Brooklyn: Red Hook
Posted by Erin Zimmer, August 18, 2009 at 2:15 PM
Note: The 2009 Vendy Awards, a celebration of New York street food, will be held on September 26 at the Queens Museum of Art (buy tickets here). All proceeds will benefit the Street Vendor Project, an arm of the Urban Justice Center, advocating for the interests of New York street vendors. This year's five finalists will all be on hand to feed the crowds, the judges, and compete for the ultimate title in street food. Each day this week, we'll be profiling one of the finalists.
Pork and beef huarache
Fernando Martinez and his wife Jolanda spend their weekends patting down many a masa patty, so the world can eat more huaraches. These piles of Mexican goodness, the truck's specialty, are burrito-sized, but get folded up like a soft taco and wrapped in a paper plate to prevent drippage (which never actually happens). On both Saturday and Sunday, they can be found at the Red Hook ballfields at the intersection of Clinton and Bay, and have a satellite branch at the Brooklyn Flea. Just look for the line that doesn't seem to be moving—with people in it that don't seem to care. Yeah, it's that good.
Beany huarache innards
The famous huaraches ($6) are what most people are waiting for (a typical line stretches to about a half-hour). Starting as oblong wads of masa, a thick dough made of dried corn, these huarache jackets puff up on the griddle, then get filled with a soft layer of beans, your choice of meat (pork is a big hit), shredded lettuce, and fresh guacamole—and don't forget the salsa station on the truck's "counterspace."
Continue reading »
Posted by Grace Kang, July 1, 2009 at 3:00 PM
Photograph courtesy of YummyInTheCity
If you haven't made it to the Brooklyn Flea to try one of the Red Hook Lobster Pound's lobster rolls yet, then head over this Sunday and get in line early—otherwise you could face a wait of up to two hours. Christine, of YummyInTheCity, waited from 1 to 3 p.m. and still declared the rolls the best in the city and worth the long wait. She tried both the New England (traditional with mayo) and Connecticut (grilled in butter) style rolls for double the lobster power and wasn't disappointed.
Lobster rolls from the Red Hook Lobster Pound are currently only available at the Brooklyn Flea, but are coming to the storefront location as soon as the license comes through. The main website issued a note saying they're "truly sorry" for the two hour line and are working on it. Let us know how it is this Sunday!
Related
Buy Your Lobster from Red Hook Lobster Pound
A Downtown Date Idea: Urban Lobster Shack on the Staten Island Ferry
The $9 Lobster Roll at Fairway
Best Lobster Rolls in New York City?
Posted by Erin Zimmer, May 21, 2009 at 9:45 AM
It's been confirmed by Red Hook ball field vendor director Cesar Fuentes that the vendors will be out on Monday. He also added: due to last-minute renovations at Coney Island's "Festival by the Sea," the vendors have decided to wait until June to participate.
Posted by Tam Ngo, May 18, 2009 at 4:00 PM
"The morel mushrooms were fantastically meaty, probably even more so than the chicken, lamb, or veal skewers."
"Spring Feast" by the Underground Food Collective
The Wisconsin-based Underground Food Collective came through town this weekend to cook up spring feasts for New Yorkers. A merry band of cooks, grad students, and local friends, the Underground Food Collective, or UFC, combines seasonal food and area talent to fashion cozy, locavore meals. Locations varied: Friday night's feast was on a Brooklyn rooftop, last night's was on Added Value's farm in Brooklyn, and tonight's will take place in somebody's (large) kitchen. Though the intent was to be as locavore as possible, most ingredients were sourced out of state because of New York's unseasonably cold weather.
"What's this?"
"Um. Greens."
"What about this?"
"Umm. More greens?"
—a typical reaction at last night's Underground Food Collective dinner
Continue reading »
Posted by Erin Zimmer, May 4, 2009 at 12:00 PM
Pork and beef huarache.
The Red Hook ball field vendors returned this weekend, and Serious Eater IkeIkeIke had this to say about the spread:
These trucks were amazing yesterday. Carne asada tacos and goat tacos (from the Perez truck), great huarache, the freshest and most amazing tamale I've ever tasted, great pupusas, awesome papas rellenos, tasty tamarind drink, and much more that I can't remember. (Holy heck, what was that thing with the pool of black bean sauce ready to escape when we bit into it? That was great.) I only had enough room for a few bites of various things. Needed more stomachs.
