Posts Tagged ‘Delicatessen’

Wine + Dancing = Cast

September 14, 2008

I suppose now is a better time than any to introduce you to the real me as I type with one hand. Cool and debonair as I may seem, put a few drinks in me and I am like a drunk minstrel sure to have everyone laughing at my own expense. (Ask me about the time back in 2005 when I downed shots of Jager that led to a potato sack race on concrete to led to a trip to the ER sometime.)

Well, the good news is I have grown up a bit and do not drink things with words like “bomb” in them anymore. However, I am still not immune to ER visits after drinking. On one lovely Carrie Bradshaw-ish night out with the sister recently, we first went to visit Elizabeth in SoHo (lovely but overpriced and portions way too small) where afterward we stopped into the hot new Delicatessen in SoHo (one of my new faves we will discuss later) to forgo a teaspoon of sorbet for some smores and Ovaltine pudding parfait accompanied by not one but two bottles of vino.

Oops!

We stumbled back to sister’s apt where the two of us danced like eighth graders to Abba, when, all of the sudden, her plush rug slipped out from underneath me and I landed on my left wrist. The night went on and Cindy Lauper rocked the house. Then morning came. I can’t put my hair up, can’t open a water bottle, can hardly button up pants. Time elapses, you get the picture. I now have a brace on my broken wrist for four weeks, FUCK!

I am out of work indefinitely and am writing this with a package of frozen corn nibblets on my arm, but a foodie still has to eat and cook if she does not want to fall victim to poverty by spending all of her money on going out to eat. Or to get poisoned by boyfriend’s potentially bland food.

So, in honor of all of my friends out their with a hook, nub, or cast (non-crips are welcome to try too, just stick one hand in your sleeve) I am culminating one-handed recipes. Not stupid, lazy, rich housewife recipes like Sandra Lee’s but real food with innovative technique.

More to come …

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Delicatessen

September 14, 2008

Do yourself a favor and go to Delicatessen asap. Soon and very soon it will carry the same clout as hotspots like The Spotted Pig and Momofuku. Then winter will come around, and you will be stuck outside, with a two-hour wait, shivering in the midst of European tourists or sandwiched between a cougar and an Abercrombie model by the bar. The place is hot, despite its clubby look with its stainless steel interior complimented by glossy whites and a warm unfinished reclaimed wood. OK, so what? It’s beautiful, I admit, and the entire restaurant opens up to the outside, making for great people-watching time.

Delicatessen’s balance stays steady from everything to the cool (but not asshole-cool) service to the whimsical yet classic menu. The cheeseburger spring rolls were perfectly crisp on the outside and succulent on the inside. Not greasy, either. The housemade ketchup provides the perfect amount of class and trash that I adore.

The fish tacos, served in fried wontons with shreaded Halibut with a kimchee mayonaise, was very light and airy with a touch of spice. I wish there was more of a kimchee taste, but give ’em props just for going there.

Unfortunately I did not have room for the fried chicken, half of chicken, marinated in buttermilk, served with jalepeno corn bread and spicy coleslaw (btw only $14.00). I salivate as I write this knowing how good it will be my next trip. This place is open until two on weekends, one on weekdays.

It gets better too, they have an entire pastry kitchen where they make everything including ice cream from scratch. Yes I am the annoying customer who asks very tedious and suspicious questions. I indulged in the smores made with fried marshmallows and my sis had the ovaltine pudding parfait upen my insistence. Both were better than they sound, and words will not do them justice. (Sorry for no dessert pics. Quite intoxicated by then.)

Oh, yeah, did I mention I had the Nicoise salad? The tuna was perfectly cooked, the accompaniments were appropriate, but, you know, it’s still a salad.