The Vitals:
the spot:Gotham Burger Social Club two locations in NYC(Manhattan and Brooklyn)
the eats: Double Smashed Burger, Frickles(fried pickles), Chopped Cheese Tater Tots, Egg Cream
the bucks: $8-$14 for the burgers, $4-8 for sides, Chopped Cheese Tots are $14
the full nelson: Smashed Burger Pop Phenomenon delivers a dream come true Smashed Burger brick and mortar experience
Mike Puma is the man. For years I have admired his burger pop up on Instagram. I've watched the phenomenon grow and he certainly knows burgers based on his burger posts. Turns out the man can cook, actually not cook, but SMASH.
My first Egg Cream
Mike treated me to a legendary beverage of the Lower East Side: an egg cream. This iconic New York City Drink(at least according to Food & Wine) is a staple of Jewish-American food culture, and a nod to the historic Jewish neighborhood Gotham Burger Social Club resides in: The Lower East Side.
Imagine a chocolate milk soda, heavy on the fizz. It was a nice change of pace from scoring one of the beers on draft. Besides I was on Dry January anyways.
Meet the frickles
If you guessed that 'frickles" are fried pickles, you clearly must have been an English major in college. Even if you weren't you probably can figure out that fried pickles are a good idea. In the foreground of this shot was a dynamic dill heavy house made ranch sauce. Good ranch is a great thing and this was a great ranch which makes it . . . you know, like really good. I'd love to try this on some chicken strips.
I can't believe this only costs $11
Take in this $11 smashed burger. Consider the two 3oz 70/30 blend smashed burger patties on that familiar Martin's Potato bun. Relish in the spicy sweet pickles that are specially made for Gotham Burger Social club. There's also pickled jalapeños, a house burger sauce, and a drizzle of ketchup and mustard to take into account. Did I mention this is just $11 bucks?
The burger was sauced carefully. The heart of it was the house burger sauce but the drizzle of ketchup and mustard was a smart touch. The patties are smashed with mix of shaved onions a la Oklahoma style but this burger is an NYC thoroughbred. Buns are buttered and toasted on both sides.
Curse you, portrait mode
It's hanging in the background but the chopped cheese tater tots were literally a meal on it's own. Bring friends to share that one but keep your focus on that burger. It's easily among my top 10 smashed burgers, maybe a top five.
Last time I was in NYC I tried 7th street burger and while people seem to go buck wild for that(it's also cheap), I think Gotham Burger Social Club is on a whole other level for not a whole lot more money. Yeah, I'm pretty down for Gotham Burger Social Club.
The Vitals:
the spot:Ippudo San Francisco 18 Yerba Buena Ln, San Francisco 94103
the eats: Akamaru (Tonkotsu) Ramen, Assorted Buns
the bucks: $20 for ramen, $17 for assorted buns(3)
the full nelson: ramen redemption more than three years in the making
I was in the city for work: shooting my first project featuring food tech(burger food tech no less -watch it here and here) when I stumbled upon yet another location of this global ramen chain.
Ippudo San Francisco isn't too different from the NY location I tried back in 2019. The difference was really me. I went in with high hopes to the NYC location and wasn't impressed. When it came to visiting Ippudo San Francisco in 2024, I walked in not only wanting to give the place a second shot but with a wiser ordering approach.
Ippudo San Francisco Buns
My visit to Ippudo San Francisco started with what I remember worked well last time: the buns. In 2019 I raved about the Pork Belly Bun. In 2024, I doubled down and did a flight of the buns.
There are chicken, shrimp, pork and veggie buns to choose from. I did two pork and shrimp and they were still as good as I remember. Worth every penny of the $17 I shelled out for them.
Ippudo ain't cheap. But what is these days?
Ippudo San Francisco's Tonkotsu(Akamaru Modern Ramen)
I've learned a lot about myself and ramen since I came to Ippudo NY in 2019. The main thing I learned is that I love Tonkotsu broth and that's what I crave when I hear the word "ramen". So that has become my benchmark and my wiser ordering approach: try the Tonkotsu.
Back in 2019 at Ippudo NYC, I let my adventurous side let the waiter steer me to something else. That was a mistake. And I have learned from it. Like Dave Portnoy who judges pizza in his famous "one bite reviews" by only sampling a cheese pizza, I judge ramen by Tonkotsu.
