Tag: eats

If there’s a food that evokes seriously strong opinions and arguments, it’s probably barbecue. There are four main regional barbecue styles here in the U.S. — Kansas City, Memphis, Carolina, and Texas — there are dozens of variations and nearly as many opinions about which is superior. Whichever style you rank supreme, I have a feeling this Bronx establishment will appease even the toughest of critics: Johnson’s Bar-B-Q.

Johnson’s Bar-B-Q was founded in 1954 by the late James and Pauline Johnson. James hailed from South Carolina, Pauline from Virginia, and they wanted a traditional South Carolina-style barbecue joint above the Mason-Dixon line. While Johnson’s was eventually passed down to the current owner, their son Dwayne, not much else has changed. The eatery is humble with no modern décor and no frills — just a few chairs for folks to wait for their takeout at this strictly carryout restaurant. The recipes and ingredients are the same as they were when Johnson’s opened almost 70 years ago.

The best-seller is the ribs, but with a menu so small, the store frequently sells out of all of its food. In fact, while the restaurant hours are technically 12:30 p.m. to 8:30 pm., Stacia — a third-generation Johnson who’s next in line to take over the restaurant — tells me they actually close when they run out of food. That’s sometimes as early as 4 p.m.

After hearing about the ribs, I knew that’s what I would be ordering. While waiting for my food, I witnessed several customers ordering things like fried chicken sandwiches and fish dinners. Each one told me that not only was the food consistently phenomenal, but the faces behind the meals were good enough a reason to continue paying Johnson’s a visit. With Stacia’s natural hospitable demeanor and Dwayne’s infectious smile, I felt that warmth, too.

Each meal includes two sides with four to choose from: black-eyed peas over rice, collard greens, candied yams, and macaroni and cheese. They all sounded equally appealing, so I said, “Screw it, give me one of each.” Shortly thereafter, two large takeout containers appeared in front of me, and Stacia asked if I wanted to “sauce my ribs.” Um, yes, please.

She grabbed two bottles of sauce and began generously drizzling a tangy, classic BBQ sauce and Johnson’s famous mustard sauce all over the ribs. The ribs looked like a true masterpiece, with streaks of yellow and a glazed brown painted in either direction. I wished I could devour them right there.

When I did get home, I dug right in. The ribs are tender, even after almost an hour’s commute back to Queens, with the meat falling off of the bone. After one bite, I understood completely why that mustard sauce has really put Johnson’s on the map. The bright yellow sauce is acidic, tangy, and peppery, and helps cut through the natural fattiness of the pork. While the eatery’s founder, James Johnson, comes from South Carolina, Stacia told me they don’t call it Carolina gold, despite its resemblance. They simply refer to it as mustard sauce. It’s so popular, the store now sells it bottled to go for $12.

The sides each offer a contrasting flavor profile, with the collard greens having a nice peppery kick, the candied yams providing a punch of sweetness, the rich mac and cheese further adding to the decadence, and the black-eyed peas offering a slightly nutty but overall subtle bite.

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If you find yourself in search of barbecue that will make you feel like you’re in the slow comfort of the South, pay this long-running Bronx establishment a visit for some of the best in town.

Address: 790 E 163rd St, Bronx, NY 10456

Phone: (914) 439-6187

Prices: Dinner (main with two sides) $16 to $21; sides $5 to $10, Sandwiches $8 to $9; Full rack of ribs $39

Hours: Tuesday-Sunday 12:30 p.m. to 8:30 p.m. (or until they sell out), closed Mondays

Cash only; no reservations; takeout and delivery only

Kaitlyn Rosati is a New York City-based food and travel journalist. She is constantly on the hunt to find the city’s best hidden gems, allowing New Yorkers to travel far without ever leaving the boroughs. Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

Originally Published: Aug 23, 2023 at 9:58 am

McDonald’s is turning up the temperature with a few of its classic menu items.

The fast food giant announced Wednesday that restaurants in New York City will start selling a spicier, zestier and cheesier version of the Quarter Pounder with Cheese (QPC) with the immediate release of the Cheesy Jalapeño Bacon QPC and the Cheesy Jalapeño Bacon Double QPC.

The new additions include one (or two) of McDonald’s signature, fresh beef Quarter Pounders accentuated with thick-cut applewood-smoked bacon and pickled jalapeño slivers, topped with a creamy cheese sauce on a toasted sesame seed bun.

