BISTRO PETITE

Our friend recommended this place for us to go to in Williamsburg, Brooklyn.  It's a French Bistro whose Chef originates from Vietnam.

Above is the Owner/Chef who chats with patrons. The place is tiny inside with stools along the window.  There were a couple of tables outside so we opted to sit outdoors because it was a hot Spring day.

We were served some grilled artichokes with a special dipping sauce.  A must to try.

We ordered the pot of seafood cooked in a delicious Asian inspired sauce, as shown above.

And the special for the night was pork hock tenderly cooked and served on fettuccine pasta with an incredible Asian/French inspired sauce.

The place is inexpensive and very tiny - but a surprise of BIG FLAVORS come out of that tiny kitchen!

This restaurant is the first stop in Brooklyn if you take the L from Manhattan.  We prefer taking this route as there are more things to pass by at Bedford before or after dinner that are of interest - like the busy stores on Bedford.

Restaurant Information

tabelog.us

	* Restaurant Name
	Bistro Petit
	* Overall
	★★★☆ ☆
	* Neighborhood / Cuisine
	Williamsburg / French / Korean
	* Street Address
	170 South 3rd St., Brooklyn, NY 11211
	* Phone
	(718) 782-2582

GO BO Vegetarian Restaurant

I have been wanting to eat here for some time.  It's actually better than I thought. The place looks nice and I could actually have a late 2PM lunch.

I chose the Seitan entree served on top of kale, with squash, brown rice with beans, and some cucumbers.

Seitan is processed wheat whereby the carbohydrate has been extracted.  This had a texture of a meaty giant mushroom. 

The sauce was delicious but tend to be on the sweet side.  For normal people, this could be healthy.  I'm not sure if it's really healthy if you were trying to avoid sugar and carbs.

Dinner Party

Last night. I had a get together dinner at our place.  It started as a plain dinner plan for me to make something which ultimately led to surprising one of our friends - a birthday party (ahead of about a week) since she was going away for the next two weeks.  And since an old  classmate was also in town for a short visit, i decided to include her since one of the friends attending was also her classmate.

I always write down the menu so I don't forget what to serve.

I picked the white theme so the China stands out and the flowers are various shades of white as well.

I chose a low flower arrangement so we could see each other across the table for conversation.

Some of the dishes' recipes are found in my blog site.

DOMINICAN MEAL

(One of the few restaurants in NYC where tax and tip are already included)

The garlicky vinegar sauce:

On our way up north of NYC, I love stopping by this authentic Dominican restaurant.

My favorite in their menu (after trying a few dishes in the past) are the grilled pork chops (which now has taken 1st place in my list) and the steak palomila.

And make sure to ask for their super garlicky vinegar concoction to use over your pork chops.

To balance my diet, I usually order their salad with avocado, corn, lettuce, cucumbers and tomatoes.

LOBSTER ROLLS

Ah!  I finally perfected my lobster roll.

MUST HAVES:

Fresh lobster meat

Melted butter (2-3TB per person)

3 TB for toasting the bread in a skillet

Old Bay Seasoning

Minced chives

Top quality brioche bun or brioche bread from Sullivan bread OR

TEXAS style thick bread folded.

Toast the bread in a skillet with 3TB butter or more on one or both sides.

Combine the melted butter and chives.

Cut the lobster meat in large chunks about 1-1/2 inch size.

Place lobster meat on each lightly golden brown heated bread. Dribble with the melted butter mixture of OId Bay seasoning top or fold bread big using Texas bread and serve!!

My mist favorite way of having the lobster roll!!

CANTINE PARISIENNE

I had Blackboard Eats coupon for 30% off for Cantine Parisienne that I've been wanting to try.  The coupon was good for the table up to 6 people!

Cafe Parisienne is located inside a hotel by Little Italy bordering SoHo.  It is also called NOLITA area - short for North of Little Italy.

The place is modern, sleek ,with cafe chairs as opposed to old antique French.  The servers we've had so far were both French.  The Chef is French as well.

