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Korean in Flushing - looking for something different

Lau Aug 11, 2008 08:50 PM

I've got a car for a day on sunday, was thinking about going to flushing for korean...I wanted something different besides the regular bbq and chigaes. Maybe a seafood place or a place with great crab (i kind of want crab)...however any recs are welcome, just looking for something a bit different

  1. designerboy01 Aug 11, 2008 11:01 PM

    I remember you were asking about

    Han Shin Pocha - 40-03 149th Pl, Queens, NY 11354
    (first pick)

    Not sure if you went after you asked me last time..

    On the corner of the same block is another Korean place that seems to be a drinking place with pub food. I haven't been in but curious. It seems pretty crowded on a Friday and Saturday night.
    (second pick)

    If you walk south on 149th street (away from Northern), there is a Korean seafood restaurant which I think its called Susan's Seafood. I never been there but this place may be worth a peek at the menu.

    There is also a bunch of Chicken Wing places all on the South side of Norther Blvd. past 147th street heading east.

    There is also a place across the street from 147th street on Nothern Blvd that seems to serve Korean Street food. Its a pub. If you face Dunkin Donuts on 147th street, its the place to your left. Never went in, but this would be my last choice.

    There is also a Vietnamese Korean Place on the H Mart on Northern Blvd (not the one near Parsons Blvd.). Its right next to the entrance to the supermarket on the left. Try at your own risk. The noodle soups when peeking through the window seems pretty big.

    Across the street from the supermarket mentioned above is a Korean noodle joint. I ate there once and thought it was just OK.

    Good luck and let us know how your adventure goes.

    31 Replies
    1. re: designerboy01
      Lau Aug 12, 2008 03:42 PM

      yeah i thought about doing han shin...im not sure whether the other people in my party will like it or not

      i kind of want to do a seafood type place...half of me just wants to give in and go to my comfort zone of canton gourmet or imperial palace, but i thought korean would be a good change especially for my gf who likes korean better than chinese

      1. re: Lau
        Miss Needle Aug 12, 2008 04:20 PM

        About Han Shin Po -- what's not to like about grilled seafood? Yum!!!!! I've wanted to try that place for quite some time, especially when I saw Eric Eto's post and saw those awesome looking dumplings! Alas, it will probably be a while before I can get out to Flushing. Those goon mandu will just have to wait.

        I definitely agree that going for Korean would be a good idea if you have a car, especially since your girlfriend likes it more than Chinese. It's important to keep your SO happy. Have you thought about BCD in Queens? I haven't been and am wondering if it compares to the one in LA. While So Kong Dong and Beverly were much better, I definitely preferred BCD to Seoul Garden in Manhattan's K-town.

        designerboy, what's the Vietnamese Korean place you're talking about? Is it a fusion, or is it a pho joint with Korean customers in it?

        1. re: Miss Needle
          designerboy01 Aug 12, 2008 04:38 PM

          That is a Pho joint with Korean customers in it. The sign outside is in Korean. There are two BCDs one on Nothern Blvd, around the Murray Hill section and the other is on Kissena Blvd. by the Supermarket and East Restaurant.

          Yeah I've been to Han Shin Po twice and loved it each time.

          1. re: designerboy01
            Miss Needle Aug 12, 2008 06:23 PM

            Pho is incredibly popular with Koreans. I remember it started on the West coast and made its way East. The Korean pho places are not as good as the Vietnamese/Chinese ones -- broth is a bit lighter and it generally doesn't come with the variety of herbs you would see at other joints. But Lau is right -- Koreans sure love their pho. If you go to Pho on Prince Street, you'll see that a lot of the patrons are Korean.

            Lau, So I guess the BCD in Queens is not affiliated with the LA's BCD. I thought it may have been. I thought it was just the Jersey one that wasn't affiliated. Yeah, there must be a huge famous BCD in Korea for the name to be so popular.

            You can compromise with your girlfriend and try Sam Won Gak (Korean-Chinese). ; )

            1. re: Miss Needle
              designerboy01 Aug 12, 2008 07:11 PM

              I didn't know Koreans liked Pho. I always take a peek when I go shopping at H Mart. The bowls of Pho looked pretty big.

              I never tried the BCDs in Queens yet.