And the verdict? The broth was just rich enough(I like it creamy) and more importantly the broth had a lingering complex finish. On top of that, the pork chashu was the best I have ever had, including my experiences in Japan.
Ramen Redemption and the best Chashu ever
Yes, Ippudo San Francisco delivered ramen redemption and I feel confident that had I ordered that ramen at the NYC location I would have been equally satisfied. At least I think. Both instances I tried the chashu and while chashu is always delicious, the quality of the pork belly in chashu at Ippudo San Francisco was without equal.
I might do some more digging but it might be worth noting that California passed a law in 2018 that just now went into effect banning breeding pigs to be raised in confined spaces. The best pork I have had involves the best farming practices and I wonder if the law helped usher the sourcing of better farms?
I can't say for sure. But I can say Ippudo San Francisco achieved ramen redemption. And serving the best pork chashu I've ever had didn't hurt either.
The Vitals:
the spot:Easterly Hunan Chinese multiple locations in Bay Area(Berkeley location linked)
the eats: Smoked Beef, Cumin Beef, Stir Fried Fish Filet, Whole Carp, Braised Pork Belly, String Bean
the bucks: $15-$25 a person when ordered family style, entrees are large and enough for 2-4 depending on dish
the full nelson: Hardcore Hunan style Chinese
And every one of them had a person ordering in Mandarin. That was the case when I went to Easterly Hunan Chinese in Santa Clara, just south of San Francisco. A review in the SF Chronicle described the Easterly Hunan Chinese as "hardcore". And I fully agree.
Now I'll let the dishes do the talking for me.
Order family style
If you really want to explore the unique dishes and dynamic flavors of Easterly Hunan Chinese, you need to bring a group and order family style. The dishes are sized for 2-4 people and priced fairly I might add. This was for four people and we probably ate 35% of what we ordered.
But then again I'm not really good at math.
Stir fried fish filet
The right combo of salty, spicy and buttery transforms even the most mildest of white fishes into a memorable dish. I don't know what particular fish this was but it was mild and a good option for even the timid seafood eater.
This dish was recommended by our waitress and she even tried to convince us to stick with this and not order the whole carp.FYI that carp would become the showstopper dish of the night at Easterly Hunan Chinese.
Stir fried smoked beef
Considering I live in Austin TX: the capital of smoked beef you would think I've tasted it all. Then came this dish. The beef was dried to a point where it was slightly like a beef jerky but somehow that doesn't do the dish justice because beef jerky is gas station fare.
Maybe imagine Mexican machaca but brought to life in a wok Easterly Hunan Chinese style.
Braised Pork Belly
Similar to Chashu or Kakuni, this sweet, salty, tender and fatty pork dish is a winter day's best friend. If I wasn't inundated with food I would have ordered two of these dishes. I know it's family style but Easterly Hunan Chinese is pretty generous with the amount of food served.
Whole Carp(forgive me for the low quality screenshot)
This was the dish which our waitress tried to keep us from ordering. Growing up with parents from Bangladesh, I know how funky river fish tastes and it's not for everyone. But with some strong flavors and spice . . . it becomes an enjoyable albeit acquired taste.
At one point when the waitress saw we were indeed going to town on the carp, she came by to make sure we at the best part: the meat from the head. She essentially carved out the cheek and head meat tableside for us to try. We felt special. Thanks, Easterly Hunan Chinese.
Not pictured
Tofu, string bean, cumin beef and a wood ear mushroom and chicken dish. It was all wonderful. Easterly Hunan Chinese was one of my most memorable restaurant experiences and a reminder that there is so much food out there I have yet to try.
Don't waste a second and try something not just new but something seldom scene and hopefully you have a guide like I did to make the experience at Easterly Hunan Chinese as complete as can be.
The Vitals:
the spot:Rowdy Rooster 49 1st Ave., New York, NY 10003
the eats: Fried Chicken Sandwich
the bucks: $15
the full nelson: the most exciting contemporary Indian food I've ever had
What is our obsession with fried chicken sandwiches?
My theory on fried chicken sandwiches is that they smartly gloss over slightly dry fried chicken and seduce you with hot sauce or even better, addictingly hot, hot sauce. I gotta say just saying that out loud makes me kinda hungry. What makes me even hungrier is a fried chicken sandwich that simultaneously is the best Indian food I've ever had.