Available as a single or double, the new items will be on sale for a limited time only.

Customers have also started to share information on social media about a new Cheesy Jalapeño Sausage Egg McMuffin with Cheese in select markets across the United States.

[ McDonald’s is making changes to its Big Mac and other burgers ]

YouTuber Rhody Foody (a.k.a Lupe Aguilar) got first dibs on the new grub, which consists of a hot sausage patty, jalapeños, a slice of American cheese, creamy cheese sauce, and a freshly cracked egg on a toasted English muffin.

“I should’ve got two of these,” he said between munches in a taste test video posted Tuesday. “They better not ever take this away. I bet you Egg McMuffin sales will go up.”

McDonald’s hasn’t officially confirmed these details, but there’s buzz that customers will be able to add the sauce and jalapeños to other breakfast sandwiches.

Getting even a half-decent meal near Times Square poses its challenges. venture over to 50th Street near 8th Ave and you’ll be transported out of adults-in-Cookie Monster-costumes-land to the streets of Naples, Italy at Don Antonio.

Opened in 2012, Don Antonio serves a less familiar style of pizza: pizza fritta, or fried pizza. While pizza fritta is the umbrella term for America’s favorite food in fried form, with the most popular variation being calzone, Don Antonio is best known for their pizza montanara. (Don’t worry calzone lovers — they have them, too)). Montanara is fried dough, topped with all of the regular pizza fixings: sauce, cheese, maybe a veg or a cured meat if you’re feeling fancy.

While it’s difficult to trace back the origins of pizza fritta, its popularity in Naples rose after World War II. By the end of the war, Naples and its many beloved ovens were all but destroyed. Classic Neapolitan pizza was considered a luxury so the locals innovated and began frying their dough. To this day, a visit to Naples isn’t complete without trying pizza fritta, but New Yorkers need not embark on a cross-Atlantic flight to try it.

Don Antonio is run by Italian-born pizzaiola Giorgia Caporuscio. She migrated to the States at 19 years old. To make ends meet, she worked in pizzerias where she was often both the youngest and the only woman making dough. Giorgia faced sexism in the industry, but instead of letting it stop her, she used the fuel to fire up her own restaurant.

Giorgia can often be found in the kitchen at Don Antonio, where on her record-breaking day, she made over 900 pizzas. With so many pizzerias in New York, what separates the ‘za at Don Antonio is the ingredients. The montanara classica, one of the best-sellers, is made with dough fried in Olitalia Sunflower oil with rosemary extract, topped with Ciao il pomodoro di Napoli sauce, Torre Lupara smoked buffalo mozzarella, and finished off in a 900-degree oven for 90 seconds, simply to cook off the excess oil. The result of this process is an addicting, crunchy crust with a pillowy soft interior.

The sauce on the montanara is simple: no garlic added (which is common of true Italian sugo, contrary to popular thought), and the smoked mozzarella gives an extra layer of pizazz. If fried pizza isn’t your thing, there are over 30 Neapolitan-style pizzas on the menu, all of which can be ordered gluten-free. Toppings include pistachio pesto, truffle cream, burrata and prosciutto.

In Italy, pizza is typically consumed with beer, but Don Antonio recommends it with a cocktail from their impressive list of libations. My personal favorite is “another mezcal cocktail,” made with mezcal, Cynar, amaro, pineapple, and ginger syrup. However, the Amalfi Sour, made with gin, limoncello, pineapple, and lemon, is the ideal summer drink.

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Pizza might be a traditional dish, typically made by men and typically paired with beer. But at Don Antonio, all of the rules are meant to be broken.

Address: 309 W 50th St, New York, NY 10019

Phone: (646) 719-1043

Price range: Cocktails$15-16, Pizzas $17 to $26, with a $4 addition for gluten-free requests

Hours: 11:30 a.m. to 10 p.m. every day

No reservations, walk-in only. Take-out and delivery available.

Kaitlyn Rosati is a New York City-based food and travel journalist. She is constantly on the hunt to find the city’s best hidden gems, allowing New Yorkers to travel far without ever leaving the boroughs. Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

A little over a year ago, Queens pizzeria owner Louie Suljovic and his father, Cazim, were stabbed while trying to stop a robbery in front of their store, Louie’s. However, long before they made headlines for their bravery, Louie’s was best known by Elmhurst denizens for their incredible pizza and house-made Italian cuisine.

