Holy Mother of Gouda, will you look at that photo? Did you ever imagine that such a thing as a Mac & Cheese Donut even existed? I did not, and yet, there it is. With today (July 14th) being National Mac & Cheese Day, I snagged this recipe for Creamy Cheddar Mac & Cheese Donuts from the website of Three Bridges [www.threebridges.com] — a chef-crafted pasta, sauce, and meal brand that makes clean eating easy. If donuts make you go nuts, this is the dish for you. Breaking the mold, these donuts trade in the sweet for the savory, but don’t be fooled — they’re just as addicting!
Here’s how to make them!
Creamy Cheddar Mac & Cheese Donuts
Three Bridges Creamy Cheddar Mac and Cheese Kit
cheddar cheese, shredded
sauces, vegetables, or other toppings of your choice
Prepare Three Bridges Creamy Cheddar Mac n Cheese per directions, let cool.
Preheat oven to 350ºF. Mix the panko bread crumbs, one tablespoon of melted butter, and half of the cheddar cheese (1/2 cup). Set aside.
Mix the mac & cheese with the egg and flour and remaining shredded cheddar cheese (1/2 cup).
Use remaining butter to grease donut pan. Spoon the mixture equally into greased donut pan and sprinkle with the panko breadcrumb and cheese mixture.
Bake for 15-20 minutes or until golden brown and donuts feel firm.
Add your favorite toppings to the donuts. Serve & enjoy!
A commitment to enjoying life in Manhattan means taking advantage of the many finer things that New York City has to offer. One of those fine things is visiting unique restaurants where you can linger over a delicious meal in a relaxed and beautiful setting, with gracious service that elevates you from the daily grind, and creates a memorable experience. Because you only live once! Recently, the Worley Gig was invited to dine at Brassiere 8/12, a true hidden gem in the heart of midtown: and when we say hidden, we mean it, as the restaurant is tucked away just below street level in the famous Solow Building on West 57th Street (you know, the one with the big red 9 out front)!
Just enter through the revolving door and follow the spiral steps down the your destination, where a lovely evening awaits you!
While our visit to Brasserie 8 /12 was all about tasting the excellent French cuisine of Chef Franck Deletrain, my dinner date and I were instantly charmed by the restaurant’s classy-cool décor. The Solow Building was built in the mid-70s and the décor pays homage to that distinctive era of design . If Mad Men had taken place in the ’70s, you might have seen this place used for more than a few 3-Martini-Lunch location shoots! Please enjoy our many interior shots, along with highlights of the food we enjoyed on or visit!
Whether you’re enjoying a cocktail while waiting for your party to arrive, or having after-work drinks, there’s lots of room in the spacious cocktail lounge/bar area to sip or sup. Take a seat at the bar, grab a small table or sit back and relax on a plush leather sofa. You won’t be waiting long before a friendly waitress arrives to take your drink order, and they also have an appetizing bar food menu with items to please a range of palates. Happy Hour, which includes a $1.00 Oyster Special, runs weeknights from 4:30 to 7:30 PM.
Extending naturally from the circular, atrium-like anterior lounge area, the dining room maintains an expansive feel, and the open stairway design adds light and warmth to the space. Already a popular spot for a midtown Business Lunch, Brasserie 8 1/2 is an absolutely ideal date destination.
Along with well-spaced, round tables (for ease of conversation) the many large booths are luxuriously comfortable and spacious enough for party of four to enjoy lots of elbow room. The booths also offer more privacy for business discussions or cozy encounters, but a mirror mounted high on the wall adds a sense of openness.
And now to the food!
Royal Bourgeois Cocktail
The first order of business is the cocktail order, and we started off with the special Cocktail of the Day, the Royal Bourgeois. Made with 2 ounces of run, orange juice, sparkling wine and a little grenadine for color, it tastes as good as it looks: fruity, tropical, and very potent! The bartender creates a different off-menu cocktail each day, so be sure to ask what he has concocted on the day of your visit!
Click Image to Enlarge for Detail
For Lobster lovers, Brasserie 8 1/2offers a BYOB Lobster Dinner on Sunday and Monday nights, which includes your choice of appetizer and a main course (each featuring lobster prepared in a unique way way) for just $45 per person. Bring your own bottle of wine and enjoy no corkage fee! Additional sides and desserts are not included in the price, but with the cash you save on drinks, you can afford to splurge!