A fast casual gateway to award winning Indian food
Rowdy Rooster is an order at the counter fried chicken sandwich joint from the people who created a slew of award winning Indian restaurants in New York City. I was at the James Beard Awards when Chef + Partner Chintan Pandya and restaurateur Roni Mazumdar won best chef New York in 2022 and they haven't lost steam since then.
Their latest offering, Masalawala and Sons, is one of the toughest tables to snag in NYC. Lucky for me getting a Fried Chicken sandwich at Rowdy Rooster is a whole lot easier.
Choose your spice level wisely
I bring this up because I, as a brown man, can handle some spice. Well damn, maybe not at Rowdy Rooster. I struggled with level four heat in my fried chicken sandwich at Rowdy Rooster. Next time I'm going for a three so you know to choose your spice level wisely.
The most intense fried chicken sandwich I have ever had
And that is more than just the spice talking, but first the rundown. Boneless chicken is brined then marinated in yogurt, fried and coated in a chili butter. That gets sandwiched between a potato bun and sauced with mint chutney, sesame yogurt and pickled onion. It all adds up to one hell of a fried chicken sandwich that hit me with more Indian flavor than just about any restaurant experience I've had in the US.
Crank it up.
There are five levels of heat at Rowdy Rooster that increase with different chilis from different regions of India. I chose level four which featured chilis from Kerala. I struggled. But the heat from Kerala no match for the sum total of flavors from the sandwich. My brain tells me to venture to Andhra and their level three chilis but my heart and ego tell me to go to Assam. One thing every part of me can agree on is that I will definitely be back to Rowdy Rooster.
If you have invested in a Traeger, especially one with a side induction burner like on the newer Timberline series, you should try out this method. I use the Timberline all the time and yet this was my first time doing the Reverse Sear Traeger? I know, I'm baffled too.
Hardcore Carnivore Rub
This line up of seasonings from Live Fire Chef Jess Pryles is a phenomenon onto itself. This wasn't the first "black" seasoning I've encountered but I will be hard pressed to find a better one. Especially because my kid absolutely loves or as he put it "it's bussin'". My wife is a fan too and she isn't the biggest fan of most rubs.
The key here is that this seasoning greatly adds to the sear factor when using a pellet grill. If you don't know, pellet grills don't use direct heat so achieving a sear has been challenging, though the latest Timberline has made great strides. Grab some rub like Hardcore Carnivore black and you're in business.
Meater 2 Plus
This is the latest offering from Meater, a company that makes wireless smart thermometers. They have a partnership with Traeger so I have received their product over the years. A digital thermometer is a must and I have been a loyal Thermoworks fan for years, I use their Thermapen all the time. I even have a remote probe thermometer from Thermoworks which is great but it isn't 100% wirefree. You still have to contend with a probe with a wire.
I had issues with the first Meater thermometer sent to me but thus far Meater 2 Plus has been a freaking dream. The app not only tracks the cooking progress but also records previous cooks so you can really hone in on your process. The accuracy has been fantastic and I honestly may never reach for my Thermoworks remote probe again.
Cook at 275 till your 10 degrees away from your final temp
Pardon my dirty grates but meat can be messy, amirtite? This is as simple as the headline up there. Fire up the Traeger to 275 and cook your steak till 10 degrees of your goal temp. I set mine to 130 degrees.
Crank up the heat and sear away
The induction burner heats up fast. Grab a high temp cooking oil like Avocado and in a few minutes lay that steak on the sizzling pan. You're going for color here so make an audible in the huddle or in other words, use your best judgement on the level of sear you want.
Coast to coast red
Unsightly grey band underneath the sear? What stinking grey band? Exactly. Look if you're a die hard about medium rare, reverse sear Traeger is as fool proof as it gets without a sous vide. Add the Hardcore Carnivore Black Seasoning and the Meater 2 Plus and you are set for great steak dinners at home.
The Vitals:
the spot:Ramen 512 1420 Cypress Creek Road Ste 300, Cedar Park, TX 78613
the eats: Tonkotsu Ramen, Karage
the bucks: $16, $7.50
the full nelson: Top Three ramen joint in Austin TX
Is Ramen 512 the best ramen in Austin TX?
