De Mole
45-02 48th Avenue
Woodside, NY 11377

If you’re eager to experience “The Ultimate Mexican Restaurant,” de Mole is the place for you.

De Mole is located inside the borough of Queens and shares a border with both, Sunnyside and Woodside.

Many locals find it as an inviting Mexican eatery that institutes an authentic regional cuisine. The variety of their clientele enjoys the finest quality and is garnished with hospitality.

I found it to be an isolated little hideaway that complimented me from beginning to end.

At first, you are given a sample of their very own De Mole Roasted Tomato Salsa and fresh tortilla chips.

As an appetizer, I ordered the Ceviche de Veracruz. (Choice of scallops or poached fish)

I would’ve preferred a spicier version of this classic appetizer but, honestly, diced tomato, cucumber, onion, avocado, and we mustn’t forget cilantro, cradled inside a crunchy tortilla?

Now that’s something. It savored my appetite until the main course.

I chose a main-stay as my entree, Enchilades Verdes con Pollo. It was very clean and fresh. I felt that it wasn’t as heavy as I am accustomed too.

My best friend chose a more risky venture and gave in to her carnivorous urges by ordering the skirt steak, one of the night’s specials. It was cooked to temp accompanied by tender black beans and fluffy Spanish-style rice.

The staff was accustomed to all types of diners and would inquire to us, “Is everything, alright?

The wait staff even suggested something on the lighter side such as, el Mole salad with Grilled Tiger Shrimp. Or try their Grilled Tilapia Fillet with Achiote Salad.

If you’re in the mood for take-out, De Mole offers a wide range of tacos that include such ingredients as, pastor (pork with pineapple) and nopales (cactus).

Their tortas, or hand-rolled sandwiches, range from chorizo sausage to braised pork leg and are served with red refried beans, avocado, onion, tomato, lettuce, and homemade pickled jalapenos.

I imagine you can bring your own alcoholic beverages or beverages for that matter. The last time I was there, I was witness to a copyrighted coffee cup on someone’s table. I’m not going to mention any names.

Their bar was lined with soft drinks and juices.

As for the décor, the walls were in need of some color. Amongst the interior and exterior, beautiful plants and flowers adorned.

At the end of it all, if you still have one once of wiggly room left, don’t hesitate.
Try the No Way Jose Orange Flan.

De Mole also serves breakfast.

Open Seven days a week 10am-11pm

Take the #7 train and get off at 46th Street.

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Peter Luger’s Steakhouse
178 Broadway
Brooklyn, NY 11211
718-387-7400

Two years ago on my birthday I received a gift certificate from Peter Luger’s Steakhouse that entitled me to fifty dollars towards my first visit. With some hesitation, I recently cashed it in and took the leap of faith.

I was so excited to experience the exquisitely prime, marbleized, dry aged steaks of this world famous New York icon. Not to mention the legion of fans affiliated with this wonderful institution and the enormous amount of positive feedback that it generates.

As the story goes Peter Luger opened up his steakhouse in Brooklyn in 1887. In 1950, his grandchildren sold its landmark status to the Forman family, the restaurant’s current owners. The building which has been paid off tenfold houses an air tight temperature-controlled aging cellar that serves as the breeding grounds for its deliciously sizzling cuts of quality meat. In turn, making any strict vegetarian start questioning their principles by crossing over to the dark side.

“We call it show time,” my waiter, Ivan, alluded to the main course.

To be honest, I hope so because up until now I was staring at a blank menu that spelled out the word steak.

My confidence level needed to be nurtured quickly for my appetizer aptly named, sliced tomatoes and onions with Peter Luger sauce, just wasn’t cutting it. It turned out to be just that simple, sliced tomatoes and onions.

After settling down with a basket of fine tasting bread, I received a cold plate of thickly sliced beefsteak tomatoes and raw onions adorned by a gravy dish filled with what tasted like cocktail sauce as my appetizer.

Listen I wasn’t sweating it, I once ordered the truffles at Le Cirque, urging the young man to keep slicing. I’m no amateur when it comes to what I need to jump start my meal. I later found out that the shrimp cocktail was the way to go. Even though the menu says market value, don’t be afraid, the indulgence will carry equally throughout your Peter Luger experience.

Some conversation ensued, my darling and I both commented on the fact that the atmosphere was a tad too bright although the clientele was genuinely having a good time.

The reason for all the joviality was that tonight whether it happens to be your first time or your twentieth time you were experiencing something that New Yorkers have been experiencing for over 120 years.

Our choice of steaks finally arrived.

The waiter’s second in command stood patiently by his side ready to serve us Peter Lugers home fries for two. But out of respect for the steak and accordingly, he watched his mentor precisely transfer scolding slices of rib steak that was beautifully and perfectly cooked at medium rare to my plate.

In actually, you don’t even need salt and pepper. The redness of this soft, succulent piece of meat was startling entombed inside a lightly charred and seasoned crust. The texture single handedly replenished my carnivorous desires and I found a new appreciation for a well-aged piece of meat. And I don’t mean Ule Brenner. It was the type of meal the NRA would be proud of. Undoubtedly a rite of passage for mature New Yorkers.

If you’re the type who likes to leave on a high note, order one of their various desserts. You won’t be disappointed. Each one is served with homemade “schlag.”

Some interesting services to mention that Peter Lugers offers via their website is an application for their very own credit card which coincidentally is the only one they accept.

They also provide the customer with an opportunity to have their legendary steaks shipped anywhere you want. But be forewarned somebody better be on the receiving end because as their rules specify they will be left at your own risk.

I have a strong feeling this New York City institution will be around for many generations to come.

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This entry was reported by New York Monitor’s head food critic, Jonathan Fortune.

Be on the look out for more of Jonathan’s reviews.

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