Dishes we ordered:

Crab Cake with a light cabbage salad and greens served with a tangy sauce.

The cod is well prepared which sits on vegetables served with a delicate sauce with mussels and rice confit.

Delicious Croque Monsieur - Rich but delicious!

I like this restaurant because it reminds me of Paris.  It's casual, it's not pretentious, and the price is reasonable.

Cantine Parisienne

40 Kenmare St. , New York, NY 10012 40.720714 -73.995381 Elizabeth St.  212-966-2740

http://www.yelp.com/biz/cantine-parisienne-new-york#hrid:Krtv_OlUwgxmqqgQ4PYrpQ

CUBAN STYLE SANDWICH

I happen to have almost all the ingredients at home except for the roast pork.  But on the way home this afternoon, I passed my favorite Italian grocery store which happened to have a scrumptious looking porchetta roast.

Porchetta is a roast pork stuffed either with herbs such as rosemary and garlic seasoned with salt and pepper.  In Orovieto, Italy, I learned they stuff their porchetta with garlic and fennel leaves.  It's a combination of pork cuts and pork belly outside wrapped around the other pieces of pork parts seasoned then tied with a string and roasted in the oven.  Sometimes, the skin could get very nice and crisp.

RECIPE FOR MY CUBAN STYLE SANDWICH:

Sliced good ham (I use nitrate FREE ham)
Roast pork (prefer porchetta)
Pickle (I use Grillo's Pickles - no color and preservatives added)
Yogurt Cheese
Mayonnaise
Mustard
Light baguette or I used an Italian Stratcci from  Sullivan Bread

Warm the bread for about 8 minutes at 325F.  Spread mayonnaise on one side then the mustard.  Layer on top the ham, pork, cheese and the pickle.

Serve with a vegetable on the side.  I had sauteed collard greens with onions, walnuts and mushrooms.

Red Hook Lobster Truck

Supposedly winner if the best Food Truck in the nation is Red Hook Lobster truck.

I made it to their spot today (every Tuesday) 11AM-2/30PM at 50th St between 6th and 7th Avenues.

I chose their Maine style with lemon based mayo which they make.  Next time I'll have the Connecticut version warm, and with butter.

They were out of Tuscan style Nd the chipotle pepper.

Maybe the Connecticut style will be like Luke's Lobster which is also quite good.

CRONUTS

Dominique Ansel is one of my favorite French pastry shop from the time they opened.  First they made my favorite hard to find kouignamann.  Now, their chef has just created the mist in demand donut ever called Cronut - a hybrid between a croissant and a donut.

This is a must have - if you are lucky to get there before they're gone. 

Just like the kouignamann , every time I used to come when it first came out, I would be lucky if they still had some.  That was popular but since the name is originally from Brittany, it's not as popular as the cronut.  After all, this is the USA and we sure know what donuts are.  And we also love croissants. 

Watch out Doughnut Plant!  Don't worry Doughnut Plant, I still love the coconut donuts and your creme brulee donuts.

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Grassroots Action Center

BIG APPLE BBQ Festival

Today was a beautiful comfortable nice day in the city.  This is why I decided to go to the Big Apple BBQ Annual festival.

When I attend this, I make sure I try the barbecue from stores that come from other states especially the ones from the South.  Why try the local ones when I can do that anytime because I live here.

They now have more tables and chairs to sit on and enjoy your food!

Yes, this event is always well attended.  My favorite stall is the Checkered Pig from Virginia.  They came all the way from south of Virginia near North Carolina.  It's smoked tender beef was barbecued perfectly served with a ligh coleslaw.

You have to like pork because most of the barbecue served is pork.  I happen to like it.

On the right, I spotted a roasted head of pig.

Above, I spotted some one's sandwich with a pig's snout
One of the barbecue I recommend that you shouldn't miss as well is Jim & Nick's from Alabama.
I spoke to him, and listen to what he says:

He describes what goes into his barbecue.  It is out of this world because he serves it with a full bodied and seasoned smokey sausage that he grills over charcoal and serves it with homemade pimento cheese with Jalapeno.  Not to forget, the sauces you could add on to it - one spicy hot and the other sweet and tangy.

