Pastrami called. It misses you. Why did you ghost?
I know that last time you hung out it got real heavy. Pastrami is not looking for anything serious.
Heck, its way too awesome to have a commitment. It just wants you to see you for a quick lunch once in awhile.
So hop back on that dieting app @Seamless and ask pastrami for a date at Ben’s Kosher Deli.
Googled “best pizza Jenkinson’s.” Joey Tomato came up in the top spot.
I figured it would be the same frozen schlock, reheated and mass produced to quickly appease tourists and maximize profit. I mean, that’s how food on Jersey shore boardwalks work, amiright?
Glad to say that’s definitely NOT the case with Mr. Tomatoes. In fact, is rank his Pizza top 10 I’ve ever had in NJ!
This is a chorizo slice with red onions and cherry peppers. It was my 2nd fave of 5 SLICES I ate. First place goes to the tomato pie but the picture didn’t look as good.
In the words of my pals @yougottaeatthis, #YouGottaEatThis. And the go get the tomatoes scared out of you by clowns at the funhouse.
And on the 5th day, we pay respect to the greatest moment in vegetable history: FRENCH FRIES.
People think of french fries as a side item. How would you feel if that’s how your best friend, boss, colleague, client or other associate introduced you?
Fries are not an add-on. Crispy taters are not riding shotgun.
French fried potatoes, in all forms, are an award. They validate the existence of other food items in your plate. Often times, they can even save a meal already in despair. “Well that Burger sucked, but at least the Fries were good.” It’s happened to you, don’t lie.
So on this #FryDay and every Friday, I urge you salute the mighty fry by choosing to dine at a restaurant that knows the value of a good french fry.
Here’s a recommendation in NYC: The Breslin. They with one of the best lamb Burgers you’ll ever eat.
Look at the steam coming off this!!!
It’s spaghettini with san marzano tomato sauce, basil, parmigiano reggiano from Pizzeria Sirenetta. You’re gonna wanna eat this when you go there along with one of their pizzas.
Don’t skip the apps! Their appetizer list is longer than their pizza and pasta list combined. That’s how you know they put as much effort on that part of the menu as they do the mains.
Clockwise from upper left:
The following is a complete list of things made more awesome by bourbon: EVERYTHING.
Let’s try a test. Which of the following would you rather have:
A. 13 hour smoked brisket topped with brown sugar, black pepper bacon, cheddar and crispy onions.
or
B. 13 hour smoked brisket topped with brown sugar, black pepper bacon, cheddar and crispy onions and barrel-aged Kentucky bourbon in the barbecue sauce.
The choice is obvious right? You want B. So now that you understand, get to Arby’s and eat their 3 Bourbon BBQ sandwiches before they’re gone (end of September.)
So I found three ways to improve the fried chicken sandwich Shake Shack:
Beer pairings are fun. There are lots of guidelines, but unlike wine, no hard and fast rules. In other words, a brown ale pales with beef but if you wanted to pair with an amber, go for it.
Beer is cool with it, taste how you like.
Personally, I’m a fan of palette jacking – the concept behind it is to create really complex flavor pairings that challenge the guidelines. Pizza is a perfect canvas to play this game. Mozzarella pairs with lighter beers whereas meats pair with darker beers. Drop something spicy into it the mix and you’re into IPA pairing land.
Want to get really crazy, pair a complex food with a flight so you can compare and contrast the different tastes. You’ll need a restaurant where both the pizza and beer game is strong, like Flying Saucer Kansas City.
Turned out my fave pairing for this pie with jalapeño, pepperoni and hot coppa was a juicy Pale Ale … especially after I asked the server to bring us some honey to drizzle on top.
What’s your fave pizza and beer pairing?
The Butcher Cut Bacon Burger Del Frisco’s Grille will make you think twice about ordering a steak.
More likely you’ll get it as an appetizer for your steak. Yeah, that’s the move!
It’s topped with Aged Cheddar, Sloppy Sauce, Tomato, Pickle. Comes with a side of awesomeness and a burning need to still eat a NY Strip.
They have hatch green chiles Habit Burger Grill!! Get to a location near you before October 3 and add them to your double char with cheese. After that hatch chile season is over and they’ll be gone.
If you’ve never had a green chile Cheeseburger, your life need this. These smoky peppers will add a flavor to your Burger that will change your life forever.
They have some special menu items featuring the New Mexican chiles but if you ask nicely, you can add them to anything.
That’s making me think, I should go back and order green chile cheese fries!
When you load up a Burger with freshly sliced and grilled jalapeños, you’ll be crusin’ for a bruisin’.
Best way to battle the power of the capsaicin lighting up your food hole is with cheese and hoppy IPA.
Be prepared to drink several, but that’s not really a problem now, is it?!?
Thanks to Paul’s Da Burger Joint, Samuel Adams Beer and NYC Food Photo for letting us test it out.
