Restaurants »Red Hook Lobster Pound

at Smorgasburg and 284 Van Brunt Street

The Red Hook Lobster Pound lobster roll is gauaranteed to be one of the best bites at smorgasburg but it’s also one of, if not the priciest at $16. Makes it hard to accept if you want to sample lots of goodies.

So here’s a tip. For a mere (ha!) $10 you can enjoy their tarragon tinged shrimp roll which is arguably as good as their name sake sandwich.

It’s a refreshing summer bite on these record breaking hot days.

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Posted on June 28, 2012

Restaurants »Red Hook Ballfields

Clinton St & Bay St, Red Hook, Brooklyn

I’ve been meaning to make my way to the much touted row of South American food trucks that line the Red Hook Ballfields for a long time. Too bad my stomach is squished into a little ball, making a true exploration of the cuisine difficult. I did however, manage an incredibly refreshing fresh watermelon juice from Victor and Ana’s Blended Wonders and a jalapeno and cheese stuffed pupusa from the Salvadorian El Olomega.

A pupusa is a thick corn tortilla filled with cheese and other goodies (Mike and Jim opted for a flavorful pork). It’s grilled and served hot with curtido (pickled cabbage) and onions. It was my first time with the dish and I can count myself quite a fan. We shared salty fried plantains from the same vendor. A creamy, spiced Horchata also from El Olomega was Jim’s refreshment of choice.

The vendors are open until October, so you still have a few more days to try authentic, amazing food you’re unlikely to find elsewhere. I hope I can make it back again this season to try more of the offerings.

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Posted on September 12, 2010

Restaurants »Red Hook Lobster at Rocky Sullivan’s

34 Van Dyke Street, Red Hook

Rocky Sullivan’s in Red Hook offers as part of their Think Global, Eat Local menu a home to the Red Hook Lobster Pound‘s lobster dinners on Friday nights. The mood is relaxed, the tables communal, and the lobster is truly outstanding. Honestly, this may have been the best whole lobster I’ve ever had the pleasure of eating. Jim, who once worked as a stoned, surly prep cook for a high end restaurant as a teen was thankfully there to help more novice lobster eaters out with the tricks of getting to the meat.

Make sure to take advantage of the plastic bibs, because if you don’t make a crazy mess, you’re not doing it right. With a side of corn and potato salad (or coleslaw if you’re a weirdo) this is perfect summer eating and a real must before Fall breezes in (any day now). The meal is finished off with a great sugary whoopie pie. Other nights, the noisy but chill spot offers more traditional pub grub.

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Posted on August 29, 2010