An amateur's guide to food and wine in the Clinton Hill and Fort Greene neighborhoods of Brooklyn.

Posted 2008-11-10 19:31:00 by brian@clintonhillfoodie.com (Brian) at Clinton Hill Foodie

I've only eaten at Tamboril a couple of times, but it's been very enjoyable both times. I haven't been there since starting this blog, which is why there hasn't been a review, but rest assured that it gets a thumbs-up from me. This Thursday, they'll be celebrating a year in the neighborhood, and they're inviting everyone to stop by.

Tamboril's Grand Opening: highly recommended to RSVP

Thursday, November 13, 2008: Doors open at 5:30pm

It's going to be a great night! You will get a chance to sample our food and cocktail menu...and tasty it will be with some new delicious food and cocktail items. The night will feature a live jazz band, and an art opening for artist Al Johnson.

The program is as following: 5:30 to 6:00 meet and greet 6:00 to 7:15 food and cocktail sampling

7:30 to 8:00 a few words from special guest, artist and owner

8:00 until closing - full dining available

RSVP info@tamborilnyc.com

Information:

Tamboril
527 Myrtle Ave
718.622.5130?

Google Map

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Posted 2008-11-08 17:33:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Ok, I know I this isn't a new restaurant review, but when I found myself at Myrtle and Waverly this morning, I didn't feel like hunting about for something new. I actually first sought out Maggie Brown, but it was pretty crowded (no surprise there), and I wanted something a little more, well, sedate. Across the street I journeyed to our new friends at Anima. I was recently here for dinner, and I've also ordered delivery from them. I had yet to stop in for brunch, so that's what I did today, remembering the recommendation of Myrtle Shuffle.


I had originally thought I'd pop in quickly for a brunchetta or something else light and quick, but upon browsing the menu something caught my eye with three key words: frittata, mushrooms, and goat cheese. Ok, that's four words. I have a hard time resisting anything with goat cheese. There's something about the teats of those mangy omnivores that really speaks to me, I suppose.

I started with coffee and a bloody mary, and both were good if not excellent. Bad coffee can be a death knell for any restaurant, especially for brunch, and thankfully Anima doesn't succumb to such travesties. While the coffee isn't as good as abistro, it's good enough. Same with the bloody mary - not as good as Olea, but pretty great all the same.


The frittata itself was exactly what I was hoping for. My impressions of Anima so far have leaned towards "sold if unspectacular," and this was no exception. You're not going to get a work of art when you eat here, but you are going to get pretty good food in ample portions. The dish comes with fries and some greens, which were passable but nothing to write home about. I wish they'd do something more interesting than fries, to be honest. Abistro again would be a good example - their spicy home fries are pretty great, and Anima could do something similar with an Italian bent that would make things a bit more interesting without costing anything more. It is what it is, though, and it's not bad. The frittata itself was tasty, and with ample amounts of both goat cheese and mushrooms, mush to my delight.


I didn't plan on staying for dessert, but the charming waitress talked me into it, and I ended up with the creme brulee, which I think is Anima's attempt at doing something a little off the beaten path. It's actually three mini creme brulees, each a slightly different variation. You get your standard brulee along with an almond and citrus version to either side. Three remicans and three spoons as well! Honestly, there wasn't much difference between each one, but that's not necessarily a bad thing. I know I'm sounding like a broken record with this place, but this, like everything else, was solid but not great. But it's also not overly expensive, and I'd definitely have it again, which I suppose counts for a lot.

If you're hungry for brunch but don't feel like braving crowds, Anima is an excellent choice. They also offer free wi-fi, something a lesson every brunch restaurant could stand to learn.

Information:

Anima
458 Myrtle Ave
Brooklyn, NY
718.422.1122

Google Map

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Posted 2008-11-08 17:21:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

I've done a little housekeeping regarding the links and reviews and other assorted chicanery on the right hand side of the page. There are a few local blogs, food-related and otherwise, who've been kind enough to link to CHF, and I wanted to reciprocate. If you're a regular reader and write a blog that has anything to do with Clinton Hill or Fort Greene, please let me know and I'll add you. I love reading local blogs, especially ones who offer more than just the same things we get at Clinton Hill Blog and Brownstoner.