              1. re: designerboy01
                Lau Aug 12, 2008 07:20 PM

                yeah its not as apparent in NY b/c while there are alot of koreans here, its not nearly as big as LA where there are tons of koreans and ktown is this massive sprawling place, so its really apparent when like every other strip mall has a pho place (and its not little saigon!)...although if you think about it ktown in manhattan is tiny and has a pho place and there is also the pho place u just mentioned in flushing

              2. re: Miss Needle
                kenito799 Aug 13, 2008 11:16 AM

                Since I moved to Bayside I find myself in Koreatown, which is pretty fun.

                Pho 32 is a Korean-owned Vietnamese place with a few locations, the original on 32nd St, Manhattan, but the one in Bayside is on Bell Blvd a couple blocks south of Northern Blvd (45-32 Bell). I find the pho to be quite good (yes, I have had Chinese-Vietnamese as well as Vietnamese-Vietnamese pho in NYC, California and Philly). Pho32 has a very nice condiment bar with various sauces and peppers (the Thai chilis soaking in fish sauce are awesome).

                They also do shabu-shabu, which I have not tried. I have tried nice crispy thin BBQ pork chops on rice noodles. Basically, comfort food, open 24h, walking distance from my house. Oh yeah, and where else do you get kimchee served with your pho? :)

                Across the street on Bell is a branch of Bon Chon, the crunchy fried chicken. I like it but find it a bit pricey for what it is.

                There are MANY Korean BBQ places between Flushing and Bayside along Northern..I don't know how I will ever try them all. One I enjoy is San Soo Kap San on Northern at 171st St...get the meats grilled on charcoal (beef rib and squid are great). Nice assortment of the little side dishes.

                1. re: kenito799
                  Miss Needle Aug 13, 2008 11:34 AM

                  I've been to the Pho32 in Manhattan. I thought it was OK, but I'd rather go to Manhattan's Chinatown for my pho. I thought the condiment bar was for the shabu shabu, but I guess you can use it for your pho as well.

                  My take on Pho 32's shabu shabu is that it's all right. The broth is a Korean anchovy broth, opposed to a Japanese dashi or Chinese meat-based broth. They didn't give you huge portions of meat, seafood and vegetables like they would at a place like Szechuan Gourmet. But it was enough to fill me up. I think my shabu shabu experience would have been 1000 times better had I noticed the condiment tray (I only saw it on my way out). I thought it was odd that we weren't given any condiments whatsoever. And everybody around us was eating their shabu shabu plain. So I just assumed that this was the way they prepared it at Pho 32.

                  1. re: Miss Needle
                    Lau Aug 13, 2008 12:12 PM

                    thx for the recs kenito799, ive been to pho 32 as well and its not that good, plus im not using my trip to flushing / bayside to get pho or shabu shabu.

                    Korean fried chicken isn't that "different" per se (although im a huge fan) and while I actually really like San Soo Kap San, its more of a bbq and chigae place which is what i was trying to steer away from as I eat it all the time

                    1. re: Lau
                      Miss Needle Aug 13, 2008 12:55 PM

                      How about Tong Sam Gyup Gui for pork in Murray Hill?

                      And have you given thought to Jersey -- though I can imagine what a pain that can be crossing the GWB.

                      1. re: Miss Needle
                        Lau Aug 13, 2008 02:59 PM

                        ive thought about hitting pali park, i did it last time i had a car actually...it was good and there was alot of stuff id like to try (particularly this wang mandoo place that had big chinese looking steamed buns...never seen that in a korean place before), but the traffic back into the city on a sunday night was really bad (took an hour when its really like 15 mins with no traffic), so i decided to hit flushing / bayside instead

                        this tong sam gyup gui place looks really good, check out the pics on yelp (im a big sam gyup sal fan):

                        1. re: Lau
                          Miss Needle Aug 14, 2008 10:48 AM

                          Mmmmmmmm!!! Those pics do look good. Wow! I first thought the white things were mochi cakes, but it turns out they're garlic. If you guys go there, be sure to bring a LOT of mints.

                          Well, wherever you guys decide to go, be sure to report back.

                          1. re: Lau
                            wleatherette Aug 14, 2008 11:10 AM

                            damn, that looks great! i wonder how much of a problem my lack of korean language skills would be there...? the only things i can say are "you're stupid!" and "oh my god."

