Come for the Tea, Stay for Everything Else

Wednesday: What I've Been Eating, Drinking, Craving, Etc.

The Charm School Graduate has spent five of the last seven nights dining out for dinner.  At this point, I can calculate a tip and divide the total bill by 3, 4, or 7 in the blink of an eye.  I can indicate to the wait staff that I prefer tap over bottled water with the blink of an eye. I've sampled fried green tomatoes, truffled mac-n-cheese, summer succotash, and a myriad of meats.

The one dining experience that has stood above the rest, was the dinner I took at the Roebling Tea Room last Friday night. Situated on the corner of Roebling and Metropolitan in Williamsburg, this unassuming brick warehouse does nothing to draw the average pedestrian in. That's the wonder of the place. Once you do climb the steps, you're transported to this big open space that somehow feels old-fashioned and remarkably cozy. Dim lighting, tons of candles, vintage wallpaper, and cozy chairs back near the bar. The menus are designed to look like they were just churned out of a turn-of-the-century typewriter, and even the shape of the water glasses have a quirky charm. Enough about the details, if that's not enough to get you in the door, the food certainly should be. The menu is modest in size, though clever. There were plenty of options for my large dining party to indulge in. I think I  managed to stick my fork in two different cuts of steak, beet salad, mussels with fresh corn, sauteed greens and bacon wrapped figs.  And this was just what was going on at my end of the table.

No doubt, this is a terrific date spot, but certainly doesn't need to be limited to that.  Grab a friend, a parent, a secret lover, or a perfect stranger and check it for yourself.

Yours in Food,

CSG

Getting Baked Without Having to Call Your Dealer

Wednesday: What I've Been Eating, Drinking, Craving, Etc.

This summer has been choc full of splendid bike ride adventures through Red Hook. The conclusion of this past Saturday's adventure, however, has taken the cake. Taken the cake both literally and metaphorically, that is. After reading about it, hearing about it, and cruising by it, I finally made my way across the threshold of Baked.

I could sit here and attempt to review it, but really, there's no need. The place rocks. The atmosphere is chill. The staff is friendly. And the sweets . . . oh God . . . the sweets. Get on your feet, your bike, your roommate's bike, your Vespa, the IKEA Shuttle, whatever . . . and check it for yourself.  

P.S. One of the guys who started this place is also the guy who started Chocolate Bar in the city. They recently moved locations from the West Village to the East Village. You may want to check that too.

Michel-icious

Wednesday: What I've Been Eating, Drinking, Craving, Etc.

Last week I had my first ever encounter with the Michelada.  Actually, my particular breed was a Michelada Cubana if we're going to get into specifics. I encountered this cold + salty + fizzy + tangy + divine concoction at Hecho en Dumbo, a delicious and unpretentious Mexi joint down in DUMBO.  I strongly encourage checking out both the restaurant and the barkeep.  Errr...I mean the bar.

The Michelada is a Mexican cocktail that mixes dark beer with lime, hot sauce, Worcestershire, and salt, served over ice.  By adding tomato juice, you get the Michelada Cubana. (Which winds up being sort of like le Bloody Mary sans le Vodka.)

After spending 6 days fantasizing about my next encounter with this drink, this past Sunday, I finally tried my hand at mixing one up myself.  As a rule, I tend not to refer to recipes when cooking or cocktailing.  So this is roughly how it went:

-the juice of 1 lime

-two dashes of Worcestershire

-two dashes of tobasco

-a good pinch of salt

-1-2 oz. pour of tomato juice

-1 Negra Modelo (added gradually as you drink)

Mix the first five ingredients in a tall glass with ice. Then add the beer. We rimmed the glasses with a 50/50 mix of salt and Old Bay. Yum. 

Most of these ingredients are staples in any fridge/cabinet.  That said, I urge you to put down the mouse and go get Michelada Mixin'. Like, now.