The Strand – Still Smoky and Delightful

A few weeks back, Dan and I attended a fun shin-dig at The Strand in honor of their big one year anniversary.  It’s hard to believe this place has only been open for a year, as it seems to already be such a staple in the community.  Its popularity doesn’t come without a price, as The Strand is known to be controversial in the nabe for its “merrymaking,” shall was say.  All’s well that ends well, I think, as The Strand seems to enjoy a loyal following, serving some yummy eats at their party.  Here were some of our foodie faves:    

Pulled Pork – Saucy and delicious, the pulled pork totally delivered with some chunks of nicely marbled meat.  I loved how juicy it was, and you didn’t even need a side or a piece of bread with it.  Since I haven’t been here in quite a while, it was nice to observe the improvements they’ve made with their sauces.

Brisket – Dan and I enjoyed this generously marbled meat, which had a lovely char on the outside, but was also very moist on the inside.  The meat fell apart easily and just like the pork, didn’t need much sauce as an accompaniment – we had the smoky baked beans for that.

Baked Beans – Really a meal on its own, the baked beans came in a bowl of hearty goodness.  Marbled with a few chunky pieces of beef, this tasty concoction reminded me a lot of a wintery stew.  On a rainy, cold night such as the one we experienced, it was the perfect thing.

Chicharron (aka fried pork belly) – Saving the best for last, Dan and I marveled at the genius of these little porky bites.  The texture was impeccable, as it was a little crunchy on the outside but chewy on the inside.  The flavor combined everything delectable including sweet, salty, smoky, and a little spicy too.  Umami was definitely reached here – oh, most definitely.

Service:
Since this was one big party, everyone was cheerful and hospitable, and we enjoyed good service at the counter as well as when seated.  Even though it was super crowded, we scored good seats, as everyone was happy to share a common space, and rejoice together for this festive occasion.

Happy Birthday Strand – here’s to many more!

The Strand Smokehouse - 25-27 Broadway, Astoria NY 11106
718.440.3231
N/Q Train to Broadway
www.thestrandsmokehouse.com

Another Ribfest Debut - Jason's Roasted Poblano Cheese Grits

Since it's the weekend, and certainly a time to indulge, I wanted to bring you another decadent recipe from this year's Ribfest.  Jason's Roasted Poblano Cheese Grits was a first runner up in the side dish throwdown this year, and I especially loved its spicy, cheese flavor.  While I got all the ingredients in my previous description wrong (shows how much I know!), Jason graciously sent over the recipe, which I'm including here.  Feel free to try it, and definitely let me know if you run into questions along the way.

Jason's Roasted Poblano Cheese Grits

Ingredients (makes 2 servings):
2 cups chicken broth
2 garlic cloves, minced
½ cup grits
3 oz smoked gouda cheese, grated
2 tbs unsalted butter, cut into chunks
1 tbs heavy cream
2½ poblanos, roasted and diced
Fresh thyme, minced
Smoked paprika
Salt and pepper
Scallions, chopped

Directions:
In a medium saucepan, bring the chicken broth to a boil.  Add the garlic, and slowly stir in the grits.  Reduce heat to low and cook, whisking constantly, until the grits are tender, about 20 minutes.  Add more broth as necessary.  Remove from heat, and whisk in thyme, smoked paprika, poblanos, most of the cheese (but leave some left over), butter and cream.  Season with salt and pepper.  Finish with the rest of the grated cheese and chopped scallions on top.

Ribfest VII - Justice Was Served!

Not only does the start of summer symbolize for me countless days and nights with friends and family, cooking outside and enjoying amazing eats, it's always marked by a major food shin-dig that really kicks things off.  This event is no other than the annual Meyers' Ribfest, now in its 7th glorious year.  

Even though it's stellar every year, our good friends, The Meyers never settle for anything less than perfect, and up the ante with each consecutive year.  It's really exciting to see the progression of this event, and I enjoy looking back at the pictures of past times and remembering just how far along Ribfest has come.  This year proved to be yet another unbelievable spectacle, as the competition got fiercer, the ribs got saucier and the guests came even hungrier.

To recap a bit about the format of this event, here's some background:

The Competition:
Each year it's nice to see that Ribfest sees more and more competitors, especially in the ribs category.  Since the event's inception, the battle has evolved to also include a sides and a dessert throwdown.  While the prize for best ribs is no doubt the most prestigious, even the king or queen of sides and dessert gets legitimate street cred.