Louie’s is situated at the confluence of Jackson Heights, Woodside, and Elmhurst, where eats from all over the globe can be found along Roosevelt Avenue. Aromas of Ecuadorian street food, Tibetan momos and Colombian arepas may call your name. With food this diverse, pizza might seem too safe of a choice. But passing up Louie’s would be a mistake.

It’s the sort of classic, old-school New York pizzeria that seems to be dying out in place of $10 slices in gentrified neighborhoods. With an unassuming storefront, the 15-year old restaurant is the epitome of no-frills. If you’re stuck on what to order, know that their grandma slice is one of the best in any borough.

Maybe it’s the tang of the marinara or the stringy pull of the mozzarella, or perhaps it’s the passion and pride put into each pie made fresh in-house by Louie and his loyal staff. The pizza menu includes all the classic toppings and combinations, with personal pizzas starting at $7 and generous family-size pies ranging from $12 for plain cheese to $22 for the specialty and grandma pies.

The pizza alone is worth the trek out on the 7 train, but once you meet Louie, you’ll want to become a regular. His no-BS attitude is somehow endearing as he navigates the kitchen like he owns the place because — spoiler alert — he does.

Far from just a pizzeria, their house-made pasta has the unmistakable chew that separates the real deal from a box of Barilla. Opt for the agnolotti, generously stuffed with ricotta and spinach, tossed in a heaping amount of creamy pesto sauce.

Expect leftovers — the portions are astronomical, while the prices are next-to-nothing. If you’re a gluten-free diner, Louie says they have something for you, too. “We got steak; that’s gluten-free,” he says with a smirk.

Aside from its gluten-free ribeye, the entrée menu also includes chicken or veal marsala and salmon. Each is served with vegetables or a pasta substitution for a $1.50 surcharge, with base prices ranging from $11-$18.

Louie’s is decked out in what seems like random art pieces, but each holds a special meaning for the owner’s family. Find two hand-drawn Popeyes on the back of the Pepsi fridge, which Louie says is a testament to his dad, who embodies Popeye. A large painting of a European coastal town hangs over the plastic-covered dining tables. While at first glance you might think it was taken in Positano or Puglia, it’s a picture of Ulcinj, Montenegro, where the Suljovic family comes from.

What simply cannot be missed is the sign made by supporters after Louie and Cazim were attacked, reading “Not All Superheroes Wear Capes,” with the “P” in “Superheroes” shaped, appropriately, like a slice.

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After such a traumatic occurrence, it would be understandable for a business to throw in the towel. However, Louie still works 90 hours a week and, as a born-and-raised New Yorker, he doesn’t plan on going anywhere.

Address: 8134 Baxter Ave #1, Queens, NY 11373

Phone: (718) 440-9346

Price range: heroes $7-$10; full-size pizzas $11 to $22; pasta dishes $9 to $12; entrees $11-18

Hours: Mon-Thu 11 a.m. to 10 p.m.; Fri-Sat 11 a.m to 11 p.m. (closed Sun)

No reservations; dine-in, takeout and delivery available by phone

Kaitlyn Rosati is a New York City-based food and travel journalist. She is constantly on the hunt to find the city’s best hidden gems, allowing New Yorkers to travel far without ever leaving the boroughs. Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

Wendy’s famous homestyle chili will be coming to grocery store aisles later this spring.

The fast food chain announced a partnership this week to package its signature comfort food in a can that will hit shelves across the country.

According to the company, each can will contain 29 grams of protein, and be made with “savory all-natural beef, and the perfect mix of peppers, beans and a rich tomato-based sauce.”

“Wendy’s Chili has been a beloved menu item since our beginnings in 1969,” marketing chief Carl Loredo said in the announcement. “We’re thrilled about the partnership with Conagra Brands and to have the opportunity to bring our brand’s iconic chili flavor to even more fans. When the Wendy’s chili craving hits, you now have two delicious ways to get your fix — at retail stores or in our restaurants.”

Conagra Brands’ portfolio of grocery store brands include Birds Eye, Duncan Hines, Healthy Choice and Marie Callender’s.