                            1. re: Lau
                              designerboy01 Aug 15, 2008 08:06 AM

                              Do they have pig placenta at that place? Hope I'm not scaring anyone, but had it in Korea and its been a while.

                2. re: Miss Needle
                  Lau Aug 12, 2008 05:31 PM

                  I'm actually dying to han shin pocha, but im trying to come up with a few options and let other people choose...everyone always says i choose although they're all usually fine with that b/c im pretty serious about food (hence im always on this board haha)

                  id actually like to try BCD at some point as soon doo bu is definitely one of my favorite korean dishes, but i figured its something we eat quite a bit, so i guess its really not that "different". You know there is a chain of BCDs in LA as well although Beverly and SKD are better. For some reason a ton of soon doo bu places are called BCD (Book Chang Dong), i even ate at an excellent soon doo bu place in Atlanta called BCD....there must be a famous place in korea called BCD or something

                  in LA, for some reason, pho places are super popular with koreans...there are pho places all over ktown...that said, ive kind of given up on pho in NY, its ok, but just not the same as the properly made versions I get at home and i dont think i should use my trek on a korean run pho place anyhow (i always feel like i've won the golden ticket or something whenever I have a car to go eat)

                3. re: Lau
                  Silverjay Aug 12, 2008 04:41 PM

                  Lau, do the seafood place up on the right after you cross 41st.. We've got intel on han shin pocha (love it) already. I'm dying to know what those seafood places are all about...And does anyone know what type of foods they serve at the little drinking place on the corner next to han shin? Is it the same establishment that stretches along all the way to the left of the building?

                  1. re: Silverjay
                    Lau Aug 12, 2008 05:24 PM

                    where exactly is this seafood place? any idea what the name is?

                    are you talking about this place?
                    SU SAN'S SEAFOOD
                    40-30 149th Place
                    Flushing, Queens


                    1. re: Lau
                      Silverjay Aug 12, 2008 06:11 PM

                      Su San's is the one next to Han Shin Pocha, isn't it? I think there is another one- or two- up the street a bit more, past the Karaoke place, on the right (other side of 41st. and the tracks). Maybe near Ham Ji Bak??? That said, I don't see any mention of other seafood places in squidkun's 12/05 posting- http://chowhound.chow.com/topics/2481... , but I'm pretty sure there is one there. I recall seeing posters of Korean sashimi platters in the window....

                      1. re: Silverjay
                        Lau Aug 12, 2008 06:35 PM

                        was Su San the place you were referring to when you said "do the seafood place up on the right after you cross 41st.."?

                        Anyone know if that they have the korean sashmi where you dip it in gochujang and vinegar sauce? that stuff is good

                        this is good b/c if they're next to each other, it'll be easy to go to either one

                        1. re: Lau
                          Lau Aug 12, 2008 06:57 PM

                          check this place out too, Sol Bawoo...i found it on one of the chowhound posts (http://chowhound.chow.com/topics/248134#1954387) and then google'd it...looks very interesting

                          1. re: Lau
                            designerboy01 Aug 12, 2008 07:03 PM

                            Su San is on the same street as Han Shin, but its probably about 1 1/2 blocks away more closer to the LIRR.

                            1. re: Lau
                              squid kun Aug 13, 2008 12:23 AM

                              If you're going south Su San would be on the right, though I thought it was before 41st. Still haven't eaten there but I know they do raw seafood (lots of cooked dishes, too). And with all those tanks, you can't fault the freshness of the fish.

                              If I were doing a Korean crawl I'd go for that kind of raw fish spread, which has been on my list ever since Linda and others were talking about it a while back ... http://www.chow.com/digest/3807

                            2. re: Silverjay
                              Lau Aug 12, 2008 06:47 PM

                              btw, i found a video of people eating the live octopus at Su San:

                              1. re: Silverjay
                                squid kun Aug 13, 2008 12:31 AM

                                From the address I'd guess Sik Gaek is the one next to Han Shin Pocha (a.k.a. Goo Gong Tang). ... http://chowhound.chow.com/topics/3450...

                                1. re: squid kun
                                  Silverjay Aug 13, 2008 06:53 AM

                                  The Gothamist description and comments on Sik Gaek izakaya, linked in the CH link, are not encouraging. Doesn't look like much of a destination spot....It seems like my intel on the names/locations of the seafood places there is sketchy. Thanks for the links. I am interested in trying hwe and its' variations.