The Google Map also could use some updating. If you know of a restaurant, cafe, coffee shop, pizza place, wine store - hell, anything - that isn't there, leave a note and I'll be sure to get it up. Some have asked why some restaurants get links on the right and others don't. The answer is that i'll put a link to any restaurant/bar that I've personally been to (whether I've reviewed it or not) and that has their own website. Many places around here seem to rely on Yelp or Citysearch pages, which is great, but I'd rather link to sites run by the restaurants themselves.

Happy eating!

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Posted 2008-11-04 16:52:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Thanks to the always wonderful Clinton Hill Blog for the heads up on some local events happening for the election tonight:

Tamboril: election party, live DJ, starts at 5:30pm
candidate cocktail specials all night: obama slama, mccain “maverick” juice, biden bounce and the palin “i could see russia from my house” martini.
2 for 1s happy hour 5:30 to 7:30pm

Moe’s:
In ‘04, this was the place to be. They already have signs up. Check it out tonight!

Le Grand Dakar: PIERRE THIAM INVITES YOU TO HIS PLACE TO VIEW ELECTION NIGHT RESULTS.
WHERE: LE GRAND DAKAR
285 GRAND AVENUE
CLINTON HILL, BROOKLYN
718.398.8900
WHEN: TONIGHT AT 7 PM UNTIL
WHAT: WATCH HISTORY UNFOLD AS SOON AS THE VIRGINIA POLLS CLOSE AT 7
DJ AYO provides a long set of socio/politico commentary/satirical danceable funk from the 70s and 80s before embarking on the celebratory AfropunkSalsaElectroreggaefied disco sound system

No matter where you are, have a happy and safe election night, and go vote if you haven't yet! I had a very smooth experience this morning, hopefully everyone else did as well.

On an unrelated note, I've gotten a few notes requesting some new restaurant reviews - I know I've been slacking on those, and I certainly need to pick it up. What places would you guys like to hear about? I've mentioned my fondness for Tamboril in the past, but haven't reviewed it since I started the blog. There are a few coffee shops I'd like to hit up as well. Any restaurants you want to see reviewed here? Let me know!

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Posted 2008-10-27 13:10:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

There's been a lot of pasta 'round the house lately, and one of the things I like to do pretty often is throw together a quick bolognese with whatever pasta I happen to have laying around. This is a very basic recipe that's easy to play with and add whatever you want. I don't normally throw in mushrooms, for instance, but I was feeling cheeky.

Quick Bolognese

Ingredients:

1 yellow onion, diced
2 tbsp extra virgin olive oil
2 tbsp minced garlic
1 lb ground beef
1 cup dices tomatoes
3 tbsp Worcestershire sauce
1 tsp pepper sauce
1 tsp basil
1 tsp oregano
Salt and pepper to taste
1 lb pasta - for this, I used calamarata, but everything from elbows to linguine works fine

Directions:

In a skillet, heat up the olive oil and toss in the garlic and onion to start the base. Stir so that the onion is well coated and let simmer until it's translucent.

Add the ground beef and break it up with a spoon. Stir together so that the beef browns evenly.

Add the Worcestershire sauce, pepper sauce, spices, and anything else you want to add, like the mushrooms I threw in. Stir.

Add the tomatoes. Stir.

Let the whole thing simmer on low heat while you cook the pasta. Once the pasta is al dente, strain and add it to the sauce and mix it all up.

All done! Very quick and easy and good.

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Posted 2008-10-03 14:18:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Normally I don't use this space to talk about happenings in the neighborhood unless it's food-related, but today's going to be different. Yesterday at about 10:30 AM my home was broken into.

