Week 5 - Native Australian

The theme for Week 5 was Native Australian, but judging from what 90% of people seem to be doing (including me), they should have just named it macadamia nut week. Native Australian was a tough theme. We're literally on the opposite side of the world from Australia (remember the antipodes discussion?) and getting ingredients that are native to Australia, other than macadamia nuts, is quite difficult (if not impossible) and/or very expensive here in the States. I was fairly sure I was going to do something with macadamia nuts pretty early in my search, but that didn't stop me from looking at lots of other recipes and learning about all sorts of ingredients I had never heard of, including bush tomato, paperbark, muntries, wattleseed, lemon myrtle, and Tasmanian pepperberries. The best part about my choice to use macadamia nuts was that the macadamias I got from Trader Joe's were actually a product of Australia! 

Most of the macadamia nut recipes that I found fell into 2 categories - dessert or using mac nuts as a crust for protein like chicken or fish. I didn't want to do either of those so it took me a while to find recipe inspiration that was different. Finally I found this recipe for mango and macadamia chicken, and decided to go with that as a starting point. Mangoes aren't native to Australia, but the dish only really needed to have the macadamia nuts to make it count in my book. 

I didn't want to just make chicken, so I also researched what greens were native to Australia. I came across warrigal greens, which we can't get here but apparently are very similar to spinach. That became an easy choice - sauteed spinach with garlic and macadamia nuts. Along with the mango and macadamia chicken and the sauteed spinach, we finished off an open bag of harvest grains blend, which included couscous, quinoa, orzo, and garbanzos. I don't think any of those are native to Australia, but at least the grains would be topped with 2 dishes that had macadamia nuts!

The ingredients we used for the mango and macadamia chicken were:

- 2 boneless skinless chicken breasts ($2)

- soy sauce, about 2 tsp ($0.05)

- cornstarch for marinade, about 2 tsp ($0.07)

- 1/3 cup chicken broth ($0.05)

- 3 tsp lemon juice ($0.20)

- 2 tsp sesame oil ($0.15)

- 2 tsp mirin ($0.15)

- 1 tsp sugar ($0.05)

- canola oil for stir-frying ($0.10)

- 2 large cloves of garlic, minced ($0.05)

- pinches of red pepper flakes, to taste ($0.05)

- cornstarch for sauce thickening ($0.05)

- chopped mango equivalent to 1 mango ($1.50)

- handful of macadamia nuts, chopped ($2.25)

The chicken portion cost about $6.72. For the spinach, I just used a bag of spinach, about 4 cloves of garlic (minced), and another handful of chopped macadamia nuts, so that came out to about $5. Adding in the harvest grains blend, it came out to a grand total of approximately $13.20. We ate most of it at dinner with only a little bit leftover for another meal, so it wasn't a really cheap dinner. Macadamia nuts (like most nuts) can be expensive!

The first thing to do for the chicken was all the prep work. Mix the soy sauce and cornstarch for the marinade. Chop up the chicken breasts and soak in the marinade for at least 10 minutes (but preferably longer). Make the sauce by mixing together the chicken broth, lemon juice, mirin, sesame oil, and sugar. Mince the garlic, chop the macadamia nuts, and chop the mango. Set aside a small amount of cornstarch (about 1 tsp) in a small bowl for later. I suppose you could do some of the prep work while cooking if you're really fast, but I'm not and I also find with stir-frying that it's so much easier to have everything already prepped because it can go very quickly.

For the stir-fry part, you heat up the wok, add the canola oil, and then when hot, add the chicken. Once cooked, it's time for the garlic and red pepper flakes, and then the sauce. Once everything is mixed into the sauce, add a little water into the bowl with the cornstarch, mix it around, and add to the sauce to get it to thicken. Once it's mostly thickened, you add the mango and then the macadamia nuts. It was a nice thick sauce by the end, perfect for eating over grains.

Making the spinach was pretty easy too. In a separate pan, heat up canola oil, add the garlic, and after a quick saute, add the spinach with some salt, allowing it to wilt. Once it's done, sprinkle it with the macadamia nuts. I used about the same amount of macadamia nuts here as in the chicken dish, but you can barely see them in the chicken dish. They blend into the sauce there but stand out much more here. The spinach was good, but A would have added a little more salt.