                                  1. re: Silverjay
                                    Lau Aug 13, 2008 08:02 AM

                                    hwe was specifically what i was hoping for at su san

                                    i agree on the sik gaek description, didn't really get me excited to go (han shin looks way better)

                                    1. re: Lau
                                      designerboy01 Aug 13, 2008 01:33 PM

                                      Judging from the pictures Sik Gaek looks like a competitor to Han Shin. The food looks similar. The menu at Han Shin is in English but they got some specials on the wall written in Korean. Staff is pretty friendly.

                                      I got the first item on the menu at Han Shin(twice) at $40. Its a much bigger rack than the one I see in the Gothamist from the post above. These two places were probably the most crowded on the block on a Friday and Saturday night. So its not a bad sign. Its pretty quite at both places during weekdays. I never been to Sik Gaek but its on my list. Most of the clientel is Korean and Chinese. I took my friend who was visiting from Korea and she enjoyed Han Shin very much.

                                      1. re: designerboy01
                                        Silverjay Aug 13, 2008 02:00 PM

                                        The top grilled seafood platter on the menu at Han Shin is the one with crab legs, right? I've gotten that, but prefer the second one which replaces the defrosted crab with noodles, which you can then generate your own little broth from all the drippings from the seafood.

                                        I don't know the Korean names for these, but I also enjoy the soy sauce pork belly, the pork and baby octopus stir-fry, and the kabocha-beef short rib dish. There's actually a lot on the menu there. Probably is a competitor, but seems a bit more involved menu-wise, than Sik Gaek.

                                        1. re: Silverjay
                                          designerboy01 Aug 13, 2008 02:19 PM

                                          Looks like I'm going to get #2 next time. I was still stuck on #1 the last two visits. I got a long way to go. Han Shin was probably first on the block.

                                          1. re: designerboy01
                                            Silverjay Aug 14, 2008 06:32 AM

                                            I was taught the broth trick by someone BTW. Not my original idea, but very tasty...

                          2. re: Lau
                            designerboy01 Aug 12, 2008 04:41 PM

                            You can also settle for those Chinese Korean places like A Fan Ti and Il Bok on 41st avenue.

                        2. Silverjay Aug 14, 2008 06:22 AM

                          I ran a little recon in the Murray Hill station area last night. Not sure if this provides any new information on top of what's linked below but at least clarifies my seafood restaurant delusion.......Sik Gaek is the place on the corner and it does stretch to the back along Roosevelt. Next on the left up 149 Pl. is Han Shin. Next to that is Geum Sung. A Yelper has praised their mool naengmyun. Think they are noodles and BBQ. Next to that is a soju and beer hof called Sul.Zip. And next to that, on the corner of Barton and 149th is Sobu Restaurant. I don't what type of place it is.

                          Continuing south on 149th, now on the right side, is a karaoke place. And just past that is New Susan, the seafood place. Across 41st Ave, where I thought there was another seafood place, there seem to be three BBQ joints. Not quite sure, but I think they are. On 41st, between 149th St. and 149th Pl., on the south side across from the Anderson's bakery and the take out joints, are a Korean-Chinese restaurant and a place with a "Grand Opening" sign and a picture of a wholly cooked baked chicken. The rest was in Korean.

                          On 41st, in front of the station is Sal Bawoo, the BBQ place which has valet parking. I think next to it is a 24hr. hot pot place. I can't be sure though. There are hot pot pictures in the window. It might just be an extension of Sal Bawoo, but it says in English "Mabu Kamjatang" or something like that. On 150th St. there is a newish Korean restaurant on the corner of Barclay, a beer hof, a karaoke place, and another Korean restaurant that seems to at least be of the non-bbq denomination. Maybe a porridge place (?). It's next to a church. There's also a regular Queens-ish sports bar with plenty of American flags in the window.

                          I don't think there are any other seafood places around the station. I did spot another pocha called "Pocha Pocha" next to the Dunkin' Donuts back on Northern Blvd. heading west a block or two.

                          2 Replies
                          1. re: Silverjay
                            PaMa Aug 16, 2008 05:29 PM

                            Pocha Pocha is a lot like a Korean version of American food, lots of fried stuff. If you are looking for something different try, Bon Juk next to Book Chang Dong, the tofu place on Northern Blvd. Bon Juk sells Korean style congee. Lots of interesting stuff. My favorite Korean style Congee is the Pumpkin one.
                            I don't have the address to Bon Juk but the address to Book Chang Dong, 152-22 Northern Blvd. Bon Juk is about 2-3 doors down east bound on Northern.

