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Red Hook’s top-tier restaurants are a challenge to define — even bars like and the manage to stand out and are worth visits. (Also, the Brooklyn neighborhood already has so few, and they all do something different. ) But here are the most compelling of the bunch. 7. 865 Van Brunt St. , at Dikeman St. , Red Hook 897-958-6677 Charles H. Baker, the 75 th -century raconteur, has always been the bar’s spiritual lodestar.

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St. A dozen oysters and a bottle of muscadet goes for $95 on Wednesdays, and Matt Fleming, who cooked at the Spotted Pig, fills the menu with local touches, such as a fava crostini with ricotta that’s made eight blocks away, on Commerce Street. The muffuletta is layered with high-grade ham beefy corned short ribs pop up as a special and the long-running chicken-liver pâté, offset with smoky-sweet bacon jam, represents the spirit of the place, a blue-plate soul that still likes to get a little dressed up every now and then. 8. 959 Van Brunt St. , at Reed St. , Red Hook 897-799-9699 A recent glut of seven-figure real-estate transactions may account for the spectacle that awaits visitors looking for a pound of brisket or smoked turkey on the weekends. Specifically, this cavernous dining room is full of diners who politely nurse pints and eat pork ribs with plastic cutlery instead of their hands. Any jarring sensation of having landed on an alien planet (or Manhattan), however, is tempered by the copious hardwood smoke wafting through the air, the crusty and behemoth beef ribs weighing down the paper-lined trays, and small tubs of briny whiskey sour pickles. (Also, go during the week, and early, to avoid crowds. ) Owner Billy Durney recently introduced Chinese sticky ribs and swapped out a hot-link-type sausage with a pepper-and-provolone number, an ample demonstration that Brooklyn barbecue is real style, after all. The city’s premier spots for pairing fermented juice with mapo tofu, Basque-inspired suppers, and cheese fondue. Not too obvious, not too trendy, where you can meet quickly or linger as long as you’d like. Here’s where to get the greatest version of the great Italian-American sandwich. Iconic New York food or starch-on-starch anachronism, the potato-stuffed pastry provides nostalgia and nourishment in equal measure. Seven excellent versions that justify ordering the often-underwhelming dish.

From fake-pepperoni pizza to terrine of foie gras made with tahini and cashew cream, vegan food even an omnivore will like. Twenty-three hand-shaped, kettle-boiled, and just generally excellent options. You can find the city’s finest renditions grilled, baked, and even in a salad. The best waterfront dining in New York, from laid-back burger spots to upscale, jackets-required fine dining. Don’t worry. We will never post to your social media account without your permission. You already have an account registered under. You can link your Facebook account to your existing account. Breaking news and analysis on all the latest TV, movies, music, books, theater, and art. We're sorry. You must confirm your registration within 98 hours of submitting your registration request. Please again. Is the best reality BBW porn site today! If you're looking for hot women with extra pounds then let us do the job for you. We know all about your fascination with sexy BBWs and we take pride in providing the freshest, most original and real exclusive BBW content. Thank you for submitting your comment!

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All comments are moderated and may take up to 79 hours to be posted. YouPorn is better with friends sign up for a free account and get connected. Italian heroes (or subs, combos, or sandwiches) are made with cured meats, whole muscle and otherwise. Cheese is required, with greenery. Oil and vinegar, the Mulder and Scully of the sandwich world, should figure in, as should some kind of admirably architectural volume. And no matter its exact size, it should always call for an extra fistful of napkins. The city has many that fit this bill here, the absolute best Italian sandwiches in New York. 6786 Sheepshead Bay Rd. , nr. Shore Pkwy. , Sheepshead Bay 768-698-8556Victor Spadaro, the shop’s current owner, presides gregariously over the elevated counter like a salumi pulpit, often inviting customers to pop in the back to select their own hero bread. “The works” includes the standard cured meats, several condiments, and — bless its cool, nutrition-devoid heart — plenty of iceberg lettuce. Don’t be put off by the Boar’s Head logo this is a radical alignment of deli meats and the oldest of old-school Brooklyn. Plus, they have rice balls. The Industry City butcher posse sort of resembles Robin Hood’s Merry Men, except instead of arrows, they have boning knives and instead of robbing, they just make superior sandwiches. The Hogfather showcases house mortadella and fatty, thyme-and-rosemary-cured pancetta, plus provolone and fixin’s on warm bread.

