Basil Brick Oven's New Menu Items are Scrumptious

Last week was really fun as far as foodie adventures go, as I found myself at a Queens food blogger tasting at Basil Brick Oven Pizza, organized by none other than my friend, Bradley Hawks.  Known for his tantalizing pictures of food (aka ridiculously graphic food porn), Bradley did a great job of uniting a lot of different Queens food personalities under one roof.  Basil Brick was only too happy to host and show off their new goods, as they have tons of new menu items they were curious to get in the right hands (and mouths).  While there was maybe a bit too much food served, I really enjoyed what I had and wanted to give you all the highlights.  

Octopus Carpaccio - The mere concept of this dish sounded innovative, and I was curious as to how their octopus would stack up.  Everyone literally oohed and ahhed when the dish arrived, in all its asymmetrical glory, which showed the rustic and beautiful texture of the octopus.  I loved the acidity in its glaze and the octopus felt cool yet anything but tough.  This reminded me of the perfect summer dish I'd love to have while lunching on the beach - the fresh tomatoes, lemon and arugula were lovely too.

Giant Meatballs Marinara - There's really nothing like having great meatballs in a delicious Italian restaurant and these tasted as good as they looked.  You can tell that the marinara sauce was made from scratch, with a slightly acidic bite and a fragrant basil essence  that lingered on your tongue.  The meat itself was soft and juicy, and went beautifully with the stringy fresh muzz that hugged the top of the meatball.

Fresh, Stuffed Mozzarella Balls - And speaking of fresh mozzarella, these pretty pinwheels made me really happy.  Combining some of my favorite things such as salty, soft cheese with the peppery arugula and the smokiness of the sopressata, it was a true winner.  Dressed with a ribbon of sweet balsamic glaze, it also reminded me of eating al fresco in the summertime.  It's definitely a dish that I'll be coming back for either now or in warmer summer months.

Green Lasagna - I've never seen such solidarity in opinion as when we tasted this dish.  Everyone was truly in love with its simple, yet innovative take on lasagna, that was actually very Piedmontese.  Combining garlicky homemade pesto with sheets of pasta and a soft pesto-potato mixture, it pleased both the veggie and meat eaters.  In fact, many of my dining companions said that this is all they needed to make the night complete.  I concur wholeheartedly - especially since it was such a hearty, filling dish.

Service:
Even though this was a rather large dinner, you couldn't help but notice the hospitality and warmth that emanated from every crevice of the dining room and kitchen.  Chef Daniele and his business partners were more than generous and entertained all our questions, but weren't afraid to ask for feedback.  My only constructive point I want to stress is that it was a bit too much food. But don't get me wrong - it was all soo, soo goood.  Mille grazie Bradley and the Basil Brick Oven Pizza crew.  Mission tight waisted pants accomplished :)

Basil Brick Oven Pizza - 28-17 Astoria Blvd, Astoria NY 11102
718.204.1205
N/Q Train to Astoria Blvd
www.basilbrickoven.com 

Ornella - A Most Unusual Dessert Comes to Astoria

 

Going to Ornella is always a culinary adventure, which usually starts with good ol' curiosity for new food.  I never tire of hearing about what Giuseppe, Ornella's owner has resurrected from his home country of Italy, and for the record, it's always something exciting, innovative and far from run of the mill. 

During this visit, Bo and I tried three new delicacies, 2/3 of which were savory and the rest sweet.  I'll save the best for last but just know that it's unlike anything you've ever tried - that much I can guarantee.

Porchetta with Burrata - The Italian version of a spiced boneless pork roast, Ornella served it with simple, clean ingredients, rightly letting its unique flavor shine.  Served on a bed of peppery arugula, alongside fresh slices of tomato and creamy burrata cheese, it's Ornella's way of showcasing a deconstructed porchetta sandwich.  The meat was soft, delicate and flavored by the earthy spices stuck to its skin.  I liked that the pieces of porchetta had been sliced so thin, that what would normally be a heavy dish, actually felt very light and was a nice prelude to the rest of the meal.

Beef Cheek Stew with Cauliflower Puree - While conservative eaters would be hesitant to try this, I'm here to tell you that you shouldn't bat an eyelash before saying "yes."  A hearty, comforting mixture of slow cooked beef and mirepoix in a red wine reduction,  it's the perfect way to satisfy yourself after a long, hard day and not to mention a cold one.  I love the pairing of creamy cauliflower puree that's served on the side, adding a touch of lightness to a full bodied protein dish.  I appreciated this thoughtful side, which far surpassed the expected mashed potatoes. 

