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Wednesday, August 7, 2019

A Solid Dinner at Fish Tale Grill in Cape Coral

Lobster bisque

Fish Tale Grill (FTG) is a restaurant serving seafood in Cape Coral, FL. They have been open for about six years. They are an offshoot of Merrick Seafood, which has been a wholesale/retail business since 1991. They started off with a few tables in their seafood market, eventually opening FTG. The wholesale end of this business supplies over 250 restaurants in the area. 

The restaurant has a retail seafood side with fresh and prepared seafood available.

Retail seafood space, Fish Tale Grill
My dining companion had heard very good things about FTG. Although Cape Coral is sort of Terra Incognita to me, I agreed to go for Dinner. One of the pleasures of dining at an establishment such as this is discovering something really good that gets forgotten about in a sea of newer dining establishments.
Initially, as everyone is, we were brought a serving of bread with sun dried tomato butter.

Bread with sundried tomato butter
I don't know about you, but I never buy bread to eat at home, only consuming it when out. This makes it that much better. This was exceptionally good however, the in house prepared butter a perfect accompaniment. 

We added on to our main and ordered a cup of lobster bisque. Taste wise, it was very good with pronounced sherry and seafood notes and plenty of lobster meat. The texture was unusual, almost gelatinous, which was due to the flour added to thicken the bisque. It, as the next dish, was a trade off. For a very traditional (and labor intensive) lobster bisque recipe go Here.

Grilled Portuguese octopus
The grilled Portuguese octopus was a salad of grilled octopus, grilled onion, arugula and bacon. I have eaten a lot of octopus, and this was some of the most tender and generous portion of octopus I have had at a restaurant. Unfortunately, the dish had little flavor and fell flat. Again, another trade off. I think with a bit of re-engineering, this could be a fantastic starter.

We then moved onto the seafood Cobb salad.

Seafood Cobb salad
Pictured is a split portion of their version of their Cobb salad. The old acronym, Eat Cobb (egg, avocado, tomato, chicken, onion, bacon and blue cheese) was loosely followed here. Nonetheless, the salad was very good and as to be expected from an establishment that supplies seafood to so many wholesale clients. The seafood was fresh as fresh can be with shrimp, scallops and crab meat.

We finished with a seafood platter, which comes broiled, blackened or fried.

Seafood platter
We ordered the platter blackened and my dining companion asked what exactly this was. This was a cooking technique made famous by Cajun chef Paul Prudhomme in the 1980's. Typically, the seafood is dipped in butter, coated with a variety of spices like thyme, oregano, onion and garlic powder and cooked in a cast iron skillet. The darkened appearance of the cooked seafood is due to the browning of the butter used in the dish. The seafood platter came with a generous portion of grouper and 4 shrimp and scallops. It was perfect for sharing. Instead of fries, cole slaw or sweet potato fries, we decided on the vegetable option. It was a very nice mix of stir fried show peas, carrots, broccoli and bok choy. The in house made tartar sauce and seafood cocktail sauce was just (literally) gravy on a wonderful take of the restaurant's seafood which was fresh and delicious.

The food sampled at FTG was on the whole very good. Any perceived faults on my part in the preparation of the menu items were overcome by the seafood served here. The food served at FTG is solid, built on a base of seafood of exceptional quality and will have you coming back for more. For seafood in Cape Coral, FTG is most recommended.

Fish Tale Grill
1229 SE 47th Terrace
Cape Coral, FL 33904

All major credit cards accepted; Open Monday-Saturday 11AM-9PM, Sunday 11AM-8PM.

Thursday, August 1, 2019

Enjoying the Harvest and Wisdom at Shangri-La Springs in Bonita Springs

Shangri-La Springs is a historic property in Bonita Springs, FL. They have opened a new version of their restaurant space now called Harvest and Wisdom. I had written about this property three years ago. As for an intro, I don't think I could write one any better.

Main building, Shangri-La Springs
The initial building on the property was built in 1921 as a small hotel to accommodate potential buyers for a local real estate development. The property changed hands many times over the years, expanding and it's mineral springs becoming a health-related focus for osteopathic and homeopathic owners. The present owners acquired the property in 1998. Their focus was preservationist, but also to expand the holistic and naturalistic vision of some of the former owners of Shangri-La. This is done partially through visual and performance arts. In addition various Classes featuring modalities such as yoga, dance and meditation complement the artistic endeavors here. 
The culinary arts at Shangri-La Springs fit very well into the vision for this property, but more on that later.

