Wednesday Food & Drink Round-Up
Key Food’s Not-So-Thin Slice 169 Atlantic Avenue at Clinton Street “On my last three visits to KF I’ve placed the exact same order to three different employees: half a pound of Boar’s Head Sausalito turkey, thinly-sliced. And all three times, as I later in the day find myself in the throws of sandwich preparation, I’m…
Key Food’s Not-So-Thin Slice
169 Atlantic Avenue at Clinton Street
“On my last three visits to KF I’ve placed the exact same order to three different employees: half a pound of Boar’s Head Sausalito turkey, thinly-sliced. And all three times, as I later in the day find myself in the throws of sandwich preparation, I’m presented with the same abominable slabs of breast meat. [See photo above.] This turkey is not THINLY-sliced! I’m not even sure this qualifies as medium-thickness more like medium-medium-thick, or maybe even medium-thick-thick. At first I thought maybe they’ve just got a crappy deli slicer that can’t cut below a quarter inch in thickness. But the other day I ordered some thickly-sliced turkey just to see what would happen. My order came out the exact same thickness as the thin stuff, so I think the problem stems from employees just not giving a shit.” [Clean Plate Club]
Porchetta
241 Smith Street at Douglass Street
“The rumors of Porchetta’s demise were premature. Jason Neroni, infamous first for lobbying for a Beard Award and then for forging his employer’s name on checks, was thought to have brought the whole operation down, but owner Marco Rivero tells us that the new kitchen head is as good as hired and should be signing a contract in the next day or so. He projects that the restaurant will reopen on May 7 with a new menu and a new lease on life.” [NY Mag’s Grub Street]
After the jump: Spirito opens in Park Slope; the Times and the Sun visit and Fette Sau…
Spirito
287 9th St., between Fourth and Fifth Avenues, Park Slope, 718-832-0085
“Cipriani executive chef Claudio Cristofoli has opened his own restaurant in Park Slope. At Spirito. Mr. Cristofoli, a native of Venice, is offering traditional Italian fare six nights a week (the restaurant is closed on Monday).” [NY Sun]
Fette Sau
354 Metropolitan Ave, Williamsburg; (718) 963-3404
“‘I didn’t want to have cutlery of any sort here,’ Joe Carroll said recently, sitting in his barbecue restaurant, Fette Sau, which opened last month in Williamsburg, Brooklyn. ‘Barbecue is something you eat with your hands, like hamburgers or pizza. I reluctantly brought in some really terrible plastic cutlery because I thought people wouldn’t like it, so they’d just use their hands. But it didn’t work — people are stubbornly using those plastic knives and forks. Now I think we’re actually going to have to get metal cutlery.'” [NY Sun]
Fette Sau
354 Metropolitan Ave, Williamsburg; (718) 963-3404
“The barbecue of Fette Sau’s pit boss, Matthew Lang, is, to an item, almost sooty in its blackness. Selections are alternately sugary — the ribs, billed as spares but more frequently baby backs, get a brown sugar rubdown — or peppery, as is the case with the pastrami and the pork belly. The application of salt is liberal. Smoke flavor is light.” [NY Times]
You are right catpita.
I need to lighten up.
i appreciate what the fette sau dudes are trying to do, but this seems really disgusting/disturbing: “a dry rub consisting primarily of salt, pepper, ground espresso beans, and brown sugar (“Coffee and sugar go well together,” notes Mr. Carroll).”
haven’t been there so can’t actually talk tho
When they get it right ask them what number the slicer is set at. For all future orders you tell them what number to slice it at.
My Life in the Key of Food
And what about the Key Food on Fifth Ave.?
I love my Sunday morning excursions there:
oldies on the speakers, employees singing along, an enlarging stock of organic fruits and veggies, an enlarging natural foods section and, oh, the British food section:
love that PG Tips tea and, the now-famous
Heinz “Spotted Dick”
at least those dudes wear cool hats.
Continuing the fascinating discussion on thickness of deli meat: I have the exact opposite experience with the Key Foods deli people. When I specify a thickness, they cut me a slice, hand it to me to ask if I’m satisfied, then they let me snack on it while they slice.
Although it is appalling that they don’t carry Dirty Chips. I have to schlep all the way to the Clinton Food Market to get my Dirty Chips. Now who exactly do I see about that?! (A therapist) Hm.
oh come on, jimbo. it’s a slice of life. get it??
also, that sandwich looks pretty damn tasty.
When the history of the Brooklyn Record is written the “my turkey was cut too thick” post could very well prove to be the “Jump the Shark” moment. RIP Brooklyn Record.
aw, i love that kind of story, person gets obessed with something, finally taking a step back to realize that nobody else really gives a damn. this is truly the essence of modern blogging, n’est-ce pas?