{"id":862,"date":"2014-09-09T18:40:48","date_gmt":"2014-09-09T22:40:48","guid":{"rendered":"http:\/\/gastropoda.com\/trails\/?p=862"},"modified":"2014-09-09T18:50:09","modified_gmt":"2014-09-09T22:50:09","slug":"new-york-minute-brooklyn-edition","status":"publish","type":"post","link":"https:\/\/gastropoda.com\/trails\/2014\/09\/new-york-minute-brooklyn-edition\/","title":{"rendered":"New York minute, Brooklyn edition"},"content":{"rendered":"

You can mock Yelp and you can mock \u201cfarm to table,\u201d but when you put the two together you can actually steer yourself to a good meal. The latter filters out the crapola. Twitter has been a huge help the last few years when I\u2019ve been soliciting advice on road food (and Brooklyn is a serious road trip even underground), but it\u2019s not very nimble and not always quick. So when I put out a plea for suggestions in Bushwick, I got one recommendation but wound up rewarding \u201clocation, location, location\u201d and heading to the Yelp FTT restaurant closest to the gallery where the “Appetite” show with my consort\u2019s photo in it <\/a>was opening that night. Haters gonna hate, but it was the right choice.<\/p>\n

Just walking into Northeast Kingdom<\/a> in that industrial wasteland was a lift — the unwomaned hostess table at the door had a Chanterellesque vase of flowers on it; the lighting was seductive, and we got a table right away. I had a special appetizer as my main course, peekytoe crab mixed with creme fraiche (which really is better than mayonnaise [sometimes]) and paired with jalape\u00f1o slivers and green apple slices. We shared a jazzy cauliflower appetizer, the florets dressed with coconut harissa and pistachio gremolata, the flavors and textures so fascinating I could forgive what I think of as a winter vegetable of last resort being showcased in peak summer produce season. And Bob was thrilled with his special, a fat and perfectly cooked pork chop with kale, peaches and maple syrup countered with just the right amount of acidity. The waiter\u2019s description of how the chef butchered it, leaving all that fat on, was so farm to table it deserves a Yelp.<\/p>\n","protected":false},"excerpt":{"rendered":"

You can mock Yelp and you can mock \u201cfarm to table,\u201d but when you put the two together you can actually steer yourself to a good meal. The latter filters out the crapola. Twitter has been a huge help the last few years when I\u2019ve been soliciting advice on road food (and Brooklyn is a… Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70],"tags":[],"class_list":["post-862","post","type-post","status-publish","format-standard","hentry","category-brooklyn"],"_links":{"self":[{"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/posts\/862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/comments?post=862"}],"version-history":[{"count":5,"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/posts\/862\/revisions"}],"predecessor-version":[{"id":866,"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/posts\/862\/revisions\/866"}],"wp:attachment":[{"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/media?parent=862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/categories?post=862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastropoda.com\/trails\/wp-json\/wp\/v2\/tags?post=862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}