Walking the Brooklyn Bridge into Manhattan
Hey Chowhounders---I read the Manhattan board pretty much every day but only get to the city (from Connecticut) about 4x a year so I have a question to ask you all.
I've searched the previous posts about walking the Brooklyn Bridge and 99% of folks on Chowhound say to walk from Manhattan to Brooklyn and reward yourself with pizza at Grimaldi's. I'll be in the city on Thursday and would like to take the subway from Grand Central to Brooklyn (possible yes? on the 5 or 6?) and walk back to Manhattan. It'll be pretty early in the morning (10ish) and since Grimaldi's only sells pies, myself and my friend couldn't possibly eat a full pizza for breakfast
My questions to you are:
Can I take the subway from Grand Central to Brooklyn?
Where can I find something to nosh on before walking across, even perhaps score an iced chai latte for sustenance?
Where should I eat when I get across (somewhere within walking or taxi distance).
The only thing I do on my trips to the city is eat ('houndish food...not foodie food) and I only have a few things on my list this time...here they are:
Pomme Frites (love that place)
A nutterbutter cookie at Bouchon Bakery
(we'll be working our way uptown from downtown)
I'm open to any suggestions as for once, I'm taking a more adventerous eater on this day trip than my usual companion. (she's also a power walker which makes a huge difference too)
You guys are the best!!
ditto...you'll be there at prime dimsum time...i'd say go to 88 Palace in the grungy mall at 88 E.Broadway...or XO Kitchen on Hester and get congee w/ dried scallop and ginkgo nuts...
a totally different, more upscale option would be to go to Odeon on West Broadway for bloody mary's and brunch food (if you're there on a weekend)
Once you get back to Manhattan, you might want to consider taking my Lower East Side eating "tour." Here it is:
LES Food Excursion
For the quintessential NYC deli experiences, no place beats Katz's, on the corner of Houston (pronounced "how-stun") & Ludlow Sts. You're there specifically for the pastrami sandwich. When you enter, you will be given a ticket. Instead of opting for table service, do what the "natives" do and get on line for counter service. When you reach the counter, put a $1 for each sandwich in the counterman's tip cup – though not mandatory, it is a tradition -- and order pastrami on rye. He'll give you a piece to taste. If you like it (the best pastrami is juicy and has some fat on it), tell him o.k., and he'll make your sandwich, give you some sour pickles, and punch your ticket. Then, continue along the counter for sides – the cole slaw is good -- and drinks. Find seats at a table in the center of the room. (Tables along the wall have menus on them and are reserved for waiter service.) When you’re done, take your ticket to the cashier in front, where it’s cash only. To pay by credit card, go to the counter at the rear where the salamis are sold. Note: For the purposes of this tour, unless you have a gargantuan appetite, it would be best to share one sandwich in order to leave room for more tastings along the way.
When you exit Katz’s, turn left and continue along the same side of Houston St. You will come to Russ & Daughters, famous for all sorts of smoked fish and many other goodies. It's not a restaurant, but they make sandwiches to go.
After leaving the Russes, continue west a couple of blocks until you reach Yonah Schimmel's. Get a tasty potato knish, and make sure to ask them to heat it up.
Now it’s time for the quintessential NY drink – the egg cream. So, reverse yourself and head east on Houston until you come to Avenue A. (Note: Avenue A becomes Essex St. on the south side of Houston.) Turn left on A and head north until you get to the block between 7th St. and St. Mark’s Place. Look for a hole-in-the-wall candy shop, closer to 7th, with an overhead sign jutting into the street that says, “Belgian Fries.” (The place’s official name is Ray’s, but there is no signage to that effect.) One of the women behind the counter will make you a delicious chocolate egg cream.
When you’re finished licking your lips, go back to Houston St. and make a left (east) one block to Norfolk St. Turn right and walk down Norfolk until it ends at Grand St. Two places to look for at the corner of Grand and Norfolk: Kossar's, for freshly baked bialys (another very NY food) and the Donut Plant (self-explanatory).
Next, walking west along Grand St., you will come to Orchard St. Turn right. At 87 Orchard, snack on a pickle from Gus's World Famous Pickles.
Then, continue to 97 Orchard, b/t Broome & Delancey, where you will find the Tenement Museum. The tour will show you what life was like for immigrants to NYC at the beginning of the 20th century. ( http://www.tenement.org
Once you have finished the tour, Il Laboratorio del Gelato, right next door at 95 Orchard, is a must for some of the best gelato anywhere.
If your sweet tooth is still not completely satisfied, the final stop on this tour should do it. Continue ahead (north) on Orchard, crossing Delancey, then one more block to Rivington St. Make a right and you will find Economy Candy at 145 Rivington.
Note: Since you have several other food destinations in mind, I strongly suggest you not only share one sandwich at Katz's, but one of everything else as well.
Enjoy and Bon Appetit!
My only suggestion is to forero the rye bread at Katz's and opt for the club roll. I know this is a non-traditional approach, but the club roll does not fold under the weight of the pastrami like the rye does. You can eat your sandwich like a sandwich is supposed to eaten with your hands and not a fork. Enjoy.
Thanks! I have read your LES tour in a previous post and have already stopped at Il Laboratorio del Gelato as well as Economy Candy so they won't be on my trip this time. I may do Katz's and the chocolate egg cream stops though. Also, to reply to the person below this post.....I would never/could never get pastrami on a club roll. I loves me some good rolls for egg salad, turkey but pastrami and rye are like PB and J.
re: masha bousha
I hear you. I felt the same way, until I tried it. Eating a sandwich with a knife and fork, a la the rye bread breakdown, is too Seinfeldian for me. Not to mention they hollow out the the bread ,so you get the same ratio of bread to meat as you would under the rye formulation. No matter what you do, you won't go wrong getting the pastrami at Katz's.
re: masha bousha
Masha: You should never say never! A cliche, but cliches are often such for a reason. Because it doesn't seem right to you, don't think it necessarily so. I, my family grew up in the delicatessen business. We, my uncle began in the early 40s on Orchard and Allen St. and later moved to a larger space on Houston St. Katz's was on the cornor, we, Henry's, were in the middle of the block. We had a wonderful symbiotic relationship, Katz's and Henry's. My early life had me standing on a wooden crate slicing briskets, corned beefs, hard salamis... I have a scar on my middle finger, left hand which I proudly wear from those days. I was also involved in curing pickles. I can still smell the brine, the huge wooden barrels. I can hear my uncle calling, "one cold corned beef for the steamer"! My aunt, "one with"! Great days on the Lower East Side!!! These are my credentials for what follows...
..."Pastrami on club", was heard as often as pastrami on rye - possibly more. Yes, it was de rigure for a deli sandwich. Do not think of a "club" roll as a "hard" roll, a kissar type roll. It's a soft elongated roll with bite. It, unlike rye can stand up to the girth and "juiciness" of a proper deli sandwich. My favorite sanwich was a corned beef on club, followed by a tongue on rye. Both always with a Dr. Browns cream soda and a monkey dish of "french" and one of cole slaw. And of course plenty of sour pickles.
So do try a pastrami or corned beef on club, you might like it - you might not, but atleast you'll know. Live bravely, with boldness.
As a coda > towards the end of Henry's, my uncle had his likeness on the salamis which were as drapes in the windows. Although Aunt Fay (Faggie) is retired in Miami > where else, my Uncle Henry is calling for that "cold corned beef for the steamer" from above and I would pay a handsome price for a "vanity" salami. If one does exist, it would be quite a hard salami. Hard and hard, if not imposible to find.