Everyone's ribs are judged on three important criteria, including appearance, flavor and tenderness from a scale of 1-5, 5 being the highest.  For the sides and the dessert, the judging is a bit more interpretive, as you rate the dishes from a more holistic perspective.

Being a judge this year, along with four other talented food connoisseurs, we tried to be discerning but also fair.  The results, I'm proud to say reflected true greatness, and I genuinely feel that the creme de la creme got what they deserved.  Congratulations to the winners of course, but really to everyone for participating in this spectacular carnivorous battle.

Competitors:
We had 9 worthy competitors for the ribs, seven for the sides and three for dessert.  In the rib competition specifically, we had veterans such as Adam, Tom, Uncle Bobby and Chris, while also a few rib newbies like the Silverman Brothers, Randi, Jessica and Henry.  I loved the dynamic between the rookies and the veterans, since the former really upped the competitive spirit of things, and I was especially excited to see more ladies enter this usually male dominated throwdown.

The Ribs:
As each competitor approached the judges' table with their own prized possession, they informed us of the ingredients that made up their ribs and the style of preparation they chose.  We then each took a rib, gnawed on it with gusto and exchanged our collective commentary.  Here are the ones that stood out to me:

Adam's Thai Ribs - Getting an automatic 5 in appearance, these ribs were absolutely gorgeous, and you can see them here, embellished with beautiful fresh Thai peppers grown in Adam and Jessica's backyard.  The glaze was slightly sweet at first bite but sharp and spicy at the finish, ending each note with an exclamation mark.  Even though some of the judges weren't wild about the texture of these ribs, I thought they were lovely, and separated nicely from the bone.

Chris - A close second when it came to all the judging criteria, Chris' ribs were done in a "red muddy" style, sporting a gorgeous smoke ring, which indicated right from the start that they'd be stellar.  The flavors were really nice, and also fiery like Adam's but definitely not as intense.  Their overall taste was more subdued but the actual texture was 100% perfect, the meat separating beautifully upon contact, and making your job of licking the bone clean very easy.

Jessica - I need to give kudos to the ladies here, especially Jessica who did an awesome job with saucing her ribs.  Not sure about everything that was in her glaze, but she had a nice sweet, smoky combination going on, and I think there was some honey used, which is always a plus in my book.  In terms of the texture, it needed a little work, but I tip my hat to you Jess for giving the boys a run for their money!

The Sides:
Sometimes for me, the sides are the most interesting, as that's where you can really let your creativity shine.  While some folks went with traditional BBQ accompaniments like mac 'n cheese and grits, everyone elevated their dishes with non-traditional ingredients or innovative cooking methods.  Here are my shining stars:

Thea's Mac 'n Cheese Pancakes - While some folks didn't really get this interesting spin on a classic comfort food, I really dug it.  Pancakes, literally stuffed with gooey macaroni and cheese, it was a perfect cross-over dish that went nicely with a modest helping of maple syrup.  While its ingredients were super rich, each pancake overall was light and fluffy and didn't feel the least bit heavy.

Jason's Jalapeno Cheddar Grits - A huge standout for me, given that I'm a sucker for smooth, creamy grits, Jason's version delivered and then some.  A major reason why a lot of folks including me were crazy about it, was because Jason wasn't shy to showcase the spice, leaving a sharp bite on your tongue after each spoonful.  I also enjoyed the really velvety texture, which was too porridge like for some, but I personally really liked it.

Chris's Kale - It was nice to actually throw some veggies into the mix, and I think Chris made a bold choice with the kale, as this leafy green isn't always a crowd pleaser.  He really did wonders to it though, as the kale lost its bitterness completely, containing really lovely acid and some smoky flavor from the sausage that was used.  Overall, a really stellar execution and everyone agreed that this was one sexy super food.

Dessert:
Going for quality over quantity, this is the category that really put me over the edge, as there were some stellar entries.  Between the birthday cake popcorn, the peanut butter-banana pudding and the maple bacon cupcakes, I didn't know what I liked best.

Thea's Maple Bacon Cupcakes - Seeing these beauties in their full glory, with a generous piece of bacon buried in the frosting, I was really excited.  The buttercream frosting was expertly executed, as it was perfectly creamy and piped beautifully onto the cupcake.  Loving the actual cupcake too, it had little pieces of bacon inside and a slightly nutty maple flavor. Check out Thea's other goodies on her Facebook page - you can even hire her to make dessert for a special event.