I reached that notion on good authority from trusted experts and some promising chatter on Reddit like this post. That hype alone plus the winter weather of Austin got me in the mood to go slurp. Oh and my kid being a total Ramen addict didn't hurt either.
Before I get into the ramen I had to get into what is probably my favorite starter at a ramen joint:
Karage: Japanese fried chicken
I first fell in love with karage at Izakaya restaurants which is the Japanese equivalent of a tapas bar. The addition of mirin, Japanese soy sauce, sake and potato starch add both a texture and flavor profile that distinguish it from classic southern fried chicken. But just like classic Southern fried chicken, it pairs perfectly with a cold beer.
My kid has a custom ramen order . . .
. . . that tends to exclude most vegetables and adds Narutomaki(Fish Cake) into the Tonkotsu broth. And yes he is a major anime fan too. I was lucky on this particular visit that he didn't pull the trigger on the extra chashu and egg. Kids are expensive after all.
The bottomline was that he loved it and he can be damn picky. His pickiness might have just cause though. Some of his favorite ramen joints rank up with the best in town like Ramen Tatsu-ya, Jinya, and Michi and he has eaten a few bowls in Tokyo.
My ramen custom order you ask?
My baseline is always Tonkotsu broth, the broth made thick and creamy from pork bones and collagen. For me it is an instant departure from the instant ramen I first encountered back in college and is what I crave first when I hear the word "ramen". I will add an extra egg and chashu because my move is too share the bowl with my wife. A bowl of rich Tonkotsu ramen with an extra egg and chashu makes for a perfectably splittable portion.
If you saw my IG reel or TikTok video:
https://www.tiktok.com/@alikhaneats/video/7318767491071724830
. . . you will notice that broth wasn't the richest ever, which is a hallmark to my Tonkotsu experience. What I missed out on in regards to that velvety porcine broth switched gears with an unexpected clean finish. The texture of the noodles and mushroom had the perfect firmness. It was up there with the best texture experience I've had with ramen, Japan included.
Is Ramen 512 the best in town? Too close to call in my opinion. My guess is that unlike Michi or Ramen Tatsu-ya which have multiple locations, places like Ramen 512 might benefit from being a single location with better consistency. Of course I've only gone once which means to test that theory, I will have to go again. And though it's a 30 minute drive that will have me pass a few well regarded Ramen places to get there . . . I'd gladly make the trip.
The Vitals:
the spot:Rosie's Tamale House 13436 State Hwy 71, Austin, TX 78738
the eats: Tamales by the dozen
the bucks: $17 a dozen
the full nelson: Pork tamales only, first come, first serve
Thank God for Rosie's Tamale House . . . .
. . . but first some much needed context. Tamale prices just might the best indicator of inflation and gentrification these days. When a staple Cheap Eat like tamales become a questionable luxury, one might resort to desperate measures. I seriously considered driving down to San Antonio to get a couple dozen tamales from Delia's. But I stalled on the idea. I had been staking out a Home Depot parking lot based off a tip from Reddit but I kept missing this well reputed tamale lady. Just when I almost gave in and ordered a dozen for $35 from a local bbq joint(I was skeptical but desperate) the Gods shined a light here:
A sight for sore eyes . . .
. . . is a cooler full of tamales. Rosie's Tamale House is 15 miles west of downtown but on a map it looks like you have taken a drive out to the country. Located off Highway 71, a trip to Rosie's Tamale House is like mini road trip that also feels like a bit of a timewarp. The TexMex classic eatery wins you over with a dining room straight of the 1970s with linoleum floors and furnishings to match. I wouldn't mind having a meal here but I had tamales to bring home for Christmas Eve dinner.
I served 23 tamales at Christmas Eve
Because I had to try one first. These tamales are on the skinnier side but the ratio of meat to masa was adequate. Speaking of meat, at Rosie's Tamale House you have one choice: pork. Oh and you can't reserve any either, it is first come first serve. I picked up some red and green salsa too, the latter which was made from serranos was about as spicy as you might think it would be.
