Warming Up with Biang Noodles

With the changing weather lately, it's really beginning to feel like fall.  And while some people like it and think it's been a long time coming, I'm sad to say goodbye to the mild weather.  

The good part to all of this is that eating heartier, warmer food will now become a regular part of our repertoire, and I've started this during the weekend, when my brother Peter and I tried Biang!, a traditional Chinese noodle shop in Flushing.  Not only did it hit the spot, but the service and the price point were just right.  We'll certainly be back - and then some.

Atmosphere:
Situated in the heart of Flushing, Biang! is located just a few steps both from the LIRR and not far from the 7 train.  This makes coming here really convenient for both city dwellers and urbanites, so there's absolutely no excuse not to try it :)

While the interior is quite narrow, it's long and still manages to feel spacious. Tall tables with stools and booth seating occupy most of the space, making Biang! well suited for casual, impromptu dining with one or two dining companions.  Even though it's possible to dine with a group, I wouldn't recommend it, as it'll take you a while to score a table.  

I liked observing the diverse crowd, which is made up of both Asians and non-Asians, alluding to its authenticity but also showing that it's approachable to folks that may be new to Chinese cuisine.  Any way you look at it, it's a win.

Food:
Biang! specializes in noodles, and that's exactly what we came for.  I myself prefer the more rustic hand pulled noodles, which are thicker and heartier, and I was glad to see these on the menu.

Mt. Qi Pork Biang-Biang Noodles - As soon as I saw that spicy and sour pork belly was on the menu, I had to have it.  The whole dish reminded me of what I had just a year ago at Mission Chinese (totally overrated btw), but better.  The noodles were thick and delicious and coated with a smoky, red chili sauce that warmed your entire palate, and your insides.  Another comforting and unexpected element of spice came from the star anise, which made this dish fragrant and really perfect for the fall and winter.

Peter had a variation of these noodles as well that was done up in a similar style, except that instead of pork it had pieces of seitan and stewed veggies.  Certainly milder than my noodles, but still with a bit of heat to them, Peter thought it hit the spot.

Spicy Cumin Lamb Burgers - Even though we ordered this dish as an app, our waitress explained that it takes a little while to cook the lamb, and therefore it arrived after our noodles.  This worked out fine, as we took a respite from our spicy noodles and took a bite out of the little less spicy lamb.  Compared to Peter's dish, the lamb was spicier, but when up against my fiery noodles, the spice factor wasn't too intense.

The meat itself was tender and flavored with cumin, garlic, and onions.  Its overall look was pretty unusual, as I expected it to rest between steamed buns, but instead the bun was bready and slightly crispy on the outside.  Even though it was different than I envisioned, it was really delicious and something worth coming back for.

Service and Cost:
Overall, the service was on point and generally quick.  Even though a lot of the waitstaff could've infused more personality into their service, all in all, they did a solid job.

Costs couldn't be more affordable at just $6.50-$7 for the noodle dishes and $7 for 2 burgers.  The entire dinner, including drinks set us back just $37 with tax and tip.

3 Mmmms

Biang! - 41-10 Main Street, Flushing NY 11355
718.888.7713
7 Train to Flushing/Main Street
www.biang-nyc.com

Telly's Taverna Masters Greek Food

A few weeks ago, Meg and I spent some time at Telly's Taverna - a Greek Astorian institution in its own right.  It's bizarre to me I've often overlooked Telly's, especially when I lived in this neighborhood, but after our delicious experience, I can confidently say that won't happen again.

Atmosphere:
Pretty traditional as far as Greek restaurants go, Telly's is set up not unlike a lot of its neighboring comrades.  The kitchen (including grill) is situated up front, accompanied by a more casual dining area, while the whole left side of the restaurant serves as the formal dining room, and it's where all the action takes place, so to speak.

Loving the spacious room that accommodates both large and intimate parties, Meg and I sat at a four top table towards the back.  Even though the front of the room was more appealing, and buzzing with energy, it was quite chilly due to the open windows.  The open air atmosphere is great during warm summer months though, and gives diners a good opportunity to observe the goings on on 23rd Ave.  It's not unlikely to see a lot of large parties dining at Telly's during the weekend or a weeknight, celebrating a holiday or a special family occasion.

