The Fat Radish: Modern British (Sans Modern)


IMG_5965

Step into The Fat Radish, a new restaurant in New York's Chinatown, and you may feel as if you've left Manhattan firmly outside the door.

British accents envelop you the moment you enter the sliver of a bar area; the menu is packed with a tantalizing looking blue cheese pork pie and the burger comes with "chips" not fries — thank you very much.

Chef Ben Towill (of the Australian Kingswood in the West Village) describes his new endeavor as "modern British" and its studied shabby chic decor certainly telegraphs as much. The walls are exposed brick, coated with a thin veneer of white, a motley collection of stiff backless stools or benches are your chairs of the evening, homey pots of rosemary and thyme line a divider in this former Chinese sausage factory — which bears the Chinese graffiti marking it as such. (Although, it's unclear as to why workers in a sausage factory would have needed the Chinese characters branded on a wall to remind them of where they were.)

Even the name conjures up thoughts of a certain U.K. restaurant that continues to captivate: Heston Blumenthal's The Fat Duck.

It's lovely to see so much thought and care go into weaving the story, the ambience of a new restaurant. Now, if only this much attention had been paid to the food…

[Read more…]

Joseph Leonard: A Salty Start


CIMG8192

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.

[Read more…]

A View From The Road: Spam Fries in Singapore


Spam 

Best. Discovery. Ever.

“Luncheon Meat Fries” at Wild Oats  in Singapore — an amazing bar food that consists of Spam sliced into thin strips and then deep fried.

Surely, this must be the reason God invented pigs.



Related Posts Widget for Blogs by LinkWithin