The only disappointment was the ceviche from the easternmost truck. Not fresh-tasting. One very charming chef, who was also there tasting the amazing cuisine, said this was because they added the lime beforehand, rather than putting in it at the time of purchase, as I observed the second-from-easternmost vendors doing.
I wish I could find something nearly this good here in Newark. Why don't WE have our own version of this over here? I need to talk to Cory Booker STAT.
Anyone else swing by?
Related: Red Hook Vendors Will Have Coney Island-Themed Foods at Dreamland
Posted by Erin Zimmer, August 18, 2009 at 2:15 PM
Note: The 2009 Vendy Awards, a celebration of New York street food, will be held on September 26 at the Queens Museum of Art (buy tickets here). All proceeds will benefit the Street Vendor Project, an arm of the Urban Justice Center, advocating for the interests of New York street vendors. This year's five finalists will all be on hand to feed the crowds, the judges, and compete for the ultimate title in street food. Each day this week, we'll be profiling one of the finalists.
Pork and beef huarache
Fernando Martinez and his wife Jolanda spend their weekends patting down many a masa patty, so the world can eat more huaraches. These piles of Mexican goodness, the truck's specialty, are burrito-sized, but get folded up like a soft taco and wrapped in a paper plate to prevent drippage (which never actually happens). On both Saturday and Sunday, they can be found at the Red Hook ballfields at the intersection of Clinton and Bay, and have a satellite branch at the Brooklyn Flea. Just look for the line that doesn't seem to be moving—with people in it that don't seem to care. Yeah, it's that good.
Beany huarache innards
The famous huaraches ($6) are what most people are waiting for (a typical line stretches to about a half-hour). Starting as oblong wads of masa, a thick dough made of dried corn, these huarache jackets puff up on the griddle, then get filled with a soft layer of beans, your choice of meat (pork is a big hit), shredded lettuce, and fresh guacamole—and don't forget the salsa station on the truck's "counterspace."
Continue reading »
Posted by Grace Kang, July 1, 2009 at 3:00 PM
Photograph courtesy of YummyInTheCity
If you haven't made it to the Brooklyn Flea to try one of the Red Hook Lobster Pound's lobster rolls yet, then head over this Sunday and get in line early—otherwise you could face a wait of up to two hours. Christine, of YummyInTheCity, waited from 1 to 3 p.m. and still declared the rolls the best in the city and worth the long wait. She tried both the New England (traditional with mayo) and Connecticut (grilled in butter) style rolls for double the lobster power and wasn't disappointed.
Lobster rolls from the Red Hook Lobster Pound are currently only available at the Brooklyn Flea, but are coming to the storefront location as soon as the license comes through. The main website issued a note saying they're "truly sorry" for the two hour line and are working on it. Let us know how it is this Sunday!
Related
Buy Your Lobster from Red Hook Lobster Pound
A Downtown Date Idea: Urban Lobster Shack on the Staten Island Ferry
The $9 Lobster Roll at Fairway
Best Lobster Rolls in New York City?
Posted by Erin Zimmer, May 21, 2009 at 9:45 AM
It's been confirmed by Red Hook ball field vendor director Cesar Fuentes that the vendors will be out on Monday. He also added: due to last-minute renovations at Coney Island's "Festival by the Sea," the vendors have decided to wait until June to participate.
Posted by Tam Ngo, May 18, 2009 at 4:00 PM
"The morel mushrooms were fantastically meaty, probably even more so than the chicken, lamb, or veal skewers."
"Spring Feast" by the Underground Food Collective
The Wisconsin-based Underground Food Collective came through town this weekend to cook up spring feasts for New Yorkers. A merry band of cooks, grad students, and local friends, the Underground Food Collective, or UFC, combines seasonal food and area talent to fashion cozy, locavore meals. Locations varied: Friday night's feast was on a Brooklyn rooftop, last night's was on Added Value's farm in Brooklyn, and tonight's will take place in somebody's (large) kitchen. Though the intent was to be as locavore as possible, most ingredients were sourced out of state because of New York's unseasonably cold weather.