Food:
Although we came hungry, we were so not prepared for this giant feast.  Needless to say, we walked out happy and had plenty of leftovers for the upcoming week.

Mezze - Interested in trying a variety of mezze, we went for veggie centric dishes as well as seafood.  The veggies were fantastic, and stood out to me both during this course as well as when paired with entrees.  The green salad and the tomato cucumber salad were fresh and zesty, and topped with plenty of milky feta.  Dressed simply with good quality olive oil, vinegar and lemon juice, it was the perfect way to whet our appetite.

The other big app standouts were the grilled octopus and the gigantes beans in tomato sauce.  I loved the slightly crunchy exterior of the octopus and the melt-in-your-mouth middle, which was cooked just right.  Surprised by the burst of flavor in the gigantes beans, this was a real comforting dish, as it was stewed in a homemade tomato, garlic/onion sauce that conjured up memories of grandma's kitchen.

Main Dishes - Pleasantly overwhelmed by the rich spread of meat and seafood in front of us, we tried a little bit of everything and had a hard time deciding what we liked best.  If I'd have to choose, I'd give the standing ovation to the grilled biftekia and the juicy lamb chops.  Both were simple, but beautifully executed dishes that were flavored with fresh herbs and lemon.  Paired with classic side dishes such as thin Greek chips with oregano and perfect lemon potatoes, they'll satisfy even the most discerning customer.

Although we couldn't finish everything at that moment, we took a lot home, which made for great leftovers - especially the biftekia, which I later tore into salad.

Dessert - I love me some loukomades (Greek donuts with honey) and these looked and tasted impeccable.  Boasting a beautifully golden brown exterior and a soft and airy interior, they were pure heaven with a little bit of cinnamon and honey on top.

Service and Cost:
The staff at Telly's is made up of experienced and friendly waiters who are knowledgeable about the food and pay a lot of attention to diners' needs.  We always felt well taken care of, our glasses of water refilled frequently and our sharing plates refreshed periodically.  It was nice to know that we could hang as long as we wanted to without being bothered.

Costs are really fair given the high quality of food, and Telly's is a restaurant I'd happily return to in the near future:

Mezze - $4 - $16
Meat - $12 - $24
Seafood - $12 - $24
Dessert - $6

3 Mmmms

Telly's Taverna - 28-13 23rd Avenue, Astoria NY 11105
718.728.9056
N/Q Train to Ditmars Blvd (last stop)
www.tellystaverna.com

Il Bacco – Italian Delight on the Edge of Queens and Long Island

Happy to be invited to a tasting in Little Neck’s Il Bacco, I was interested in checking it out, as it’s a cross-over restaurant. What I’m referring to is its location that lies on the Queens/Long Island border, and therefore services residents from both counties.

Atmosphere:
Situated on the busy Northern Boulevard in Little Neck, Il Bacco stands out amongst other competing restaurants in the neighborhood due to its impressive exterior. Sporting a lovely yellow façade with a crimson roof, it not only looks inviting but is also elegant.

If I’d have to characterize Il Bacco’s style, I’d say it’s traditional Italian with a sophisticated twist. Dining there on a Monday, which is usually an off-night for restaurants, it was nice to see it relatively busy. Looking around the dining room, I noticed a lot of couples, not unlike Dan and me, and it was good to see a variety of age groups. I’d imagine that the clientele looks a bit different on the weekends, with larger parties and kids as well, as Il Bacco offers tons of space.

Another pretty aspect is its rooftop seating, which opens up during warm weather months (now), and I’d imagine it’s really beautiful on a mild summer night.

Food:
Dan and I tackled the menu by sharing everything, which was a fun way to go. We appreciated the manageable portions sent out by Il Bacco’s thoughtful staff, as we walked out happy and sated but not excessively stuffed.

Appetizers – The evening started with a simple plate of marinated olives and spicy peppers. These classic antipasti were a great way to whet our appetite, providing a little bite from the spicy olive oil. We also munched on thin slices of prosciutto that paired well with the olives and peppers.