In both dishes, we found the macadamia nuts interesting but not really very necessary. They added a crunchy texture to both dishes, but we're quite happy eating stir-fried chicken or sauteed spinach without any crunch. In the end, the very thing I used to make these dishes "Native Australian" was the very ingredient that we felt like we didn't really need. It was a fun experiment though and we liked the flavor of the mango chicken quite a bit. (We eat sauteed spinach with garlic all the time so it was nothing new for us.)

We're glad that we tried this macadamia nut experiment (and we still have a third to a half of a bag of nuts left), but we didn't have a ton of options when it came to making something affordable for Native Australian week. We would love to try some of those other spices and ingredients that are native to Australia, but it's just not really feasible to do for a challenge like this. Hopefully someday we'll make it to Australia and maybe we can taste these native ingredients there!

The Thirsty Koala

There's a place in Astoria called The Thirsty Koala. How could we not go to a place with a name like The Thirsty Koala? That sounded perfect for the Australian stop on our World Cup eating challenge, and I was already wearing a koala shirt (yes, I have one). After a stop for some Chilean food, we stopped in to celebrate the Socceroos (whose name we also love) and watch some World Cup games. (This was last weekend so the Socceroos were still in it, but they sadly got eliminated today.)

Since we weren't that hungry after our Chilean stop, we decided to split a burger and a side, and order some beers. A got the Flying Dog IPA and I went with The Thirsty Koala Light Lager. I was all in on koalas for this meal.

For our side, we got the smashed mint peas ($3.50), which kind of hilariously were listed on the receipt as "mushy peas."

These were tasty, although we could probably make them at home. They taste like peas that were cooked, then mashed around in a little bit of butter, and mixed with some chopped up mint. It was nice to have some vegetables on the side of our meal and they were good, but I don't think we would order these next time after seeing how delicious the potatoes and other roasted vegetables looked.

For our main, we split the Burger with the Lot ($14.50). 

This was a 100% grass-fed beef burger with lettuce, tomato, red onion, bacon, grilled pineapple, beet slaw, caramelized onions, and a fried egg. You could also get the burger in chicken or kangaroo. Although a kangaroo burger would be very Australian, we love kangaroos and felt really bad thinking about eating one, so we stuck with beef (it's also $2 extra). The burger came with a generous portion of tasty fries (everything that came out of the kitchen was a generous portion, it seemed), and sides of ketchup and a mild sweet chili sauce.

During Week 10 of the 52 week challenge, I learned a lot about Aussie burgers, as a bunch of people chose to do that for the Australian challenge. I wasn't sure what made their burgers unique, but soon learned from the Australians there that they often put beets, eggs and pineapples on their burger. I'd never had a burger like that before, but after we tried this one, we agreed that it's a winning combination. Why don't we do that?

This was a really messy but delicious burger. Juices from the pineapple and beets combined with the egg yolk made the whole thing extremely runny, and the burger was huge and hard to eat, but it tasted so good. We weren't sure how well the beets would mix in, but after this burger we might try to put beets on every burger from now on. If you're in the mood for a burger, we'd definitely recommend this.

The Thirsty Koala had so many interesting things on the menu and everything that came out of the kitchen looked delicious. The staff was incredibly nice, friendly, and just the right amount of attentive. We would definitely go back here for our WorldEats visit!

Cheesy Meat Lovers Pizza Pie

Pie Face has a new pie!

I went to the Pie Face at 38th and Broadway today with my mom, intending to get some combination of my usual sausage or spinach roll and some mini-pies for lunch. At least I was, until the guy working there told me I had to try something new. Although I do love their sausage and spinach rolls, I'm always up for trying something new, so it wasn't a hard sell. I headed over to the pie case wondering if there was still a pie there that I hadn't tried yet, and that's when I saw it - the cheesy meat lovers pizza pie.

I hadn't seen or heard of that one before and the guy confirmed it was new. According to Facebook, it debuted a few weeks ago. Not sure how I missed that news.

Anyway, the pie has Italian sausage, pepperoni, tomatoes, basil, oregano, and mozzarella cheese. Everything you would expect to see in your standard meat pizza. Except it was all baked inside of that delicious buttery crust like every other pie at Pie Face. I got it as a stack, so it was topped with mashed potatoes, peas, and lots of gravy. You might wonder whether pizza and mashed potatoes with gravy would actually go well together, and I can tell you that, yes, yes they do.

