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Adam is the music director for errorfm.com and apart from music, also enjoys street hockey and cooking. He moved to New York City on New Year's Day, 1998. “The official reason was ‘to finish school,’ but the reality is that I had visited New York a few years prior and completely fell in love. It was the first time that I felt a city, and I moved and thought at the same pace. Our marriage was inevitable, I needed some time to get here.”
What’s your favorite thing about sharing reviews on Google Places?
New York is a big city with so many different things to do. The options can be overwhelming, and it's easy to get caught in a rut. I like to imagine people searching for new and fun places, finding my reviews, and having them be a factor in the decision-making process.
Can you share an ultimate insider tip for New York?
If you want to see what New York is "really" like, the crowds on weekdays are a much better representation than weekends.
What’s your ultimate guilty pleasure?
Most of my pleasures aren't very guilty, but if I had to pick, I'd say Kenny Shopsin's sausage stuffing. Sausage is already a fatty, delicious meat. But as you're cooking the sausage, the recipe calls for a stick of butter, and it's hard not to think, "I will need to go to the gym every day for the next week and a half to make up for this."
Sounds pretty decadent! Care to share some more of your local favorites with us?
Shopsins: I am nearly 30 years old. I'm not sure if I could count the number of restaurants I've ever been to. 5,000? 10,000? A lot. And despite the fact that I'm sure to go to thousands more in my life, I have a hard time thinking that any of them will be able to be as good as Shopsins. Kenny Shopsin is a genius of food — and I don't use that term lightly. Genius with a capital "G”. Whenever I take people that haven't been before, I recommend that they try something that sounds crazy or weird. Georgia BBQ pork sandwich with spinach coriander sauce? Awesome. Tomato and cheese curd soup? To die for. Blisters On My Sisters with andouille? You've probably never had anything like it. But you should.
Dram: I bet that most people don't think about the inherent trust involved in going to a bar for cocktails. But there is a lot. How a bartender makes your drink, the amount of booze they use, all of it. Very important. And while it's also important that the bartender pouring your beer or wine requires your trust as well, I'd say less so. So bartenders are important. Established. With that all being said, the bartenders at Dram are fantastic. And they know it too. They know it so much that you can order a drink without knowing what it is, simply based on what the bartender's whims are. That's trust baby! Combine this with the fact that the very same bartenders also make Dram's signature cocktails nearly identically, every time, and you have the recipe for a fantastic place that I truly love.
Guerrero Food Center Inc: Quite simply the best tortas and cemitas that you'll find in the South Slope/North Sunset Park. Incredible selection.The norteña is kind of like a mix of chorizo, bistec and Oaxacan cheese. The suadero is beef soaked in lime (and served with fresh lime). Their bolillos (torta bread) is always fresh, a little bit crusty on the outside and soft on the inside. Between the tortas and their hurraches (which are kind of like "taco surfboards") and tacos, you'll find yourself quite happy. And full. They also have plenty of Jarritos and Mexican beer to wash it down with. If you live in North Park Slope or an area that's kind of in the area, but not quite, I recommend making the trip by foot. You'll get there hungry and leave incredibly full.
Daniel: I don't know much about fine French food. And I'm pretty sure that I can't afford to go to places like Daniel on a regular basis. However, when it's time for a special occasion, you should try to come here. Every single aspect of the experience was great. The food, the service, the cocktails, the wine, the ambiance — simply amazing. The six-course tasting menu was a work of art. My favorites included the wagyu, the bass, the foie gras and the lamb. I'm having a hard time thinking about it right now, because the flavors were so distinct and well-balanced, picking favorites is not easy. I don't know a lot about wine, but I know that the pairings were amazing. Each selection was delicious in its own way. There's not much more I can say that hasn't been said about Daniel. It is simply magnificent.
Posted by Margarita Vaisman, Brooklyn community manager
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