Birthday Cake Popcorn - I loved the idea behind this dessert, which combined white chocolate, yellow cake batter, sprinkles and mini M&Ms.  It was presented to us with a little candle stuck in the middle to get a true birthday cake effect.  Overall, a really tasty and new spin on popcorn - well done!

Randi's Peanut Butter-Banana Pudding - Her own take on Magnolia's famous banana pudding with nilla wafers, Randi is great at making the traditional version, but now came out with something even more special, mixing in creamy peanut butter.  Simply decadent and absolutely delectable, it was light and fluffy and tasted sweetly nostalgic.  It was easy to see why this dessert impressed the judges and all the other guests alike.
 
The BIG Winners:
King of Ribs - Adam!
Side dish Prince - Chris
Dessert Diva - Randi

Congratulations to everyone and I can't wait to do it all again in 2013. Long live the rib!

Bistro 33 is Turning 5 - Come Celebrate!

Here ye, here ye...a longtime neighborhood cafe, Bistro 33 is celebrating a milestone birthday, as they turn the big 5.  Although this place has been around longer than that, they're celebrating 5 lovely years in the Ditmars locale.  Here's what you can expect at the party next week, so gear up, come hungry, and bring your friends to enjoy it with you!

Bistro 33 5th Birthday Party
Wednesday, June 13th from 5 p.m. - whenever

$5 for...
Barbecue menu
Pitchers of beer
Margaritas and sangria

The birthday theme will be prominent throughout the event, channeling your inner child with party games, pinatas, ice cream and cake.  Sounds like an adult's dream...Yum!

Bistro 33 - 19-33 Ditmars Blvd, Astoria, NY 11105

718.721.1933

N/W Train to Ditmars Blvd (last stop)

www.bistro33nyc.com

Fort Reno BBQ - Simply Good Barbecue

This week, I was lucky to attend a special preview of a new barbecue joint in my brother’s neighborhood of Park Slope.  Enjoying the Slope not only for its charm, I just love trying all the amazing culinary treats it offers.  Excited to attend the restaurant’s preview, open just to the media before its big reveal this week, I invited Dan to join me in this yummy meatfest.

Atmosphere:
Even though it’s located on a major street near the R train, Fort Reno is a bit hidden from view and you really have to keep your eyes peeled to spot it.  It helps that its street number is prominently displayed on the outside, so definitely look out for that, as it’ll help you find the way.

Once you get inside, you’ll notice just how intimate it is.  There’s a small bar immediately opposite the entrance and some communal seating off to the left.  To the right of the bar is where you can find the food counter where you place your order and pick up your food.  I first didn’t know how I felt about that, but honestly, it’s all part of the casual BBQ fun and fits in quite well.

I just loved the repurposed look of the whole place, including a mirror mosaic wall, mason jar and colander light fixtures, and repurposed wooden tables and benches.  It set the theme for what was a comfortable evening filled with delightful, homey food.

Food:
Although the offering was a bit limited, featuring 3 proteins and 5 sides, we managed to try nearly everything - even getting a little bonus of a side, which I'll get into shortly.  We really enjoyed the simple, but thoughtfully prepared food, which left a great impression on us and no doubt a burning desire to come back.

Meats - Dan and I immediately gravitated to the pork ribs and the brisket.  The former was ready from the get go and we devoured it, but the latter wasn't yet finished and we had to wait about an hour and change for it (that's where the extra side dish came in).  Even though we thought it'd be worth the wait, I'm not entirely sure, as it was flavorful but too over salted.

The ribs were delectable though, falling off the bone, finger lickin' good and packed with tons of smoky flavor.  There were about 5 in the small rack we got, and we could've devoured another 5 easily.  Despite the small portion, there was a lot of meat on the bones, which was refreshing.

Sides - This is where Fort Reno really shined, and I can't say that any one side didn't completely satisfy me because it clearly did.  My two big standouts were the fluffy, buttery biscuits you see above and the 3-cheese mac 'n cheese.

Let me first start with the biscuits, which were soft and airy, with the most amazing crunchy crust.  I can confidently say I haven't had a biscuit this spectacular to date - and what was fantastic is that they didn't feel the least bit heavy.

My second clear winner was the 3-cheese mac n' cheese, which was just bodaciously good.  It combined gruyere, cheddar and parmesan with small shell pasta and the creamiest bechamel sauce that went down real smooth.  I loved the crunchy breadcrumb crust on top, and because we both recognized its excellence, we nearly licked the bowl clean.