I really liked this pie. It's hard to go wrong with Italian sausage since it has so much flavor, and it was in a really good tomato sauce. I didn't taste the pepperoni that much, but that's okay with me, since I am a bigger fan of sausage than pepperoni in pizzas. Next time I might get the pie on its own without the stack and see how that tastes.

I love going to Pie Face. It's inexpensive and hearty Australian fare with plenty of flavor. I especially like going to this branch because they're always very friendly and engage everyone in conversation, so you know they're paying attention and care about how things are going. This pie was really good. I can't wait to get it again!

Week 10 - Australian

For Week 10 of the 52 week challenge, the theme was Australian. This was definitely going to be out of my comfort zone since most of the things we were interested in were meat pies and sausage rolls. Our meal for the Week 10 theme got delayed a little bit because (1) A was away on business that week and (2) I could only find puff pastry near us at ridiculously high prices. We shopped around for affordable puff pastry and then it was time to make sausage rolls (adapted from the recipe here)!

Ingredients:

- 1 lb sweet Italian sausage ($3.48)
- 1 yellow onion, finely chopped ($0.60)
- 2 cloves of garlic, minced ($0.10)
- 2 medium carrots, grated ($0.30)
- 1 medium zucchini, grated ($0.69)
- 1 cup breadcrumbs ($0.50)
- leaves of a small bunch of cilantro, finely chopped ($0.60)
- 1/2 tsp ground nutmeg ($0.05)
- salt and pepper ($0.10)
- 2 eggs ($0.38)
- 2 sheets of frozen puff pastry ($3.50)
- 1 tbsp sesame seeds ($0.10)
- sriracha sauce (to serve) ($0.10)

Dinner cost about $10.50, with most of the cost coming from the sausage and puff pastry. The puff pastry I got from Stop and Shop for $3.50 was the cheapest I could find anywhere (and it was on sale). It was almost double the price at Pathmark and almost double that price at Whole Foods. Unfortunately it's only a seasonal item at Trader Joe's and this is the off-season (I'm not sure what their price was, but theirs didn't have folded sheets, which is nice). I had no idea before making this that it would be so difficult to find affordable puff pastry! For some reason I thought it would be cheap.

Process:

1. In a large bowl, combine sausage, onion, garlic, carrot, zucchini, breadcrumbs, cilantro, nutmeg, salt and pepper. Beat one egg and add to mixture.

2. Preheat oven to 400 degrees. Line baking tray with parchment paper.

3. Unfold puff pastry sheets (if required) and cut each sheet in half. [Helpful hint: do not fully thaw your puff pastry sheets if they are folded. They will be very difficult to unfold, as you can see below. They may not unfold at all and you'll have to roll them out like pizza dough.]

4. Beat the other egg and brush the edges of the puff pastry sheets.

5. Place a portion of the sausage mixture at one end of the puff pastry sheet (not in the middle like in the photo). Roll up to enclose filling.

[Note: There was leftover sausage mixture after we rolled up all the sheets of puff pastry. The rest can become meatballs, burgers, etc.]

6. Cut each roll into smaller pieces (I cut 3-4 pieces for each half sheet). Place on baking sheet, seam side down.

7. Brush each roll with egg and sprinkle with sesame seeds.

8. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake for another 20 minutes, or until golden. [The original recipe had this at 400 degrees for 20 minutes and 350 degrees for 10 minutes, but after we tested one, it was still a little doughy, especially on the bottom, so we baked them for at least 10 more minutes.]

9. Top with sauce of your choosing (we picked sriracha).

Review:

From 2 sheets of puff pastry, we made 13 sausage roll pieces. I don't know how, but we ate 11 of them the night we made them. Completely unhealthy but the sausage mixture was pretty tasty. Italian sausage really makes recipes better.

The sausage rolls were a pretty successful experiment and the recipe tasted fairly authentic (based on our experiences here at Tuck Shop and Pie Face). I don't think I will make these again anytime soon since (1) finding affordable puff pastry was not that easy around here, (2) they are really bad for you, and (3) we could just go down the street to Pie Face to get affordable sausage rolls without making so many that we eat too much, but I'm glad they came out well.

Spinach Roll

I'm really glad Pie Face has opened so many outlets in NYC. They may not have the healthiest food, but I think (along with tacos) they're the perfect tasty snack.