As you enter the main building you will happen on a statue of the reclining Budda, sort of a symbol of enlightenment.

Reclining Budda, Shangri-La Springs
One can also see some of the beautifully restored areas of the interior such as this lobby space from the original hotel.

Lobby, Shangri-La Springs
I had eaten at the restaurant three years ago. At present, it is run by Executive Chef Allen Fisher and CDC (Chef de Cuisine) David Robbins, two chefs that have very diverse and interesting bios.

They have reinvented the restaurant space at Shangri-La Springs; renaming it Harvest and Wisdom (HW). 

Harvest and Wisdom dining area
The restaurant has been open, as of this writing, for about 1 month. Intrigued by the caliber of the chefs in the new restaurant here, my dining companion (DC) and I were anxious to try the culinary fruits of HW. At present they are open for lunch only.

One of the appeals of HW is their access to about 5 acres of organic gardens on site. Although this does not fully meet the needs of HW which of course is seasonally influenced, it does provide for a majority of the needs of the restaurant. What makes all of this really interesting is that they have a very sophisticated and unique (for a restaurant) agricultural operation here. Much of the produce grown on site are items known mostly in Southeast Asian or South American regions which our climate mimics in Southwest Florida. DC and I were served things here unavailable anywhere else in the area.

Chef Robbins brought some greens grown on property for us to sample that were being used in a salad for an upcoming menu item. Again, because of the climate in Southwest Florida, these plants are commonly found in South America or Southeast Asia.

Exotic greens from the gardens of Shangri-La
Clockwise from left to right we sampled Okinawa spinach, cranberry hibiscus and sissoo spinach. Muntingia berries, which tasted a bit like cotton candy and cecropia fruit followed. The cecropia fruit, found in South America, was really interesting. The fruit is finger-like, was soft, almost gelatinous and tasted mildly of figs. French lentil sprouts followed, then moringa leaves from Southeast Asia and finally katuk leaves which almost had a bit of a nutty flavor. All of this is unique to this area in terms of restaurant fare.
DC and I ordered a few things off the menu. At present, being so new, their menu does not have an online presence.

Menu, Harvest and Wisdom
Although not sampled, they also had a very nicely curated wine selection. One must keep in mind that their menu changes frequently based on the availability of seasonal produce and the whims of the chefs.
Initially we ordered a few menu items but Chef Robbins, the CDC, sent a few specials off menu and a dessert our way.
The first thing ordered was the duck rillettes. 

Duck rillettes
This was a very appealing presentation, both beautiful and delicious. Confit of duck leg is used here. Shredded pieces of duck are made into a sort of "country pate" with duck fat and seasoned with shallots, chives and Dijon mustard. After plating the duck is "sealed" with a layer of duck fat and topped with pickled cauliflower, mustard seed and cornichons. What was equally as interesting as the rillettes were the breads served here. A locally produced bread containing purple wheat flour, a recently rediscovered heirloom wheat strain high in protein and low in gluten. Even better were Chef Robbins quinoa crackers. The crackers were made from brown rice and quinoa flour and mixed with sunflower seed meal. Olive oil, water, chives and quinoa seeds seal the deal before baking. Both of these baked vehicles were exceptional, adding that much more texture and flavor to the already over the top rillettes.
We also ordered the summer squash and zucchini salad.

Summer squash and zucchini salad
This was equally as wonderful. Ribbons of zucchini and summer squash are complemented by radishes, lemon oil, mint and a base of herbed ricotta. As I was slowly brought into culinary bliss, it only kept getting better.
Next was a special that day, the beet tartar. 
Beet tartar with quinoa crackers
This was another amazing dish. Beets and carrots are cooked sous vide, all the while being infused with white balsamic, salt and thyme to infuse these flavors while cooking. Post sous vide, the mixture is chilled, chopped, and mixed with fresh chives, chervil, olive oil, Dijon mustard, shallots and lemon juice. After plating, the diced sous vide vegetables are topped with a mango fluid gel. Fluid gels are interesting, part of molecular gastronomy introduced into American cuisine a number of years ago. Fluid gels hold their own at rest, but upon shear stress (e.g.- chewing) they become liquid. The mango fluid gel was perfect in this context, especially when complemented with Chef Robbins quinoa crackers. Another beautiful and flavorful dish.