The burglar stole one of my guitars (a '94 Paul Reed Smith CE24), about $400 in spare change in a cookie jar, and an Apple Macbook. Thankfully he left a whole lot of other stuff, but the invasion is still terrifying and frustrating. The security cameras in our communal areas captured the following pictures (that's my guitar slung over his shoulder). I live on Kent Ave between Willoughby and Dekalb, and after leaving he walked south on Kent towards Dekalb. These pictures were taken between 10:30 and 10:31 AM.

If anyone out there has any idea who this might be, please contact either myself (brian at clintonhillfoodie dot com) or the NYPD's 79th Precinct.

Thank you

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Posted 2008-09-28 23:07:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Greetings!

One of my favorite restaurants in our neighborhood had been the late Il Torchio on Myrtle, which I've written up a couple of times before. Sadly, it wasn't long for this world, as the owners apparently decided that the food service racket wasn't for them, and sold it. Anima is the replacement, and last night I finally got a chance to go.

I was a little skeptical, to be honest, mostly because I really liked Il Torchio. The food was interesting and creative (if a bit pricey), and the wine list was excellent. It was a great go-to Italian restaurant, and was right up there with Loulou on my list of favorites around here.

As it turns out, Anima is pretty good. They seem to have traded some of the more adventurous fare from Il Torchio for more traditional and homey Italian cuisine. The menu doesn't seem as extensive and doesn't take too many risks. On the other hand, things are much more reasonably priced, which is always welcome. The decor has been changed enough that it feels like a different space, and I have to say I prefer the original, although there's nothing overtly wrong with Anima.


We started with the antipasto, which, while tasty, commits one of my antipasto since in not have enough olives to pick at. It's balanced by a few different cured meats and some good cheeses which go well with the provided bread.


For our main courses, we had the Penne Buttera and the Boneless Short Ribs. The penne is served with a sausage and green pepper ragout with a lot of provolone. It was pretty decent, and the portion was huge. I love me some pasta was starving and I ended up not being able to finish it all.


The short ribs turned out to be the more interesting of the two dishes, with its rosemary-balsamic sauce that was very sweet and thick along with a good broccoli rabe.


To accompany dinner we went through two bottles of a primitivo that was good but not great. As reasonable as the prices are for the food, the wine seemed a bit overpriced, although I didn't give the wine list the scrutiny I probably should have. I'm willing to back and give it a closer look.

Anima's a serviceable replacement for Il Torchio and still gives us a good option for sit-down Italian in Clinton Hill. I think it's a step down food-wise from its predecessor, but it might offer more value because of the lower prices. It was pretty crowded last night, so things are hopefully going pretty well for them. I'll definitely be back.

Information:

Anima
458 Myrtle Ave
Brooklyn, NY
718.422.1122

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Posted 2008-08-30 21:22:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

I had an opportunity to stop into Il Porto today for a quick lunch and I came away highly impressed. No photos, sadly, as I didn't have my camera with me, but CHB has some great pics they took during there visit a couple of weeks ago.

There's still no liquor license, so we stuck with plain ole' water, but they plan to have it as soon as they can. Tamboril had some issues getting theirs in a timely manner and I hope Il Porto doesn't run into the same problems.

We tried two of the small pizzas, the Marinara and the Al Diavolo. The Marinara is a simple pizza with tomato sauce, basil, oregano, and basil. The garlic is very fresh, and the pizza was great, although I prefer my pizzas with cheese.

The Al Diavolo is a bit more robust, with broccoli rabe, sausage, hot cherry peppers, and pepperoncini. Very tasty and very good, especially with the fresh mozarella. The rabe was a little overpowering, though, so don't get it unless you really like broccoli (which I do).

Both pizzas were $10, so the check was very manageable.

Il Porto is a great addition to the neighborhood, and I can't wait to go back. They also deliver!

Information:

Il Porto
37 Washington Ave
Brooklyn, NY 11205
718.624.0954
http://www.ilportobrooklyn.com/

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Posted 2008-08-20 19:34:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Loulou has very quickly become one of our favorite restaurants, and is pretty much our go-to place when we have friends or family in town. I've written it up once before, but we stopped in the other night and I snapped some more pictures, so why not give it another post?