There is also a regular Prix Fixe menu, which is very reasonably priced at $42, that includes three courses. I liked the look of that, while my dining companion chose to order à la carte from an extensive array of Angus Beef steaks and French specialties.
While we waited for our appetizers, we were served a delightful amuse-bouche of creamy Mushroom Soup!
My appetizer was a rich Asparagus Risotto with Tomatoes, Black Truffle Essence and a generous shaving of Parmigiano-Reggiano on top. It was excellent.
My friend chose the White Asparagus appetizer ($17.00) featuring tender steamed white asparagus, Chanterelles Mushrooms, a tiny Fromage Blanc Flan, and a very generous portion of slice Smoked Duck in a flavorful broth. I snagged a slice of the duck, which was perfectly cooked, juicy and tender with a tantalizingly crispy skin! This is a very hearty starter which you might even order to share.
It is true that I can never resist a prime cut of meat, so I had to choose the Filet Mignon au Poivre Vert: a Roasted 6-ouncePetit Filet, served with Bordelaise Sauce, Potato Lyonnaise and possibly the most delicious Green Asparagus I have enjoyed to date. When it comes to scrumptious tenderness, it is hard to go wrong with a filet, but that does not mean that meat quality is to be taken for granted, and Brasserie 8 1/2 serves only prime, grass-fed Angus beef. So good! This entree can be ordered accompanied by a Half Lobster on the prixe fix menu for an additional $12.
For the serious red meat craving, choose a generous 10-ounce Filet Mignon au Poivre ($45.00) which comes with Pommes Frites and Béarnaise Sauce. Brasserie 8 1/2 is famous for this french fries, which have a reputation as being among the best in New York, but when our waitress overheard my dining companion mention that she was counting calories, she cheerfully offered the option of substituting a salad for the fries, which was very accommodating and much appreciated. (I will have to order those fries for myself on a future trip!)
A Field Green Salad with Fresh Citrus
I also could not resist ordering a side Macaroni & Cheese with Truffle Butter ($8.00), which is a steak house go-to side dish for me. Served straight for the oven, all golden brown and crunchy on top, tender and creamy inside, this Mac & Cheese is made with small shell pasta, which cradles the creamy sauce for an extra rich flavor. This side is sized to share, but since I was with a calorie counter, I got to take half of it home to be enjoyed the following evening. It was amazing!
For my dessert, I chose the classic French Tarte Tatin, made with generous layers of tart Granny Smith Apples in a delicate Puff Pastry, a Caramel Drizzle garnish, and Caramel Ice Cream on the side. This dessert manages to be both light and decadent!
Even though I suspected I would be eating it by myself, I couldn’t resist ordering a second dessert, which was the Pear Tartelette ($9), baked on an ultra-rich Almond Frangipane filling (so delicious), also drizzled with Caramel and served a scoop of Vanilla Ice Cream. If you are fan of any dessert flavored with almonds, this is the choice for you. I did end up enjoying all but two bites of it at home the next night, and I am still thinking about it.
The Restaurant is Filled with Lots of Cool Art, Including This Glass Mural at the Rear of the Dining Room Depicting Marlon Brando from the film The Wild One
The Dining Room Has its Own Bar as Well!
We had a wonderful evening at Brasserie 8 1/2 and, while it is not in my neighborhood, I will be adding this plaice to my list of preferred dining destination in the future, for sure. Their Sunday Buffet Brunch is also garnering rave reviews on Yelp, so we may have to plan a return visit to check that out sooner rather than later!
Brasserie 8 1/2 is located downstairs at 9 West 57th St (in the famous Solow Building) between 5th and 6th Avenues in New York City. Phone 212-829-0812 for reservations or visit them on the web at This link!
I Love This Place (Photo Courtesy Bobby Van’s Grill)
It’s been more than a year since our previous review of Bobby Van’s Grill on West 50th Street, so it was a special treat to be invited back again for another taste of what we here at The Gig consider to be the Best Filet Mignon in Manhattan. Just being serious. Here are a few of the reasons why this surely won’t be our last visit to this Midtown gem.
First of all, the place is gorgeous. Bobby Van’s is an old school steakhouse fitted out in warm woods, polished brass fixtures and classic lighting moderated by decorative glass shades. As soon as you enter the restaurant, which is fronted by a spectacular long bar, you feel comfortable and welcome, but also like you are in for a very special dining experience.