"What's this?"
"Um. Greens."
"What about this?"
"Umm. More greens?"
—a typical reaction at last night's Underground Food Collective dinner
Continue reading »
Posted by Erin Zimmer, May 4, 2009 at 12:00 PM
Pork and beef huarache.
The Red Hook ball field vendors returned this weekend, and Serious Eater IkeIkeIke had this to say about the spread:
These trucks were amazing yesterday. Carne asada tacos and goat tacos (from the Perez truck), great huarache, the freshest and most amazing tamale I've ever tasted, great pupusas, awesome papas rellenos, tasty tamarind drink, and much more that I can't remember. (Holy heck, what was that thing with the pool of black bean sauce ready to escape when we bit into it? That was great.) I only had enough room for a few bites of various things. Needed more stomachs.
The only disappointment was the ceviche from the easternmost truck. Not fresh-tasting. One very charming chef, who was also there tasting the amazing cuisine, said this was because they added the lime beforehand, rather than putting in it at the time of purchase, as I observed the second-from-easternmost vendors doing.
I wish I could find something nearly this good here in Newark. Why don't WE have our own version of this over here? I need to talk to Cory Booker STAT.
Anyone else swing by?
Related: Red Hook Vendors Will Have Coney Island-Themed Foods at Dreamland
Posted by Erin Zimmer, April 15, 2009 at 2:30 PM
Photographs by Katia Kelly from Pardon Me For Asking
Red Hook can be a pain of a trek for many, but it's probably still more convenient than Maine. Susan Povich, a Red Hook resident who spent many childhood summers on the Maine docks, will make the trip for you to get the clawed goods. Starting April 24, she and her husband will sell lobster for about $10 a pound (contingent on market prices) from Red Hook Lobster Pound, their Van Brunt Street storefront.
Originally from Bath, Maine, Povich jokes that she came from "one of like five Jewish families in Maine," but still loves to get her lobster on. To pre-order, email her at redhooklobster@gmail.com or call the "lobster line" at 646-326-7650. The critters will also end up on two local menus, at Buttermilk Channel in Carroll Gardens and Kevin's in Red Hook.
For those who are worried about the freshness after such a road trip, Povich assures customers that they're buying from fisherman in southern Maine, which, if you take 84 and avoid Boston, is only around 6 hours away. After loading up, they'll hustle home with the critters.
Red Hook Lobster Pound
284 Van Brunt Street, Brooklyn NY 11231 (map)
redhooklobsterpound.com
Hours
Friday from 3 to 7 p.m.; Saturday from 11 a.m. to 6 p.m. (or earlier if they sell out)
Posted by Erin Zimmer, April 3, 2009 at 12:00 PM
Cesar Fueuntes, executive director of the Red Hook food vendors committee, confirms that the whole vendor gang will return tentatively on May 2. That includes: pupusas from Soler Dominican, huaraches from Fernando Martinez, elotes preparados (or grilled corn) from Everardo Vaquero, and the ceviche. The Brooklyn Flea will also host satellite stands on Saturdays, once it returns to the outdoor Fort Greene space on April 18.
In regards to the Red Hook vendor redesign contest we mentioned last December, Fueuntes said they have selected four finalists and will hold a public viewing of these entries later this season, calling upon the community for input.
Lastly, Fuentes hipped us to a little secret. A very cryptic one:
We are close on signing up to be a part of an amazing festival in a very popular and historic Brooklyn location that will soon promise to be one of the most talked about events in NYC. Most of our vendors are planning to be a part of this festival and will be there weekends throughout the entire season. As soon as we secure our participation, we will make it official.
Update: The May 2 date had been confirmed!
Related
Vendy Award Finalist: Soler Dominican
Red Hook Vendors Are Back: Opening Day 2008 in Photos
Red Hook Vendors: A Quick Guide for the Uninitiated
Posted by Erin Zimmer, April 1, 2009 at 1:00 PM
Wednesday is rib night at Ikea, so get on that special bus or water taxi to Red Hook. For $7.99, you get half a rack of baby back ribs, fries, and corn bread. Served from 4 p.m. until closing every Wednesday. 1 Beard Street (map); 908-289-4488
Posted by Erin Zimmer, March 18, 2009 at 2:30 PM
If I was a real estate broker in South Slope, being near Eagle Provisions is a perk I'd flex. The Eastern European market has the sausage ropes you'd want to see hanging in the back, plus the everyday sundries you still need to see stocked (peanut butter, toilet paper, regular cow's milk).