Juliette van de Walle, an executive at the Chicago-based company, said: “We worked closely with Wendy’s culinary team to ensure we brought through the indulgent flavors and delicious ingredients of the chili that has been a long-time staple on the Wendy’s menu.”

Wendy’s — known for its freshly prepared square-shaped burgers and chocolate Frosty shakes — was founded in 1969 by Dave Thomas in Columbus, Ohio. Their moderately priced chili has been on the menu since the early days when its enterprising owner reportedly came up with the idea to cut down on waste from leftover hamburger meat.

The chili will have a suggested retail price of $4.99 per can.

Wendy’s is giving away free food every day for three weeks while Mercury is in retrograde.

From April 21 through May 14, Wendy’s app users will get exclusive access to weekly “Mercury Menu” deals such as buy-one-get-one premium sandwiches for $1, free crispy chicken sandwiches, free 6-piece crispy or spicy chicken nuggets, and free French fries with any purchase.

In an effort to help fast foodies circumvent any chaos that may come during the period when Mercury moves slower than Earth around the sun, the company announced the promotion a day before the season begins.

Mercury retrograde occurs three times a year and is “traditionally associated with confusion, delay and frustration,” according to the Old Farmer’s Almanac.

“Fans can rest assured that while it may feel like their lives are in the microwave thanks to Mercury … their Wendy’s food never is,” Thursday’s announcement read.

Restrictions include limitations to one qualifying item for each promotion, and customers won’t be able to combine these offers with any other coupons.

Wendy’s — known for its freshly prepared burgers — premiered new items on its spring menu last month, including grilled chicken ranch wraps and grilled chicken cobb salad.

“We are always listening to our fans and introducing exciting new menu items to give them exactly what they are craving,” the brand’s global marketing chief Carl Loredo said in a statement.

Changes are still afoot at Mickey D’s. On Wednesday, the fast food giant announced that it would start selling its signature condiment separately.

“Special sauce”, which has accompanied McDonald’s flagship burger the Big Mac since 1968, will soon be offered in condiment dipping cups for a limited time.

Beginning April 27 at participating U.S. locations, customers will be able to order the new offering — now known as Big Mac sauce — through the McDonald’s app so they can dip fries, nuggets or any other menu item to their heart’s content.

Described as “creamy, tangy, slightly sweet and perfectly dippable,” the Thousand Island-style sauce has been widely mimicked by other burger brands. However, McD’s condiment is arguably the only one that has had its own popular jingle. Through effective marketing efforts, the phrase “two all-beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun” became ubiquitous in pop culture for years.

In 2017, McDonald’s gave away 10,000 bottles of Big Mac sauce on social media channels and through a special app.

Now the special sauce will be served up in a blue-and-white cup, the colors of the original Big Mac wrapper when the burger was introduced 55 years ago.

The company made two other menu announcements earlier this week.

On Monday, McDonald’s announced major upgrades to its recipes, which will include onions added to patties on the grill and more sauce on its Big Mac burgers.

On Tuesday, a rep for the company confirmed to the Daily News that its spicy McNuggets have returned to menus in select locations across the country.

Chipotle is bringing on some extra spice, spice baby with its latest creation.

The Tex-Mex-inspired food chain announced Tuesday that it’s adding chicken al pastor to its menus worldwide for a limited time. The debut of the entrée marks the first time the company has launched a new menu innovation across all of its 3,200 locations in the U.S., Canada and Europe.

Chicken al pastor is a new Chipotle protein option seasoned with adobo, Morita peppers and ground achiote with a splash of pineapple and fresh lime.

Chris Brandt, the chief marketing officer of the Newport Beach, Calif.-headquartered brand said that the concept gained “mass appeal in recent years” since customers were looking for unique menu items that cannot be made at home.

“We’ve put our own spicy spin on al pastor with our freshly grilled chicken and have created a truly delicious menu item that fans will crave. It’s where fire meets flavor,” Brandt said.

Chipotle tested its latest menu option in 94 restaurants in Denver and Indianapolis last summer. Strong feedback resulted in the brand proceeding with its first-ever global launch plan.

Customers will be able to customize burritos, bowls, salads, quesadillas, and tacos with chicken al pastor for a twist on their favorite entrées.