Another thing for you to try - and be prepared for the longest line I've ever seen, is the fried pies from Texas!

I'm going back tomorrow for the pies (first before the line grows hopefully) and then get more sausage BBQ to take home.

I hope you read this in time to catch the city's Big Apple Barbecue till Sunday.
http://bigapplebbq.org/

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FOODYHOLIC'S Choice

• BIG APPLE BBQ Festival

  6/8/2013

  Today was a beautiful comfortable nice day in the city.  This is why I decided to go to the…
• BLT for Breakfast or Brunch

  6/8/2013

  I woke up at 9AM this Saturday morning deciding whether to make French Toast stuffed with berries or not. Between…
• AMELIE Bistro & Bar

  6/4/2013

  Just passing by in 8th Street between Fifth and 6th Avenues - pretty active place - good price for Happy…

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FOODYHOLIC'S Choice

• BIG APPLE BBQ Festival

  6/8/2013

  Today was a beautiful comfortable nice day in the city.  This is why I decided to go to the…
• BLT for Breakfast or Brunch

  6/8/2013

  I woke up at 9AM this Saturday morning deciding whether to make French Toast stuffed with berries or not. Between…
• AMELIE Bistro & Bar

  6/4/2013

  Just passing by in 8th Street between Fifth and 6th Avenues - pretty active place - good price for Happy…

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BLT for Breakfast or Brunch

I woke up at 9AM this Saturday morning deciding whether to make French Toast stuffed with berries or not.

Between the decision of going to the BBQ fest at Madison Park today or not in NoMad (stands for North of Madison) area or not, I decided to make a hefty BLT sandwich.

The photo below shows you how I've assembled the ingredients to make my brunch.

MY BLT SANDWICH:

Use a good quality brioche bread

Cooked bacon free of sodium nitrite

Avocado

Tomato

Bib lettuce

Onion sliced thinly 

Mayonnaise

Beecher's flagship cheddar cheese

Fleur de Sel and freshly ground pepper

Lightly toast the bread. Spread mayo on both pieces of bread.  Layer one side with lettuce, onion, avocado, tomato - then, season it with fleur d'sel and freshly ground pepper.  Top with about 3-4 pieces of slightly crisp bacon*  and slices of the cheese.  Top with the other piece of bread with mayo.

*I bake my bacon in a racked roasting pan lined with foil in the bottom (for easy cleaning - you just throw the oiled foil at the bottom after using) and arrange the slices on top for fat to drip on the foil.  Bake at 450F degree oven on middle rack of oven for 6 minutes on one side; turning it over after, and baking it for another 4 minutes on the other side until crisp but not burned.

I use the left over bacon for other uses and keep it in a plastic bag.  You can reheat quickly when needed.

AMELIE Bistro & Bar

Just passing by in 8th Street between Fifth and 6th Avenues - pretty active place - good price for Happy Hour!

CAFE MOGADOR

Another night of exploring beyond Manhattan.  Back to Brooklyn's Williamsburg area, which seems to be my favorite little town in Brooklyn.

I couldn't remember the name of the restaurant except I knew that the place was packed when we walked by last time, after dinner and said to ourselves that we would like to try this.  And so we did!

A good choice indeed.  They serve simple Moroccan food that's well prepared.  Nothing seems to be overcooked. (Nothing that we ordered anyway).

One stop over the East River and we get to eat in a nice garden area like a green house.

We decided to have 4 different kinds of appetizers to share:

The sardines had a very light tomato sauce.  A better version of the canned Portuguese sardines of course.

The Halloumi cheese was served with a grilled skewered vegetables and pieces of bread squares.

The mussels were large and juicy.

The grilled lamb above us delicious served with a salad andon rice.

The lamb tagine in lemon is juicy, tender and lemony.