Then there's the beer wing.
To the left of the "produce section" (hey, they do keep radishes pretty stocked) rows of bottles are organized by region. Belgium, Ireland, Lithuania, Trinidad, Poland, and the American microbrews with lovable labels involving bears, otters, and creeks.
Over 1600 varieties of beer, advertises a butcher paper sign outside. And though my mind loses sight of volume/how numbers translate into beer bottles after fifty or so, I really don't think the management lied here.
Lithuania, Poland, and the rest of the cold Eastern territories that require fuzzy hats have their beer well-represented. Baltika, Karlovacko, and Zamkowe are some examples.
Continue reading »
Posted by Erin Zimmer, February 12, 2009 at 12:30 PM
The $19.90 Valentine's Day meal deal mentioned on Serious Eats applies to the Red Hook location, for the record.
Posted by Erin Zimmer, December 17, 2008 at 4:00 PM
Rice Krispie treats are good, homemade ones are even better, and homemade ones topped with smooth layers of chocolate and peanut butter—wow, um, swoon. Robyn and I were on a 12 Days of Hot Chocolate mission at Baked in Red Hook, but had to make room for one of these. With two super rich, but not overly sweet flavors on top, the puffed rice adds the right crunch and balance underneath.
Baked
359 Van Brunt Street, Brooklyn NY 11231 (at Wolcott Street; map)
718-222-0345
bakednyc.com
Posted by Erin Zimmer, December 12, 2008 at 3:15 PM
"Food Coloring" design
As mentioned earlier this week, the Architecture for Humanity New York is trying to save the future of the Red Hook ball field vendors by hosting "an open call for ideas" competition.
The latest update: five design entries were selected, and the creators behind them will begin collaborating with AFHny, the Red Hook vendors, and the New York City Department of Parks and Recreation at the start of 2009. Read more about the designs after the jump.
Continue reading »
Posted by Erin Zimmer, December 11, 2008 at 10:00 AM
The design professionals behind Architecture for Humanity New York must secretly love huaraches, ceviche, and other favorites from the Red Hook ball field vendors. The group is organizing a competition called, “Call for Ideas: A New Marketplace for the Red Hook Vendors,” where the goal is to create a vibrant (and hopefully permanent) public market space for the vendors that preserves the traditional cooking techniques and addresses civic concerns.
As Porkchop Express said it, it's about finding a plan "conducive to Good Taco Times."
The first round saw 31 entries, at which point a jury of architects, journalists, urban planners, a parks official, and Porkchop Express himself narrowed it down to eight last Friday. While still in the early stages, Porkchop Express is optimistic: "the designs were unique, spirited and often well-conceived. And they took seriously the idea that Red Hook is all about uniting park-goers and vendors in a community centered around delicious Latino food."
Posted by Adam Kuban, October 21, 2008 at 8:15 AM
Will Maintain Satellite Stands at Brooklyn Flea Through Late December
We just got an email from Red Hook vendor executive director Cesar Fuentes:
We would like to inform you that our operation for the 2008 season in Red Hook Park will wrap up this Sunday, October 26th. Our satellite stands at the Brooklyn Flea will continue to operate through December 21st.
On behalf of the Red Hook Food Vendors, I would like to thank you all for your continued support and patronage. This has certainly been our shortest season & our most challenging one yet. In spite of a high emotional & financial burden for our vendors, our strong spirit & good faith prevailed, thanks in part to your support.
The good news, of course, is that with a 6 year permit we can now look forward to seeing you again next season with certainty and without delays! When Spring comes again, so will the The Red Hook Food Vendors.
Best and warmest regards,
Cesar Fuentes
Posted by Adam Kuban, August 28, 2008 at 11:20 AM
Cesar Fuentes gave us the word in late July that the Red Hook ball field vendors were considering holiday action, and so the word has come to pass. From an email from Fuentes:
I wanted to share some last-minute good news with you in advance of our broad public announcement later on. The food vendors have decided to extend their operation through Labor Day, Monday, September 1.
