Purple Yam

I am unbelievably excited for Purple Yam (or ube as Filipinos know it) to finally open. I had my first taste last night and was not disappointed. It may be the only Filipino restaurant in all of Brooklyn with the exception of Umi Nom which I have yet to try and seems to be more Thai-leaning. Purple Yam, like Cendrillon before it, is also Pan-Asian but they use traditional Filipino flavors in most dishes and use them quite well. Everything was familiar yet very new to me. Rather than organize their menu by the typical salad, entree, etc., they have categories such as “the pig.” My kind of place.

We started with the tocino sliders above (photo by flatbushnelson) and Korean meatballs. The sliders were served in a homemade ube pandesal—that takes 2 days to make—with pickled persimmon. And the Korean meatballs came in a canoe-like ube pocket with pickled carrots, cucumber and kimchi on the side. It was what my dining companion described as a “deconstructed banh mi.”

To drink we had kalamansi soju (another example of mixing Filipino & Korean flavors) and classic San Miguel. I haven't seen that beer since I last went to the Philippines. The coolest thing my dad has ever owned was an old San Miguel t-shirt from maybe the 70s that he wore until it was threadbare.

Next was the beef tapa salad—probably my favorite dish of the night. A salad?! Yes... It was a simply dressed salad, light on greens and heavy on the meat—intense, flavorful, amazing, meat. We also had the pancit which came in a deep bowl with a bit of broth and topped with slices of some kind of sausage. It was pretty tasty but I prefer a more traditional, broth-less pancit. Although I must say that it was better than most of the pancit I’ve had in a restaurants which always fall short compared to my mom’s.

Another reason to be grateful that PY has opened 4 blocks away (besides the fact that there are no decent Asian restaurants Ditmas Park) is the dessert. I have gone to far ends of Queens with a little cooler to find my favorite ube ice cream & bring it back home. The purple yam ice cream I had last night was better than any store bought version I’ve had. And it’s no wonder, as chef Romy later informed me that they make their own ice cream there. We also had the macapuno ice cream on top of buko pie—coconut heaven. I’m told that they also serve one of my favorites, bibinka—a coconut rice cake with a texture similar to mochi—during brunch.

I can’t believe that this wonderful restaurant used to be just another 99¢ store. PY is a great addition to the neighborhood and I’m sure I’ll be there quite often.


Bacon Bird

Dress (your turkey) to impress this Thanksgiving... bacon-wrapped turkeys are said to be moist, flavorful and create a delicious gravy. Not to brag, but I have made very moist, flavorful birds before—with butter, not bacon. But this seems even more alluring. Why not forgo the ham and just cook your pig and poultry in one pan? I’m not going to attempt this but if you have the time and space, knock yourself out—and send me pictures! Recipe here.

Bacon Mmmvelopes

Leave it to the bacontrepreneurs at J&D to create bacon flavored envelopes or as they like to call them, “mmmvelopes.” I only send letters via snail mail to my Grandma who can’t hear on the phone (or in person, really). I’m typically against fake bacon flavor but I can't imagine it’s much worse than your standard envelope seal. Too bad it comes in this gaudy design...


Chicago Baconfest

Some interesting bacon concoctions at Chicago’s Baconfest... If you are in Chicago like my friend Karen (who sent me the link), you should consider checking out one of these bacon-loving restaurants.

Reverse pig in a blanket from David Burke’s Primehouse—also home of the bacon fat candle.

Boka featured chunks of bacon braised in black mole paired with quince sauce.

Signature Room’s carbonara cooked in bacon water and topped with a topped with a piece of seared, smoked pork belly.


East Meats West: Social

Meatpaper—one of my favorite magazines—is at long last doing a food event on the East coast. Better yet, in Brooklyn! The Bay Area meets (or “meats”) Brooklyn to celebrate indie food magazines and great seasonal food from both coasts. Unfortunately, I already have plans that were made quite a while ago... even meat does not take precedence over good friends. For those of you who are free, you can purchase tickets here. Details are below:

A launch party for Meatpaper and Diner Journal
Specialty cocktails
Beer & wine
Charcuterie and prepared dishes from west and east
Roasted New York goat
And of course, more meat.

Marlow and Daughters
Nico Monday
Jerome Waag
Taylor Boetticher / Fatted Calf
Ryan Farr / 4505 Meats
Morgan Maki / Bi-Rite Market
Scribe Winery
St. George Spirits
Bols Genever
21st Amendment Brewery
Hudson Valley Whiskey

... and more

560 Manhattan Ave.
Brooklyn, NY 11222

Wednesday, November 18, 2009
8pm - 11pm



Blondie Loves Bacon

Seems like this could be more effective. Via baconbaconbacon. (click to enlarge)


Be Thankful...

...if you get these butternut squash soup shots with candied bacon to start off your Thanksgiving dinner. Recipe here.


Review: Wifie & Nell

Dinner at Wilfie & Nell on W4th between 7th Ave & W10th street in the Village.
Pigs in blankets (the blanket is bacon):


Trick or Treat...

Bacon is always a treat—especially when you have double the bacon! Thanks to Nicole for sharing her Halloween bacon adventures and to Rosa for sending the picture of her neighbor’s dog Gomez. I love this plump, little baked potato... but he needs more bacon bits!!!