Break out the confetti and champagne!! It's a perfect ten! Chef Chris Cosentino knows exactly how to work his way into that soft spot in my heart. All it took was a few of his crazy, funky, zany, inventive, and downright delicious over-the-top meat-filled culinary creations. Yes, that's right — I'm giving this place my first and only flawless 10/10 review, so buckle up for a long one as I explain why I'm so obsessed. You may know of Chris from his many stints on food TV, but I've found myself uncontrollably drawn to him because he cooks only the kind of food that he wants to eat. With his cooking, there's no remorse for pushing people's palettes to the edge of fear. Fear? Yeah, most of his food utilizes all of the delicious miscellaneous organs and obscure cuts of meat that many other chefs won't even dare to work with that most people don't ordinarily choose to consume — frequently involving complete nose-to-tail dishes. Fortunately for me, I share his love for well-prepared organ meats.
Ahh, bacon. Yes, one of my favorite topics and one of my favorite things in the world. For those who are not yet aware, in NYC up near Harlem there is a magical place called the Baconery (bacon + bakery, get it?). Literally everything on their menu involves bacon in some shape or form, from sandwiches to baked goods to any of their raw artisanal cuts. Even the hot chocolate is topped with bacon! Amy and I took a trip up to the shop a few months ago for a low key date night and nearly put ourselves into a dreamy bacon-induced coma.
When your parents are in town and you are tasked with choosing a spot for dinner that can handle a Saturday night table of 4 in NYC on short notice, your options are often pretty limited. Because restaurants have such restricted space and have enormous competition for popular tables on weekends, you need may need to dig deep to find something suitable. Fortunately on this occasion, my girlfriend Amy had an idea, Market Table, a place that has somehow slid under my restaurant radar until now. They did in fact have a day-of four-top table reservation available on a Saturday night.
What do you look for in a date night spot? For me, the ambience should suggest that it's special, the drinks should be good, getting a table shouldn't be annoying, it shouldn't feel like a ripoff, and of course, the food has to be great.
Welcome to the Romanian Willy Wonka factory of cured meats. After demolishing some BBQ with Tom at John Brown Smokehouse, our meat-filled adventure in Queens wasn't even close to over. I recently watched the Queens episode of Bizarre Foods featuring one of my eating idols, Andrew Zimmern, and saw something I knew I had to have. He went to a magical place called Muncan Food Corps that he described as a meat processing plant. I think this was a pretty sterile name for a place as incredible as this.