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With it’s large decaying metal doors and caged windows it’s no wonder I never gave this unassuming restaurant a second look. I’ve walked by Moto, a wedge-shaped, speak-easy style restaurant, for the past year and finally decided to go in. Whoa, was I in for a treat!
The weather in New York has been ridiculous! Warm sunny days seem endless and believe me, I’m not complaining. One particular gorgeous Sunday afternoon my girlfriends and I grabbed our bikes and headed down to Brooklyn Heights to explore new territory. The temperature was soaring at an unusual 20C, the sun was shining and our stomachs were grumbling for some Brooklyn fare. New York Magazine recommended we hit up Teresa’s for a taste of some authentic Polish grub, and being a critics pick, we headed straight there.
Yesterday we posted a diary of the incredible food journey devoured at the Brooklyn Fare whose unique menu was crafted by the talented chef César Ramirez. During our post-meal holy-crap-I-can’t-believe-I-just-ate-fourteen-plates-of-food coma, we asked César to share some of his expert knowledge and recommend five essential tools every aspiring chef needs to survive in the kitchen.
César kept it brief and recommended: A good peeler, a pairing knife/chef knife, a fork (huh?), a whisk and after a bit of coaxing for a final suggestion, he went a fifth item: a spatula.
There you have it kids, words from the wise. Now get cooking!
Getting one of the coveted nine seats for an intimate dinner hosted by chef César Ramirez at the Brooklyn Fare means knowing the right person. To bypass the wait list — which is 100 people deep — it helps to have a dear friend with great connections to get us a seat at the last minute. This was one legendary meal and I had no idea what I was up against. Here’s how it all went down…
Bangers and Mash, Mushy Peas, Welsh Rarebit, Baked Beans on Toast and Steak and Kidney Pie. Have I tempted your culinary randiness yet? The British fare served up at The Park Slope Chip Shop (383 Fifth Avenue) is absolute ace! Surrounded by a sea of organic healthy eateries, this deep-fried, micro-sized restaurant is there to remind us of the joys of eating, the Limey way. And you’d be daft not to appreciate the authentic menu, mustard colored walls or the full-on British paraphernalia and insignias in every nook and cranny.