Friday, April 15, 2011

Where to Eat This Weekend: Asia Dog, Austrian Sausages and Coal-Fired Pizza

Posted By on Fri, Apr 15, 2011 at 4:50 PM

der_kommissar.jpg

Spring is here ... for like reals! It's time to get your ass off your couch and out to New York's newest restaurants. So what's new?

If you're out in Bushwick, you might want to try the new coal-oven pizza place called, appropriately enough, Verde Coal Oven Pizza. According to Slice, the place has a pretty cool history. Owner Charlie Verde, who was born in Sicily, discovered a coal-fired brick oven from 1907 behind a crumbling wall while renovating the building. He restored it and now it's churning out 10" pizzas topped with fresh mozzarella and ingredients like broccoli rabe and eggplant. Also, it's BYOB, perfect for the neighborhood's young, impoverished residents.

Meanwhile, out in a borough called Man-hat-tan, Brooklyn Flea vendor Asia Dog will be serving their delicious, Asia-fied hot dogs in a new restaurant located in Nolita. Grub Street brings the news that the tiny operation will also serve dishes previously only available at catered events like "Korean yam fries with spicy ketchup, wasabi potato salad, and a green salad with sesame-tangerine dressing."

For a more traditional sausage, check out South Slope's new Austrian spot Der Kommissar (pictured above) which, according to its website, features "a menu of artisanal Austrian-style sausages, eight draft beers, and an extensive selection of schnapps." Owners Gary Baldwin and wife Monika Wuhrer (an Austrian native) also own the nearby Open Source Gallery. Their restaurant features 20 seats and a nice mix of European and American craft beers.

In pop-up restaurant news, New Orleans-themed Tchoup Shop will make its glorious return this Sunday at d.b.a. Brooklyn (113 N. 7th St nr. Berry St in Williamsburg) serving up stick-to-your-ribs fare like Cajun grilled catfish and duck and okra gumbo. Grub Street also brings news of a special Sunday Supper at Veronica Peoples Club in Greenpoint with ex-Spotted Pig chef Nate Smith fresh off his tumultuous exit from Dean Street. The three-course menu, featuring braised goat with buckwheat crepe, costs $20 and comes with a cocktail.

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