Ready for sunshine and lobster rolls

Knowing myself, I have no doubt that I will very soon regret ever having said the following statement, much less putting it down in writing, but I’m gonna go with it, regrets be damned: I am ready for summer.

:: Sigh ::

I know, I know. It’s not the oppressive humidity I’m ready for, nor the ever present trickle of sweat running down my back on the subway on my way to work, nor the aggressive growl of my AC window unit adding to the cacophony I already deal with, and it’s definitely not the constant stench of garbage baking on the sidewalk. I’ll never be ready for any of that.

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Is it summer yet?

But after a recent sunny (yet still crisp) early spring Saturday spent walking around Red Hook, I’m ready for something other than grey skies, heavy coats, and frigid gusts of air drying out my eyes and turning my nose into a cherry.

I want long afternoons and late dinners after sundown. I want to hide behind sunglasses and feel the sun on my shoulders. I want to throw on a dress, slip on some sandals and be ready. And after lunch at Red Hook Lobster Pound, I want frosty beers to wash down pink, perfect hunks of lobster meat toppling out of warm buttered buns. I want to lick seasoning spices, butter and mayo off my fingers, and think, “Mmmm, tastes like summer.”

Red Hook is one of my favorite parts of town, mostly because be it summer or winter, it always feels quiet and far away, a break from the rest of the city. When you do find a pocket of people and activity, it still feels laid back, cool without trying super hard. That my favorite lobster roll in the city is also found there just makes Red Hook that much better.

While I know I don’t have to wait for summer to go down there and have that buttery, delicious lobster roll, if there’s one thing to make that experience better, it’ll be just a smidge of summer, a warm, sunshiny day and maybe a light breeze. Yup, that’s what I’m ready for.

 

*Note: Yes, I did skip right past spring, because spring in New York is mostly just Winter Lite. It also lasts all of about five minutes, while summer stretches out and feels like an eternity by the time fall rolls around.

It’s always a good time for burgers

You know how you have to be in a certain mood to eat sushi? Or a hearty plate of meatloaf? Or a tuna wrap from the deli? (Yes, I do sometimes actually want one of those, the kind that are a little goopy and squishy. Don’t judge me.)

Well, burgers, in my opinion, unlike all of those other foods and so many others, are something I could eat any ol’ time, no matter the weather, time of day, season, or physical state I’m in. (Hungover? Yes. Sick with a cold? Yes. Strong like bull? Two please.)

So when I was in Miami looking for a place to eat dinner with my mom, sister and boyfriend, and my best friend (who was also joining us) suggested LoKal, a new Coconut Grove burger joint and craft beer watering hole, I was all about it. Burgers aaaaand beer? DONE.

Now I can add reptile to my list of meats eaten after these tasty fried alligator strips

 To start things off right, and maybe in honor of my being back in the Sunshine State, we ordered a plate of something quintessentially Floridian that I had actually never eaten: alligator. Fat, juicy strips of tender white alligator meat were battered, fried and seasoned with Old Bay, and served with a tangy marinara sauce and spicy mayo. So did they taste like chicken? Yea, kind of. Were they good? Absolutely.

She may not be the prettiest burger, but the Frita makes up for it in pure guava-cheesey-bacon goodness!

The burgers all sounded good, if not completely over the top, with toppings like chili, tons of bacon, blue cheese and one that even came served on a doughnut. I’m a bit of an over-the-top eater myself, so I went with the Frita: a juicy, medium-rare (cause that’s how I roll) patty topped with guava jelly, bacon, crunchy potato sticks, and gruyère. At first I was a little sad because I couldn’t taste the guava, and really that’s what sold me on it, but a couple of bites in I got to it and all was forgiven. The jammy sweetness of the guava, mixed in with the salty crunch of the bacon, the crispy potato bits and the gooey, melted cheese all over that juicy, soft patty made for near perfect deliciousness!  And to make matters even better, LoKal’s patties, ground fresh in-house, are made from free-range, grass fed, hormone free cows, all of which makes me feel much better about the 5 million calories I ingested. Oh and instead of making me choose between regular and sweet potato fries, I was able to do 50/50… at NO ADDITIONAL COST. Can you believe it? All for just $11! In New York, that would’ve been pushing $20.

Key Lime pie, the best dessert to come out of Florida

In keeping with the Florida fat-kid theme, I went with the one thing I absolutelyhaveto have whenever I’m in town, key lime pie. LoKal’s was a huge slice of creamy, cool, zesty lime custard on a crunchy graham cracker crust topped with a fluffy mountain of fresh whipped cream and graham cracker crumbles. It had the all the rights amount of sweet, tart, tangy and creamy that make it one of my favorites. It was the perfect way to end a really affordable, easy and just damn-good burger outing. And really, I’m always in the mood for one of those.

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In search of burgers and happiness

Cheddar cheeseburger and sweet potato fries

For me, the pursuit of the perfect hamburger is a lot like the pursuit of happiness. It’s a constant work in progress.  On any given day I might think I’ve found one or both, happiness and/or the perfect burger, but the search is never over. Just because you’ve found what makes you happy—maybe the love of your life or a great apartment or a dream job—doesn’t mean you stop, right?

Well same goes with burgers. Especially in New York. Why stop looking just because you’ve found the softest bun or the juiciest patty or the crispiest fries to complement your burger (because a burger with no fries just isn’t complete)? The burger with the tangiest pickles or the thickest melted cheese might still be waiting to be found. Continue reading