GRUNGECAKE

Category: Restaurants and Chefs

  • Review: Cantina Royal (Williamsburg)

    On a rainy night in Williamsburg, I opened the unassuming door, only to stare at a red velvet curtain. I pulled the curtains to the side and was greeted with an ornate dining room in the shape of a large square. A complete tequila bar was in the foreground and the queen of the room was a massive chandelier hovering above my head. Later, I would learn that this chandelier had once belonged to Chef / Owner Julio Mora’s grandmother in Mexico. The logistics of shipping such a massive piece were unfathomable, but Mora had somehow done it. Its extravagance adds to the decor of a room that spares no design detail in achieving the authentic feel of Mexican culture. And as I got to know the man behind Cantina Royal, I understood how being deliberate is what makes him the salsa master of New York (among other things).

    You see… “try all the salsas” was likely the best piece of advice a friend gave me coming into this dinner. Never have I experienced such craftwork and varying flavours of salsa. The crown jewel was the “Tamaulipeca,” made with chile pequin, tamarindo and fish stock. Fish stock in a salsa?! It totally works and is can’t miss stuff. The spread featured salsas with pistachio, cinnamon and a wide array of chiles, some of which were “marinaded in lemon, lime and spices for 2 months” according to Mora. The flavours are as complex as they sound, but the salsas are merely a delicious appetizer for the main event.

    The chicken risotto, which boasted a distinct flavour of cotija cheese, just screams fine Mexican fare. The Califa steak taco was reminiscent of the classic quesadilla Suiza from San Francisco favourite taqueria El Farolito. Comfortable in its simplicity because it can be (see why in the photo below). Smooth chorizo tostadas that were perfectly smoky. But not as perfectly smoky as the Mexican BBQ pork ribs in a Hennessy BBQ sauce served with smoked rice and the most exquisite smoked cheese. The ribs pulled right off the bone and the flavours of the ribs, rice and cheese together were out of this world.

    Every detail was carefully crafted. I have a friend who says “The best barometer for how good a Mexican restaurant is, is the rice and beans.” It’s a statement that speaks to being excellent while not trying too hard and it accurately describes what Cantina Royal is. “I want it to feel like it’s a secret spot,” says Mora. “You walk through the curtains and boom!” And it still feels like Williamsburg. It’s a cool spot to be at, the margaritas taste like they should (deliciously balanced and not too sweet) and it’s a slice of true Mexican food culture. Do yourself a favour and go visit the Salsa Master… if you can find him. Orale!

    5 of Julio's salsa creations. He truly is "The Salsa Master!"
    5 of Julio’s salsa creations. He truly is “The Salsa Master!”
    When you think risotto, you think Italian and the flavor of parmeggiano cheese. Cantina Royal's Mexican variation achieves the same effect with the classically Mexican flavour of cotija cheese
    When you think risotto, you think Italian and the flavour of parmeggiano cheese. Cantina Royal’s Mexican variation achieves the same effect with the classically Mexican flavour of cotija cheese.
    The Califa Royal taco is Angus rib eye and melted cheese on corn tortillas and it's perfect
    Smooth and smoky chorizo atop crispy tostada shells.
    Smooth and smoky chorizo atop crispy tostada shells.
    The Califa Royal taco is Angus rib eye and melted cheese on corn tortillas and it’s perfect.
    The Salsa Master has quite the sense of humor. He's travelled the world and brings recipes inspired by both his family and his experiences all over the world.
    The Salsa Master has quite the sense of humour. He’s travelled the world and brings recipes inspired by both his family and his experiences all over the world.
    Traditional Mexican decor at Cantina Royal
    Traditional Mexican decor at Cantina Royal.
    Shrimp. No words. Just admire the color of the sauce.
    Shrimp. No words. Just admire the color of the sauce.
    Ain't nuthin like a well-crafted margarita (I had two!)
    Ain’t nuthin like a well-crafted margarita (I had two!)

    *Cantina Royal is located at 58 North 3rd Street in Williamsburg off of Kent. It is open from Monday to Sunday from 3 PM to midnight. The restaurant also offers cooking classes, catering, coupons, a calendar of events and a music event space in the back room called LA SALSA!

    Words by Adrian Spinelli
    Photos: NaShish Scott for GRUNGECAKE
    For more about Cantina Royal, just click here.

