If Only: Food That Needs Just a Little Adjustment
So I've been walking around snacking like a crazy person of late. And I keep eating things that are *almost* there. Fer instance: the fish tacos at Snack Dragon. Awesome value, big sloppy mess of ingredients, perfect for on-the-way-home-from-drinking. Except the tortillas disintegrate, making the big sloppy mess-ness less charming. If only the Snack Dragon folks used stronger tortillas, perhaps like the ones served at La Lucha, which are from Tortilleria Nixtamal. I had La Lucha's Matematico V, with poblanos & cheese. Which was very good! And yet, it was just a bit too dainty, and too spicy. Maybe La Lucha could offer a slightly heftier portion and mix in some milder peppers, to tame the heat. But then they might run the risk of going too bland, the downfall of Baohaus' Uncle Jesse. The bao is very fine, the sauce excellent. And the tofu is, yikes, nearly tasteless, which tofu need not be. Just marinate the damn stuff, or something.
How would you improve that almost-perfect restaurant dish?
Great post. Here are some of mine:
*The chips that are served with the salsa and guac @ Cafe El Portal: the dips are really flavorful, prompting you to eat more...however, the chips taste like salted cardboard, which is a total buzz kill. If *only* they could get that right.
*BBQ Brisket at Bubby's is served with rye bread, which is a funny pairing. White sandwich bread makes more sense, at least where I come from.
Cafe El Portal
174 Elizabeth St, New York, NY 10012
If only the Uni Panini at El Quinto Pino was just a tad easier on the mustard and more generous with the Uni I'd be there at least once a week.
El Quinto Pino
401 W 24th St, New York, NY 10011