                            1. re: PaMa
                              Lau Aug 16, 2008 09:46 PM

                              thx for the rec, i think korean juk is alright, but i prefer the chinese version

                              i usually get the kind with abalone

                          2. w
                            will_4food Aug 16, 2008 07:56 PM

                            I know that you were considering seafood, but I haven't found that seafood-centric places are the strong suit for Korean foods. If you're looking for something a bit different, though, I would suggest the Han Sol Nutrition Center where they have a great tong dak (whole chicken baked and then quickly fried before serving). All their chicken dishes are strong since they have a limited menu that focuses almost entirely on their chicken, though I did not care for their sam gae tang. It's a lot more satisfying than the current Korean fried chicken craze and doesn't have that fast food feeling.

                            1 Reply
                            1. re: will_4food
                              Lau Aug 16, 2008 09:45 PM

                              yeah i like tong dak alot although baden baden in manhattan has a decent version....not a huge fan of sam gae tang, i always find it sort of bland (even when ive had it in korea)

                            2. l
                              Lau Aug 17, 2008 07:35 PM

                              alright, so we ended up going tonight....originally we planned to hit New Su San (the seafood restaurant), but the menu was very short in fact im not sure they really had much more than hwe (they had a longer lunch menu, but this was dinner), also i didn't see the live octopus which i was hoping to have (my gf had to translate everything b/c nothing is written in english) and one of our dinner companions seemed a bit uneasy about the lack of choices, so we decided to hit Han Shin Pocha instead as its maybe 50 yds away.

                              so han shin pocha is exactly what you think of when u think of a po jang ma cha (if you know what that is) aka a korean pub type place where u eat and drink beer / soju. It's a semi-dive, but in a good way...it fits a po jang ma cha. It's walls are decorated with signatures and other stuff written in korean and posters of soju ads with Lee Hyori on them. Its got small round wooden tables with a metal thing in the middle so they can put charcoal in it. I guess the equivalent would be pocha 32 in manhattan, but this place is much cooler, def liked the decor as I felt like I was in asia.

                              On to the food:
                              - nakji dduk boki (octopus rice cakes in spicy sauce): this was very good, the sauce was done correctly as it was spicy and also sweet, but not too sweet as i find most restaurants in manhattan make it too sweet or too bland. The dduk was fresh and soft (unlike alot of places where its semi hard b/c its prob been sitting around too long) and the nakji (octopus) was good as well and not overcooked. We all thought this was quite good.
                              - dak kalbi (spicy chicken): we got this and it was good as well. The sauce was a bit sweeter than the sauce for the nakji dduk boki, but still pretty tasty. They had chunks of tender chicken, thin clear noodles, onions and some dduk. We liked this as well.
                              - #2 combo (forgot what it was called): this is the thing that caught my attention when I saw in the pics from the original han shin pocha (http://chowhound.chow.com/topics/345007). It has clams, sea snails, mussels w/ sauce, a udon noodle dish with calamari in sauce, scallops in sauce served in a shell and chopped up clams in their shells in sauce. When I say sauce they use this sort of like a russian dressing, but its lighter. I wasn't a huge fan of the sauce as I don't really like mayo and this def had some sort of mayo in it. Btw all of these different things were put over a charcoal grill, so they could cook. Overall, this combo while it looked it great in the posts was just ok. The clams etc were big, but were difficult to keep from overcooking and alot of it ended up being kind of chewy...wasn't bad, just not great.

                              If i lived near here, I can imagine this is a good place to eat and drink, but I'm not sure it was worth driving all the way out to flushing / murray hill. It's a po jang ma cha and if that's what ure looking for that's what ure getting (much better than say pocha 32 in manhattan).

                              I def need to check out more of the area, I mean I'm familiar with it, but I forgot that there is just a ton of korean restaurants that look like they've got tons of potential

                              Han Shin Pocha
                              40-03 149th Pl, Queens, NY 11354

                              6 Replies
                              1. re: Lau
                                Miss Needle Aug 18, 2008 07:24 AM

                                Thanks for the great report! About the dak kalbi, did they put rice on the grill afterwards and fry it up?