  • FoodGasm: Sweet Carolina Cupcakes (Savannah, Georgia)

    Image: K.B. Ansari
    Image: K.B. Ansari

    Eat. Enjoy.

    With only $60 in her bank account and her grandmother’s recipes at hand, owner of Sweet Carolina Cupcakes, Holly Slayton has become the business woman she has desired to be prior to opening her shop. Holly Slayton not only has one location for her shop, but two — one resides in 1 North Forest Beach Dr. Hilton Head Island, South Carolina while the other is at 38 Whitaker St. Savannah, Georgia. You can say that Slayton has already made it to success. Not only is she busy baking and running a business, but she also does various chartable works.

    Choosing Sweet Carolina Cupcakes was honestly a last minute decision, due to the fact that other shops were closed on Sunday. Although, the decision was late, I still left the shop as a happy customer. Being a fan of cupcakes and only going to a cupcake shop once did it for me. There were plenty of deserts to choose from, plus a staff member guided me on what choices to make. Let it be known that cupcakes are not the only desert items on the menu. Sweet Carolina Cupcakes also carries whoopie pies, cakes, muffins and other deserts. So come and experience a multitude of flavors ranging from classic vanilla to mocha latte. The winter menu (January 6- March 1) consists of 21 different flavors but there are four all-year long everyday cupcake flavors as well. Was it mentioned that there is also a gluten-free cupcake? For anyone who loves anything gluten-free, Sweet Carolina Cupcakes thought of you. Not only is everything freshly baked, but many of the ingredients used are bought locally; also come from the Farmer’s Market.

    Three cupcakes were given a bite: Sweet Carolina, Almond Joy, and Hot Chocolate. No need to ask if all three were amazing — the answer is yes! Unlike some cupcakes, the cake alone carries moisture and the cake to frosting ratio is great as well. Not too much cake and not too much frosting, everything balances itself out. The best out of the three cupcakes that were tasted will have to be the hot chocolate, which is a brown cake with a butter crème frosting that is infused with cinnamon and a bit of cayenne pepper for a little kick to your bite. The first bite will make you want to melt; while the rest will have you begging for more. Each cupcake is priced at $3.50, so take as many as you can afford.

    Let’s not limit the “pretty-ness” to the cakes, the store is another eye grabber and will have you wanting to eat because of all the pink colors that beautifully decorate the store; also the photographs of cupcakes and a full space to enjoy your sweets. The whole ambiance will put you in a mood to where you want to give everything a taste. Does it help to say that Sweet Carolina Cupcakes has a 93 percent thumbs up rate on urbanspoon.com? That surely does help a lot when it comes to convincing people to try out the desserts. Whenever anyone is in town in either location, stop by Sweet Carolina Cupcakes where your inner child will come out.

    For more FoodGasm, just click here.

  • Review: The Village Voice Choice Eats 7th Annual Tasting

     

    I descended upon Pier 36 for The Village Voice’s Annual Choice Eats tasting event. The promise of 86 New York City restaurants and over 40 breweries, wineries and spirits providers soon to be at my disposal offering their finest treats had me licking my chops and ready for a good time. The 6 PM VIP arrival was the way to go, I had an hour to roam free, with essentially no lines for any of the stands and was able to chat up some of the vendors and find out more about their goodies too.

    Right off the bat, I spotted my local East Village faves Luke’s Lobster serving up delectable crab rolls. I took down a roll and the gals behind the counter wisely advised me to “grab another one now!” Little did I know that Luke’s would have EASILY the longest line of the food festival when the general ticket holders entered the venue at 7 PM. The next couple of hours were a foodie’s dream. Everything from bbq to dumplings and ramen came together with local and far-reaching beers and spirits for a sinfully delicious event. Many thanks to the Valley Voice and check out our highlights in pictures below!