And who doesn't love the cute labels?

I remember the first one that opened last year, which was basically a counter and take-out shop. Now they seem to be opening everywhere and the one I visited in Chelsea yesterday had customers relaxing with laptops plugged in, like an Australian coffee shop with pies. I love the vibe. I also have a lot of goodwill for Pie Face, as they are generous with giveaways when they open new stores or have new products, and they did that free monthly pie (pay with a tweet) promotion for almost the entire second half of this year. It's proof that treating your customers well and having promotions every so often really works and encourages them to keep coming back.  

I usually have pies at Pie Face but this time I decided to switch it up and get a roll. They have multiple types of rolls there - sausage, chicken and bacon, etc - and I went with their vegetarian option, the spinach roll, which also had ricotta and feta cheese.

The roll was crispy on the outside and reminded me of spanakopita, the Greek spinach pie, but with less flaky dough. I really love spinach and cheese mixed together in pie form, so it shouldn't be a surprise that I really liked this.

For some reason the combination of yellow table, light and angle kept putting black bars in my photos of the pie interior... this is the best I could get!

We tried a sausage roll at the original Pie Face grand opening. I remember not liking it as much as the Tuck Shop one (a very, very high bar), but after liking the spinach roll this much, perhaps it is time to give the sausage roll another try. I'm glad to see so many Pie Face outlets when I walk around. It means there is always someplace friendly to drop in for a tasty snack!

Pulled Pork Mini Pies and More

A new branch of Australian chain Pie Face opened in our neighborhood recently. We have been to Pie Face before (remember when we wrote this after our first visit?) but over the past 1.5 years, have never actually reviewed any of the pies or rolls!

This past Tuesday, Pie Face introduced a new promotion for the first Tuesday of every month: pay with a tweet. (You can also use Instagram or Facebook.) If you mention them on social media, you get a free mini pie! Great deal. The mini pie on offer for this month was the BBQ pulled pork. We definitely wanted to try that.

The line moved a little too slowly considering it wasn't that long (it was so slow that we saw our tweets cycle on the wall more than once), but eventually we got our free mini pies as well as some other Australian treats.

We each got a free BBQ pulled pork mini pie, which contains pulled pork, onions and a sweet and tangy BBQ sauce.

The mini pies are pretty small (although M likes the small size better). M really liked this one. It was overflowing with sauce, but also had bits of onions and pork in it, and the sauce was really tasty. A didn't like the mini pie as much. His was almost all sauce, had very little pork, and he didn't notice any onions. The sauce was also a little tangier than he preferred.

In addition to our pulled pork mini pies, we got some other pies to split. A was really hungry and didn't think two pies would be enough for both of us, so he ordered a stack. A stack is a savory pie topped with mashed potatoes, peas and gravy, and packaged in a deep red box.

For his savory pie, A picked the mince beef with tomato pie, which had ground beef, a crushed tomato sauce (one menu says crushed tomato sauce, another says tomato chutney), onion, garlic, coriander and cumin. This pie was the best that we had that day. The flavors were rich, and the beef and tomato chutney combined to form a really tasty stew. Add that to potatoes and peas and you have a very hearty shepherd's pie-like combination. This would be really great in the fall or winter when the weather is cooler.

M ordered the Thai chicken curry pie, which A had tried on a fairly recent visit to a different branch of Pie Face. A really liked this pie last time, and we are both big fans of Thai curry, so M ordered one.

Poor pie's face got a little bit crushed in!

The Thai chicken curry pie has pieces of chicken, carrots, onion, garlic, coconut milk, and a mild green curry paste. Before M read the ingredient list, she thought it would be more like the curry chicken pies you can get in Chinatown, which have more of a yellow curry or curry powder flavor, but this sounded like it would be different.

Unfortunately, this just tasted like a chicken pot pie, and not a very flavorful one at that. It was kind of bland and didn't seem like it had any Thai curry. A was really disappointed since the one he had last time was so much better.

So far, we've only really been talking about the fillings. The shell of each pie is pretty much the same, is butter-based and baked until golden and flaky. It definitely isn't healthy, but it's tasty. We don't really have any other Australian pies to compare with (rolls are a different story) since we never get the pies at Tuck Shop, but since Pie Face has lots of Australian locations, we would guess it's authentic.

