Tag Archives: new american

Traif: Asian Influenced Tapas & Bacon Donuts =O

Traif
Traif
229 S 4th St
Brooklyn, NY 11211 (South Williamsburg)

I had been wanting to go to Traif for a long time. It’s consistently rated as one of the best places to eat in Williamsburg (4.5 stars on Yelp O.O and wow two billyburg restaurants in a row for me). Traif is a “new American” restaurant that serves up tapas with Asian and bacon flavors. It is also known for its bacon donuts – that curiosity alone was enough to entice me…

Traif
I started with the Rude Little Pig cocktail, which is made with lapsang-infused tequila orange liqueur, and a pomegranate bacon rim. Can’t say it’s particularly amazing but it was a pretty stiff drink. Bacon rim sounds better than it tasted. You couldn’t really taste it at all. It was actually pretty annoying to have to deal with bacon crummies in my drink. This start aside, everything else was pretty great.

Traif
We were gifted a sweet potato-y soup from the chef. Super delicious. So creamy and vibrant – the perfect little taster to get the taste buds going for the rest of the meal. By the way, I didn’t note all the prices and the menu changes pretty frequently. Just know that each dish is about $11-$20 ish.

Traif
Toasted spaetzle with roasted mushrooms. TBH, not the biggest fan of spaetzle because of how grainy it tastes. It’s the same reason why I can’t stand whole wheat pasta. Brown rice, whole wheat bread, anything else really I’m all for. Something about grainy noodles just doesn’t make sense to me. They should be al dente, not grainy. Anyway, of all the spaetzles of the land that I’ve had, this is pretty good, I guess. Cant go wrong with cheese and mushrooms. Continue reading Traif: Asian Influenced Tapas & Bacon Donuts =O

Saxon + Parole, bobo’s paradise.


Saxon + Parole
316 Bowery
(between Bleecker St & 1st St)
New York, NY 10012

“New American.” What does that even mean? When I think New American, I think of foods like mashed potatoes with truffle oil and roasted turkey with kumquat cranberry sauce (which Saxon + Parole actually had on their Thanksgiving menu). Wikipedia has a great definition:

New American cuisine is a term for upscale, contemporary cooking served primarily in restaurants in the United States. Combining flavors from America’s melting pot with traditional techniques, New American cuisine includes ethnic twists on old standbys, Old World peasant dishes made from luxury American ingredients and molecular gastronomy.

Old World peasant dishes made from luxury ingredients with a little spherification here and there. Sounds about right. As you can probably tell, I’m not the biggest fan of New American. I’m always down for a new take on a traditional food (see Mission Chinese) but when stuff is added just for the sake of making it seem more upscale, it gets lame. Anyway, not saying Saxon + Parole is lame at all, because it was actually pretty good. I just had a bad feeling about the place when I walked in and saw the stable-esque decor, minus the smell of horses. It’s where bobos (bourgeois bohemian) like to put on their birkenstocks and sip on their free trade coffee bean espresso after a decadent but “humble” meal. Continue reading Saxon + Parole, bobo’s paradise.