Which brings us to service that is exceptional on every level. Our waiter and additional wait staff were all friendly and attentive, but also confident and invested in making sure each customer has a memorable meal at Bobby Van’s. General Manager Paul Modica even stopped by our table to make sure we were being taken care of. Paul, who has a professional background like something out of a movie, also entertained us briefly with engaging stories of his impressive career in the restaurant business, which began when he was just 14 years old. Paul is the coolest.
Among an exhaustive list of tempting appetizers and salads, the Warm, Crispy Artichoke Salad ($15.95) stands out — served as a portion generous enough to split with your dining companion, but also hearty enough to satisfy as a main dish at a lunch visit. These lightly battered and quick fried, tender artichoke hearts mixed with frisee greens are tossed with tangy Parmesan cheese and then garnished with another slice of cheese. This is a very special salad the likes of which I’ve not encountered at other steakhouse restaurants.
When it comes to choosing your accompanying vegetable side dishes you will not have an easy time of it, as there are so many good things to try. On this visit we opted for the Brussels Sprouts, which are sauteed in garlic, rosemary and olive oil before being lightly braise and crisped with a quick trip to the oven, for an elegant presentation.
And if you’re going for Classic Steakhouse Meal sides all the way, their Creamed Spinach cannot be topped.
Look at this Macaroni and Cheese. Just look at it. Bobby Van’s serves an authentic bakedMacaroni and Cheese, created with two different kinds of White Cheddar (English and American) plus Parmesan cheeses and topped with bread crumbs and seasonings. This dish is culinary perfection in a white ramekin.
Here it is, the star of our show: The Filet Migon! You can see the masterful result of perfect cooking in the lightly charred and caramelized crust on the filet’s exterior, which reveals a perfect, juicy medium pink inside (medium rare is also recommended, depending on your preference). At approximately 16 ounces pre-cooked weight, this steak is a bargain at $49.95. Bobby Van’s signature Filet is so flavorful, buttery tender and outrageously delicious that it tastes perfect on its own, though a side of rich Bearnaise sauce comes with the entree. You may want to also try…
Bobby Van’s Original Homemade Steak Sauce, just to change it up and keep your palate amused. A little bit sweet, a little bit tangy, so so so good.
OK, it’s time for dessert and that means just one thing: 21 Layer Crepe Cake! Trust me, this pastry treat tastes even better than it looks — and it looks pretty great! You can see in this photo how whipped cream-like custard is layered between stacks of tender crepes to create a dessert that is both decadent and yet light. While Bobby Van’s does procure these cakes from an outside vendor, they prepare it their own with garnishes of mint leaves, fresh sliced Strawberries and tart Raspberry Coulis. This cake is a must have on any visit and is perfect to share after an indulgent meal.
Finally, we love the value of a visit to Bobby Van’s Grill. Considering the high quality, consistently delicious food and generous portions of all their dishes, the prices are quite reasonable, and the menu is so extensive and varied that you can find dining choices to suit any budget. We recommend that you consider Bobby Van’s Grill to be a desired destination for all celebratory events as well as just a rewarding weeknight break from the grind!
Bobby Van’s Grill is located 135 West 50th Street (Between 6th and 7th Avenues), New York, NY 10020, and is convenient to many subways including the 1, N and R Trains. Hours are Monday to Friday: 11:30 AM – 11 PM, Saturday and Sunday: 4:00 PM – 11:00 PM. Phone (212) 957-5050 for Reservations.
It is no secret that eating and watching television are two of my favorite things to do in the world. And considering the fact that one of my favorite shows of all time is Bravo’s Top Chef, it did not take much prodding to get me to purchase tickets to attend former Top Chef contestant Carla Hall’s Pop Up Restaurant/dinner event at David Burke’sIn The Box restaurant at Bloomingdale’s. Tickets to this event were offered, at what most people would consider to be kind of a steep price, through the Living Social website, but the expense proved to be so very worth it. Because Carla’s food is just insane!
It was especially fun to be joined for this spectacular culinary evening by my good friend Diane (a.k.a.”Diaaahhne!”), as she is also a fellow Top Chef fan and especially a fan of Carla’s. Following are photos and brief descriptions of the food we ate, which you will notice get progressively blurrier as the evening wears on, due to the unique cocktail pairings that accompanied each course, of which I was drinking many. Enjoy!