    The aforementioned Crab rolls from luke's lobster were a treat that became harder to get as the festival rolled along!
    The aforementioned Crab rolls from luke’s lobster were a treat that became harder to get as the festival rolled along!
    Johnny from Tito's vodka whipped up a refreshing cooler made with Tito's vodka, st. germain, ginger beer and lime juice.
    Johnny from Tito’s vodka whipped up a refreshing cooler made with Tito’s vodka, st. germain, ginger beer and lime juice.
    Any whiskey aficionado would be crazy to pass up a taste of Four roses single barrel bourbon!
    Any whiskey aficionado would be crazy to pass up a taste of Four roses single barrel bourbon!
    The Mushroom and pork dumplings from Mooncake were plump and delicious
    The Mushroom and pork dumplings from Mooncake were plump and delicious
    My winner of the festival was the Greek coffee rubbed steak with mushroom halloumi poutine from Ovelia Psistaria Bar in Astoria. I'll be there soon for dinner!
    My winner of the festival was the Greek coffee rubbed steak with mushroom halloumi poutine from Ovelia Psistaria Bar in Astoria. I’ll be there soon for dinner!
    I took a minute to relax and gaze at the marvelous crowd with a Glimmerglass from Cooperstown's Ommegang Brewery (my favorite beer of the festival) and doughnut plant's coconut cream creation!
    I took a minute to relax and gaze at the marvelous crowd with a Glimmerglass from Cooperstown’s Ommegang Brewery (my favorite beer of the festival) and doughnut plant’s coconut cream creation!

    Words by Adrian Spinelli

  • FoodGasm: Sweet Spice Caribbean and American Delight (Savannah, Georgia)

    FoodGasm: Sweet Spice Caribbean And American Delight (Savannah, Georgia)
    Image: K.B. Ansari

    Where everything’s nice

    The slogan says it all. If you’re looking for mouth watering — no screw that — If you’re looking for mouth-drooling food then Sweet Spice Caribbean and American Delight in Savannah, Georgia., located on 5515 Waters Avenue is for you. Donovan Smith, born in Westmoreland, Jamaica is the man behind the Sweet Spice restaurant. Not only is he passionate, but he is doing great things with his food. He also let me go into the kitchen to see how he cooks. Numbers do not lie people, Sweet Spice brings in a whopping 250 people a day, that alone says that Sweet Spice is a force to be reckoned with. On top of that, Smith says that he will be expanding his business in other local areas of Georgia as well, like the ever-expanding Pooler area. Are there any Caribbean restaurants up for the challenge?

    Let’s talk about the food though. If you ever go to Sweet Spice, you have to try the curry shrimp and curry tilapia. For those of you who hate fish because of the taste, no worries because the tilapia tastes like chicken, and no, I am not saying that because I am Black. It is simply the truth.

    These two dishes actually have simple flavors which is easy to make if you want to impress someone with your “cooking”. Seasonings like yellow curry (duh, not called “curry shrimp” or “tilapia” for no reason), salt and pepper mixed, a little butter to sauté the vegetables, seasoned salt, and other flavors. That first bite says it all, the succulent shrimp dancing on your tongue before it flows down your throat making everything come together in a orgy of flavors — “flavorgy”. Yeah, that’s right, you taste it don’t you? The crispy feeling of tilapia in your mouth gives the dish a little crunch for your bite. Besides the food, the décor is on point as well. It makes you feel like you are actually in Jamaica, with the Bob Marley and Usain Bolt posters, and who can’t forget the Jamaican flag. Does it feel like home yet?

    Hopefully, this convinces people to come down to Savannah, Georgia, just to try a little piece of Sweet Spice — where everything’s nice.

    For more FoodGasm, just click here.

  • Photos: Anthony Bourdain and Albert Maysles In Conversation at The New York Society for Ethical Culture

    From psychotropic goodies and fetishistic undersides to inspiration that can last a lifetime

    Anthony Bourdain and Albert Maysles In Conversation
    Images: NaShish Scott for GrungeCake

    You can never truly tell what anyone would be like when you meet them in person, especially celebrities, because things change: Moods, climates, popularity, topics and lifestyles, but you can wish that the personality you fell in love will surface. Anthony Bourdain was the personality I fell in love with on television.

    Anthony Bourdain and Albert Maysles In Conversation

    Anthony Bourdain and Albert Maysles In Conversation

    Anthony Bourdain

  • Review: Jerk Chicken Dumplings at Delroy’s Cafe And Wine Bar in Brooklyn

    delroys-dumplings-grungecake-thumbnail

    Early Saturday morning, we started our day knowing we would be deep in Brooklyn and decided to visit Delroy’s Cafe and Wine Bar to try the Jerk Chicken Dumplings that our GrungeCake apprentice Sade raved about previously. Personally speaking, being of African and Caribbean decent, I love spicy food. I was ready for the deliciousness I was sure would ensue from this trip. Since I’m also a foodie, I had already conjured grand images and flavors in my head. I imagined a seasoned filling, maybe lightly fried (who doesn’t like fried food?), served with a mango chutney dipping sauce on the side. Oh, how wrong I was?!