I quite liked these tamales for two reasons: the price and the masa. The price is obvious. At $17 a dozen, I spent half what I could have. That being said, it wasn't all just dollars and cents that made sense to me. The masa was buttery, most likely due to a good amount of lard mixed. The serrano salsa hurt so good too. When it comes to rich foods like pork tamales, spice is always the right move.
I got two dozen plus two salsas and when the dust settled after tax and tip I walked out for under $50. Tamales in Austin have gotten pricier and while the competition might sweeten the pot with heirloom masa or smoked meats from an offset smoker, Rosie's Tamale House is a joint that just feels right. Next year I'll probably get a dozen from here and then either track down the Tamale lady at Home Depot or order Delia's online. As long as there are people out there slinging tamales at working class prices, I'm gonna support the heck out of them.
My pal's at Al's Italian Beef in Chicago sent me a beef package just in time for my holiday pre game. The day before Christmas Eve I got down on a couple(well more like four) Italian beefs. And college football was on. In a word it was glorious.
Like any great Italian beef kit, good beef is just a part of the package. The bread is nice and soft, the giardiniera is homemade my God the au jus is clutch. That certainly was the case here. You can check out the video below on how easy it is to whip up the sandwiches . . . like stupid simple.
https://www.tiktok.com/@alikhaneats/video/7315985379369241887?is_from_webapp=1&sender_device=pc&web_id=7264673175858791982
If you want to order an Italian Beef kit like the one I got, follow this link: https://www.goldbelly.com/restaurants/als-1-italian-beef
And if you're in Chicago, it's always a good idea to stop off at Al's for a beef: https://www.alsbeef.com/
I've got a couple left in my fridge that might make an appearance on my late night Christmas menu too. To paraphrase the great Jay-Z: I got 99 problems but food in my fridge aint one!
The Vitals:
the spot:Swift's Attic 315 Congress Ave., Austin, TX 78701
the eats: Braised Pork Cheeks, Wagyu NY Strip, Parmesan and Mashed Potato croquette, frisee salad with fried goat cheese, Texas Shrimp and Grits, Churro with housemade ice cream
the bucks: $$$
the full nelson: an early pioneer of New School Austin cuisine that is firing off dishes worth going back for
When I moved to Austin in 2015(which seems like a lifetime ago) Swift's Attic was on our radar of restaurants to try for a date night. My only regret was not going deeper into the menu. Well cut to 2023 and I found myself with that very opportunity. The short of it is this: a hard to define restaurant that ushered in a new era of dining in Austin and helped put the city on the map for coastal elitists(sadly like me) still has all the moves some 11 years later. Here is everything I ate.
Swift's Attic Old Fashioned
I am a bourbon man and the Old Fashioned is my go to cocktail. I like to make them at home but most of time I settle for a big pour of bourbon with a large ice cube. Now, thanks to Swift's Attic, I might switch that up and fill my ice cube tray with the Old Fashioned mixer. This method allows you to nurse a drink while the mixer melts into the cocktail. Word of advice: take small sips during the first few minutes or plan to take an Uber home.
Mediterranean squid in Gochujang butter and Little Gem salad
The squid was a new entry on the menu that might still be under some R&D. In theory who wouldn't want spicy fried squid but it should be a tad more crispy than the version I had. The squid was remarkably tender and of a good quality though and I wonder if it would be better served prepared more simply.
The little gem salad on the other hand was pretty darn perfect. Even during the colder months where salads play second fiddle to heartier fare, impeccably sourced produce becomes a crystal clear reminder of what makes fine dining special. I eat salads all the time at home and they ain't nowhere in this league. Beyond the addictive green goddess dressing and the fried goat cheese crouton, the salad is great because that lettuce truly is a gem.
Braised Pork cheeks on Kimchi Rice Cracker and Texas Shrimp and Grits
I'll get this out of the way: the braised pork cheeks was the best dish of the night and the plate I would go back to time and time again. As far as the Texas Shrimp and Grits went, the blue corn was a unusual direction for grits, a denser and earthier one. The shrimp were big and juicy, with just enough of char to contrast the tender meaty center. You gotta love shrimp cooked perfect. That sausage link was as rich as it looks and it screamed Texas. Pro Tip: enjoy each bite of the sausage with the in house pickled peppers. I'd love to see a sausage and peppers sandwich with that link and those peppers and at a tailgate . . . that would be heavenly.
