By Munch Master
To all our adoring fans who were on pins and needles (hehehe I crack me up sometimes) waiting for the second half of red hook adventures. I promise I will get back to that right after this post. But we ate at this place called employees only and I thought it warranted a post before the details became foggy. First, I have to tell you I love going to dinner with other foodies. Because we are all adventurous and don't mind sharing, so if everyone orders different meals you get to taste an expansive selection from the menu. So find a group who loves to eat and doesn't mind sharing. Food is always better with good friends. But on to more pressing matters. Employees Only, better know as EO. It is this small, almost unmarked restaurant in the village (205 Hudson). If you venture there you will, undoubtedly, walk past it at least once. I'll give you some help here, look for the tall, well dressed doorman waiting in the shadows. His name is K.C., and as if you are on some VIP list he will ask if you have a reservation and you better be because this place fills up quickly. We were a little early, so Tal and I walked around for a bit. Fast Forward - everyone is finally at the restaurant and we are being seated. The wait staff is in attire that resembles the 50's, which you soon realize echos the cocktail menu, which to say is extensive is the understatement of the evening. So many choices and only one liver...lol...what is one to do...Share with the other foodies..heheheh. Everyone at the table orders different cocktails. I ordered a "Ginger Smash" and after sampling everyone else's, determine mine was the best cocktail at the table. It was fresh ginger and fresh cranberries muddled with Gin if you want the recipe it is here. I highly recommend it. As far as the food, well it was out of this world; from Elk to Rabbit and a rib eye that would make a 12 inch plate look tiny. We had a spread that looked like Thanksgiving. If you have the chance and can get reservations, it is definitely worth it.
Later,
Munch Master
By Munch Master
I know I said 'Strip House" would be next but this post has been sitting here so long in draft format I felt bad for it all lonely with no one to read it....But I promise 'Strip House' will be next.
Now ,once we ate until we were stuffed on authentic south American food, we decide to explore Red Hook. The First thing one might notice was it's disconnection with the rest of NY and all it's burroughs. By this I mean alot of the streets are still cobblestone, buildings along the river are Circa "Civil War' and have been refurbished to beautiful works of architecture, not seen in modern buildings. On a path that connects these beautiful civil war munitions warehouses were old street car rails that still boast old cars almost frozen in time and worn by the slightly salty Hudson air. Also, there is very little NY transit to or in Red Hook your best bet to get there is a subway 20 or so blocks away and take a bus to the heart of RH near the colossal "Fairways" market. We made a brief trip inside but nothing to write here about. I am planning a trip to write about this market in the future.(Yes Neel your invited) Or the IKEA water taxi it dumps off in RH at the ikea and it's free.
The 3 of us decided to explore this area we figured if were here might as well enjoy it, and found a cool craft fair where RH residents were more than happy to tell us of the great little places in the area. One of these places was "Steve's Key lime pie" which was a short walk along the river. We arrived at this large red brick building that had a single greenish-yellow door that has painted on it
"PIES HERE" (yes that is a link to his web site). Be mindful of 4 things when visiting.
1st. Their hours are random check their twitter feed here for updated daily hours
2nd. Its cash only
3rd. If you're looking for anything other than key lime pie and maybe a bottle of water you may want to adventure elsewhere. (like Baked)
4th. It is not fancy !! a small counter and bell for service. In the back was a garage with a motorcycle on a lift. A moto guzzy or a triumph I think.
Being mindful this is no boutique dessertery they do one thing and do it well 'Key Lime Pie' it was great. And, I am told the chocolate dipped pie on a stick is even better. I must say though being from Florida I am a bit bias when it comes to key lime pie. Although, it was good as good any KLP we made at the Ritz-Carlton. The 3 of us buy a small pie and scarf down about 3/4 of it. YUMMY. I can't describe it much more you have to try it. So with full stomachs and carb coma in tact we decide to explore the rest of the 2 block long building and walk along the river. This is where we stumbled upon Red Hooks Eden. This Eden goes by the name of "liberty Sunset Garden Center" . Of course, we didn't realize it was a garden center at first...lol.. I'll explain. We first walked in the back door and found this marvelous almost commercial kitchen surrounded by beautiful foliage & gardens. We continued through the "jungle" until we reached the other side of the building and someone who worked there. I sheepishly ask are we in the garden center or someones house? The lady at the desk said "the garden center" so I asked whats with the kitchen? She said "once a month a chef cooks a wonderful meal for $20.00 and its BYOB". Intrigued, so much so I stared asking questions. You know like who is the chef?, what kind of food?, ect...ect.... She says well Rick (that's the chef's name) will be here shortly you can ask him. As if she was clair voyant about 5 mins later there he was walking though the door. An Anthony Bordain looking gentleman who had for sure earned his stripes in the harsh food underworld of NYC. We chat for a few and he informs me of the planned dinner the next night and says I should attend. And with this invitation, I of course plan to attend you never turn down an invitation from a chef that looks like this. I would imagine he could cook circles around most.
I was told by Rick the dinner usually starts around 6:00. So, I arrive promptly at 6:00 p.m. to find only 3 people there. Myself, the owner of the garden centers wife and Rick. Lol...turns out I was early by about an 1.5 hours. No worries though, I love to cook and offered to help out. Graciously enough Rick puts me to work.I assit finishing his menu of fried pumpkin brie risotto balls, roasted whole chicken, braised pork butt and a chocolate peanut brittle moose. It was wonderful food and more than enough to feed an army twice the size we had in attendance. I also met some awesome food industry folks. A sous chef at one of Mario Batali's spots and his girlfriend a pastry chef at nobu north. (If your reading this I lost my phone and still would like to pull some shifts) It was a weekend of culinary heaven no doubt, and I hope to have many more of these adventures soon. If you want to have a great dinner with a wonderful view call the garden center and inquire about the dinners.
Later Munchers,
Munch Master
