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Entries in New Menus (12)

Tuesday
Apr012014

Taco Santo Launches Brunch, Palo Santo Gets a New Sign

Some news from the Santo front: Taco Santo, the taco shop from Palo Santo chef/owner Jacques Gautier that opened on Feb. 1 and has been pretty much packed ever since, has rolled out brunch, according to a release. Available Saturdays and Sundays from noon on, the menu includes items like tacos placeros (eggs, rice & beans, avocado, and pickled jalapeños), tacos de confitillo (eggs, poblano, onions and tomatoes, above), huaraches, and several new quesadillas. It's inspired by what's sold at the Atlixco and Los Reyes markets in chef de cuisine Alejandro Bonilla's native Puebla, Mexico.

Across the street, the more upscale Latin-American restaurant Palo Santo (which has the same owner as Taco Santo, Jacques Gautier) just got a new sign that's quite a bit more visible than their previous one, and also reflects the style used on Taco Santo's sign.

Friday
Mar072014

Bonnie's Grill Adds Hot Dogs, Ribs to the Menu

Bonnie's Grill, a Fifth Avenue mainstay for spice-rubbed grilled Black Angus burgers and Buffalo wings since 1999, added a couple of new permanent items to their menu on Tuesday: namely, ribs and hot dogs.

At the narrow restaurant, dominated by a long counter and a grill constantly inundated with flaming burger patties, at least 90 percent of those who visit buy wings or burgers, and the bustling staff has always seemed perfectly okay with the limited menu. But these new additions are the first non-sandwich items to be added in years.

The ribs are St. Louis-cut spare ribs made with Berkshire pork, slathered in homemade barbecue sauce and sold at $15.95 for a half-rack with your chouce of fries, salad, soup, chili, or cole slaw. They're most likely not smoked, but slow-cooked ribs still can taste pretty darn good.

Grilled hot dogs are also made with Berkshire pork and are applewood-smoked. I tried one and it was clear that this was a pretty high-quality hot dog: it had natural casing, was closer to the size of a bratwurst than a standard hot dog, and was nicely smokey and not too agressively-spiced. A manager was unable to tell me what company produces them, but my guess is that they're from Schaller & Weber or a similarly well-respected German butcher.

You can get them plain on a New England-style bun for $6.95 with a few pickle chips and and side, and poblano pepper relish or Reisling-braised sauerkraut cost $1 extra. For $7.95, they'll top it with their vegeterian chili, cheddar, and raw diced onion.

Tuesday
Jan292013

Prospect Bar Launches Brunch Menu

Prospect, the spacious pub that opened last July on Fifth Avenue between 14th and 15th Streets, has been working hard since then to get their kitchen up to full speed. The first step has finally been taken, as they began offering brunch on Sunday.

It's a fairly straightforward brunch menu, and $14 gets you your choice of entree and either a Bloody Mary or mimosa.

There are still a few more hurdles that need to be jumped before they begin offering dinner (which is still most likely a couple months off), but this is a pretty good start. Once the full menu is up and running, I have a feeling that this bar will finally cement its reputation as one of the neighborhood's finest.

Wednesday
Dec192012

A Peek at The Crab Spot's Menu, Opening Today

Today at 2 PM marks the Grand Opening of The Crab Spot, in the space on Union Street between Sixth and Seventh Avenues last occupied by the failed experiment PSbklyn.

When I spoke with the chef last month, he filled me in on all the details: big pots, filled with crabs, shrimp, lobsters, and other seafood, shipped directly from Alaska and stored in giant freezers in the basement in order to keep prices down and to keep the food coming even during the off-season.

They've also gone the extra step and posted a photo of their menu to Twitter (click for a larger version). Looks like the crabs are served with red potatoes and corn on the cob, and simply steamed, or in "garlic olive oil, Old Bay, chipotle BBQ, spicy boil, or grilled." There are also plenty of combo pots. Certainly exciting, and unlike anything else in the area.

To celebrate, the owners, who are relatives of the proprietors of Brighton Beach's Volna, will be giving away a free house drink with any entree.

Check back in tomorrow for a full rundown.

Tuesday
Dec042012

The Good Fork Sets Up Shop in Skylark Bar

The Good Fork, the cozy comfort-food restaurant on Van Brunt Street in Red Hook, was severely damaged during Hurricane Sandy when flooding destroyed its basement and much of the dining room. Right before the storm hit, though, they took over the kitchen at the retro-kitchy Skylark Bar, which opened in May in the former Timboo's space on the corner of Fifth Avenue and 11th Street.

The menu is more bar food-oriented than at the Red Hook restaurant (which has yet to re-open; donations are being accepted here), but it looks equally delicious. Korean-influenced bar snacks include blistered shishito peppers, pulled pork with pickled cucumbers and asian slaw, and pork and chive dumplings. Playing the straight-up comfort food angle are the likes of maple bacon deviled eggs, sticky baked sweet & spicy chicken wings, and macaroni and cheese (it's owned by Sohui Kim and husband Ben Schneider, and both their influences are present in every item). 

Times are tough for The Good Fork folks right now, but we thankfully have the opportunity to help support them- and sample one of the most delicious-sounding bar menus in the area at the same time.