Rockaway Taco clearly isn’t worried about Earl plucking the tomatoes off its roof. Today’s special: Al pastor with pineapple. Meanwhile, if you’re scheduling any surfing trips, take note: As of next week, the shack won’t be open on Tuesdays or Wednesdays. New hours till it closes at the end of the month are 11 a.m. till 8 p.m. on Mondays and 9 a.m. till 8 p.m. Thursdays through Sundays. So much for that endless summer …

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Rockaway Taco clearly isn’t worried about Earl plucking the tomatoes off its roof. Today’s special: Al pastor with pineapple. Meanwhile, if you’re scheduling any surfing trips, take note: As of next week, the shack won’t be open on Tuesdays or Wednesdays. New hours till it closes at the end of the month are 11 a.m. till 8 p.m. on Mondays and 9 a.m. till 8 p.m. Thursdays through Sundays. So much for that endless summer …

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Yesterday’s trend was Asian sandwiches; could tomorrow’s be Portuguese? Anyone who’s been to Lisbon knows that it’s a sandwich-lover’s mecca (okay, maybe not “mecca”— there’s a lot of pork involved), so we squealed like suckling pigs when we caught wind of City Sandwich, opening a couple of doors down from Xie Xie. Owner Michael Guerrieri (born in Naples and raised in Long Island) test-ran the shop in his adopted hometown of Lisbon, where he also owns Mezzaluna. But don’t expect your traditional Portuguese sandwich bar, with pre-made sandwiches marinating in the window — this one will have a sleeker “Mediterranean” look (playing on the colors of the Portuguese and Italian flags), and rather than sticking to the classics, Guerrieri’s twenty or so concoctions (generally priced between $6 and $10) will consist of ingredients that he says are 40 percent Portuguese, 25 percent Italian, and 35 percent “New York twist.”

Some of those ingredients will be imported while others, like the morcela (blood sausage) are being made for him by a New Jersey purveyor (the bread, a “nice upper-scale baguette” is also custom baked in New Jersey). Guerrieri is eschewing the usual mayonnaise for yogurt sauces made with herbs and spices popular back home. Sandwiches include a cod fish with caramelized onions, tomato, and black olive pesto; morcela with sautéed broccoli rabe, tomato, and melted mozzarella; alheira (a pork-chicken sausage) with steamed collard greens; and a tomato and mozzarella with seasonal greens and yogurt pesto sauce. The BLT will incorporate smoked pancetta and honey-mustard yogurt sauce, and there’ll be a soup and pasta of the day as well as salads. Eventually, you can also expect a sandwich of the day— so suckling pig aficionados should start hoping that Guerrieri finally finds a leitão provider who meets his standards. City Sandwich opens in the next couple of weeks, ConEd-willing.

City Sandwich, 649 Ninth Avenue, nr. 45th St.

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“We had a good laugh— all 60 million of them are endangered? It’s crazy but it was the law. Our lawyer is a guy named Jack— so I named him Kangaroo Jack.” -Eight Mile Creek’s Andrew Jordan revealing more details about how he got kangaroo back on his menu. [Sydney Morning Herald]

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It’s uncertain who Scott Conant was talking about when he tweeted “I love people who wear their ignorance as a badge of honor…my favorite people,” but just maybe it had something to do with this — two hours later he retweeted, “I’m confused. 2 reviews of #Scarpetta come out on same day (NOW and STAR) 1 is 5 star and other is 1 1/2 stars. did they eat at same place?”

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If you’re on the fence about responding to one of those Craigslist ads suggesting that you “get pay for looking HOT!!”, the Wall Street Journal reveals that you can make between $300 to $600 a night as a shot girl. Douchetinations like Turtle Bay and McFadden’s make Jell-O shots at a cost of 15 cents, sell them for between $3 to $4 — and the shot girl gets 25 cents for each guy who buys alcoholic gelatin and slurs “I’m gonna marry that girl” (actual quote from a guy wearing a backpack), plus the occasional Benjamin for a tip. Just know that your boss will ask you to “shake what your mama gave ya’”.

