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Can we interest you in a fish sandwich? Sure, binging on deep-fried food (on bread) may seem counterintuitive as we plunge headlong into bathing suit season, but there’s no denying the seductive, high-lo convergence of fresh-from-the-ocean filets, swaddled in breading and buns. And as Tyler Kord, founder of No. 7 Sub and author of the recently released A Super Upsetting Book About Sandwiches puts it; "A fried fish sandwich has all of the decadent,...
Despite being one of the most simple, elemental foods to eat (just open up and slurp it down), oysters can be an intimidating prospect for the home cook. Or, at least, this home cook. Maybe (probably) you’re all far more intrepid than I am, but oysters always felt like something better eaten at restaurants, where I would run little risk of stabbing myself in the hand while clumsily wielding a stubby shucking knife. But,...
Considering we’re compelled to bare an exorbitant amount of naked flesh in the summer, it seems counterintuitive to regularly indulge in fatty, starchy, cheesy, deep-fried fare. And yet, warm weather libations like beer, daiquiris and salt-rimmed margaritas simply beg to be paired with all manner of crispy, crunchy goodies; so invest in a few good cover-ups, and chow down on the best fish tacos, belly clams and funnel cakes in Brooklyn. Curd’s the Word: Being...
In this paradigmatic age of hyper-local eating and easy access to formerly exotic treats via your corner bodega, it can be difficult to focus on what actually makes certain foods feel season-specific. Because when tomatoes grace supermarket shelves in the depths of winter and lobster rolls can be found at local food trucks stationed far from the Maine coastline, a concept like summer food becomes about more than just the ingredients: It’s about the...

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