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FOODYHOLIC'S Choice

• DORADO

  7/13/2013

  After we went to the fusion taco place in Chelsea Pier 57, I had to try this place on the…
• SULLIVAN BREAD

  7/12/2013

  My staple in the kitchen:Strecci - plainFilone breadMulti-grain PullmanSour dough Pullman bread They supply top restaurants in the city.
• BENOIT

  7/12/2013

  I can't believe I have not written anything about Alain Ducasse's bistro or brasserie in NYC that I love. Yes,…

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FOODYHOLIC'S Choice

• DORADO

  7/13/2013

  After we went to the fusion taco place in Chelsea Pier 57, I had to try this place on the…
• SULLIVAN BREAD

  7/12/2013

  My staple in the kitchen:Strecci - plainFilone breadMulti-grain PullmanSour dough Pullman bread They supply top restaurants in the city.
• BENOIT

  7/12/2013

  I can't believe I have not written anything about Alain Ducasse's bistro or brasserie in NYC that I love. Yes,…

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FOODYHOLIC'S Choice

• DORADO

  7/13/2013

  After we went to the fusion taco place in Chelsea Pier 57, I had to try this place on the…
• SULLIVAN BREAD

  7/12/2013

  My staple in the kitchen:Strecci - plainFilone breadMulti-grain PullmanSour dough Pullman bread They supply top restaurants in the city.
• BENOIT

  7/12/2013

  I can't believe I have not written anything about Alain Ducasse's bistro or brasserie in NYC that I love. Yes,…

Subscribe to this Feed

FOODYHOLIC'S Choice

• DORADO

  7/13/2013

  After we went to the fusion taco place in Chelsea Pier 57, I had to try this place on the…
• SULLIVAN BREAD

  7/12/2013

  My staple in the kitchen:Strecci - plainFilone breadMulti-grain PullmanSour dough Pullman bread They supply top restaurants in the city.
• BENOIT

  7/12/2013

  I can't believe I have not written anything about Alain Ducasse's bistro or brasserie in NYC that I love. Yes,…

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FOODYHOLIC'S Choice

• BISTRO PETITE

  6/29/2013

  Our friend recommended this place for us to go to in Williamsburg, Brooklyn.  It's a French Bistro whose Chef originates…
• GO BO Vegetarian Restaurant

  6/29/2013

  I have been wanting to eat here for some time.  It's actually better than I thought. The place looks nice…
• Dinner Party

  6/27/2013

  Last night. I had a get together dinner at our place.  It started as a plain dinner plan for me…

Subscribe to this Feed

FOODYHOLIC'S Choice

• BISTRO PETITE

  6/29/2013

  Our friend recommended this place for us to go to in Williamsburg, Brooklyn.  It's a French Bistro whose Chef originates…
• GO BO Vegetarian Restaurant

  6/29/2013

  I have been wanting to eat here for some time.  It's actually better than I thought. The place looks nice…
• Dinner Party

  6/27/2013

  Last night. I had a get together dinner at our place.  It started as a plain dinner plan for me…

Subscribe to this Feed

FOODYHOLIC'S Choice

• BISTRO PETITE

  6/29/2013

  Our friend recommended this place for us to go to in Williamsburg, Brooklyn.  It's a French Bistro whose Chef originates…
• GO BO Vegetarian Restaurant

  6/29/2013

  I have been wanting to eat here for some time.  It's actually better than I thought. The place looks nice…
• Dinner Party

  6/27/2013

  Last night. I had a get together dinner at our place.  It started as a plain dinner plan for me…

Subscribe to this Feed

Above is their homemade bread served with babaganoush.

On the left is the mixed grilled plate with merquez sauce, chicken and lamb served with salad and basmati long grained rice.

I like this restaurant for its value, taste and ambiance.

I asked them if their St. Mark's branch in Manhattan was exactly the same.  They said that the menu has a little difference.

CAFE MOGADOR 

133 Wythe Ave
(between 7th St & 9th St)
Brooklyn, NY 11211
Neighborhood: Williamsburg - North Side

(718) 486-9222

http://www.cafemogador.com/william…