Another special that day, octopus confit, was also brought to sample. It was almost too beautiful to eat!

Confit of octopus
This dish was simple, most pleasing to the eye and delicious. Confit of octopus is plated atop roasted smashed potatoes, topped with green onion and served with a gochujang aioli. Gochujang is that wonderful fermented Korean red pepper paste adding heat, umami and sweetness to all it touches. I thought this dish was a fifteen out of ten.

We finished with HW's version of cassoulet,  a bean casserole slow cooked including smoked pork belly and seasonal vegetables.

The seasonal vegetables this round were yellow squash, zucchini and collard greens among others. This was another exceptional dish, most highly recommended.

We were brought a serving of vegan key lime pie, another aesthetically beautiful dish.

Vegan key lime pie
This was a lovely finale to the exceptional food served to us that day. The crust was made from cashews, the filling used an avocado base and the topping whipped coconut cream. It, as every other menu item and special sampled here, was excellent. I can honestly say this was one of the best meals I have had locally in quite some time.

HW is a unique restaurant space in Southwest Florida. The aesthetic of the restaurant per se is quite pleasant and well complemented by the food served here, much of which is grown on site. The new principal kitchen staff, both of whom are extremely competent, have brought the food offerings at Shangri-La to a whole new level. I hope readers will dine here. HW will not disappoint.

It's a wrap for another post on Forks.

Harvest and Wisdom
Shangri-La Springs
27750 Old 41 Rd.
Bonita Springs, FL 34135

Open Tuesday-Sunday 11AM-3PM; All major credit cards accepted.

Monday, July 22, 2019

Low Country-Inspired Cuisine at Trap House Krab and Seafood

Trap House Krab and Seafood (TH)

Trap House Krab and Seafood
is a restaurant in Fort Myers serving seafood dishes. They model most of their dishes off of Lowcountry Cuisine. Lowcountry refers to the coastal regions of South Carolina and Georgia whose cuisine is steeped in seafood and rice. TH seems to skip the rice, but more on that later.

TH is located on the lower part of Fowler St. in Fort Myers. Part of the attraction of TH is it's in an area that has some of the best roadside kitsch Fort Myers has to offer such as this nearby car dealer with Uncle Sam as it's mascot.

Car dealership, Fowler St.
The interior of the restaurant is small, and crowded.

Dining area, Trap House Krab and Seafood
The establishment models itself on a fast casual restaurant. This is where you order from the counter and your food is brought out to you. I noticed a lot of take away served here. This is very much indicative of repeat customers and a good sign. The minimalist look of the restaurant is all the more accented by the paper tablecloths and the rolls of paper towels stationed at each table, both here for good reason. The seat covers on the chairs fit well into the je ne sais quoi of the area, as well as the restaurant.

The establishment's menu is limited. It is mostly based on the lowcountry Frogmore Stew, which incorporates corn, potatoes and seafood. There are also a couple of sandwich offerings.

Menu, Trap House Krab and Seafood
We split a grouper sandwich, and a June Bug, the latter consisting of snow and blue crab clusters, shrimp, sausage, corn, potatoes and hard boiled egg. For those that do not know, crab clusters are a portion of crab legs with a generous part of the body attached, which has most of the crab meat. The blue crab comes from neighboring Ocean Seafood Market, where the blue crabs are fresher than fresh.

Your food is brought to the table in takeaway containers, again adding to the minimalist theme of the restaurant.

Tableware, Trap House Krab and Seafood
My dining companion and I split a grouper sandwich.

Grouper sandwich
The sandwich was a very generous portion of grouper on a French roll with mayo, tomato and lettuce, complemented with french fries and hush puppies. It was good and a bargain at 12 dollars.

My "June Bug" was good, again one of the ubiquitous  interpretations of Frogmore Stew the restaurant serves.This was another reasonably priced item at 23 dollars.

June bug seafood platter

If you love garlic, Old Bay seasoning and butter, yes, lots of butter, this dish is for you. Again paying lip service to Frogmore stew, this menu item has snow and blue crab clusters, shrimp, sausage, hard boiled egg, corn and potatoes. Should you wish to dine here, this dish alone is enough for two.

Thankfully, the restaurant provides you with a tabletop waste bucket, replete with crab pliers.

When ordering one of the steamed seafood dishes, you will probably go through many paper towels. This, at TH, is a necessity.