This time I went for the muscles with chardonnay, fresh garlic, and tomato sauce to start. It was great, and they give you a ton. The sauce is perfect for dunking bread in, something that, according to our waitress, makes for a restaurant-wide bread shortage whenever they have a special on the dish.


Mick went with the French onion soup, a staple for her.


Eschewing an entrée, we each went for a crepe for our main dish. I chose the Coquille st. Jacque à la Crème off the appetizer menu, a crepe filled with sea scallops and portobellas in a white wine shallot cream sauce. It's as good as it sounds.


Mickey opted for the Crêpe Au Brie, which, as you can probably guess, is a crepe filled with brie along with apples and toasted pecans.

One of my absolute favorite things Loulou makes is their Warm Chocolate Cake, but I was a little too stuffed at this point to have one. Next time.

Information:

Loulou
222 Dekalb Ave
Brooklyn, NY 11205
718.246.0633
www.louloubrooklyn.com

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Posted 2008-08-20 15:29:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Brooklyn loves to eat almost as much as it loves to blog, and it's always great to read more combinations of the two. Eat It is a new Brooklyn food blog that's definitely worth checking out. They even have a write up on one of my favorite joints, 67 Burger. Stop on by and give it a read at http://eatbrooklynfood.blogspot.com.

Another great new blog I've linked to before is Myrtle Shuffle, who've recently written up Bidonville and Il Porto.

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Posted 2008-08-19 23:27:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

On the recommendation of Ted Allen, we recently hit up abistro for brunch on a Sunday, eschewing our regular haunt of Olea for something new. I'll be honest, I had no idea this place even existed. As you can see from the picture, the facade is pretty barren of anything identifying it as a restaurant from a distance, and it's only once you get up close that you can see any sign that they are, in fact, purveyors of food. Pretty good food, as it turns out, albeit with a few caveats.


The space is small and a bit cramped, especially once it filled up. We got there at about 10:30, were seated, and then were almost immediately asked to move so they could accommodate a couple with a stroller. No big deal, but we went from a nice seat by the window to a table cramped back up against the kitchen. Ah, well.

I'll get my main complaint out of the way first - the service. It took quite a while for us to get any attention from the wait staff after we'd gotten our menus, then a good 45 minutes for us to get our food, and in between we asked a couple of times for water and coffee and had to wait 15 to 20 minutes for each. When I asked for the check, it was a good ten minutes before anyone seemed inclined to start ringing things up, and by the end I'd gotten up and was waiting by the register, ready to get out of there. There were only two waiters serving a pretty hefty crowd, so maybe they were under-staffed, but I'm not exactly sure how they could fit anyone else in there any way. The poor couple sitting next to us has similar problems, except their orders came out completely wrong, so they had to start the whole cycle over again.


Was it worth it? Well, maybe, but just barely. The food's pretty great. I had the Spicy African Chicken sandwich, which has marinated onions, roasted peppers, and baby greens and comes with home fries. The sandwich seemed to have the shallot-soy dressing they put on the spicy chicken salad, and it was great. After living in Forest Hills for years, I've grown wary of under-spiced "spicy" dishes, but this delivered. The home fries were also spiced up, and very good.


Mick had the house omelet, which has spinach, portobella mushrooms, and feta cheese and also comes with home fries. I don't think she's ever met an omelet she didn't like, and this was no exception.


It's also worth noting that the coffee here is really, really good. Very dark and strong, and it's probably worth stopping in (when it's not crowded) only for the coffee.


Will I go back? Probably. There are at least a few other dishes I want to try, especially this yogurt parfait concoction that another table had. I'm going to make sure to go when it's not too crowded, which will hopefully ease some of the problems we had with the service.

