| Comfort Us |
|
Y’all know
the drill. With the current recession upon us, people are still going out to
eat, but at more low- to mid-priced restaurants. In other words, burgers and
mac n cheese=good, foie gras and caviar=bad. Here are some of our recs for
quality comfort food, which will be sure to soothe your ailing wallet…
Burgers: It is impossible to argue or claim what New York’s best burger is, so the criteria we used for this is simply the burger that makes you feel happiest—it may not be the best burger, but it is the one that you bite into and think “Yes. This is a burger and I am satisfied.” So, we’re sorry Shake Shack because we do love you, and we’re sorry Irving Mill because your burger is great but your restaurant is just too darn pretty for comfort food. A comfort food burger should be big (too big?), juicy and full of fixins’. Therefore, we gotta give it to Big Nick’s, who will put basically anything on their burger from guacamole to pineapple to cream cheese.
 Mac n Cheese: S’mac can execute a near flawless mac—we think the secret is in
the cast iron pans. Although S’mac offers a wealth of combos, as well as a
build-your-own option, for pure comfort food, the only way to go is either the
buffalo chicken or the cheeseburger. Just make sure you have a couch to lie
down on after.
Soup: We were absolutely bowled (whoa, pun was actually not intended) over with Hearth’s $5 winter soups at the bar. The ribollita, a bean soup with black cabbage, white beans and parmesan was hearty, chunky and crunchy (croutons!) all at the same time. It looks absolutely gorgeous and if a warm blanket could have a taste, this would be it. Also notable is the winter squash soup with bacon and pumpernickel croutons—the silky savory squash base melds wonderfully with the meat and croutons. If only the portions were larger… French Fries: The poutine at Pommes Frites basically epitomizes what we view as comfort food: it is filling, it is gooey, it is greasy and it is cheesy. Perfectly crispy Belgian fries become (purposely) soggy after a hearty helping of gravy and melted cheese. You’re left with a giant blob of awesomeness. Short Ribs: Say what you will about Cafeteria’s scene, they still manage to churn out some solid plates, including the braised short rib sandwich with smoked gouda, apple salsa and crispy onions. The succulent beef is melt-in-your-mouth tender. It is one of those hit-the-spot sandwiches when you’re craving something that you just want to take a huge bite out of. Lasagna: Too often, lasagna is unnecessarily heavy, and filled with subpar ricotta cheese and ground meat. I Sodi, however, has succeeded in creating a filling and incredibly satisfying lasagna without making it feel like a huge weight in your stomach. Choose from either an artichoke or meat filling (ooo, they should totally combine the two!) and appreciate the house-made pasta and fresh cheese. This is a lasagna that is worth finishing. Pasta: Similar to our burger conundrum, there is definitely more than one worthy contender for the best pasta bowl. After all, what is the most important quality: al-dente-ness? The sauce? The size? The other stuff in the bowl? After weighing several options, we’ve settled with Gennaro, an unassuming neighborhood restaurant that often has more specials than menu options. It is the type of place in which you walk in and you know it is going to be cash only. The pasta itself ranges from simple (rigatoni with eggplant and ricotta) to much more innovative…a recent night offered potatoes, green beans and fontina. The pasta is cooked well and is without frills—the kind of bowl that is far superior than Olive Garden but not quite as intricate as Babbo. And that’s why it’s comforting. Pork: Pork, how do we love thee? Let me count the ways…pork belly, fat back, lardo, trotters, ham, chops, chittlins’, sigh... But one divine porcine compilation seems to encompass some of them all: the noble porchetta. Only a few years ago, “porchetta” would be met with primarily blank stares, but no more my friend. No more. Meat, stuffing, herbs, fat, and skin all rolled together and roasted in a divine amalgam of fat, protein and crisp goodness. Though Il Buco’s porchetta is not be missed, a version far easier to eat (and afford) is the eponymous sandwich from Porchetta, a nook of a store that slices it thick and serves it on a Sullivan St. roll. Ramen: Ramen is one heck of a comfort food: warm and intoxicating melding flavorful broth, melt-in-your-mouth proteins, and noodles that sate the soul. This no mere Cup of Noodles, this is a bowl that demands respect, and (dare I say?) contemplation. Well at the very least, Ippudo’s does. The Akamaru Modern Ramen is a force for the palate to reckon with, embodying what is known as the fifth taste–umami–a robust meaty flavor that dances on the tongue.
Alas, we know this list is not complete. After all, where is the fried chicken? The meatloaf? The brownies? We’re curious about YOUR suggestions—we can’t decide on which reign supreme. This e-mail address is being protected from spam bots, you need JavaScript enabled to view it -Carey Polis & Elisabeth Norton This e-mail address is being protected from spam bots, you need JavaScript enabled to view it | AIM: askeats | Twitter: eatsdotcom              
Set as favorite
Email this
Add Comment
Comments (0)
|
