yup, you were making great stuff! I thought the fatty brisket at hometown was just as good as hill country. generally, there’s so much more knowledge about how to make great brisket, my sense is that there are more and more places doing it well.
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The bed of greens under the meat in kcbs is silly to me.
oh, lol, yeah, it’s supposed to enhance the appearance score. it’s become much easier with the advent of pre-chopped kale but I agree, and it seems wasteful.
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Finally made my way to Urban Hawker.
Pretty good first experience. We had good beef rendang and excellent satay at Padi, good beehoon at White Beehoon (just differently flavored than what I was expecting), excellent Sicilian orange crepe cake at Madam Wong, and solid kopi and a show at Kopifellas.
Well-populated on a weekend but not manic.
I’ll be back to try the other things we wanted to eat.
p
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Another good Meduvada from Dosa Hutt.
I realized that a) their vadas have shrunk in size, and b) there’s not as much “stuff” in them as elsewhere (pepper, coconut, etc) but it’s a very nice vada nonetheless and at their price I’m not complaining about size either.
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I’m at Sofreh Cafe in Brooklyn eating food so good I can’t bear to leave. First time with Persian anything, and it’s indescribably good.
I had two savory things and two sweets:
A square of lemon chicken and potato frittata (koukou morgh) that made all other frittatas fade into permanent oblivion. Every bite was a revelation . Delicious pickle with it.
A braised beef- stuffed baked bread dumpling (piroshki goosht) that I intended just to eat the filling out of, but the whole thing was so incredible I just couldn’t stop.
Sweet 1: their weekend-only donut, a rose custard donut (piroshki khamei). I normally dislike rose in baked goods but it was so skillfully done here and so delicate that I almost ordered a second one to go.
Sweet 2, the original reason for my visit: latifeh, a delicate sandwich cookie with rose cream and salted pistachio.
I’m considering going to the bigger restaurant for dinner, but I might still be stuffed for several many more hours.
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Here’s a photo that shows off the braised beef filling of the piroshki goosht. Very good, but also on the sweet side.
Looking forward to your report from dinner!
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Poor chance I’ll snag a seat tonight, unfort. They are short on servers. I’m on a waitlist, but am telling myself it’s probably for the best; I’d like to come hungrier and with a small group (and a reservation) so that I can try more dishes.
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great to see reports on the cafe - Im ashamed that - 2 blocks away - I havent gotten over there during their business hours yet. All this food looks great!
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GO!
And just after I typed that I didn’t think I’d get in, I got in!!
I’m seated at a communal table🎉
After a few false starts, finally tried Fogo de Chao —- and tested the seemingly mispriced bar menu.
Good variety and quality at the “salad” bar.
The clincher was a giant beef rib (costela) add-on on the bar menu for $15. The bartender told us it would easily serve 2. We were skeptical. He was right, we couldn’t finish it after just one visit to the “salad” bar.
Reminded me of the beef rib discussion after @TheGforceNY’s wallet busting bbq a while back.
(We had planned to also get the double lamb chops and the polenta fries, but in hindsight, that was just never going to happen all at the same time.)
Will go back for sure. Bar was well-populated with people who are obviously in the know.
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SOFREH.
Sweet and sour meatball app (best dish of the night; also the portion size is enormous. Would have this as a main next time.)
Main: braised beef with dried lime and lots of herbs. Good, but I should not have ordered two beef dishes in a row. Next time I’ll order the fish, which looked very good. A couple next to me at the communal table really enjoyed theirs .
Saffron rice with the main was, not unexpectedly, the best rice I’ve ever had.
Dessert: cardamom cake with bitter marmalade and rose water cream. I was really torn over the dessert choices but was pretty happy with this; cake was very fragrant and the marmalade was an inspired touch. Couple next to me had the rice pudding and the butternut squash halvah; I had a bite of the latter and didn’t find it noteworthy. We all wanted the house-made ice cream and I actually tried to order it along with the cake, but there wasn’t a flavor choice - all ice cream was saffron AND rose AND pistachio, and I was so stuffed at that point that I found that idea overwhelming.
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Seems like we’re both eating Iranian food, just in different countries:
I gotta get to Sofreh (&/or its offshoots) when we return. Nice meal (& pictures). Thanks.
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I took crappy photos but the man next to me offered to shoot some for me and air dropped them. Those are what I posted . It’s hard to capture dark soupy food in a dark room!
I love Fogo. The service is usually very pampering. The Baltimore location is particularly good, the DC one I had a horrible service experience and haven’t been back.
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Hangawi still got it. I think it’s been 25 years since my last visit, and I was impressed all over again. Pictured is tofu with sesame leaf, not pictured because my friend was distracting me with his yammering are Mongolian bbq and kimbap.
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stopped by yesterday to pick up some treats for our anniversary dinner - the beef and vegetable piroshkis , the latifeh, and the banana/date cake with tahina (still not sampled). The two piroshkis were both deeply seasoned and stellar, in different ways. The beef version is amply filled with delicious tender beef shreds with just the right amount of sauce and a undefinably familiar flavor - menu says it has raisins and while I struggle to say its sweet, it does have some sweetness coming through maybe from these, maybe from onions. Anyway, its a great flavor. The giahi - kale, lots of mushroom and feta - is dotted with whole coriander seeds and was equally pleasing, with a fair amount of spice, chile and herbs in a totally different, intensely flavored way. Quite substantial, and worthy of eating slowly! And thats a good idea given the cost - $12 each. The latifeh mainly stuck out in my mind for the perfect pastry cream inside setting off the almost dry, light pastry and the rose petal and pistachio layer wrapping the sides. Intense but but with the contrast of rich vs light, bland vs strongly flavored. Very nice! Will be back over, frequently, an easier way to taste Nasim’s delicious food. No, I dont think any of these recipes are in her cookbook.
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Wonderfully described Jen!
PS warmed up just a few seconds from the frig, the heavily cardamon spiced and not too sweet banana-date cake with tahina is delicious. What a combo!
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Sorry I lost track, what place is this?