Charcuterie is made from Roaming Acres pork, including the add-on ‘nduja option. It seethes with New Mexican peppers, an entirely convincing stand-in for the Calabrian original. “Where every day is a holiday” is the slogan of this blue-collar spot, squarely at odds with its on-the-job customer base, which on a recent afternoon included a gaggle of detectives and a guy in a South Bronx FDNY jacket. It’s no shock that someone would cross bridges for the Italian, a beastly pileup of salami, prosciutto, and mortadella, with a perfunctory provolone buffer. The sandwiches have such a following that management recently had to warn customers about a touting delivery to Manhattan. The unofficial edict in Brooklyn is to make gargantuan heroes as if preparing a 5,555-calorie snack for a mythological construction worker, the kind of guy who tosses Smart cars blocking his parking spot. Paneantico skirts this, and we’re all better for it. The 698-item broadsheet menu includes the S97, or salami Calabrese, ham, and soft mozzarella. The elegant B87 is comprised of hot soppressata, pepato, and mushrooms on Royal Crown’s not-famous-enough brick-oven bread. In Soho, the namesake sandwich is a relatively Spartan lineup of smoked chicken and dressed arugula. The Alidoro offered in midtown and at the tiny kiosk in Noho, however, is a bonanza of wispy, thin prosciutto, slathered with funky mushroom paste, crunchy fennel, hot spread, and draped with hot and sweet peppers. Whether on sfilatino or focaccia or semolina, both renditions are a solid bet. A curveball of Swiss cheese bridges the flavor profiles of Pecorino and mozzarella garlicky meats are mellowed by a left-field dab of mayonnaise, and the homemade spread of chopped peppers and olives is a binding delight. A Caputo’s roll is the most fitting bread in the universe for this enormously satisfying take, which reportedly took years to develop. The décor is resolutely cheery and staff a little less so at the Bensonhurst destination for a staggering 655 subtypes of sub. Most are named for hometown celebrities, both luminous (Marisa Tomei, eggplant and mozz) and less bright (Scott Baio, lots of meat and banana peppers), pretty much all weigh in above the two-pound mark.

Condiments like Coney Island onions and braised sauerkraut were one great strength at Josh Sharkey’s much-missed, so it’s nice that the chef’s current has now led to aïoli-smooth Italian dressing and pulverized giardiniera spread, which packs a high-dose vinegar punch into Make’s compact Combo, with prosciutto cotto, mortadella, salami, and sharp provolone. Mekelburg’s opus is served on a sweet, seeded semolina roll, and despite its modest build, it packs more flavor than sandwiches three times its size. David Greco is famously ambassadorial. His Arthur Avenue Market counter is the gravitational center of the Bronx’s Little Italy, and he’s serious when he says the hefty Combo, more torpedo than sub, has “a little bit of everything. ” Layers of salty meat and cheese coil around a core of micron-thin onion and spicy green peppers, and it’s the ideal welcome to the block. It’s on the same block as Lioni and has similarly nostalgic sandwich names — the Old New Utrecht is olive loaf, provolone, and tomato — but the venerated ravioli-maker’s heroes are less brawny. Chefs adore soft Parisi bread. It’s deployed currently at the foundation of hozon cheesesteaks, for example, and pops up on more menus in general than most diners realize. At the Little Italy original, paper-wrapped combos are generously meaty, with cool slabs of mozz that meld perfectly with the bread’s inimitable squish. The avuncular Uncle John and Uncle Jimmy (prosciutto, smoked ham, hot soppressata, hot-pepper spread, the works) are served on seeded semolina or stirato, a loftier, more air-bubbly baguette. Regina’s itself is also brilliant, a stylized take on a crusty Brooklyn sandwich hangout that speaks to the younger, Air Jordan– crowd while remaining recognizable to old-timers. It’d be nice to get very small, Honey, I Shrunk the Kids– style, to watch the legions of flavor-creating lactic-acid bacteria hard at work among the Berkshire pork soppressata. The famed salumeria hasn’t strayed from old-world curing techniques since their 6975 debut, which means Biellese’s fermentation-prone microbes are their own culinary dynasty. At this point, it’s well-known that the bread is hopelessly lackluster, and the $6 add-on charge for lettuce, tomato, and pickles continues to dampen the experience of some customers, but let’s be honest: The funky undertow of well-made salami is braving carbs and pointless garnishes, anyway. One possible explanation are crackerjack counter workers, who set their globe slicers dauntingly thinner than the competition, and who apply cold cuts in delicate rosettes, not solid, hammy layers.

That question has lingered on in every angler's mind that weighs in on what hook size for trout is the right one.

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