The Friendliest Young Woman in the Room [WSJ]

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The Post reports that a judge has issued an injunction preventing Capital One from auctioning off Cipriani’s assets next week. [NYP]

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Don’t be jealous because the cast of Top Chef is being flown to Singapore. This month, you’ll get no less than three opportunities to go on Asian eating tours without having to travel — well, in one case, you’ll have to get out to Queens. But you might just want to hail a rickshaw for these festivals.

Asian Feastival
What: Dishes from an array of Queens restaurants (from Sietsema favorite M&T to Flushing’s Sri Lankan, Bownie), panel discussions, and a walking-and-eating tour with the king of Queens, Joe DiStefano.
When and Where: September 6, noon till 5 p.m. at the Sheraton LaGuardia East Hotel (135-20 39th Ave.) in Flushing, Queens.
Tickets: $55 in advance or $60 day of. Buy here.

Malaysian Night Market
What: LUCKYRICE again helps re-create the hawker stands of Malaysia, this time enlisting Todd English, Fatty Crab, Laut, Betel, Café Asean, and others to serve up $4 to $8 street eats like roti canai and nasi lemak.
When and Where: September 14, 6:30 p.m. till 10 p.m., 14th St. and Ninth Ave.
Tickets: Free. More info here.

2nd Annual NYC Dumpling Festival
What: While competitive eaters try to break the record of 66 dumplings in two minutes, the slightly less gluttonous can sample Philippine palitaw, Malaysian kuih koci, Chinese bao, and non-Asian dumplings, too.
When and Where: September 25, 12 p.m. till 5 p.m. at Sara D. Roosevelt Park (at E.Houston St & Chrystie St in Lower East Side Manhattan)
Tickets: Free. See Facebook for more information.

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Filed Under: foodievents, 2nd Annual nyc dumpling festival, asian, asian feastival, malaysian night market, odyssey

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Yesterday, it was the James New York hotel and its restaurant, and today, here’s your first look at the NY Charles Hotel’s new Restaurant i, the virtually Google-proof creation of Charles Chong. When it opens next Tuesday (ahead of the 21-room hotel’s opening in winter), chef Andy Seidel (a native of Germany who was previously chef tournant at Spice Market and executive chef for the group that owns Coffee Shop and Live Bait) will turn out what’s described as “modern American cuisine with Asian influences.” Check out the menu below, and click through the slideshow to see the color-changing ceiling designed by the Studio Salt (also responsible for the funky new Kyochon).

Menu
Raw
Half Dozen Oysters 18
ginger-scallion relish, wasabi infused cocktail sauce
Hamachi “Brulee” 14
scallions, citrus dressing, spicy aioli
Salmon Tartare 12
black tobiko caviar, cucumber, chives, potato chips, lemon oil

Starters
Butternut Squash and Coconut Milk Soup 7
Blue Cornmeal Dusted Squid 12
tomato confit, shishito pepper, saffron-yuzo aioli
Pulled Beef Short Ribs 5
kimchi, steamed soft bun
Chicken Liver Pate 11
red onion marmalade, red radish, cornichons, peasant bread
Roasted Cauliflower 7
capers, fried artichokes, yuzo brown butter
Lump Crab Cake 13
sticky rice, red curry-coconut broth

Salads
Seared Tuna and Salmon 15
mesclun greens, olives, haricot verts, fingerling potatoes, quail eggs, white sesame seeds, chive dressing
Golden and Red Beets 13
farm goat cheese, baby frisee, spiced macadamia nuts, caraway vinaigrette,
Chilled Iceberg Wedge 11
saffron poached pear, blue cheese dressing
Warm White and Green Asparagus 12
white truffle oil, parmesan, fire roasted tomato vinaigrette
Chopped Cesar 9
romaine hearts, croutons, parmesan, Cesar dressing
Grilled Shrimp and Chicken 14
mesclun greens, cucumber, tomato, hearts of palm, white balsamic dressing