Mini Arancini with Mushroom in a Spicy Remoulade
This tiny rice ball packed a lot of flavor, being perfectly crispy fried, and stuffed with tender rice and a plump mushroom morsel, all nestled on a tiny puddle of spicy remoulade. When we ate this thing, Diane and I agreed that it was the best food we had yet eaten in our lives. Little did we know that we would feel similarly about each piece of food we put in our mouths that evening.
Mac & Cheese with Butter Sauce and Crispy Bacon
Carla’s unique take on what she calls “inside out” Mac and Cheese comes off like a cheese stuffed tortellini made of most tender pasta you can imagine. The buttery, savory sauce was further enhanced by crumbles of crispy, salty bacon. I used a spoon to get every drop of the sauce. It was pure heaven. Best thing you ever ate, times two.
The Cocktail pairing for this course was called “15 Ingredient Sangria,” with a medley of 15 ingredients that I believe mostly included fruit and also seltzer to make the sangria effervescent.
Hot Chicken Bite with Tomato and Cucumber Salad
Up next was Carla’s Southern specialty, Hot Chicken Bite, which rivaled my grandmother’s fried chicken for its insanely delicious, super-crispy fried skin. People who have not experienced super-crispy fried chicken skin have really not tasted one of the most delicious things that you can lay upon your tongue. This perfectly succulent fried chicken thigh was set on a tiny square of white bread, because that is how they serve it in the south, and was accented by a spicy hot Tabasco-like pepper sauce for that extra kick. The accompaniment/garnish of chopped fresh tomato and cucumber salad helped to cool the fire. Finger lickin’ good, as they say
Accompanying the spicy chicken was a sweet and refreshing Strawberry Margarita with House-Infused Strawberry Tequila. I’m not super crazy about the taste of tequila, but this is fantastic.
Meat + Three: Carla’s homemade Meatloaf with Collard Greens, Mashed Potatoes and Creamed Corn
You can see that the photos are now in somewhat-less-than perfectly sharp focus, because at this juncture I have had three cocktails within a relatively short period of time. Not to mention, but you can see I am about you, the fact that by now the energy level in the room has kicked up a few notches and people are getting a little crazy over this delicious food. There was a lot of clinking of glasses going on and rampant moaning about how, OMG, this was the best food anyone had ever tasted and how surely we could now be at peace with death after having eaten such a fantastic meal.
Cocktail: Bocelli Sangiovese
Nothing goes with red meat quite like red wine. And you know how I feel about red wine.
Banana Pudding with Pecan Shortbread and Bruléed Bananas
You should not be too surprised to hear that I had great difficulty even spooning a few mouths-full of Carla’s delightful banana pudding into my gaping maw after stuffing my face with all of her mind-blowing gourmet dishes and drinking myself into a stupor. I did my best.
Cocktail: Lavender Cooler with House Lavender Syrup, Aloe Juice and Prosecco
Man, what a nice cocktail!
Carla’s Apron Says “Will Cook for Shoes”
I forgot to mention that at the start of each course, Carla came out from the kitchen and talked to us about the next dish we would be eating, its inspiration or origin, and how the ingredients worked together to make it super special. Later, as the evening was winding up Carla made sure to stop at every table and talk to each person, to pose for photos and just to be her amazingly cool and talented self. This Pop Up dining event was Carla Hall’s second session of these dinners that she’s held at David Burke, so be on the lookout for her to show up doing something like this again in the future. I do my best to enjoy my life, and to treat myself to nice things when the opportunity arrives to do so. Like I said, it was a pricey evening, but it was one that was worth every penny and an experience I’ll never forget. Carla Hall!
Macaroni and Cheese: It is my thing. A couple of months ago I attended the Food Fete press event here in NYC, where I was lucky enough to meet Kristen, the PR representative for Cucina Fresca Gourmet Foods, which operates out of Seattle. I’m excited to report that Kristen hooked The Gig up with a couple of boxes of Cucina Fresca’s frozen Gourmet Macaroni and Cheese! I ate some of it last night for dinner, so I could tell you about it today.