Two additional apps we tried were the grilled octopus and the garlic roasted shrimp. Out of those, I preferred the shrimp, as it was relatively mild, cooked in a white wine sauce with a few salty capers on top. An earthy side of spinach came with it, and was cooked in a simple, clean style with a bit of garlic and lemon.

Pasta – We couldn’t refuse the pasta course and went with the cheese ravioli with crunchy walnuts on top. As you can see, the large pasta pockets were filled with fresh ricotta cheese and then bathed in the creamy walnut sauce. Dan, who’s picky about his cheeses absolutely loved it, and I was happy to experience that despite the creamy sauce, it wasn’t heavy to digest.

Entrees – Our dose of protein came in the form of cod and lamb chops. While both were delicious dishes, we both fell in love with the cod, which was perfectly flaky and so fresh. The tomato sauce on top was gorgeous and a little chunky too, which gave it nice texture. Laced with pieces of roasted garlic, fresh tomatoes and basil, it was an all-around winning combination. I highly recommend this to all seafood fans out there.

Desserts – As you can imagine, we were both pretty full after the aforementioned feast, but there’s always room for dessert. What arrived was a beautifully colorful platter of assorted Italian goodies such as tartufo, tiramisu, Italian cheesecake, poached pears and a variety of fruit. It’s hard to choose a favorite, as everything was outstanding, with the tartufo leading the charge in excellence. Its dark chocolate shell was a pleasure to eat, as well as its ice cream layer, boasting a distinct amaretto flavor that was so delicious. The simple poached pears were a close second favorite, followed by the delicate tiramisu. However, as I said, all the desserts were delightful.

Service and Cost:
We appreciated the old school wait service here, made up of mostly male waiters. Not only were they cordial and charming, they know their stuff and I felt confident entrusting our waiter in deciding most of our dishes. In fact, the service reminded me a little bit of what you’d experience at a classic institution such as Peter Luger’s (also not far from Il Bacco).

Costs are moderate and accurately reflect the high quality of one’s overall dining experience:

Appetizers: $9.95 - $12.95
Pasta: $15.95 - $24.95
Entrees: $20.95 - $36.95
Dessert: $7 - $9

3 Mmmms

Il Bacco – 253-24 Northern Blvd, Little Neck, NY 11362
718.224.7657
LIRR to Little Neck Station
www.ilbaccoristorante.com

Bistro 33 Ups their Whiskey Offering

For all of you whiskey lovers, you'll be happy to hear that Bistro 33 has upped the ante on their whiskey offering.  Their new whiskey menu includes twelve different whiskeys including domestic and international:

Peach Street
Town Branch
Blanton's
Widow Jane
Bulleit
Templeton
Hudson
Old Overholt
Hibiki
Yamazaki (Dan's favorite)
Hakushu
Old Pulteney

Pair these with Bistro's hearty fare including their lamb pops with crispy leaks, a horseradish pork shoulder, steak frites or their classic burger with tomato aioli and bacon.  Sounds fabulous!

Bistro 33 - 19-33 Ditmars Blvd, Astoria, NY 11105
718.721.1933

N/Q Train to Ditmars Blvd (last stop)

www.bistro33nyc.com

Mombar – Showing New Friends Old Tricks

It’s been quite a while since I’ve been to Mombar, but it’s been consistently on my list of to-go-again places, especially when showing off the nabe to some new visitors. The other week proved totally perfect for this, as we met up with friends, Chris and Joanna who haven’t been to Astoria in quite a while – Joanna being a total newbie altogether.

Being that both of our friends are open to new experiences and they were willing to try something ethnic, I suggested Mombar, and they happily took the bait.

I love that Mombar continues to be a BYOB and we enjoyed a delicious bottle of vino with our impeccable dinner. Here’s what we got:

Lamb Tongue Appetizer – Although some folks in our party were a bit squeamish about this, everyone at the end gave it a fair shot and loved it. While I didn’t mind the image of the tongue at all, some of my friends (and Dan too) preferred not to think about it. The texture was really surprising, as it tasted really soft, sort of like sausage, surrounded by a clear, flavorful broth of onions, pepper, tomato, olives and herbs. It was a great little preview of the goodness that would follow, and I loved pairing it with the thin fry bread that was also brought to the table a few minutes before.