Information:

abistro
154 Carlton Ave
Brooklyn, NY 11205
718.855.9455

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Posted 2008-08-13 14:04:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Wow, that was quite a layoff, much longer than I'd expected. Sorry about that! There's been some sporadic fooding in the last month, and I'll have a few posts up later this week about munchies in the neighborhood. We hit up Loulou the other night, and it was grand as always. I finally got to try abistro, and while the food was good, the service was less so. More on that later.

Busy-ness has kept me from doing much of my own cooking lately, but we'll be heading up to Arthur Ave sometime very soon, which always precedes lots of goodness.

One piece of exciting local food news is that Il Porto, the new Italian place on Washington is now open! Thanks to Myrtle Shuffle for the heads up. I haven't been able to check it out yet, but rest assured I will soon. I also have yet to try the restaurant that Il Torchio turned into, but I've heard good things so far.

A quick random question for you guys: Which is better, 67 Burger or Five Guys? I prefer 67, but this sparked a heated debate the other night. Might have to have a burger-off one of these days...

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Posted 2008-07-08 01:08:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

We had some leftover grilled vegetables from the other night, so we were a little creative tonight and concocted these. It's a lightly toasted pita filled with the vegetables, along with sauteed baby bella mushrooms, some goat cheese, and guacamole. Took about ten minutes to make and they turned out great.

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Posted 2008-07-06 01:09:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

A belated happy Fourth of July to everyone. Things have been quiet around here, which is another word for busy as all Hell. A trip down to Florida last week produced some good eats, but sadly I did not have the camera with me so I couldn't take any pictures. If you find yourself near Sarasota, I heartily recommend the Rod and Reel out on Longboat Key. I had a chipotle-glaxed grouper that they'd pulled out of the water a few minutes before that was fantastic. Made me want to chuck it all and move down there to start a restaurant.


Today we decided to do some grilling, and had some simple steaks with roasted vegetables. Nothing complicated here, so I won't go nuts posting recipes. The steaks were marinated in a little worchestershire sauce along with salt and pepper. The mushrooms had a little butter and basil, and the squash had a little salt and pepper.


The veggies were wrapped in foil and grilled for about 20 minutes before I did the steaks. Nothing complicated there - cook until barely cookes all the way through. We like out meat bloody as hell.



We opened a recommendation from Gnarly Vines that went great - Stephen Vincent Crimson 2005. It's a Rhone-style blend of cab and syrah that's well suited to steak. It's not a wine I'd recommend for drinking on its own, but it's a good table wine that goes well with red meat.


Hope everyone had a safe and happy fourth. I know I'd like to see a bit less of the bottle rockets and roman cadles being lit on the street, sometimes pointed above groups of people, but hey, it's Brooklyn.

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Posted 2008-06-14 15:29:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

When the weather's warm (and sometimes when it's not), one of my favorite things to do is make smoothies. I actually burnt out two blenders last year make them so much, so I ended up buying this turbo Oster with one speed and half a horsepower. I'm convinced it will blend anything, although maybe not an iPod.



Smoothies are the easiest things in the world to make. It's incredibly difficult to screw them up, and what I throw in varies wildly based on what I feel like and what I have on hand. I generally use frozen fruit because you can keep it for a long time and it's a lot cheaper. I always use fresh bananas, though.




Today I made a pretty basic one with strawberries, blueberries, peaches, non-fat yogurt, orange juice, and a banana. Sometimes I'll use apple or cranberry instead of orange juice, and I'm always trying different combinations of fruit. Frozen mangos make great smoothies, but I seem to have a hard time finding them. I also usually get the giant bags of frozen strawberries at Costco - they're cheap and ridiculously huge. These are from Stop and Shop since i haven't been to Costco in a little while. They're smaller, but still good.


I usually use non-fat yogurt just to keep the amount of fat to a minimum. There's already plenty of calories in all the fruit and juice.


Throw it all in a blender and turn it on. If you're feeling saucy, fire some vodka in there and get sloshed.

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Posted 2008-06-11 12:51:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Saw this over at Myrtle Minutes and I needed to pass it along. There will be a battle of the Bloody Marys (Maries?) this Saturday at Rope.

