Mister Dips Food Truck in Brooklyn

Nothing says summer nostalgia like an ice cream truck. Or even better, one that also makes amazing burgers and fries. For all us city folk who don’t have a car or a backyard garden, Mister Dips lets us live out the good old days of driving to Dairy Queen or the beach food shack by serving an all American menu from its trailer, which is parked out on the roof Vale Park, a two-story structure that’s a part of the Williams Vale Hotel in Williamsburg. It’s the latest project from Andrew Carmellini, who normally helms fancier restaurants like Locanda Verde and The Dutch, but according to him, all chefs secretly want a food truck.Read More

Emmy Squared, Detroit Style Pizza

waiting for emmy squared to open at 12

You know a pizza place is good when David Chang and his camera crew decide to feature it in an upcoming episode of Lucky Peach. That’s what we stumbled upon when we stopped by Emmy Squared, the new pizza restaurant in Williamsburg run by Emily and Matt Hyland, the duo behind the very popular Pizza Loves Emily in Clinton Hill,  for brunch. There were cameras in the back filming Chang and someone else digging into a plate of what looked like a very delicious and immense spicy chicken sandwich. With the Chang stamp of approval, expectations were sky high.Read More

Brunch at Reynard

dining room at reynard
dining room at reynard

Hotel restaurants are not my first choice for having brunch. Brunch needs to be in a place that has some character with a lot of locals mingling about, and the somewhat staid environment of a hotel lobby doesn’t really offer that. I would, however, make an exception for Reynard, the restaurant at the Wythe Hotel in Williamsburg. When you enter, you do feel like you are entering a very corporate version of what a nice Victorian-themed bar and restaurant should be like, and you wonder if you’ll find people wearing flannel shirts and raw denim jeans eating good old Americana-themed dishes like bacon-fat brussels sprouts or flap jacks.Read More

Llama Inn

llama inn
a posh stay at the llama inn

I was expecting Llama Inn, the new Peruvian restaurant in Williamsburg, to be a small, quirky place. It’s a little far removed from the action on Bedford Ave, near the Lorimer stop, a stretch that still reflects the scrappier aspects of Brooklyn. But much to my surprise, Llama Inn is a super slick restaurant that would fit in with the Cosmes and Uplands of the world in the very corporate Flatiron district. There’s a huge bar in the center with table seating on the periphery and a full view of the kitchen and the grill. Yet another sign of Brooklyn gentrification.

the llama del rey cocktail
the llama del rey cocktail

I’ve never been to Peru, and the only Peruvian food I’ve had is the chicken at Pio Pio, so I was expecting something Latin with a bit of spice. I found it interesting that the menu actually reflects some Asian influences, like tuna with ponzu and a beef tenderloin stir fry with soy sauce and scallion pancakes. I later learned that there is a sizeable Chinese and Japanese population in Peru, so in hindsight, the cultural melting pot that inspires the menu at Llama Inn is not all that surprising.

the anticuchos, grilled skewers of pork belly and beef heart
the anticuchos, grilled skewers of pork belly and beef heart

I knew I had to try some of the anticuchos or grilled meat skewers that were being cooked robataya style on that massive grill for all to see. Anticuchos are a popular street food in Peru, and anticuchos de corazon, or grilled beef hearts, are a very traditional offering. I wanted something off the streets of Lima so I ordered the beef hearts, with some trepidation, as well as the pork belly with char siu. The beef heart wasn’t too bad, it was like biting into a gamey sirloin with a bit of an iron-y aftertaste. It helped that there was a lot of tangy salsa to mask some of the flavor, but after a few bites, I gave the rest to Ruoxi. The nicely charred pork belly was more of my thing, although it was tremendously spicy. Nothing that a good scraping off of the red peppers couldn’t handle.

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golden tile ceviche with lime, dashi, plantain, habanero, red onion and cilantro

Peru is the birthplace of ceviche, so an order of the golden tile ceviche was a no brainer. I was a little disappointed to find that the fish itself lacked flavor. The surrounding accoutrements of plantains, onions and peppers were essential to making this work, otherwise you were left with a dish that was a plain Jane.

