price is right (after a long night we each only owed thirty dollars), there is Sixpoint on tap and it's included in their happy hour (a dollar off), and the burgers, from Jaime Saucedo who once worked at Corner Bistro are actually really tasty. No one that stands in line for that classic spot though seems to know this fact because the place didn't really fill up until after ten and even then, just barely.
When lots of bars can barely sit a couple, let alone a group, this is a rare find in the city and the fact that the food isn't terrible at all and the crowd isn't horrible makes it even more impressive.
Nearly hidden from view, down a steep and narrow flight of steps lurks Decibel Sake Bar, a low lit sake destination. The space is small with few tables, so groups of six or more could get a bit crowded here. There is no standing room once inside, so you must make it past the keeper of the rope before you’re admitted. Thankfully our group got there early enough to be allowed in an managed to grab a much coveted table. By the time we left, hours and hours later, the line went out the door.
The space is filled with dark corners and odd details. For example, our table had a pit in the middle of it with a huge metal fish and dull spike hanging that would sometimes twirl around and get near our eyes (until a kind waiter fixed it). I am sure there is a functional reason for this table decoration but we were having such a fun time gabbing that we really didn’t even question it. With the graffiti walls, dark shadows, and constant murmur – it feels like a secret meeting spot. And in some ways it is. Despite the line, Decibel’s popularity is due to word of mouth more than hype.
Renowned for an extensive sake menu, which is a pretty intimidating two page tome of unknown wonders. Happily Jim and I went with that new old standby for us, the excellent Wakatake. We also branched out an each tried a glass of other kinds, but because a bottle had already been consumed, I’m afraid I can’t recall what their names. If you were more serious minded about it though, an intensive crash course in sake could be acquired here.
Don’t fear if you end up here and are not a huge sake fan. There are a few beers to choose from and cocktails too. My friends can recommend the sake-tini and the kamikaze. There is also a great lineup if foods for nourishment. We shared some edamame, rice crackers, Okonomiyaki (vegetable pancake with bonito flakes) – I’ve had this dish before at the nearby and delicious Otafuku), but this experience was unique. The heat of the pancake was making the bonito flakes move around, giving the thrilling illusion that it was alive…. Spooky! Wasabi Shumai were our last and best dish, piping hot and full of that wasabi kick, this is one I’d repeat indefinitely on future visits. I have been wanting to go here for years and the experience was all I could ask for.
