Sanford's (http://www.sanfordsnyc.com/) was a great find! I can't remember exactly when I found it or why or where, but I like it every time we go back. We've been here before with Jill and Lenny, Joe and Denise and Tom and Monica. Good service, good food, ambiance, even street parking!
Last night we went with Dina and Dmitry. We shared: Tellowfin Tuna Tartare-sesame soy marinade, house guacamole and cucumber wasabi aioli; Calamari Arrabiata-Fried calamari, cherry peppers, plum tomatoes in a sweet and spicy sauce; Crab cakes with organic greens and pesto aioli; Lobster Spring rolls with horseradish dipping sauce; Apple Tricolore Salad with fried goat cheese, organic greens, fire roasted peppers, grilled apples with balsamic vinaigrette. Michael had a British Turkey burger-Applewood smoked bacon, Swiss cheese and caramelized onions on a jumbo English muffin. Dmitry had the BBQ Pulled pork sandwich-pulled Berkshire pork voted #1 best sandwich in NYC by seamless web customers (whatever that means). We shared a bottle of Substance Cabernet Franc from Washington State, then Dina and I also had a glass of Château Moulin de la Roquille which we liked a lot and had a great scent of vanilla. For dessert we shared the Granny Caramel Apple Pie with vanilla ice cream. Michael had a double iced decaf espresso and Dmitry had an iced cafe latte.
We had a lot of fun and it was great to spend time with our friends!
Showing posts with label Sanfords. Show all posts
Showing posts with label Sanfords. Show all posts
Saturday, September 10, 2011
Sunday, January 10, 2010
What it's about
I decided to start a blog mainly in response to a request from a friend of mine to write about all the cool restaurants we go to. I thought I'd also add recipes of my own (or those I have adulterated) as well as any interesting experiences along the way.
This will be a new journey for me, as I've always liked to write but didn't know what to write about (other than the four children's picture books I've written but can't seem to find an agent for).
Back to the restaurant idea, we (husband and friends) dine out quite a bit, which is interesting since I cook dinner at home Sundays through Thursdays (on the table at 7pm). We've found great places to eat and drink in Queens and Brooklyn and I'll be sharing my opinions of those with you.
For starters, Sanford's in Astoria is GREAT! It's open 24 hours, if you've the urge to eat at 3am (I am old and asleep at that time). Tuna tartare is out of this world. Wine list is great, try a Malbec. Sandwiches, main dishes and desserts are all fantastic. We've been here 3 times and never a disappointment. Next time we go, I'll bring back more specific details.
Lastly today, for my first entry, try this at home: Simmer a jar of peeled fresh garlic (or a peeled head or two) in extra virgin olive oil, just enough to cover. When a knife goes through the cloves easily, turn off the heat and let sit till cool. Put cloves in a container and keep in the fridge to add to absolutely anything and everything (pizzas, sandwiches, veggies, meat marinades and rubs...) and keep the cooked oil in a glass bottle with a pour spout to use when sauteing absolutely anything and everything.
xo,
Jan
This will be a new journey for me, as I've always liked to write but didn't know what to write about (other than the four children's picture books I've written but can't seem to find an agent for).
Back to the restaurant idea, we (husband and friends) dine out quite a bit, which is interesting since I cook dinner at home Sundays through Thursdays (on the table at 7pm). We've found great places to eat and drink in Queens and Brooklyn and I'll be sharing my opinions of those with you.
For starters, Sanford's in Astoria is GREAT! It's open 24 hours, if you've the urge to eat at 3am (I am old and asleep at that time). Tuna tartare is out of this world. Wine list is great, try a Malbec. Sandwiches, main dishes and desserts are all fantastic. We've been here 3 times and never a disappointment. Next time we go, I'll bring back more specific details.
Lastly today, for my first entry, try this at home: Simmer a jar of peeled fresh garlic (or a peeled head or two) in extra virgin olive oil, just enough to cover. When a knife goes through the cloves easily, turn off the heat and let sit till cool. Put cloves in a container and keep in the fridge to add to absolutely anything and everything (pizzas, sandwiches, veggies, meat marinades and rubs...) and keep the cooked oil in a glass bottle with a pour spout to use when sauteing absolutely anything and everything.
xo,
Jan
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