Eat Out Stockholm!Low & Slow Smokehouse
Low & Slow Smokehouse | The Real Deal. A True BBQ Joint.
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Low and Lofty's: Cocktails, Bbq, Rum, Bar, Restaurant. Food, Burgers
Our cuisine draws influence from the low, slow cooking of Texas combined with tropical flavours and beautiful spices of the Caribbean.
Our tropical and unique cocktails will tantalise your taste buds along with our extensive beer list and seasonal wines.
Restaurant Review: Sammy's Roumanian Steakhouse on the Lower ...
food
Two times I asked for garlic-smeared skirt steak, called Romanian tenderloin at Sammy’s, cooked medium rare.
The classic style of waiting tables at Lower East Side Jewish restaurants, by turns cranky, funny and crankily funny (discerning one from another could take decades of practice) probably died with Ratner’s, but flashes of it still surface at Sammy’s.
The last review of Sammy’s in , written by Mimi Sheraton in 1982, praised the Romanian salad of whipped eggplant with green peppers; the broiled brains; the mush steak; the pitcha, a seasoned gelatin made from calves’ feet and garlic; and the baked unborn eggs.
In Sammy’s basement, when strangers joined their hands in the air and danced between the tables, eyeing our food as they passed, I could see her grow less tense every minute.
Sammy’s forces you out of yourself; I don’t think there’s another restaurant in New York where people talk to strangers as readily as they do here.
Restaurant Review: Mission Chinese Food on the Lower East Side ...
food drinks
Whole dorade can be cooked two ways: roasted in the wood-burning oven with turmeric and pickled chiles, or deep-fried and plopped down on a sheet pan over fat noodles and hunks of purple taro, with an armful of fresh herbs thrown on top.
One makes a fine platform for smoky pickled chiles and excellent oil-cured anchovies straight from the can, but my favorite way to eat it is to swipe it through a little dish of softened kefir butter in its own buttermilk.
They matter more now that the menu is rich with check-goosing banquet dishes and the restaurant aims for a degree of finesse.
In the five months the restaurant has been open, servers have memorized a few stock phrases, like “it goes well with our food” (imagine that), but have not learned which part of the corkscrew will remove a metal bottle cap, or when to stop pouring an unfiltered wine to keep sediment from sliding into the glass.
I liked taking a hammer to a clay brick to reveal a whole duck confit stuffed with sticky rice and chestnuts, and liked the rich and oily meat I tore from the legs, but I didn’t love the dry breast meat, and I wouldn’t mind taking a hammer to the $100 price tag.
Restaurant Review: Wildair on the Lower East Side - The New York ...
food drinks desserts
Mr. Stone and Mr. von Hauske are serving familiar, likable food.
The dense white sourdough with the fantastically crisp crust that he makes at Contra is sold at Wildair, too, this time with a dish of salted olive oil that catches nicely in your throat.
One sign of how well Wildair works is that nearly everybody I know who has dropped in has a story about discovering a new wine.
Mr. Stone and Mr. von Hauske named their wine bar for a prizewinning racehorse that lived in the neighborhood before the Civil War.
Mr. von Hauske believes it should be pronounced “willed air,” but almost everybody calls the place “wild air.”