Main
Miso Cod 23
bok choy, carrot-ginger emulsion, steamed rice
Grilled Angus Strip Steak 28
Pea shoot tops, herbed French fries, ginger soy
Organic Chicken Breast 19
corn puree, cranberry-bread “torchon”, beer jus
Crispy Red Snapper 20
potato artichoke asparagus hash, bacon sherry vinaigrette
Bays Scallops and Rock Shrimp 16
egg noodles, snow peas, peanuts, chili infused soy, Thai basil
Herb Crusted Salmon 21
baby spinach, wild mushrooms, caper-yuzo beurre blanc
Aromatic Beef Short Ribs 16
market vegetables, beef short ribs, fried eggs, steamed rice, red chili sauce

Burgers and Sandwiches
Char Grilled Cheese Burger 14
bibb-lettuce, tomato, house pickles, gorgonzola, sesame bun
Lamb Burger 13
bibb-lettuce, house pickle, yogurt, feta cheese, pretzel bun
BBQ Chicken Breast 12
Caramelized red onions, smoked gouda, spicy aioli, peasant bread
Lump Crab Cake 15
baby arugula, tomato, saffron-yuzo mayo, brioche roll
• choice of herbed fries or mesclun salad

Sides
herbed French fries 5
sautéed baby spinach 6
grilled asparagus, parmesan, e.v.o.o. 7

Desserts
7.
Banana Brown Betty
crème anglaise, ginger snap cookies
Flourless Chocolate Cake
vanilla ice cream, whipped cream
Key Lime Pie
whipped cream
Apple Fritters
cinnamon dust, vanilla ice cream, caramel sauce
Assorted Gelatos and Sorbets

Restaurant i, 893 Broadway, nr. 19th St.; 646-398-9663

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When the latest New York City rom com, Going the Distance, hits theaters tomorrow, you’ll have a chance to step inside Relish once again. The Williamsburg diner, which closed in late July, pops up in the movie’s trailer, and a scene featuring Drew Barrymore and Justin Long was apparently filmed inside. Except this alternate version of Relish is graced by a giant Pulino’s-esque DINER sign. According to IMDB, other scenes where filmed at Antartica, Docks Oyster Bar, and Rasputin — the most fun a Brighton Beach restaurant has had since Jason Schwartzman supped at Tatiana.

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Filed Under: at the movies, antarctica, docks oyster bar, going the distance, rasputin, relish

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A little over a month after Scott Conant penned an “Open Letter to Toronto” that struck certain Canadians as condescending, the Toronto Star’s critic Amy Pataki has done the inevitable and penned a 1.5-star review in the style of the letter. She says she experienced more than one “WTF moment” at the hands of the service, and is amazed by the “undercurrent of pretentiousness” running through certain dishes (though she finds the spaghetti “irreproachable”). The baby goat “looked like airplane food, with its beige potato garnish and over-reduced sauce as sticky as pancake topping.” Other dishes are described as “soupy” and “flabby.” And: “I don’t think I need to tell you how bad the drinks are, either.” Ouch. To be fair, Scarpetta has received more favorable reviews (a halibut dish that Pataki says has “no spark” was described as “brilliant” in the National Post and “beyond impressive” by Eye Weekly) but this critic, at least, probably won’t be pen pals with Scott Conant.

Scarpetta: Dear Scott: It’s not me, it’s you [Toronto Star]

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Chefs, it’s time to swap out the photo of Steve Cuozzo that you keep on the kitchen wall — the Post critic reveals that after cutting down on sweets and junk food due to a Type 2–diabetes scare, he has lost twenty pounds in the past year (after losing fifteen pounds to the condition), and there’s a photo of him at 160 pounds (down from 195) to prove it. Cuozzo follows Bruni, Sifton, Ed Levine, and other fellow critics in shedding light on his dieting habits, saying that he stifled his lifelong sweet tooth (and beat chronic heartburn) by cutting down on “sugar bombs” and sugary drinks, as well as switching to a diet with more whole-grain breads, seafood, fruits and vegetables, cheese, peanut butter, and Sprite Zero. Congratulations are in order, and chefs might want to think twice about delivering complimentary desserts.

Defeating diabetes — now that’s sweet! [NYP]

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Filed Under: the other critics, diabetes, diets, steve cuozzo, weight loss

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