It’s official, we need to get to Brooklyn more often. I can’t believe we’ve been sleepin’ on Marlow. I knew it was on the second I laid eyes on this place, before I’d consumed any food or drink. Marlow my friend, you had me at hello. It’s friendly and inviting; a funky oyster bar relatively small in size but big on personality. A fitting selection of funk, soul and electro sets the mood. As I look around, soak in the positive vibe and notice all the quirky antiques and liquor bottles lining the walls, it feels like a nice hybrid between San Francisco and NY. The employees are just as much Bedford Ave as they are Mission district and look like the kind of group who’d be a good time to kick it with. Even if the food wasn’t good, I’d happily come back to hang here. The fact that the food is great is an added bonus. If your approach to life is the same as ours – work hard, play hard, relax hard – then you’ll appreciate what Marlow brings to the table. Discovering places like this is what the Infatuation is all about. Before my wedding, I’m bringing my wedding party here for whisky and oysters.
I’ve tried really hard to not order pork every single time I go here but it’s impossible. The Momofuku steamed pork buns might just be my favorite dish New York City has to offer, and the new addition of the BBQ rib sandwich? Are you kidding me? This thing is unbelievable! So there you go, two pork appetizers before we even get into the mains. Bottom line is, if you’re going to the Ssäm bar, you’re hanging out with Johnny McEnroe, drinking OB’s by the bottle (the only reasonably priced beer at five dollars – the Coors Light of South Korea) and eating a serious amount of pig. If you really want to take your pig consumption to the next level and are rolling deep, you can call ahead and have them prepare the $200 Bo Ssäm that easily feeds ten. It’s a whole butt served with a dozen oysters over kimichi, rice, and bibb lettuce. New Yorkers aren’t stupid. We wouldn’t voluntarily wait 45 minutes to an hour at David Chang’s Momofuku restaurants if the food wasn’t ridiculously amazing. Believe the hype, it’s worth the calories. The haters are just jealous.
Much has been said, on this site and every other media outlet in New York City, about David Chang and his “Momofuku Empire”. While its true that there is a bit of an Infatuation man crush going on here, I will also be the first to admit that the Momofuku Noodle Bar does not always live up to the hype (how could it?). It can be pricey depending on how you order, and it’s not the easiest place to get a table. There are definitely other celebrated ramen establishments in the neighborhood that serve a cheaper bowl of noodles, but to visit Momofuku Noodle bar in hopes of spending 10 bucks on some soup is to miss the point altogether. What makes the place special are all those other things on the menu that keep me coming back for a bar seat at the open kitchen like I’m actually going to learn something (I won’t). Come for the fried chicken special, come because there is pork in damn near everything, come because they have a soft serve machine, and come because they have a solid beer list. Make an evening out of trying new things and you won’t leave disappointed. Steinthal and I may argue over whether Momofuku or Ippudo claim title to the best steamed pork bun in the city, but we both certainly agree that Momofuku Noodle Bar is an indisputable Infatuation favorite.
You know how it feels like some establishments were built precisely for you? That’s how we feel about Death & Co. Any place that makes room on their menu to quote Hunter S. Thompson – “I hate to advocate drugs, alcohol, violence or insanity, but they’ve always worked for me.” – is on our wavelength. It’s no secret that we like to booze. When it comes to fancy cocktails, Death & Co is one of our favorites. The drink list is ridiculous…it’s nearly impossible to settle on something because each beverage is intriguing and awesome. Some of our favorites are the Cure For Pain (rye whiskey, vermouth, bourbon and more goodness) and the seriously tasty Rita Hayworth (pineapple and sage-infused siembra tequila, lime juice and acacia honey syrup). Damn is she fine.
It wasn’t until recently that we figured out D&C was more than just a place to grab a libation or two. You can actually have an excellent meal as well. Think of it as tapas joint the resembles a wedding cocktail hour: American classics that go quite well with a drink shaken or stirred. The kitchen paces itself well, so dishes come out one at a time, and they give you a chance to enjoy your drink as well as the food. After a long day, a Robert Johnson Swizzle (single barrel bourbon, lime juice, 10yr port, vanilla syrup and more) with a side of truffle mac n cheese is exactly what the doctor ordered.
Jean-Georges kills it. We know this. The dude is one of the most inventive and creative chefs that’s ever lived. The locavore/farm to table movement that has recently taken hold of the New York dining scene is nothing new to J.G. – he’s been quietly playing that game for decades. That’s why it’s no surprise that when he finally decided to put his cards on the table, he flopped a boat.
Time Out reports that J.G. is calling ABC his “hippie restaurant”. It’s such a well thought out concept, at first you almost want to roll your eyes and brush it off as one big cliche. Don’t do it. Embrace the flannel shirts, recycled paper towels and foliage free branches. This is industrial rustic done right. Everything is incredibly well executed, and the attention to detail really caught our eye. We’re usually not the type to discuss light fixtures or artwork at the dinner table, but for a brief moment in time, we actually managed to sustain a conversation about something other than our typical immature dinner banter. The ladies at our table were in heaven, and we’re honestly surprised that they didn’t try to stuff every piece of mismatched china and clay dinnerware into their purses. Speaking of purses, typically Jean-Georges dining comes with a hefty price tag, but that’s not the case at ABC Kitchen. This is actually an affordable way to experience his cuisine – indulge you should. A diverse mix of salads, pizzas, pastas and main course proteins decorate a menu that’s meant to be shared. Take a hit and pass, it’s the hippie way.