Sanguinaccio - Now the moment you've been waiting for, and the most unusual (but also the most delicious and coveted) part of this meal - the sanguinaccio (aka pig's blood pudding).  Now before you left click that mouse, I urge you to stop and pay full attention, for this was one of the most interesting and palate electrifying desserts I've ever had.

Resembling the consistency and look of Nutella (one of my all time favorite desserts), its flavors were actually a lot more complex and far more delicious.  Just to paint a full picture for you, the sanguinaccio is made up of chocolate, orange essence, milk and of course fresh pig's blood.  One can wonder why the latter ingredient is necessary but trust me, it makes the dish, adding a strength in texture and a richness in taste that can't be replicated with anything else.  Served alongside fried rectangular cookies called chiacchiere, also an Italian specialty, I call it a Nutella sandwich, flipped upside the head.

The sanguinaccio is featured on Ornella's Pork Night menu on Tuesday nights, where you can enjoy a four-course all pork menu for $50 (including wine).  If you want to learn more about sanguinaccio and its interesting history, read Astoria's very own, Brad Hawks' article on Grub Street.

Ornella Trattoria Italiana - 29-17 23rd Avenue, Astoria NY 11105
718.777.9477
N/Q Train to Ditmars
www.ornellatrattoria.com

5 Napkin's Captain Lawrence Beer Tasting

Loyal Foodista readers know that I frequent 5 Napkin Burger on a regular basis, loving their signature namesake burger, The 5 Napkin.  But veering from the usual, Dan and I recently attended a special dinner, hosted by Captain Lawrence beer, where five types of beers were paired with our beloved 5 Napkin food staples. 


The evening was organized quite well in that it started as a mix and mingle during cocktail hour, where we got acquainted with fellow diners as well as some of Astoria's well known bloggers such as Ran from Why Leave Astoria?! and Bradley from Amuse Bouche blog.  We also met Scott Vaccaro, the passionate owner of Captain Lawrence Brewing Company, who personally introduced himself to everyone and said a few words about each beer. 

Unlike I usually do, I'm going to concentrate this post more on beer rather than the food, which I've gone into before and which you know I think is delicious.

Beer 1: Special 5 Napkin Burger Sour Blend - The first gulp of this genuinely sour ale raised my eyebrows all the way up to my hairline.  "What on earth is that?!," I exclaimed to my friends.  The taste was sour and a little yeastie, making me grimace in a strange way (see below picture).  But after taking a couple more adventurous gulps, I began to really like this beer. I appreciated it.  Scott revealed that it's aged in wine barrels with cherries, which after I thought about it, I did taste it on my palate after each glug.  Very, very interesting.

Beer 2: Xtra Gold - This second beer was more of what we were used to, lighter in color, resembling a Belgian ale.  It was actually a blend of Belgian tripel (a strong pale ale) and American IPA that had a hint of bitterness and some fruitiness too.  The beer's strength definitely stood up to 5 Napkin's signature nibbles such as deep fried pickles and pastrami, lamb kofta skewers with tangy tzatziki sauce and others.

Beer 3: Captain's Reserve IPA - A full-bodied beer with a touch of citrus and pine, it was served alongside a grilled shrimp salad that boasted a spicy bite from a chipotle mayo sauce.  The beer was wonderfully thick and helped absorb some of the sharpness in the salad.  I'd say that it had a more masculine taste.

Beer 4: Smoked Porter - I absolutely loved putting my nose up to this almost pitch black beer, which smelled exactly like my favorite food, bacon.  After asking Scott about it, he confirmed my suspicion and I took a nice big gulp, which was followed-up with a hearty bite of 5 Napkin's Italian turkey burger.  Similar to its aroma, the beer tasted smoky, rich and almost licoricey. 

Beer 5: St. Vincents - Another blend, this one paired nicely with our last course, consisting of rich, buttery peanut butter cookies.  A combination of U.S. and Belgian barley, this beer was once again hearty, dark and malty.  I found out that it's aged at least a year, and released on Father's Day in honor of Scott's father, Vince.

If you're curious to try any of the beers I just described, head over to 5 Napkin Burger, as they still have them available.  In addition to these, they also have Captain Lawrence Pumpkin Ale, which should be lovely to drink in this cold weather.

5 Napkin Burger - 35-01 36th Street, Astoria, NY 11106
718.433.2727
N/W Train to 36th Avenue
5napkinburger.com