                                About the #2 combo, the clams were pretty chewy because large clams are just very chewy to begin with. My preference is for smaller clams as I think they taste better. I didn't realize that sauce had mayo in it. I'm not a fan of mayo with seafood at all. In the pic, it looked like a gochujang based sauce. I wouldn't be surprised if it was something like Thousand Island dressing mixed with gochujang. I think I've seen this type of dressing served as banchan over shredded cabbage at some restaurants. Not a fan of it at all.

                                1. re: Miss Needle
                                  Lau Aug 18, 2008 07:58 AM

                                  no it wasn't like the real deal dak kalbi where they have a big skillet built into the table or bring out a big skillet and then cook everything there and do the whole fried rice thing after that (i absolutely love that and tried to find one in NY, but i dont think it exists here anymore...i heard there used to be a place in flushing that had it, but it closed down). It was just dak kalbi on a big plate that they had cooked in the kitchen (good, but not amazing)

                                  yeah the big clams etc are always more chewy and i agree that i dont like them as much just in general. And the sauce is probably a thousand island dressing sauce, thats a better analogy than russian dressing although if there is gochujang there isnt that much in it as it tastes much more like thousand island than gochujang...it is very similar to that kind they put on shredded cabbage as a panchan (i hate that stuff), so id stay away from the seafood platter if u dont like that sauce.

                                  1. re: Lau
                                    Silverjay Aug 18, 2008 08:15 AM

                                    Are you talking about the little foil thing full of orange sauce? I didn't think it affected the food that much. And I'm as anti-mayo as they come and I didn't think it was made of mayo or ketchup. But now you're scaring me. Krikey, did I actually eat mayonnaise there????

                                    You definitely have to practice some grill management to get items to cook correctly. The staff will come around and help, but their timing might not be so good. Also, the times I went when I ordered the octopus/pork dish cooked on the grill on some aluminum foil, they came by afterwards and asked us if we wanted rice or noodles to finish it off. Is this what you're saying they didn't do with dak kalbi cooked in the kitchen? Perhaps it's because you ordered that and the seafood at the same time, so there wasn't enough room on the grill....

                                    1. re: Silverjay
                                      Lau Aug 18, 2008 08:31 AM

                                      the dak kalbi was cooked in the kitchen not on the grill that said when ive had dak kalbi in korea and LA (at specialist restaurants) its not cooked on a grill its cooked in a big skillet and then they fry up the rice etc afterwards (although i guess u could do that at han shin as u could put a skillet on top of the grill)

                                      as for the orange sauce, it was on the mussels, scallops, the clam shells with the chopped up clams and in the noodles as well. It was not on the whole clams or sea snails.

                                      yes the grill mgmt wasn't perfect by the guy, but it was partially too chewy b/c some of the pieces ended up overcooked and partially b/c as Miss Needle said its those really big clams.

                                      1. re: Silverjay
                                        E Eto Aug 18, 2008 12:34 PM

                                        I've been trying to analyze that orange sauce since I first went there. There is no mayonnaise in there, so don't worry. And it's not thousand island dressing either. The first clue to that is that the oils don't separate when it's heated as anything mayonnaise-based would. What I do think is in there is a lot of finely grated onion and grated carrots, and there's some oil and/or sesame oil in there that emulsifies or thins the sauce down, but the rest I can't figure out. I used to make a dressing similar to this when I worked in a Japanese restaurant in the bay area when I was in college, except there was an addition of miso. But that orange sauce does have a sweetness that is similar to Miracle Whip, so I understand the confusion.

                                        As to the mixing/frying of the rice with the nakji bokkeum on the grill on foil, I've only had that occur when it hasn't been busy or when our favorite waiter decides to take care of our group. It doesn't seem to happen to everyone, or every time I order the dish (or other dishes that get that treatment).

                                  2. re: Lau
                                    designerboy01 Aug 18, 2008 02:21 PM

                                    Yes, you have to keep an eye on the food otherwise it can get overcooked. I try to move them to the side of the grill when they open up. I think I let a couple of razor clams get overdone. Its not easy when you are chatting with your friends. I like that place because I can't seem to find any of those grill seafood places in Manhattan. If you know one of a good one in Manhattan let us know.

                                    I never really used that dressing either and kind of found it odd that it was there.

                                    Nice report.

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