The food at TH is very good, plentiful and reasonably priced. All of this is complemented by the minimalism of the restaurant and the urban kitsch of the surrounding area. My only criticism, and that a very personal one, is with the crab here. I am much more a king crab fan. It is a greater culinary ROI in that much less labor is required to yield more crab meat. I understand that wholesale prices being what they are, it is hard for a restaurant to serve this at a reasonable price. Other than that the food and service are very good and the steamed seafood offerings here are a great date night or group activity. The final judgement here is...

worth the journey.

It's a wrap for another post on Forks.

Trap House Krab and Seafood
2150 Fowler St.
Fort Myers, FL 33901

Open Tuesday-Friday, 12-8 PM, Saturday, 12-9 PM and Sunday, 12-5 PM; All major credit cards accepted; Take out available

Friday, July 12, 2019

A Memorable Lunch at Keens Steakhouse in Midtown Manhattan

Main dining room, Keens Steakhouse

Keens Steakhouse is a restaurant in Manhattan literally steeped in history. In the late 19th century, the restaurant was frequented by members of The Lambs Club, America's oldest theater society imported from the UK. During that time, the theater district was located in Herald Square nearby in Midtown Manhattan. Keens is the last surviving remnant of that era. The Lambs club is significant historically in establishing the American Society of Composers, Authors and Publishers, Actors Equity and The Actors Fund of America. 

Albert Keen, a stalwart of the Lambs Club, started the restaurant which rose to prominence as a pipe club. In 1885 a membership cost five dollars. This entitled you to a membership in the restaurant, and after your meal you could request your pipe. A pipe boy would fetch it for you and you could go elsewhere in this establishment to enjoy a postprandial indulgence. This was a place frequented for many years by prominent members of Manhattan, North American and international society. One can still see pipes wed to Babe Ruth, Douglas MacArthur and Bill Gates here.

One can see the ubiquitous pipes hanging from the ceiling at Keens in virtually all of their dining rooms.
Pub Bar, Keens Steakhouse
The pipes at Keens are from the Netherlands and are made from clay. The reason pipes were stored here in the first place is prior to the combustion engine, horses or carriages were used for transport. The clay pipes were so fragile, they were incompatible with 19th or early 20th century transportation. Interestingly, when a pipe club member passed, the member's pipe was broken at the stem, a symbol of the member's retirement.

My dining companion (DC) and I came here for lunch but more on that later. Our server suggested we take a tour of Keens. We were lucky to have Gary Bernstein, one of the managers, give us a private tour.

The restaurant was owned by some one other then Keen for 50 years in the 20th century. In the 1970's, the restaurant was bought by an investment firm and all of the memorabilia here was almost sold off piece meal. The restaurant was brought back to life by George Schwarz,  a physician and restaurateur.  Here is a brief video account from Gary, literally a Keens curator. He is very good on camera and gives the viewer a good sense of the history here.

Gary took us into another of the dining areas, The Lambs Room. This was a dining area that had much memorabilia from The Lambs Club. The Alexander Pope oil is most notable.

We also toured the Lillie Langtry room. In 1905 Lillie Langtry, actress and paramour of King Edward of England, took Keens to court for having denied her access to its gentlemen-only premises. She won her case. What is interesting here is a lithograph of a show in the very early 20th century from the Herald Square Theater District that is featured in the Lillie Langtry room. Fabulous.

We ended this unbelievable grounding in Keens history with a tour of The Bull Moose Room, a celebration of Teddy Roosevelt and related memorabilia. Gary cannot describe this any better than he did on this video.

As an aside, we were told that when they hire servers, most being here many years, they reject salesperson types. The restaurant views it as brusk up selling water or liquor here, which is very refreshing. They also serve crew meals gratis. This is old school, excellent, and unfortunately, becoming something of the past in contemporary restaurants. Bravo Keens.

Now for our meal. We tried to exert somewhat ubiquitous choices in our menu sampling which was hard given what was on the Lunch Menu and there being only DC and I.

Before ordering, our water glasses were never empty which I consider a real plus in terms of restaurant service. Out of nowhere, a pewter water pitcher appeared when our glasses dropped below half full. In retrospect, per our tour, we were never asked if we wanted city, still or sparkling. A breath of fresh air.

As part of the old school atmosphere, there was no split charge, unusual for an establishment of this caliber. The following dishes, with the exception of our main side, are a split portion of a lunch menu item. 

