June Child’s ube colada is simply plain enjoyable.
Illustration: Igor Bastidas
When you’re like us, you’re at the moment enthusiastic about what you wish to do that weekend. To assist, we’ve debuted our latest information. Each Thursday, we give you precisely what this column’s title guarantees: 5 issues to eat this weekend. We’ve sifted via the latest restaurant openings, occasions, and limited-run menu objects so that you don’t must. This week, we’re enthusiastic about Filipino bar snacks, plenty of pies, zhuzh-y hash browns, a brand new pastry line (actually), and a few fall-friendly pizza.
An ube colada and Lumpiang Shanghai at June Child (197 Second Avenue)
Whereas June Child’s ube colada turns the traditional piña colada darkish purple and barely nuttier in taste, the Lumpiang Shanghai stays true to what you’d count on of the traditional Filipino spring roll filled with juicy floor pork. Order the jicama-and-lettuce salad and wrap the spring rolls in a jalapeño and crispy shallot-filled lettuce cup for a superb texture conflict.
A pie flight at Fillings (272 Bleeker Avenue)
Get a soar on Thanksgiving at Fillings’ new West Village pop-up, the place you possibly can decide up a gluten-free s’mores pie with a graham-cracker crust and toasted marshmallows, a flaky laminated PB&J pie full of bright-red fruit jam and topped with creamy peanut-butter mousse, or a traditional coconut and Key-lime quantity. The higher wager is to get a flight of mini-pies.
The “Scattered, Smothered, Lined” at Ferguson’s Nation (732 Lorimer Avenue, Williamsburg)
On the brunch menu at Ferguson’s Nation, a stunning place to demolish a basket of biscuits and pimiento cheese, potatoes are a important dish, not a facet. Crispy hash browns are decked out with andouille sausage, onions, American cheese, fried eggs, and sizzling sauce; chicory chilly brew is a perfect accompaniment.
A twice-baked chocolate-banana-pecan croissant at Altbau (184 North eighth Avenue, Williamsburg)
When you’ve made it via what’s positive to be a really lengthy line at Tartine founder Chad Robertson’s new bakery, Altbau, you’ll wish to load up a to-go field. Be sure you embody the twice-baked chocolate-banana-pecan croissant with streusel and a powdered-sugar topping. It’s someplace between a pie and a pastry, with a gooey, custardy filling.
Honeynut squash pizza at Frenzie (129 Atlantic Avenue, Brooklyn)
Like so many nice issues in life, Frenzie’s seasonal pies are each fleeting and excessive. Roasted squash with not one however three sorts of cheese —mozzarella, Parmesan, and creamy stracciatella — is smothered in pepita salsa macha and contemporary cilantro for slightly warmth and crunch, and every chew in some way has a pleasant steadiness of all of these issues.
EAT LIKE THE EXPERTS.
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