I received two different varieties of Mac and Cheese in my shipment: Smoked Gruyere, made with aged Gruyere, Swiss, Fontina, and a touch of lightly smoked Spanish paprika; and Tangy Gorgonzola, made with a mellow Gorgonzola cheese blended with Fontina and a tangy blue cheese. Since I was grilling up a simple burger, I decided that Tangy Gorgonzola would be a complimentary accompaniment. I was so right! This dish has a very homemade taste but is also of the quality that you would get in a nice restaurant. Not only was the cheese sauce tangy, as promised, but it has a smooth and nutty flavor that gives it a sophisticated edge, while keeping the 100% comfort food vibe. I wanted to eat the entire dish but stopped half way, because I was full and because it was so good I wanted to save some for another meal!
Because this dish is so rich and versatile, it lends itself well to being mixed with a vegetable (broccoli would be ideal) or perhaps some cubed ham left over from another meal or a few strips of crumbled, crispy bacon. Make it fancy! I enjoyed topping a bite of my burger with a spoonful of the tangy, cheesy pasta and pretending I was eating some kind of exotic gourmet burger. Fun!
According to the press materiel I received, Cucina Fresca Mac and Cheese dishes are all natural and carefully handmade in small batches. All varieties feature eggless penne pasta accompanied with rich, creamy sauce made with rBST-free milk, fresh cheeses and a touch of whole creamery butter. The secret to the creamy delicious sauce is that it is a roux-based béchamel sauce which the cheese is then melted into. Also, the pasta is cooked al-dente pre-packaging, so that it can finish cooking in your oven and absorb the flavor of the sauce. I am not a fan of hard pasta and this was cooked perfectly: tender but not mushy.
If you are one of those convenience junkies that can’t even figure out how to turn on a conventional over, don’t freak out; you can cook this product in the microwave. It will turn out OK. But let me tell you something as a confessed Foodie who loves convenience but doesn’t even own a microwave (yes, I just typed that): it is so worth it to take a few extra minutes to heat this up the way Mac and Cheese was intended to be cooked, in the oven. Cucina Fresca Mac and Cheese goes right from freezer to oven (all you have to do is take it out of the box and remove the plastic lid) and cooks to a bubbling, golden, uber yummy dish of molten cheesy goodness (with the much-desired crispy, browned edges, even) in less than 45 minutes. It is so easy! It is so good!
Cucina Fresca offers two additional varieties besides the two sent to me: Sharp Cheddar, made with 2 year aged white cheddar; and Creamy Fontina, made with a blend of Fontina, aged Asiago and imported Parmesan cheeses. So cheesy! Each variety of Cucina Fresca Gourmet Mac and Cheese sells for $9.99 for a 20 ounce box that feeds two as a meal, but can be also be served as a side dish (reality check: it says on the box that it serves four, but seriously, who eats 5 ounces of Mac and Cheese and then stops? Answer: no one. Be smart and plan on serving two people, max, with one box of this stuff). Bon Appétit!
Visit Cucina Fresca on the web at find out about their other delicious, natural packaged foods at Cucina Fresca Dot Com.
It is no secret that The Worley Gig is a huge fan of all delicious foods, and we try not to discriminate. But if we had to pick a favorite single food (rather than an entire ethnic cuisine, in which case Mexican FTW!) we would choose Macaroni & Cheese. Because, pasta and cheese baked together, yum. Over the course of the past year’s many restaurant reviewing adventures we have had the pleasure of sampling a current trend in Macaroni & Cheese preparation: the addition of truffles, or truffle oil, which elevates this humble comfort food dish into the culinary stratosphere. In this post we revisit five New York City restaurants featuring a Truffled Macaroni & Cheese dish on their menu. Feel free to pay any of them a visit and tell them we sent you!