Max Power's Bloody Mary Battle at Rope (415 Myrtle) this Saturday, June 14th. Okay, for the Bloody Mary connoisseurs and closet critics out there, here is a chance to vote for your favorite Avenue Bloody Mary.

Max Power, one of Rope's bartender extraordinaires (or "iron chef" for the night if you will) is going toe-to-toe in a battle of the Bloody Marys against many of the other Avenue faves.

Max takes on Maggie Brown, Chez Lola, Pillow Cafe and Luz.

Aaah, come out and vote (or forever hold your peace!) ;-)

Bloody Mary Contest kick-off at 1pm. Winner announced at 5pm.

My personal favorite Bloody Mary is at Olea. We'll see how these stack up.

Information:

Rope
415 Myrtle Ave
718.522.2899

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Posted 2008-06-05 13:58:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

Things have been quiet in CHF land, with not much interesting eating or cooking going on as of late. We did quite a bit of grilling over Memorial Day weekend, but that was accompanied by quite a bit of drinking and not a lot of picture taking, so there's not much for me to really write about. I'm hoping to post some good grill recipes going into the summer, but I haven't had the chance to sit down and create a post about them yet.

We did get a chance to order from Kinara last night, and it was excellent as before. The deal they have for one appetizer and one entree along with nan for $11.95 is a pretty good value. Last night we had the chicken curry, chicken masala entrees with the chicken mali kebab and pekoras appetizers. Pekoras are described as "assorted fried fritters," but they all tasted pretty much the same and I was a little disappointed. They were great for making use of the various dipping sauces, though.

Neither the curry or tikka masala disappointed, however. I can now heartily recommend both along with the vindaloo I ordered last time.

I haven't tried Amin yet - does anyone have any opinions on how they compare? I'm really an Indian food novice and I'd love to learn more.

Information:

Kinara II Indian Restaurant
368 Myrtle Ave
Brooklyn, NY
718.237.4008

Google Map

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Posted 2008-05-21 18:25:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

New local blog The Real Fort Greene has an interesting rundown on brunch options in the 'nabe. They tag Olea as their favorite, and as you all know by now, I'd certainly agree.

Olea

Probably my current favorite. Part of the Moe’s, Maggie Brown, Pequena restaurant empire and one of the few spots that serves brunch every day. The menu has all the brunch standards with a Mediterranean touch. My usual order: Green Eggs & Lamb (scrambled with fresh cilantro, tomato and red onion, served with merguez lamb sausage and pita) or the steak and eggs or an omelet. Great mimosas.

I actually didn't care too much for the Green Eggs & Lamb, but that's really my problem, as I'm not a fan of lamb chorizo in general. We here at Clinton Hill Foodie recommend the Savory French Toast. Also, check out the bloody marys. They're among the best I've had.

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Posted 2008-05-21 16:54:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

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Posted 2008-05-21 01:32:00 by noreply@blogger.com (Brian) at Clinton Hill Foodie

I originally thought we'd order something tonight, likely from somewhere we have yet to try so I could write a quick post about how great I thought it was so you could all run out and try it. Instead, I decided to roast a pork loin I bought the other day.



There's really nothing to this - just a pork tenderloin seasoned with a pork rub I had around (my father and stepmom love to give me spices for Christmas), some steamed broccoli, and roasted yukon gold potatoes. The broccoli and the pork don't really have a recipe - steam and rotisserie respectively. The potatoes do, I suppose, so I'll post it even if it's as simple as they come.

CHF's Roasted Yukon Gold Potatoes

Ingredients:

6-8 yukon gold potatoes
kosher salt
ground pepper
freshly ground parmigiano reggiano
extra virgin olive oil

Directions:

Preheat oven to 415. Half and then quarter the potatoes and place in a casserole dish or roasting pan. Dust with kosher salt and pepper and drizzle some olive oil over them. Roast for 45 minutes, stirring them from time to time to cook evenly. After 45 minutes, sprinkle with the cheese and roast for another ten minutes.

See? Easy. Yummy.

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