The Loading Dock: "Worthy" Fish Tacos


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This might be what they call a classic New York food fairytale.

Boy moves to New York. Boy starts selling fish tacos at out of a little stand at the Brooklyn Flea in Dumbo. Boy’s tacos develop a hungry following. Boy opens restaurant.

And to add to the cool factor, he opens it in the loading dock of a former garment factory in downtown Brooklyn — talk about economical use of space in this land-starved city.

The Boy in this case would be Forrest Cole, who explains on his Web site that he first started selling fish tacos at the flea after fruitlessly trying to find a “worthy example” of a Baja-style fish taco in the city.

Now, that’s talking quite a bit of smack about New York’s many pre-existing taco joints.

We had to see just how “worthy” these fish tacos were …

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Joseph Leonard: A Salty Start


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Joseph Leonard is one of those restaurants that might have you thinking, “Recession? What recession?”

On the first night that the little West Village restaurant started serving dinner, it was so packed that finding a spot to perch for a drink was a challenge, much less a table for four. And this was well after 9 p.m. on a weeknight.

But this level of interest in a place so new it had a dessert menu to tempt diners but weren’t actually equipped to serve dessert yet is unsurprising.

New York food folks have been working themselves up into a big froth over Joseph Leonard, after all, since Gabriel Stulman, a former owner of the much-beloved Little Owl and Market Table in the West Village, announced he was opening a new restaurant. And, of course, it didn’t hurt that Vogue.com did a “People Are Talking About” item about the carefully planned grandma’s garage sale meets farmhouse rustic decor of the place more than a month before it opened.

While I’m generally skeptical of this level of pre-opening hype, I have a great deal of respect and fondness for Little Owl and Market Table.

And, Joseph Leonard (named for Stulman’s two grandfathers), with its cozy setting and equally comforting lineup of dishes, is likely to please many — especially those who love salt, which chef Jim McDuffee (formerly of Bouchon Bakery) seems to be rather fond of.

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New York, Paris, San Diego, Bacon


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It began with three women — one in New York, one in Paris, one in San Diego.

Although they lived far, far apart and had never met, they had one thing in common: a deep love for bacon.

“I was just thinking how nice a BLT would be. I only have the L & T, however,” lamented Ellise in Paris.

“And I have the B but not the L and T. Come on over-we’ll combine them … ” I, the New Yorker, said.

“You know, I already bought bacon and tomatoes and was planning on a BLT soon for lunch!” said Nicole in San Diego.

And that, folks, was how our intercontinental BLT lunchdate was hatched. 

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