Related: Red Hook Vendors: A Quick Guide for the Uninitiated
Posted by Robyn Lee, August 5, 2008 at 2:30 PM
It's hard to believe that my life was pupusa-less up until I tried one at the Red Hook ball fields last summer. During a recent visit to the ball fields, it was the first food vendor I hit (after getting a cup of horchata from another stand; I needed sweet, rice-flavored hydration right away). For $5 you get can two thick, flattened, corn dough patties—crisp on the outside, soft on the inside—filled with your choice of cheese, vegetable, or meat matter. They come with a side of crunchy pickled cabbage and you can grab as much sliced pickled jalapeño pepper as you want from a bucket on the truck's ledge. My favorite fillings were the pork and cheese—gooey and meaty at the same time—and the jalapeño and cheese—gooey with bits of spicy mixed in. Basically, anything filled with melted cheese is going to taste good. Bay Street and Clinton Street, Brooklyn NY 11231 (map)
Related:
Red Hook Vendors: A Quick Guide for the Uninitiated
Posted by Ed Levine, July 28, 2008 at 6:00 PM
Photograph by Gordon Mark
How much did the serious eaters want to try a Swingle, the frozen chocolate-covered mini-key lime pie on a stick at the Steve's Authentic Key Lime Pie shop? (Can you call a ramshackle hut on a pier a "shop"?) Enough to risk life and limb walking there in a violent, windy, and lightning-laden post-meet-up thunderstorm. And you know what? It was damn well worth it. The spicy tartness of the key lime pie filling, the crunch of the graham cracker crust, and the perfectly balanced bittersweet chocolate, all come together perfectly on the little wooden popsicle stick. Oh yeah, you'll have to take the same risks we did, because the only way to get one of these babies is to head to Red Hook. Steve wholesales the pies but not the swingles.
Steve's Authentic Key Lime Pies
204 Van Dyke Street, Red Hook Brooklyn, NY 11231 (Pier 41; map)
888-450-5463
Posted by Zach Brooks, July 28, 2008 at 4:00 PM
Never content with just hitting up one locale on a Sunday eating excursion, most of the Serious Eats meet-up crew was already planning their next move mid-huarache. While Ed and much of the group set off towards chocolate covered key lime pie on a stick, I was pulled in a different direction; tracking down a supposed $9 lobster roll at the Fairway Red Hook location.
Lucy Baker mentioned it casually in her Cook the Book post last week but I needed visual (and gustatory) confirmation. So even with an empanada and horchata-filled belly, I headed over to the Red Hook Fairway for this very important research. You know... "for professional purposes."
Continue reading »
Posted by Adam Kuban, July 22, 2008 at 1:00 PM
In confirming Red Hook ball field vendor hours with Cesar Fuentes, I came away with this bit of intel:
Vendors set up as early as 8 a.m. and are ready for business between 9 and 10 a.m. The affair goes on until 8 p.m. While this time is our official close time, some vendors will still accept customers if they have any extra food to sell. Most vendors leave the park at 10 p.m. Saturdays and Sundays are our official days of operation, but very soon we may add a weekday and likely open on extended holidays (i.e. long weekends, Fridays and/or Mondays).
Related
Serious Eats Meet-Up at Red Hook Ball Fields: Sunday, July 27
Posted by Zach Brooks, July 21, 2008 at 7:30 PM
Let's Get to Know Each Other Over Huaraches and Pupusas
As you may know, the Red Hook ball field vendors are back, and we thought this weekend would be a great time for a Serious Eats eating expedition and meet-up. This Sunday, July 27, at 12:30 p.m., join Ed Levine and the Serious Eats gang at the ball fields in Red Hook, Brooklyn, for some pupusas, huaraches, soccer tacos, ceviche, elote, and more. It's the perfect place for a gathering of serious eaters. And you'll be helping the vendors pay off the debts they racked up bringing their operation up to code.
Let's meet at 12:30 p.m. just inside the soccer grounds at the southeast corner of Bay and Clinton streets (see map, above). You can sign up to receive the most up-to-date information on our Meetup.com page. Need more information about the ball fields? Check out the Serious Eats Red Hook Vendors Guide.