Upstairs at The Kimberly Hotel
All Food Photos By Anne Raso
Midtown Manhattan’s finest east-side rooftop dining experience is found at Upstairs, a swanky open-air cocktail lounge (with awesome nighttime views of the Chrysler Building) located on the Penthouse level of the Kimberly Suites Hotel (145 East 50th Street). On our first visit last summer, our heartiest mid-week appetite was more than satisfied by an order of rich and fragrant Truffled Macaroni & Cheese ($12), baked en casserole to a golden hue. Simply perfect. Rating: A
The Meatball Factory
Chef Dave Martin takes credit for starting the Truffled Macaroni & Cheese craze while he was a contestant on Bravo’s Top Chef. His signature dish, a Black Truffle Mac ‘n’ Cheese ($11), is among the most popular items on the menu at The Meatball Factory (231 Second Ave at 14th Street). Chef Dave’s secret to achieving such delicious, cheesey-truffly baked goodness involves first cooking the cream base for the sauce until it develops its own “nutty” flavor, then slowly folding in both Fontina and Parmesan cheeses so that ingredients blend perfectly, preventing the sauce from “breaking.” This technique makes for a very creamy sauce and a unique integration of flavors that, when combined with the essence of black truffles, elevates this memorable creation high above “your Mama’s Mac ‘n’ Cheese” status. Rating: A-
Update: Sadly, the Meatball Factory Has Closed as of April 30, 2012.
At Bahr Che Wine Bar (tucked away at 26 Astor Place) their limited menu is enhanced greatly by the Lobster and Black Truffle Mac ‘n Cheese ($16.00) — one of the heartier choices on a menu punctuated by tiny salads. We especially enjoyed the big chunks of lobster tucked around tendrils of macaroni in a mild cheese sauce, but ultimately the dish called out for either more sharp cheddar cheese or extra seasoning (a few sprinkles of salt, even) to bring out the much desired black truffle essence. Rating: B-
One of our favorite new dining spots on the Lower East Side is DL (95 Delancey Street) where they do their Ludlow Mac (Elbow macaroni, with creamy béchamel sauce and cheese) three ways, including a glorious Truffle and Mushroom ($15), version. This is a classically oven-baked dish with a crispy panko crumb topping and plentiful slices of fresh mushroom added, which goes a long way towards enhancing the rich and flavorful truffle oil-infused sauce. Rating: A
Sons Of Essex
Sons of Essex is one of no fewer than three restaurants with the word Essex in its name that is also located on Essex Street (in this case, 133 Essex Street, between Stanton and Rivington). Sons of Essex is so enthusiastic about the Macaroni & Cheese trend that its menu even has a separate section dedicated to detailing the various types of Mac & Cheese that SOE serves. In addition to a daily Mac & Cheese special variety, each day of the week you can also get the Truffle Mac N Cheese ($16) made with elbow macaroni, Gruyere and a truffle cheese sauce, baked to achieve the crunchiest golden brown top you could ever ask for. Easily shared between two people, this dish answers the burning question, “What shall we have for an appetizer?” Rating: A+
Serving the crossover clientele where avid sports bar enthusiasts meet diehard southern BBQ aficionados, Brother Jimmy’s restaurants continue to maintain fierce customer loyalty while winning over new fans with an innovative approach to menu evolution. From Chicken and Ribs to Brisket and Burgers, the chefs of Brother Jimmy’s never met a cut of meat they didn’t like. But they also listen to their diners and pay attention to trending appetites, which means you’re likely to find something new and delicious on the menu each time you visit. Change, as they say, is good!
Decorated with bright neon, oversized menu boards and vintage feed store signage and farm-themed collectibles purchased from a specialty antique yard in North Carolina, Brother Jimmy’s interior décor is comforting and kitsch all at once. Up front at the bar / lounge it’s all about enjoying a frosty pitcher while watching a couple of sports teams pound each other in whatever big games are being broadcast on the nearly wall-to-wall big screens. But step further back into the dining room and, while the energy level is still at a low rumble (and the big screens are ubiquitous), you can still hear your own lively conversation while satiating your cravings for some of the best Southern BBQ in New York City.
All Food Photos By Anne Raso
Don’t forget to start off your evening with one of Jimmy’s specialty cocktails! We tried the Charlotte Tea – a southern twist on the potent Long Island Ice Tea, with 5 alcohols and a hint of peach – refreshing!
Must Try: “Frickles”
Even if you’ve grown wary/weary of the current “Let’s Deep Fry Everything” craze, be bold and order a starter of Jimmy’s signature Frickles: Slices of crisp sour dill pickles quickly deep fried in a light beer batter and served with a mild sour cream horseradish sauce for dipping ($7.95). These are prepared with such finesse that the pickle chips stay crisp while the hot batter also maintains a light crunch. Absolutely delicious.