Wagyu NY Strip and Parmesan potato croquette
Sometimes going big with a steak can be disappointing. Maybe that's because I'm not averse to flipping a steak or two at home. Sometimes the disappointment can come from a Wagyu steak that maybe just doesn't live up to the name or more importantly the price tag. Well, I will say this: since I was treated to this meal I can't say it if it justified the price but goddamn that was a good steak. I was surprised at how satisfying I was and btw I had racked up a few bites already.
Things went from great to stellar when I had a I bite of those mashed potato and parmesan croquettes. While the steak came with a Tagliatelle tossed with lump crab in a compound butter, I thought that steak's best friend was that potato croquette. That I can assure you is worth whatever they charge. In a word: addictive.
Don't skip dessert
This churro with housemade Dulce de Leche ice cream, housemade cinnamon toast crumple and dueling sauces looks like a dish that could win a food competition show. I'm not the biggest sweet tooth but I've had darn excellent desserts and the dessert program at Swift's Attic lives up to the decade long run they have had.
On the surface Swift's Attic might not be the picture of Old School Austin dining. But given it's run and the fact that it seems to be firing on all cylinders, it might be the place people will talk about in 20 or 30 years from now. Be on the lookout for a special burger night as well.
The Vitals:
the spot:NADC Burger Two locations in Austin TX
the eats: NADC burger
the bucks: $16
the full nelson: gOne of the most hyped burgers in Austin TX from a Michelin starred chef
NADC stands for Not a Damn Chance, a burger concept from celebrity chef Philip Frankland Lee. His sushi restaurants, Sushi by Scratch and Pasta bar are LA imports to Austin that have begun opening branches across the country. Lee is a regular on Joe Rogan's Podcast and he even holds a Michelin star. So what's up with his $16 smashed burger?
Is this Smashed Burger worth $16?
That is the question my friends. I suppose some clarity is in order. First off the burger isn't billed as a Smashed Burger but it is a double patty with American cheese, some variant of Thousand Island dressing dubbed a secret sauce, thin sliced grilled onions cooked into the patty like an Oklahoma style smashed burger and pickles. According the menu there are jalapeños on there too.
Or should I say "tamed jalapeños"
What does that even mean? More importantly, what's the point? I'm not sure but then again I am someone that loves heat and would never tame a jalapeño which I find fairly mild. The big draw about this burger isn't the toppings though, it's this:
Certified Wagyu from Iron Table Farms
So what is Iron Table Farms? I didn't know either because I had yet to come across it in my burger escapades. Turns out I was close at one point. CM Smokehouse in Austin serves Iron Table Wagyu but when I went, I crossed paths with the elk burger. Daniel Vaughn of Texas Monthly is a fan too. Per his article in June of this year, he credits NADC for serving him a "Wagyu smashburger whose patty has a sear dreams are made of." The bottomline is the burger you are getting at NADC is a full blooded Wagyu cattle raised in Texas as opposed to the popular Angus and Wagyu crossbreeds that are often served in Texas as Wagyu.
So is the burger worth $16?
Given what I just shared about Iron Table Farms, it's fair to say you are getting an exclusive burger product. If the steaks retail at around $80 a pound(per Texas Monthly) than a 1/3lb burger cooked for you should come at some cost. So let's breakdown the burger. I'd bet money this bun is a Martin's Potato roll but it isn't listed as such. The secret sauce is excellent and the burger eats like it looks: ooey gooey cheeseburger bliss. It's juicy. But did it scream of Wagyu? Did I taste remarkable beef in a burger? No.
I have a theory: you don't need premium beef to create a great smashed burger experience. What the experience relies on is technique where the right size patty meets the right sized pressure from a spatula. I've found that for well under $12 so I find NADC overpriced but more importantly not as special as the beef certificate proudly displayed would indicate.
I'm curious to go back to see if maybe I had an off cook(the smash was pretty light) or if I can get the burger cooked medium rare and really taste the beef. Then I'm reminded of the secret sauce and American cheese that might overpower the subtle complexities I might expect from this kind of beef. I ponder about ordering it sans cheese, pickles, jalapeños and sauce and rely on onion and beef to do the talking. But modifications aren't allowed.
Or as they aptly put it in their name: Not a Damn Chance.