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whole roasted chicken with fried potatoes and aji sauces

Shortly after our chicken for two arrived. Or should I say a huge bird crash landed on our table. As I bit into the chicken, I was confused by how it tasted so much like dry smoked ham. It had nothing in common with the golden, tender juicy bits that you associate with a spitfire chicken. And the three dipping sauces didn’t add all that much. Only the green sauce, which was the spiciest one, had a little kick to it, but the other two tasted like mayo. I never was a big fan of potato wedges, and these weren’t crispy or well seasoned enough to make me feel any differently.

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chocolate dessert with lucuma and coffee

I was feeling a bit ho-hum about this meal, but the silky chocolate, lucuma, coffee mousse turned things around somewhat. It was an excellent end to dinner, but not enough to inspire me to check back into this inn any time soon.


Llama Inn
50 Withers St (between Meeker Ave and Lorimer St)
Brooklyn, NY 11211
(718) 387-3434

Lilia

lilia on the corner of n. 10th st and union ave
lilia on the corner of n. 10th st and union ave

Lilia, Missy Robbins’ new Italian restaurant in Williamsburg, is like the most popular girl in school. She has all the right friends–the New York Times gave her three stars while Eater awarded her two–and she is of course very pretty. The former auto body-shop on Union Ave was converted to a lovely, spacious loft style restaurant with great lighting and a sleek bar that is all very nice to look at. And not only is she pretty, she’s super nice! The staff receives you warmly as if you truly had a seat at the table, not as if you were lucky to get in at all, which is so not Brooklyn. She is, on paper, pretty perfect.

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the attractive bar and interior
sheeps milk filled agnolotti
sheeps milk cheese filled agnolotti with saffron, dried tomato and honey

I knew I should like Lilia, but I couldn’t help thinking that everyone seemed to be looking at her through rose colored glasses. Oh the pasta, everyone raved, you can’t go wrong whether you order rigatoni or the papardelle. So on that recommendation, I ordered the sheeps milk cheese filled agnolotti and the malfadini, and I was ready to be blown away. The agnolotti did take my breath away, mostly by how much saffron was in there. It was like someone threw in a whole jar of saffron onto the plate. The flavor of the saffron was so pronounced and distracting that I couldn’t even really tell what else was in the pasta. I can only say it was interesting, and that’s a word you use when you have nothing nicer to say.

malfadini pasta with pink peppercorns and parmigiana reggiano
malfadini pasta with pink peppercorns and parmigiana reggiano

I was relieved to find that the malfadini was actually good, not interesting good. The al dente noodles were generously coated in what seemed like butter and cheese, and the staccato of pink peppercorns was a nice accent to this simple dish. Cacio e pepe, mac and cheese, the malfadini continued the winning tradition of combining carbs and melted cheese in a comforting, satisfying fashion. And it was so fun to eat. Squiggly like ramen noodles and crinkle cut fries. Playing with food was never so fun.

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the cacio e pepe fritelle
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cured sardines with capers, dill and fettunta
the bagna cauda with warm anchovy and garlic sauce
the bagna cauda with warm anchovy and garlic sauce

The appetizers we ordered weren’t bad, but I felt like with each one I was waiting for something more. Like a missing punchline to a joke or an invitation to a party that never came. The cacio e pepe fritelle, a fried cheese ball that resembled a popover and a gougere, wasn’t exponentially better than an hors d’oeuvres at a really nice cocktail party. Even more disappointing was the very fancy sounding bagna cuda, which turned out to be mostly uncooked vegetables served with a warm balsamic dressing-like dipping sauce. I was hoping for some grilled robust veggies, but instead I was like a rabbit gnawing through raw turnips and parsnips. To be fair, there were a few pieces like the roasted caramelized carrot that were pretty stunning, but moments like that were rare. The cured sardines, on the other hand, I couldn’t really complain about. I do like fishy fish, so be warned that these sardines are pretty strong, despite the dose of citrus.

the olive oil cake
the olive oil cake

The olive oil cake with blood orange was a pleasant enough end to the meal, but I’ve had better olive oil cakes elsewhere. I wondered if I was being a hater, one who was jealous of Lilia and was finding any reason to pick her apart. But the couple from Toronto next to me didn’t seem to be all that impressed either, and everyone knows Canadians are so nice. Maybe it’s time for Lilia to take a break from the fanboys and spend time with people who can keep it real with her with some constructive criticism.


Lilia
567 Union Ave (corner of North 10th and Union Ave)
Brooklyn, NY 11211
718-576-3095