May 24, 2006

 Rahman's Kwik Meal - Lamb-lovers' Mecca

By all accounts, the lamb is the star player at this cart. First-hand experience bears up the legend. I have never tasted lamb more tender, more artfully seasoned, or more delicately showcased than the lamb-in-pita I enjoyed from this cart. The slim roll may not be the most awesome to behold, but trust me, once you put it in your mouth you will know it is well worth the price.

Posted by Sam on May 24, 2006 | Permalink | Comments & User reviews (4)

May 05, 2006

 Moishe's Falafel - Feather-light Cannonballs

Take extra napkins when you get this falafel sandwich. Consider taking a fork as well. I mean, I fancy myself a pretty proficient falafel eater, but this overstuffed, cannonball-sized sandwich posed a challenge. Sauce went everywhere, pickles were skittering, fragments of heavenly-light falafel were flying. Do not try to eat this on the run. There is a nice park just a few paces down the block on 46th Street -- do yourself a solid and sit down to eat, and take the time to savor the complex layering of flavors -- the fried chick pea, the squeeze of lemon juice, the hints of corriander, the tahini, tomato, lettuce, and chili sauce, all topped with a verty pleasant whole gherkin pickle.

Also -- tender-tounged individuals take note: they put hot sauce on the sandwich as a matter of course, so make sure to specify if you don't want it.

Posted by Sam on May 5, 2006 | Permalink | Comments & User reviews (0)

April 26, 2006

 56th St @ 7th Ave - John

This guy impresses the hell out of me. He plies his trade around the corner from Carnegie Hall, and as far as I'm concerned he is talented enought to be on stage.

His cuts of meat are unseasoned when he pulls them out of his big white cooler, and wonderfully fresh. He throws them on the griddle for a minute, then on the charcoal grill, then puts them back on the griddle to chop them up for you.

It is such a dead-simple meal he doesn't even put salt on it unless you ask for it (so ask for it). The chicken breast, so easy to overcook, is perfect and moist.

And then he pulls out the rib steak! Yeah you heard me right - rib steak. "I can only cook what I like to eat," he says modestly. (He's so modest, in fact, he demures when I ask to take a picture, saying "I'm not ready").

Tender, fresh, mild, perfect. I'd skip the sandwiches and go straight for the platters, because the star here is the meat, and the bread somewhat overshadows. With yellow rice and a nicely dressed tomato-and-lettuce salad, the platters are ideal - and don't you dare ruin your steak by getting BBQ sauce!

Posted by Sam on Apr 26, 2006 | Permalink | Comments & User reviews (0)