Last night I was having an after-work Hudson Buck (or two) at the Vanderbilt, paging through the new Brooklyn Bread Press (basically The Noise meets Patrick McMullan of the BK food nerd world,) and I came across not one, but two photos of yours truly (see page 28) from a recent Kimchee & Korean Pancakes class I took at Purple Yam in Ditmas Park. I kept meaning to share what I learned, waiting until I got around to kimchifying a couple of cabbages chez moi. I haven’t gotten there quite yet, but here you have pics from the fun Saturday afternoon we spent making cabbage kimchi, radish kimchi, brothy kimchi, kimchee stew and tasty pork belly and Korean pancakes to eat with it. 

I give The Vanderbilt so many props that I neglect to mention how much I love Flatbush Farm. Sitting in the back patio is an absolute dream after work: not too crowded, really nice service and refreshing drinks — just the thing after a long day. We usually split a steak, a salad and maybe one more app. This time we went for the Grilled Iceberg Lettuce with homemade Caesar dressing, which is more or less a BBQ salad — so good. We also had the chilled peach soup special, which was reminiscent of spicy baby food, in a good way. And the grassfed steak of the day never fails — this ribeye came with a sweet corn and edamame succotash with lardon and baby red potatoes. Blue Marble profiteroles were the proverbial icing on the cake.

I am pretty lucky. My boyf surprised me with a welcome-home takeout feast from The Vanderbilt last night. He ordered with extreme precision: their can’t-live-without Blistered Shishito Peppers and Golden Pickled Eggs, a seize-the-season Heirloom Tomato Salad, House Smoked Kielbasa, La Placha Fluke w/Olives & Zucchini, and, last but not least, an unbelievable Chicken Oysters & Risotto special dish. In case you don’t know, chicken oysters are two to a bird, succulent dark meat morsels located behind the thigh. Typically regarded as an in-the-know chef’s treat, I’ve never heard of them being served in a restaurant dish, until now. Way to go Vanderbilt (and Guy)—you never cease to amaze. 

I know I post about The Vanderbilt all the time, but give me a break—it’s excellent and it’s right next door to me! They’ve posted a new spring menu, which in addition to the Blistered Shishito Peppers and Golden Pickled Eggs you know and love, you’ll find Gratinéed Asparagus w/Creamy Morels, Cauliflower Soup w/Marcona Almonds & Caper-Raisin Purée and Crisp Veal Sweetbreads w/Spring Onion Purée & Oyster Mushrooms. They’ve even concocted some springy cocktails like the Tupelo Julep made with Rye Whiskey, Cognac & Apricot Mint Syrup. Spring has sprung—I am so there.

Brooklyn Brunch Report I made it to the Vanderbilt for brunch and I’m quite pleased to report that I now have a firm grasp on what étouffée is. The smoked trout crepes were savory, creamy and just the right amount of salty-trouty. Also on the agenda was No.7, which is tops for dinner (Oysters with maraschino mignonette? Yes, please.) Brunch kept my attention with an interactive grits dish that let me play matchmaker with the maitake mushrooms, broccoli, crispy fried hominy and poached egg. And using shrimp and breadcrumbs to “bread” a piece of cinnamon toast? It was almost too much for my weekend brain to comprehend.

Anson Mills Grits w/ smoked sausage and shrimp etouffe; Hanger Steak rosti w/ xyz eggs; Eggs “Vanderbilt” w/ Jambon De Paris or Bloomsdale Spinach and Spicy Hollandaise English muffin.

What are half these things? I will find out and report back.

I feel lucky to have The Vanderbilt just a stone’s throw away from home. Only problem is, I usually don’t bother to bring my purse and therefore never have my camera when I go. Luckily though on two of my visits, I happened to remember it, hence the above food porn.

I’m headed there again this week (I can already taste the Glyda Rose cocktail made with gin, campari, blood orange, champagne. Yum…) If there are any dishes or drinks you’ve tried that I may have missed, please share in the comments section!