While the company didn’t announce how long the new item will be available, U.S. customers can take advantage of a $0 delivery fee on all chicken al pastor orders placed through the Chipotle app or website from March 16 to 26.

Ocean Casino Resort has been making waves in Atlantic City.

The towering, sleek structure situated on the shore recently unveiled its new 463-square-foot Contemporary Blu rooms, inspired by the ocean and giving guests a taste of summer, even in the colder months.

The airy new rooms, along with recent eatery additions, foodie-geared pop-up events and a diverse entertainment lineup has helped the Jersey Shore property score the third-highest spot when it comes to gaming revenue in Atlantic City, behind just Hard Rock Hotel in second place and Borgata leading the pack.

For Halloween, creepy cocktails will be sold through Monday at the hotel’s Lobby Bar as well as Nola’s Bar & Lounge. They include the Frida(y) the 13, a mixture of muddled cucumber, Patron Silver, Pablano Verde, lime juice and agave, garnished with cucumber dipped in Tajin seasoning and a Chamoy sauce rim. The Vampire’s Kiss is also on the holiday drink menu, made with American Harvest Organic vodka, cranberry and lemon juices, grenadine and a sugar rim.

The building that houses Ocean initially opened as Revel in 2012, but closed, along with several other Atlantic City hotels in 2014, after going bankrupt. After changing owners and a few failed starts, it eventually reopened as Ocean Casino Resort in 2018 and has been thriving since.

Ocean rolled out more than $85 million in property developments over the summer, including $72 million spent on building the new Contemporary Blu rooms and suites in space that was never completed in the massive building.

The hotel has always embraced its location on the boardwalk, with common areas and eateries looking out at the ocean, and the more than 460 new rooms “draw inspiration from the colors and patterns of the shoreline,” according to Ocean.

“The beach-inspired flooring and wallcoverings create a calming atmosphere, while the soft-touch fabrics mimic the style and forms reminiscent of this modern, yet iconic building,” the hotel added. “Pops of color complement Ocean’s breathtaking views, while the luxurious bathrooms feature marble flooring, a double vanity, and an over-sized shower.

“Continuing the beach-scape aesthetic, the newly built suites offer elevated interior finishes and additional amenities such as a dining area, wet bar, and generous lounge seating for guests to host small gatherings.”

Ocean also dropped $5.2 million on a new sportsbook in the middle of the casino floor that debuted in July called The Gallery Bar Book & Games. It features a circular, elevated bar and lounge in the center of the room, along with massive LED screen walls, video poker, blackjack and roulette tables.

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The hotel added a fun casual spot to its lineup in June with an outpost of Serendipity3, known for dazzling desserts like heaping cups of Frrrozen Hot Chocolate and a massive Cotton Candy Celebration Tower that can double as a table centerpiece. Lunch and breakfast are also served here with options like a buffalo chicken sandwich, salmon with fries and mixed vegetables, and s’mores waffles.

And the resort recently expanded its casual Asian eatery, Zhen Bang Noodle & Sushi, by adding1,000 more square feet of dining space.

Ocean has long housed “Iron Chef” winner Jose Garces’ trendy tapas spot, Amada, boasting views of the ocean and a variety of Spanish small plates. Sleek steakhouse American Cut and Italian hotspot Dolce Mare also round out the fine dining here.

Noteworthy casual spots include Wahlburgers, the burger joint from brothers Mark, Donnie and Paul Wahlberg, and Makai, serving Hawaii-style dishes like a Hula Burger, Tuna Poke Bowl, and Pineapple Upside Down Cake.

Expect fun upcoming events like a pop-up Jingle Bell Bar, opening Nov. 25 and running through Jan. 1 at 1927 Lounge, just off the casino. Festive cocktails, décor and entertainment are on the menu.

As for concerts, Canadian rockers Barenaked Ladies are set to play at Ovation Hall this coming Friday, followed by an afterparty at the bar Villain & Saint that’ll feature live music and select $7 cocktails as well as domestic beers priced at $5.

“My Big Gay Italian Funeral,” a sequel to the Off-Broadway comedy, “My Big Gay Italian Wedding,” hits Ovation Hall on Nov. 12, while rapper Flo Rida plays there Nov. 26, and the musical “Cirque Dreams Holidaze” will heat up the hall on Dec. 11.