This "pay with a tweet" promotion is supposed to recur on the first Tuesday of every month. What a great excuse to go get a pie! If the promotion lasts awhile, maybe we'll be able to try every pie and roll on the menu. Looking forward to the challenge!

Free Mini Pies

Today (well, before midnight) was Australia Day, and Pie Face, the new Australian pie shop that opened this week, gave out free mini pies (or coffee) all day. Of course, we weren't going to miss that promotion! We got 2 mini pies and a sausage roll. Full pie recap to come.

Salt on the Barbie

Now that Carrabba's, our Sunday go-to place when we visited my parents in Staten Island, is closed, we are trying out some other places in the area. Tonight's dinner was in the same shopping plaza at Outback Steakhouse. We were in a great mood after the awesome Giants win over the Packers and were hoping for a good meal. We had been there before and had been satisfied with our experiences in the past.


Service was a bit slow from the start. Our server was very nice and kept the drinks full, but the kitchen seemed really slow. We got through two loaves of honey wheat bread before our appetizer arrived. The bread is a little sweet so it's not my favorite type. Also, for me, today it seemed a little dry.


For appetizer, we got the Alice Springs chicken quesadilla, which usually comes stuffed with grilled chicken breast, sauteed mushrooms, bacon, melted jack and cheddar cheeses and served with a side of honey mustard sauce.


The quesadilla was ordinary and seemed like something we could make ourselves. It was just pieces of grilled chicken, a few sliced mushrooms (there weren't even mushrooms in every piece) and cheese. Since we got it without bacon, there wasn't much depth of flavor to it. We were expecting something more than the simple quesadilla we got. The honey mustard sauce wasn't bad and I used a lot of it.

After another long wait, our entrees arrived:


Looking at the plates on the table, it looked like we had a really healthy meal. Clockwise starting from the top left corner, my mom got the grilled chicken on the barbie (seasoned grilled chicken served with BBQ sauce) with seasonal mixed vegetables (cooked in oil instead of butter), my dad got the grilled Norwegian salmon with the same mixed vegetables, A got the ribs (drenched in BBQ sauce) and chicken on the barbie (same chicken but just a smaller piece) which was served with Aussie fries (seasoned fries), and I got the grilled chicken on the barbie with green beans. We thought we were making really good choices!

There was one problem with the entrees and it affected all the entrees. They were all so salty, almost to the point of being inedible. With the chicken, we tried pulling off the top layer, which made it more bearable. Unfortunately for my dad, in addition to the salmon being fairly well done, there is no top layer to salmon to pull off and it wasn't possible to get rid of the salty part. A noted that his ribs were also really salty - not from the BBQ sauce but from the ribs themselves. The vegetables luckily were not that salty and somehow A's Aussie fries were less salty than our grilled chicken. It was like they just dumped an entire container of salt on the grill or mistook teaspoons in the recipe for tablespoons. No idea what happened in the kitchen, but everything off the grill felt like it went through a salt bath before getting to the table.

To management's credit, they did offer to make the dishes again, but considering the time and how much we had already eaten, we really didn't want another set of entrees. They also said that next time we could order it with no seasoning or light seasoning. But who would find this level of sodium to be edible? I cannot believe that a recipe would call for that level of salt, so much that it made my lips burn. If we got this again, I think we would have to ask for light seasoning, but I really don't know how anyone can stomach this if it's the "regular" seasoning level. I think we're still feeling the effects of it hours later.

There aren't a ton of dining options right near the grocery store, which is usually our last stop during the weekend (and we try to eat close to save time), so we'll probably return to Outback at some point. Hopefully next time the kitchen doesn't have such a heavy hand with the salt!

Shrimp on the Barbie

The first stop on our second food trip around the lagoon was the Australia kiosk, which was quite busy. It was Saturday afternoon, the world showcase was packed and we had resigned ourselves to standing in line wherever we went. Australia's menu looked good so we decided to stop there.

The kiosk on Monday. On Saturday, we couldn't really see what the kiosk looked like.
Looking at the menu, M's guess before eating was that her favorite would be the shrimp. A thought his favorite might be the lamb chop. Would the food live up to our expectations?