“The Right Stuff”
Anticipating a meat-centric meal prompted us to search for a salad starter so we could tell ourselves we were eating “healthy.” Brother Jimmy’s Social Media Director, Leigh Shirvan had stopped by our table and she was happy to recommend one of her own favorites, The Wright Salad. This unique and popular salad is made with fresh romaine lettuce, wild rice, tender cubes of sweet grilled yam, tart apples, toasted pecan halves, thinly sliced red onion, dried cherries and a hint of poblano pepper for a subtle kick, all dressed in a light but flavorful vinaigrette ($10.95). The Wright Salad is the perfect size to share, and with the addition of chicken or other meat (add $3.00) it becomes a hearty meal for one on its own.
Other appetizers to choose from on Jimmy’s extensive menu include Peel & Eat Shrimp ($12.50), classic Fried Green Tomatoes ($8.25), crispy Onion Straws ($7.50), Humongous BBQ Nachos ($12.50), Jalapeno Poppers ($9.25), everyone’s favorite Chicken Wings served with a variety of sauces ($9.95 & $10.50) and a Brisket Quesadilla that we heard is outstanding ($9.50, ask for the Brisket as your choice of meat filling, as it is not listed on the menu item), among many other tempting treats.
Pig Pick Part One: Brisket, Cole Slaw and Pulled Pork
Since Jimmy’s menu is so extensive – and everything looks, smells and sounds so delicious as you read through it – you might find it difficult to make a decision as to what exactly you want to pig out on. If this is your dilemma, Brother Jimmy’s offers the easy way out with their Pig Pick: A choice of any four meat items including Northern, Southern or Dry Rub Ribs, Pulled Pork, Beef Brisket (lean or marbled), BBQ Chicken or Pulled Chicken, all served with Hush Puppies and Cole Slaw ($25.95).
Pig Pick Part Two: BBQ Chicken and Dry Rub Pork Ribs
We chose the Dry Rub Ribs, Lean Brisket, BBQ Chicken and Pulled Pork and were soon salivating over a sumptuous BBQ feast! The Dry Rub Pork Rib, coated with Jimmy’s famous rub made from twenty ingredients that include black pepper, salt, cayenne pepper and cumin is served sauceless, is as thick and meaty as a beef rib but as tender as a pork loin. The Brisket was also perfectly lean and tender and we appreciated that the pulled pork, so flavorful on its own, was left in its natural roasted and shredded state to be sauced as we liked from one of the three choices of Jimmy’s BBQ sauce on each table. We would also like to give a shout out to Jimmy’s delicious Cole slaw, which tastes like Mom’s homemade slaw – crisp, slightly sweet and not at all vinegary. Nostalgia!
We also shared Jimmy’s version of Steak & Fries ($20.50), though we persuaded our server to let us substitute sides of Macaroni & Cheese and Collard Greens ($5.50 each) so that we could maximize our sampling. The grilled skirt steak arrived perfectly done (medium well with a decent amount of pink), sliced thin and served with side of homemade BBQ sauce. Collard Greens can be tricky to do the right way and Jimmy’s are cooked to tender perfection. Surprisingly, the Mac & Cheese – one of the restaurant most popular sides – which has a tangy, sharp cheddar flavor turned out to be made exclusively with creamy Velveeta cheese! All we can say is that Velveeta sure has taken a few steps up over the years!
Readers of The Gig’s Food Reviews know that we never leave a destination without having tried at least one dessert. Brother Jimmy’s has a very limited selection of desserts, but they cover all the bases with a Red Velvet Cake, Pecan Pie (of course!), Brownie Sunday with Caramel Butterscotch Ice Cream and an Apple Crumb Pie (pictured above) that is just out of this world (all desserts are $6.00). Try to save some room for this homemade dessert with a tender bottom crust, layers of paper thin slices of tart apple and a crunchy brown sugar topping that we had “all the way” with both Whipped Cream and Ice Cream on the side. Because, why not?
As a special offer to readers of the Worley Gig, Brother Jimmy’s is offering a 15% Discount off the price of food only at their Union Square location (116 East 16th Street between Park Ave South and Irving Place), through January 31, 2012. In order to redeem your discount, all you need to do is mention to your server that you read about Brother Jimmy’s on The Worley Gig. Brother Jimmy’s has locations all over town. Visit Brother Jimmy’s Dot Com to find a location near you.