Mussels – While we all love mussels and were eager to try Mombar’s version, I wasn’t overly impressed. Though I liked the light broth they rested in, the actual mussels tasted a bit fishy, and I’ve certainly had better.

Lamb Tajine – I absolutely love tajines, and the minute I saw they had lamb, my decision was made. Unlike the ceramic dome dishes I’ve seen these placed in at other restaurants, this looked more like a gratinee dish, which was slightly disappointing in presentation, but of course what mattered most was what was inside. The meat was tender, succulent and nicely fell apart when making contact with your fork. Certainly the piece-de-resistance was the rich lamb broth, laced with tons of veggies such as corn, peas, tomato, squash, pepper and more. It tasted like a beautiful, rich stew that was ultra filling and a nice thing to share with your dining companion (Dan ate quite a bunch of it).

Salmon en Papillote – Chris ordered the salmon, which I was surprised about, since I don’t associate Mombar with seafood (as evidenced by the mussels). Not only was he happy about his final choice, everyone else was impressed as well, and the salmon turned out to be the biggest success of the evening. The crunchy phyllo shell was to die for, and breaking it revealed an oozy middle of veggies and the tender salmon. I’m happy to report that the fish tasted fresh, and flaked off with perfection.

Sausage Entrée – Dan’s sausage entrée was also quite nice, boasting tons of meat that was immersed in the same kind of concoction as the lamb tongue. For this reason, even though I really enjoyed it, I had trouble differentiating it from the app, and for next time, I’d go with either one or the other.

Service and Cost:
I can’t speaker higher about the service, as we received tons of personal attention and our waitress even spoke French to our friend Joanna, which was great. Chef Moustafa came out as well, and was only too happy to chat us up, provide some history behind all the food and answer any questions we had. He didn’t seem to be in a rush at all and genuinely seemed interested in shooting the breeze with us.

Costs are incredibly fair and for the dinner I just described, we paid about $25/person including tax and tip.
3 Mmmms

Mombar - 25-22 Steinway Street, Astoria NY 11103
718.726.2356
N/Q Train to Astoria Blvd

Balkh Shish Kabab House - A Delivery of Afghan Goodness

It was hot the other day and I really didn't feel like cooking, so we did the next best thing and got take-out.  I'm not usually one for take-out and prefer to eat at a restaurant if I'm already choosing not to cook, but we got lazy and wanted to stay at home. 

Going through my mental check-list of trusty restaurants that deliver, my mental Rolodex stopped at Balkh Shish Kabab House, the unassuming yet ultra flavorful Afghan restaurant on the corner of 31st Street and 23rd Avenue.  Remembering back on a delicious dinner that Meg and I had there last year, Dan and I ordered a chicken and rice combination platter, their famous pumpkin turnovers as well as a side of lamb tikka kabob.  Not only was everything piping hot, it was really scrumptious.

Morgh Kabob and Chicken Kabob - This chicken combination platter consisted of both white and dark meat--the white was off the bone and the dark had some small bones that we easily ate around.  Both versions were ultra flavorful and juicy and I especially enjoyed the marination on the white meat, which wasn't spicy but had definite flair.  Each bite was even more delicious when dipped into Balkh's special yogurt mint sauce, which was so refreshing on a hot day.

Besides the meat, the bed of long grain brown rice and a side of carrot raisin salad were amazing.  The rice was my favorite because it was so deeply flavored by the drippings from the chicken that it was like eating the chicken itself.  The carrot salad, embellished with plump, sweet raisins was a great surprise that almost tasted like a sweet dessert after all the heartiness from the meat and rice.  And on top of all that goodness, just look at the portion - it can last for about 2 nights and costs just $12.

You can read about the other two dishes we had here.  I'd recommend getting the pumpkin turnovers at the actual restaurant as opposed to a delivery option because the outside crust got a bit soggy and oily in transit.