The other sides of baked beans, collard greens and cole slaw were also tasty, and I especially enjoyed the veggies that cut some of the richness of the other sides I just mentioned.

Drinks - Besides the food, Fort Reno is really great at creating sophisticated specialty drinks that pair really well with all the comforting food.  Dan and I both tasted their fun creations, he going with the Old Fashioned and me with a drink called Bobbito Burns.  I was especially drawn to mine because it combined the smoky flavors of mezcal, tequila and even meat bitters.  Yep, you heard me right...meat bitters.  As I initially raised an eyebrow at that, my doubts were put to rest, as this drink delivered something incredibly sexy and masculine, a perfect pairing with the smoky BBQ.

Service and Cost:
Overall, the service matched the atmosphere at Fort Reno, as it was casual and laid back, but everyone was also well informed about what they were serving.  It seems that the place is run by a group of good friends, and they do a nice job of promoting that camaraderie to their patrons.  Dan and I felt it, and it made us feel happy and relaxed.

Prices are affordable and even though this was a complimentary tasting, I inquired about the price point.  They purposely gave us portions reflective of everyday plates and a serving of a single protein and two sides would've set one back about $15 or slightly less.  Specialty drinks are priced at $7 - $11 and beers are $6.

3 Mmmms

Fort Reno BBQ - 669 Union Street, Brooklyn NY 11215
347.227.7777
R Train to Union Street
www.fort-reno.us

Ovelia's Rock N' Ribs Wednesdays

Ovelia, one of my personal favorites on 30th Avenue came out with a sweet deal for Wednesdays--BBQ night! They're calling it their Rock n' Ribs Wednesdays where you can take advantage of fun, comforting barbecue dishes such as Po' Boy sandwiches, bbq pulled chicken, beer battered veggies and even their own spins on classic BBQ dishes.

I love the way Ovelia infuses their modern Greek culinary style into the menu. Where else can you find a Greek style pulled pork sandwich or Greek sausage fried in cornbread batter? Sounds scrumptious and absolutely sinful. Click on the picture above to see the deets of this offering.

Enjoy and make sure to wear your bibs - this meal might get messy!

Ovelia Psistaria - 34-01 30th Ave, Astoria, NY 11103
718.721.7217
N/W Train to 30th Avenue
www.ovelia-ny.com

Point Brazil - Tastes Like Cheap Food (because it is)

Point Brazil - 38-01 31st Avenue, Astoria NY 11103
718.278.1934
N/W Train to Broadway or R/V/G Train to Steinway Street

After a lot of planning, Meg and I finally got out to Point Brazil restaurant. What attracted us to it was the all day buffet menu and their offering of bbq-style meat. I've never had a bad experience at a Brazilian joint and while this one wasn't horrendous, I wouldn't go back. From the lukewarm food to the mediocre service, Point Brazil just isn't worth a dinner out, no matter how inexpensive it is.

Atmosphere:
The surroundings here are casual and simple, which I don't have a problem with, except the dining room is laid out strangely and feels slightly claustrophobic. Everything is self serve, just like in a traditional buffet joint. The salad bar is to the right and a hot food, meat and sides bar on the left. If you'd like bbq meat, you have to ask for it at the counter. They're always cooking up a variety of meats including chicken, sausage, beef, and other specialties, which looked excellent.

Food:
Meg and I got an assortment from the salad, hot food and bbq bar. While some of the food looked promising, I was mostly disappointed in the quality and the seasoning.

As you could see from my plate above, I got two kinds of meat including roasted chicken and barbecued sausage. The sausage had great flavor although it was on the salty side and the same goes for the chicken - flavorful and juicy but very salty and oily.

My sides included collard greens, which were my favorite - slightly crunchy and seasoned gently with oil, salt and pepper. I also liked the sweet plantains, which were a great substitute for potatoes and the hearty baked yucca. The grilled veggies such as zucchini, peppers and other squash were weak - they were cold and oily and just plain unappetizing. Same goes for the feijoada, which was dry, mealy and just didn't do anything for the palate.

Although their sweets looked interesting, we decided to opt out. I saw a variety of cakes including orange cake, coconut macaroons, nut delicacies and other things that looked yummy.

Service and Cost:
I can't say much about the service since we pretty much helped ourselves, but I will say this much, they didn't exactly make us feel welcome. The staff assumed that we'd know how everything worked and acted bothered when we asked them to explain it to us. When Meg inquired about sauces to put on the meat, the man behind the counter looked at her like she had five heads. She patiently explained to him that she was unfamiliar with Brazilian food and then he was kind enough to show her where the sauces were located and how to use them.