Before ordering, warm rolls were brought to the table with a huge slab of chilled butter. Old school here we come...

We started out with a split portion of the lobster bisque.

Lobster bisque
As the lobster bisque aficionado would attest, there are many different recipes for this. Keens prepares this dish using a roux, a wonderful amalgam of butter and flour that upon cooking, adds intense flavor to soups and stews. Although lobster bisque is usually not on my radar when ordering at a restaurant, this was one of the better I have had. It was creamy, heavy and only made that much better by the flavor only a well prepared roux can give. Most recommended.

We then moved onto, again, a split portion of the braised short rib salad.

Braised short rib salad.
This was heaven in a salad bowl with butter lettuce, avocado, tomato, short rib and goat cheese. Another split portion, and another excellent dish.

Who dare eat here and not sample a steak, what the whole contemporary cuisine of Keens is based on. We settled on a 16oz. portion of their prime sirloin. This steak is dry-aged in house for 21 days. 
We settled on medium and the steak was cooked perfectly. I can say this was one of the best steaks I have ever eaten and the 16oz. split portion here, at $56.00, was worth every penny.

Split portion, prime sirloin
We also ordered a side of sauteed field mushrooms to go with our steak. Unfortunately, it did not have that je ne sais quoi our other menu items had. C'est la guerre, though almost 100% for a lunch here.

All in all, the service at Keens was excellent, the food (with the exception of one menu item) exceptional all of which was buttressed by an amazing tour from one of the curators at Keens. For a visitor to Manhattan or anyone else for that matter, what more could one ask for? When in Manhattan go here. You will not be disappointed and may experience something extraordinary.

It's a wrap for another post on Forks.

Keens Steakhouse
72 W. 36th St.
New York, NY 10018

Open Monday-Friday, 11:45AM-1030 PM; Saturday, 5-10:30 PM; Sunday, 5-9:30 PM; All major credit cards accepted; Kids meal on request.

Bread and butter

Sauteed field mushrooms
Bar area
Mosaic tile work, Keens Steakhouse

Monday, July 8, 2019

Dinner at Citrola's on College in Fort Myers

Citrola's on College
Citrola's restaurant is a restaurant in Fort Myers serving Italian cuisine. They have two locations but my dining companion (DC) and I visited the location on College Parkway. Citrola's has been on College Parkway for about seven years. After hearing many good things about this restaurant, DC and I decided to take a peek.

The restaurant is small serving about 20 diners.

Interior, Citrola's
It was a Sunday night and the joint was jumping. There is additional seating outside on their patio area.

Their Dinner Menu looked great and here was our take on it.

We ordered a non traditional calamari dish, the Sicilian calamari.

Sicilian calamari
This was a wonderful dish, with breaded calamari, chopped cherry peppers, capers, garlic, white wine, light spice and a hint of lemon and parsley. The serving was more than ample and excellent.

The Citrola's antipasto was next and a twist on the traditional.

Citrola's antipasto

Instead of a plated assortment of meats, cured vegetables and cheeses, it was presented as a salad. The dish was put together from fresh greens, ham, salami, pepperoni, provolone, hot cherry peppers, onions, pepperoncini, tomato, black olives, mozzarella & grated Romano. It was a huge serving, true to the family style image Citrola's projects. The appetizer and salad were way more than enough for two. Foolishly, we ordered more.

I had not had linguini with clams in quite some time so ordered this dish with white sauce, though available in red as well. The white sauce was garlic, white wine and chopped tomatoes. Heaven.

Clams with linguini and red sauce
This was excellent and a gargantuan portion. Although the clam shells in this dish were ornamental, the amount of chopped clams in this dish was more than generous, again enough if split for two.

DC ordered the veal sorrentino.

Veal sorrentino
This is a veal scallopini (breaded) dish topped with prosciutto, eggplant and mozzarella in a wine sauce with just a touch of tomato. It was again a very generous portion with broccoli on the side. Another winner.

The food ordered at Citrola's was excellent and served with the most generous of portion sizes. If I were to come there again I would order 1/2 as much as anything more is superfluous, a take home portion. This excellent food led to an over zealously eating experience with some of my dinner ending up on my shirt. Upon exiting Citrola's the chef looked at me and remarked she could tell what was for dinner by looking at my shirt.