Cost:
For the above meal that I described, we paid a total of $26 and had plenty of leftovers for the next night.  If I had to do it all over again, I would've skipped the lamb and the turnovers - the chicken combo plate was more than enough for two people.

3 Mmmms

Balkh Shish Kabab House - 23-10 31st Street, Astoria 11105
718.721.5020
N/W Train to Ditmars Blvd (last stop)

Balkh Shish Kabab House - Hidden, Unassuming Greatness

Balkh Shish Kabab House - 23-10 31st Street, Astoria 11105
718.721.5020
N/W Train to Ditmars Blvd (last stop)

Meg sold me on this place when she described their fried pumpkin turnovers. I couldn't wait to try it, and was surprised that I live so close to Balkh but have failed to notice it before. It's one of those quiet, unassuming places that's remarkably good--and after you try it, you're going to want to return.

Atmosphere:
Like most small, ethnic restaurants, Balkh doesn't have much of an atmosphere. The long, narrow dining room extends to the far back with plenty of tables to choose from. We sat in the back so we could observe everything.

I didn't notice any music but liked the Middle Eastern mural that occupies one of the walls. The grill is located in the front and all food preparation takes place there. I was confused by this and thought that the kitchen would be in the back, but the action takes place in front where everyone could see.

Food:
Balkh serves Afghan cuisine - something I'm not familiar with, but am open to. They incorporate a lot of grilled, shish kabab-style meat, especially lamb. Side dishes tend to be rice and veggies rather than potatoes or even bread - although they do provide you with a basket of traditional Afghan flat bread.

Bolanee Kadu (Fried turnovers with pumpkin) - This is the dish that Meg initially told me about and naturally, I had to try it. It surpassed my expectations with its crispy, buttery dough stuffed with small bits of sweet pumpkin. I loved that it incorporated a mix of sweet and savory, coupled with a cooling mint, yogurt sauce. Every bite sent my senses in different, pleasing directions - there was hot and cold, sweet and salty, buttery and flaky.

Aushack (Dumplings filled with scallions) - Based on some of the reviews I read, this was a popular choice with diners and it also spoke to us. The dumplings were silky smooth and very thin - almost translucent that you could see the rich green scallion mixture inside. Once we punctured its perfect exterior, we devoured the earthy scallion/herb mixture, which was mild yet perfectly seasoned. It had a light tomato based broth on top and a refreshing yogurt sauce, which introduced yet another texture.

Sabzi (Spinach with lamb, onion and tomato) - We wanted some greens with our meal and ordered this interesting spinach side dish. It was wonderfully soft and fragrant from the bits of lamb and spices. And just like with the other two dishes above, a yogurt based sauce was a nice accompaniment. Every time I put it on top of the spinach, it reminded me of a luxurious creamed spinach that I eat on special occasions.

Tikka Kabab (Lamb) - A simple kabab platter with speared chunks of lamb in Balkh's "special marination" was quite the show-stopper. While the consistency of the lamb was on the firmer side, I didn't mind because the flavor was as intense and aromatic as can be. I loved that it had a slight kick from Middle Eastern spices, and the rice was so deeply flavored by the lamb that you hardly needed the meat to enjoy it. This dish was a great value, as it comes with a heaping pile of rice and veggies. Both Meg and I couldn't finish it - so imagine just how full it would make one person!

Desserts - Despite our enormous gorge-fest, we saved room for not one but two desserts. The selection is limited so we decided to try both (and the only) options on the dessert menu - firny (an Afghan pistachio pudding) and the baklava. Both were excellent, especially the flaky, nutty baklava, which came in a very generous portion.

The non-traditional pudding was a great way to soothe the palate after the plethora of spices and textures that hit it during the appetizer and entree courses. The pudding was more of a cool custard, lightly flavored with pistachios and condensed milk. I tasted a hint of rose water, which was a nice surprise that luxuriously lingered on your tongue.