First, shrimp on the barbie with pepper berry citrus glaze ($4.50):


M thought the barbecued shrimp were good, but they were really just grilled shrimp in a good sauce. They were nice bite-size pieces. M wouldn't be opposed to having this again, although it was almost $1 per shrimp and they were not jumbo shrimp. A thought the shrimp were good as well, but they were a bit small. The sauce was a little sweet, a little spicy, and with just the right saltiness. Overall a solid sampling.

Second, grilled lamb chop with potato-goat cheese salad and shiraz reduction ($5.75):


M didn't really like the lamb chop, but only had a bite since she's not really a big fan of lamb chops in general. However, she thought the potato and goat cheese salad was really good. The lamp chop was flavored well, but it was overcooked. A prefers his lamb chops more towards rare, and these were more medium well. The salad was very tasty, though. It was the best part of the dish and an excellent addition.

Dessert was last - Lamington cake ($3):


Lamington cake is a signature Australian cake consisting of sponge cake (in this case, yellow cake) covered in chocolate and coconut. M really liked this dessert, but she's a big fan of desserts that mix chocolate and coconut. From the chocolate desserts, this might be her favorite. A thought the cake was very moist and chocolaty. The coconut was a great addition as well, and it was a dish that we both would have liked to have gotten again.

We've always wanted to go to Australia so we were looking forward to this kiosk. Generally, the food was pretty good here, but our guess is that the conditions and speed at which they needed to get the food out made the meat a little less than perfect, but the flavors were good, and hopefully we can go compare for real some time.

Favorite dishes from the Australia kiosk:
A: Lamington cake
M: Lamington cake (followed by the potato-goat cheese salad)

Aussie Aussie Aussie, Oi Oi Oi

Sunday, June 13th, Australia played its first match of the World Cup against a strong Germany team. It was not pretty. We didn't get to watch, but we certainly heard/read about the massacre on the field. 4-0 Germany, the first major blowout of the tournament, the game that marked Germany as one of the teams to beat. How do you celebrate such an amazing defeat? Go to an Australian restaurant of course! Off to The Sunburnt Calf to partake in some good old Aussie goodness.


The Sunburnt Calf has a "counter meal" which is $25 for an appetizer, entree and dessert
Right off the bat, we walked in behind a couple consisting of a German male and a Brazilian female. The owner of the restaurant jokingly kicked the German fan out before seating them at the bar per their request. For our dinner, we asked to be seated in the back. Initial impression, that place is dark. Not a lot of lights, but with the large windows in the ceiling, we imagined that it was quite nice in the daylight.

Neither of us had any real experience with Australian food in New York (Outback doesn't count) so we really didn't know what to expect. A was looking to try some Australian beers because he loves trying foreign beers, especially from the countries they've been eating. Sadly, with the game earlier, all of their Coopers drafts were empty. A had to settle for a bottle of Coopers Pale Ale.

M ordered the Calamari Oz Style, and A started with their Shrimp on the Barbie. The kiwi and jalapenos added an interesting flavor to the calamari, but in the end, the calamari was still calamari. The shrimp was interesting. Good flavor, good spices, and it was more refreshing than the pictures appear.


Calamari on the left, shrimp on the right
For entrees M got the Barramundi, and A got the Steak and Fries, medium rare. The fish was flaky and flavorful. The accompanying salad was light and refreshing, and it also added a "freshness" to the dish. The steak was cooked well, and the fries were crisped perfectly on the outside. The sauce really made the steak and had a mild sweetness to it. Not the best steak A had ever had, but again, the sauce made it very enjoyable. The steak came with a side of broccoli with parmesan cheese sprinkled on top as well. Out of everything that came so far, M liked the fries the best.


Barramundi on the left, steak and broccoli on the right
For dessert, M got the Peach Melba, and A got the sundae. It was agreed between the two of us that the Peach Melba was the tastier of the two, but both were ice cream based treats to end up the meal. The grilled peach was very tasty, and A did his best to steal as much as he could, but he couldn't steal too much. The sundae was, well, a sundae. Yes it had kiwi and macadamia nuts, but it was still, in the grand scheme of things, just a sundae.


Peach melba on the left, sundae on the right
Generally, we thought the meal was OK. The food was good but nothing so special that we wanted to run back the next day. (In contrast, if a Burmese place were to open with food as good as the food festivals, we would be lining up the next day waiting for it to open.) Maybe next time we'll try different dishes.

The Sunburnt Calf is located on West 79th Street between Amsterdam Avenue and Broadway.