The good thing about this place is the price point at $4.99/lb for the salad and the hot bar. The bbq is $5.99/lb and the whole meal cost us about $8 a piece. Very affordable but the quality reflects the costs.

1 Mmmm

Ribfest '09 - Hot and Smoky Wins the Race

This weekend I attended a massive bbq ribfest at our friend Adam's house. Ribfest is an annual occurrence and has become quite the big deal with his family and friends. With steep competition between five types of ribs--both wet and dry rubbed--everyone brought their best game forward. From slow roasted meat that fell off the bone to Coca-Cola reduced sauce, the techniques used were not only inventive, they produced finger-lickin' goodness that made all competitors winners.

Rib-e-lickin' Good - There were five types of ribs up for grabs that produced five very distinct and excellent flavors. Out of these, three stood out to me--Tom's, Adam's and Uncle Bobby's.

Tom's (pictured above in the green bowl) were the spiciest, using chipotle-bourbon barbecue sauce that Tom perfected over the years. The flavors hit your palate hard upon contact and left you with a pleasing smoky aftertaste. The bourbon and a hint of honey produced nice sweetness and stickiness, making this sauce and the ribs a home run.

Adam's ribs also used a wet sauce but the overall effect was different than Tom's. The outside looked more charred, and I liked that there were bits of onions in the sauce--it had a nice hint of sweetness from a Coca-Cola reduction. I liked the creativity in his approach, using everyday ingredients to produce something exceptional.

Unlike Tom's and Adam's wet ribs, Uncle Bobby's (pictured above on the cookie sheet) were dry rubbed. I loved the texture of the meat, which was firmer that the previous two. These were the most traditional, bbq-style ribs with simple seasoning that wasn't too spicy. Not sure about all the different spices he used, but the ribs reminded me of what we usually get at Blue Smoke--always a good sign.

The Fixins - There were plenty of other yummies to eat alongside the ribs. My favorites included Stephanie's cornbread with bits of corn kernels, red peppers and jalapenos. It was super moist and the perfect vehicle for mopping up all that delicious bbq sauce.

I also enjoyed her crunchy cole-slaw, which was finished with an oil and vinegar dressing, instead of heavy mayonnaise. This dish incorporated a few crunchy surprises such as ramen noodles, sliced almonds and bits of scallions.

Randi's five-cheese mac and cheese was pure indulgence with creamy texture and a crunchy breadcrumb topping. It reminded me of Emeril's recipe that I often make for our annual Superbowl party.

For the Sweet Tooth - Once again the queen of desserts, Randi won everyone over with her peach cobbler with maple cream sauce. The peaches she used were organic and therefore had wonderful, fresh flavor, while the maple dressing made it rich without being too sweet. I loved the crunchy brown sugar bits on top, which gave this dessert another element of indulgence.

Just so I don't keep you in suspense, I'll let you know that Tom was the official winner of Ribfest 2009, but as I mentioned, everyone won in my book. The display of competitiveness and cookery was stupendous and I hope to come back next year to take part in more rib debauchery. Until Ribfest 2010!

Goodbye Lucky Mojo - We'll Miss You!

Hearing rumors that Lucky Mojo's, a fun BBQ and sushi place in LIC, was on the outs was finally confirmed today. I know that emotions about this place were mixed--people were either in the love or the hate camp--but I happened to love it and am sad to see it go.

Their last day is tomorrow, Saturday, August 29th and they'll be open late "kickin till late Saturday night," they say. For you Mojo lovers, I encourage enjoying one last hurrah with a cold brewski, corn fritters and BBQ ribs.

Good-bye Mojo's, it was nice knowing ya! I hope that something else fabulous comes to this spacious saloon-style space, but in the meantime, I'll miss you Mojo's.

Lucky Mojo's - 5-14 51st Avenue, Long Island City, NY 11101
718.786.7427
7 Train to Vernon Blvd/Jackson Avenue
www.luckymojos.net

Lucky Mojo's - Lucky To Be There...

Lucky Mojo's - 5-14 51st Avenue, Long Island City, NY 11101
718.786.7427
7 Train to Vernon Blvd/Jackson Avenue
www.luckymojos.net

Very fond of good barbecue, I was eager to give Lucky Mojo's a try, especially after glowing online reviews and positive feedback from friends. So Dan and I took a short drive to my new favorite neighborhood, LIC and met Vicky and her boo Eric for some homestyle "Q." If you love sports and good food, Lucky Mojo's is for you.