Service and Cost:
Our waiter was nice, welcoming and hospitable. He was courteous in asking when we wanted everything to be served (together or separately). I liked that he wasn't afraid to tell us how to correctly pronounce everything, and he came by periodically to check on us, making sure that all was OK. I appreciated the gesture and felt cared for, but not smothered. When it was time to pay, we didn't feel the least bit rushed - everything was laid-back and relaxed.

The costs are super inexpensive and so worth it for a fantastic, authentic meal. I'd recommend it to everyone on a budget and to anyone who wants to get their money's worth--and then some.

Appetizers: $3-6
Entrees: $9-$15
Dessert: $2-$3

3 Mmmms

The Cooking Divas - A Middle Eastern Feast

Yesterday was the second cooking session for the Cooking Divas, an all-girl cooking club that I'm a part of and that meets once a month or so. Our theme was Middle Eastern food, which was a welcome change from the food that we eat on a daily basis. While we were familiar with sporadic parts of this meal, none of us knew about it all and therefore we were excited to learn.

Our Middle Eastern feast consisted of:

Roasted Red Pepper Hummus - This recipe, courtesy of my friend Kimberly is as easy as it could get. We were slightly intimidated to make it in the beginning, but once we got the food processor set up, it was super simple. There was a huge difference between the taste of this and store bought hummus. First off, it produced double the amount a big tub of store bought hummus would and secondly, it tasted a lot fresher, as it was enhanced by lemon juice and parsley. Just to prove how easy it was, I made it again today, the whole process taking about 10-15 minutes. I strongly recommend making this for guests or just for an everyday snack.

Lamb Shawarma - I was curious to cook lamb because I've never yet done that. My fellow Cooking Divas were new to it as well and through our experience, we saw how approachable and delicious lamb could be. Although this recipe is uncomplicated, it requires a lot of patience, as the meat has to marinate for a couple of hours in the lemony-yogurt sauce--it's worth the wait though. Next time I think that I'd use a full fat or low-fat yogurt to avoid a watery consistency in the sauce--we used a fat free yogurt this time and I don't think that it was thick enough.

Lemon/Garlic/Parsley Rice - This was a simple side dish that we improvised while cooking the lamb. We made a cup of Jasmati rice and while it simmered, we added two big cloves of halved garlic, a handful of fresh parsley and two slices of lemons. These ingredients helped infuse freshness and flavor into the plain rice without overwhelming it. We ended up drenching the rice with the yogurt sauce from the lamb but it was still nice to have it lightly flavored by the lemon, garlic and parsley.

Roasted Veggies - Sue took the lead on this dish and while it was once again simple, it was ultra flavorful, consisting of peeled and sliced root veggies such as fennel, turnips, carrots and onions. These were dressed with good olive oil, salt, pepper and cumin and placed in a 375 degree oven for 40 minutes. We served them alongside the lamb and rice, which was just perfect--once we took a bite, we were astounded by how slow roasting could flavor ordinary vegetables.

Tel Kadayif - Yana had the idea of making this typical Turkish dessert. It used special ingredients such as shredded dough, which resembled angel hair pasta, as well as crushed pistachios. I've seen this type of dessert in traditional Greek bakeries in Astoria, which is no surprise, as the two cultures overlap.

The preparation was fussy, as we had to use the food processor quite a bit to shred the dough further. The simple syrup, which was poured on top wasn't so simple to make and we had a hard time getting it to a syrupy consistency. The trick was to turn off the heat after it reached its boiling point and let it congeal slowly.

Once the dish was in the oven, it was hard to gage when it was done, as it took a while for the dough to turn golden brown. However, the end product was very good--the simple syrup soaked into the dough, making it sticky, gooey and very rich. Although it was on the sweet side, I loved the flavors and especially enjoyed the crunchy pistachio middle and topping.

Key Learnings:

1. Hummus is super easy to make at home--you get double the quantity for half the price of store bought hummus

2. Lamb is delicious but you have to treat it with care--and be careful not to overcook it

3. Simple veggies could taste like the biggest treat, if seasoned properly

4. Traditional Middle Eastern desserts with shredded dough are temperamental in preparation but so delicious in taste

Try a Middle Eastern feast of your own. Enjoy!