If that was true I do not know. However, the food at Citrola's is excellent, reasonably priced and on the whole, each portion enough for two. With food such as this how could one go wrong?

It's a wrap for another post on Forks.

8841 College Parkway
Fort Myers, FL 33919

Open Monday-Thursday 11AM-9PM; Friday 11AM-10PM; Saturday 3PM-10PM; Sunday 3PM-9PM; All major credit cards accepted; Kid's meals available

Tuesday, July 2, 2019

Lunch at Barney Greengrass in Manhattan

Barney Greengrass, Upper West Side
Barney Greengrass (BG) is a "Jewish Deli" eponymously named after its founder who opened the business in Harlem in 1908. The deli has been at its present location, 86th Street and Amsterdam Avenue in Manhattan since 1929. Although a Jewish deli it is not kosher. Simplistically, this is because meat is not separated from dairy at the restaurant. 

What is a deli anyway? A deli is short for a delicatessen, a place where fine or foreign prepared foods (delicacies) are available. In the late 19th century, delicatessens were popularized by Jewish German immigrants serving in some cases cured or smoked foods, hence the name Jewish deli.

BG has turned itself into, with its mail order business, an empire of smoked fish. The moniker of its founder, the sturgeon king, speaks for itself.

On a recently visit to Manhattan my traveling companion and I researched delis in the area and saw that BG was a straight shot north on the subway line from our hotel. Unfamiliar with BG, we decided to eat there based on logistics. Although our decision to eat here was based on just dumb luck, the lunch at BG was one of the best of our trip. 

BG is both a market and a restaurant. 

Market area, Barney Greengrass
Dining area, Barney Greengrass
What struck me as I entered BG was that how little it must have changed over the years. One sees the perhaps original deli case in the front of the restaurant accented by Formica table tops, linoleum floors and ageing wallpaper which curiously, depicts the French Quarter in New Orleans. As others have noted, BG is a time capsule on the Upper West Side.

Though usually crowded, we arrived there about 230 on a Saturday afternoon and the place was relatively empty. Our waiter, both attentive and engaging in a repartee apparently emblematic of BG, quickly took our order.

Wanting room for our mains, were decided on a modest appetizer, the whitefish salad and Nova Scotia salmon.

Whitefish salad and Nova Scotia salmon appetizer
This was excellent with both the whitefish and the salmon smoked in house. For the salad, chopped smoked whitefish is mixed with celery, onions, green peppers and a modicum of mayonnaise. Both smoked fish portions come with onion, tomato, olive, in house prepared pickle and your choice of bagel. We picked onion which was a wonderful accompaniment to the smoked fish. We almost could have stopped there but foolishly decided to order not one, but two sandwiches to split.

The sandwiches were delicious and enough for two each.

The have a number of triple decker sandwiches on the menu which asks you to order your sandwich by its designated number. The number five looked great, and came with roast beef, chopped liver, turkey, cole slaw and Russian dressing. The bread choices are rye and pumpernickel. We chose the latter.

Number five triple decker sandwich

The chopped liver, an acquired taste, was plentiful and delicious. The owner, Gary Greengrass, was there and told us it was made from chicken liver, schmaltz (chicken fat), caramelized onion and egg. Heaven on pumpernickel!

Open face pastrami reuben
We also ordered BG's pastrami reuben. It was served open faced, with oodles of delicious in house made pastrami, Swiss cheese, Russian dressing and sauerkraut. It was also heaven, but this time on rye! I can say that this was some of the best, if not the best pastrami I have ever had. This sandwich was the last one brought to the table and our server remarked that we were up for a 13 block walk after eating all this. "No" I responded, "more".

Serendipitously we found BG and were very glad we did. Quality food such as this does not come cheap though. The total for this meal with tip was $85.00. As for your Mastercard, please leave home without it. N.B; BG is cash or check only and the wait staff is very efficient at getting your money as you finish your meal. 

The food at BG is excellent and highly recommended. This should be no surprise as BG has been consistently Rated one of the best delis in the city. There was no kvetching here with our meal and I'm certain there will not be any after you eat here as well. A must do when in or near Manhattan.

It's a wrap for another post on Forks.

Barney Greengrass
541 Amsterdam Ave.
New York, NY 10024

Market open Tuesday-Sunday, 8AM-6PM, Restaurant open Tuesday-Friday,830AM-4PM,Saturday-Sunday, 830AM-5PM; Cash or check only.