Atmosphere:
Mojo's is casual and brings meaning to the words "laid-back." Set up like a saloon, it has exposed wooden beams, rustic chairs and tables and lots of colorful embellishments. Some things that caught my eye were the hanging bead lamps, bottle cap wall art and the huge gold shrine at the bar--I guess that's their tribute to Asian influence.

I liked that the vibe at Mojo's was very boisterous and it's a good place for large parties. They have a huge screen in the back of the restaurant that shows sports games and yesterday's feature was Sunday Night Football. The guys were in heaven, while we women tried to bring their attention back to where it should've been in the first place--on us. Besides the huge screen, there are other smaller TVs around and some of the booths even have individual flat screen TVs. Pretty cool!

Another cool thing to mention is that Mojo's is musically oriented. You can enjoy live blues, zydeco country and roots rock every Saturday night at 9pm, while Sunday brings a live "Mojo session", which is open to everyone.

Food:
We received praise about the food from the minute that we sat down--one very enthusiastic diner told us that the wings were a must. None of us ordered sushi although I heard that it's pretty good. Instead, we opted for the BBQ dishes that Mojo's is famous for.

Corn Fritters - We started with these and I absolutely loved them! The outside was crispy and the dough was really sweet. Crunchy corn kernels nestled in the dough were a nice compliment, and some of them showed off a dark, golden skin. The cup of spicy mayo that accompanied the fritters was great - creamy, tangy and a pleasure to dip these beauties into.

Cajun Popcorn Shrimp - Another starter, this one went fast, as we all devoured the bits of crunchy shrimp that came with a smokey honey mustard sauce. The shrimp was fresh and literally went down like popcorn--once we reached into the basket, we lost control of our fingers, which gravitated to the shrimp like magnets. This dish seemed to please everyone and the flavors in it weren't too strong.

BBQ Chicken and Ribs Combo - Dan ordered this and while I didn't try the chicken, the ribs were spectacular. They were so tender that they were falling off the bone and the skin was slightly crunchy and also sweet. They were marbled on the medium side so if you're expecting a leaner cut of meat, this isn't it. Dan said that the chicken was good but that it didn't compare to the ribs. He said that he'd like to try the brisket next time.

Blackened Catfish Sandwich - This was my choice and I liked it very much. It wasn't too heavy because it wasn't fried and all the ingredients in it tasted very fresh, including the veggies. A side of creamy mashed potatoes accompanied it and that's what put me over the edge. I couldn't help finishing the potatoes even though I was horribly full--they were silky soft and interlaced with delicious potato skins.

Other Dishes - Eric got a cheeseburger with mushrooms, which he seemed to like. He ordered a side of fries too, which came in a very generous portion that he couldn't finish. Vicky opted for a lighter choice with the chopped salad with chicken, avocados, red beans and a cumin vinaigrette. She didn't know what to expect from the dressing but it was surprisingly light and she enjoyed it.

Mississippi Mud Pie - Despite all the food that we ate, we still wanted to split dessert. The mud pie sounded better than it tasted. Not to say that it wasn't good but it just wasn't that impressive. Word to the wise: maybe skip dessert and load up on other dishes that they do so well. Something delicious about the dessert though was the fresh whipped cream--it was as light and airy as a cloud.

Service and Cost:
Just like Mojo's, our waiter was laid-back and unobtrusive. He was there when we needed him and was quick with the check. He was honest when we asked him questions about the food--for example when Dan asked if the ribs were fatty, he said that they were more marbled than not.

Mojo's boasts reasonable prices. Appetizers range between $5.95-$14.95 and entrees between $7.95 - $22.95. The dinner that I just described plus a round of beers set us back about $33 per person. That's pretty good for all that we ate!

3 Mmmms

Samba Grill is Opening

On my walk down 23rd Avenue today, I saw that a new Brazilian Barbecue restaurant called Samba Grill will open soon. I'm a total carnivore and was very excited to welcome this new establishment to the 'hood. The space looks like it's pretty set to go and I had the chance to ask one of their workers when it would open. His reply seemed confident when he said "Monday or Tuesday of next week." I'll make sure to come by again, pick up a menu and follow-up with a glimpse of the cuisine. Stay tuned...

Samba Grill is located on 29-17 23rd Avenue.

If anyone knows more about it, feel free to drop me a line.