    We stuck it out through our morning class with no breakfast whatsoever, and afterwards headed to Delroy’s arriving around 3pm for lunch. We were greeted warmly by the staff and seated by the pleasant hostess. As we perused the menu selections we noticed there was a Waynie’s Waffles menu before us and we became slightly confused. Once we spoke with the hostess, she informed us that Chef Wayne of Waynie’s Waffles is the Chef on duty between the hours of 11am – 7pm, and after 7pm Chef Bryan the creator of the Jerk Chicken dumplings attends to the evening customers. We were very surprised upon hearing this, as we informed our hostess we made the trip especially for those dumplings. She understood. As she finished speaking with us and filling our water glasses, she informed us that she would put in a call to Chef Bryan at once. At one point she even left the restaurant on our behalf, and came back with great news. Chef Bryan was on his way, and would be there momentarily. Our stomachs silently celebrated, once we knew we would be able to satisfy the craving after all.

    We visibly settled in, relaxed, looked at the menu and decided while we were waiting that we would sample 2 waffle dishes of Chef Wayne’s recommendation. We settled on Hot butter Rum Bananas, and Hot Apple Cinnamon. The Belgian waffles with fresh, house made toppings were an unexpected treat in our foodie adventure! I’m no fan of bananas but both toppings were smooth, flavored to perfection without being too sweet, lightly sprinkled with powered sugar and served with strawberry garnishes. During our waffle sampling Chef Brian came in, greeted us warmly and introduced himself, and let us know that the wait would not be long.

    We chatted and finished up the waffle dishes and had a brief conversation with Chef Wayne, as we expressed that we were with GrungeCake Magazine and we were interested in writing about our experience here. Wayne accommodated our brief Q&A.

    What is the essence of Waynie’s Waffles?

    Waynie’s Waffles is a fusion between European (Belgian Waffles) and Brooklyn cuisine.

    When you say Brooklyn, how would you describe the essence of Brooklyn cuisine?

    For example the Hot Butter Rum Banana is similar to bananas fostered here in the States, but with the rum accentuated flavor gives it a more, I’d say: Caribbean or urban type of flavor.

    [We all laughed]

    Is that the essence of Brooklyn?

    [Laughs] Yeah, rum. Alcohol and food, yeah. That is the essence. The essence of Brooklyn is really the integration of Caribbean and American flair into what they are currently doing. Like if you go to a stadium, they’ll have fish tacos, and cheese steak, you know we combine everything because New York is a mosaic. So, we have to try and encompass everything, but still have your foundation.

    When was Delroy’s Cafe Founded?

    Delroy’s was founded 9 months ago, in February.

    How would you describe Delroy’s to possible customers?

    I like to say Delroy’s is sexy and classy. I feel like my waffles are sexy, and Chef Bryan’s selections are classy.

    We thanked Chef Wayne for speaking with us, since our dumplings were being served, and we began to dig in:

    delroys-dumplings-grungecake-thumbnail-2

    delroys-dumplings-grungecake-thumbnail-3

    An exquisite taste of the caribbean

    As I looked down at my plate, the dumplings were nothing like what I previously imagined. They were not fried, at all. There was no mango chutney dipping sauce to slosh my dumplings in. Our meal was presented with 4 dumplings, delicately steamed to perfection and the display was traditional and exquisite. The Jerk sauce, which was lightly spiced and sweet, was drizzled on the plate, and the dumplings were placed on top – and each dumpling was finished with a dabble of mango chutney sauce and green onion garnish on top. We were all impressed with the plating and the flavor was a classy version of traditional caribbean cuisine. We loved Waynie’s Waffles and Chef Bryan’s Jerk Chicken Dumplings!

    Delroy’s is located at 65A Fenmore Street, and the hours of operation are Tuesday thru Friday 4:30 – 9PM, and Sat – Sun 11AM – 7PM. Make sure to go and check them out for a mozaic of exquisite Brooklyn cuisine!

    [gmap address=”65 Fenimore St Brooklyn, NY 11225″]