Rustik is Here!

We've been waiting anxiously for Rustik to finally open for real, and last night we got our first chance to stop in. The closet bar to us is Sputnik, and I've never really been a huge fan - it's all right, but I've been hoping for a while to have a nice watering hole nearby that would be fun to hang out after work or after going out on weekends. Rustik's perfect.

The space inside is open and inviting, and the decor is very classy - lots of wood and brick. There are shelves with old issues of National Geographic along with an old piano in the back. There's also a great outdoor garden space with a fire pit that will apparently be used for grilling in the warmer months.

Their beer selection is pretty good (Blue Moon on tap suits me just fine), and the bartender Ryan promised that they'd be rotating a few of the beers on tap from time to time. One interesting tidbit is that they don't have any Brooklyn Brewery beer, which is fine with me since while it's all right, you can get it at every grocery store and crappy bodega anywhere in Brooklyn. They've also got a decent wine selection for a bar.

I was surprised that they had a kitchen, and since we hasn't eaten, we ordered dinner. I had the Butcherboy Burgers - three ground turkey sliders stuffed with blue cheesed and topped with sauteed onions and served with greens. Mick had the Clinton Hill chili, also made with ground turkey (that seems to be a theme here). I would have liked it to be a bit spicier, but it was very good. Everything on the menu seems priced reasonably, and there's a lot of thigns I want to try - especially the nachos, which I'll have next time. Lots of the menu items are named for nearby streets which is a bit kitschy, but a fun way to make the place feel local.

We got a chance to talk at length with the owner, Frantz, whose goal with Rustik was to bring an old-fashioned tavern to the neighborhood. Their website boasts that Rustik is the best bar in Clinton Hill, and even if I didn't live literally around the corner I'd be inclined to agree. If you're anywhere nearby, do yourself a favor and stop in. My first impression of Rustik is that it's a really special place, and our neighborhood is much better for having it.

Information:

Rustik Tavern
471 DeKalb Ave
Brooklyn, NY
347.906.9700
http://www.rustiktavern.com/

Google Map

Also, dogs love snow.

High-End Local Grocers

I posted a while back asking for recommendations on local grocery stores. It seems I was a little premature, since Clinton Hill Blog has compiled a nice little list of all the new upper-end grocery stores that are opening in the area. This is wonderful to see - it's nice not to have to trek over to Park Slope or Brooklyn Heights to find some exotic mustard that was made by hippies on the moon. L'Epicerie and Karrots aren't too far from me, and I'll give them a try soon.

My local mart is the C-Town on Dekalb and Taaffe, which is all right but a little too expensive and lacks good produce. It's still much better after the remodel, and the deli does a pretty good job.

Oh, and NYCPets.com on Myrtle just opened up the other day (or at least it was the first time I'd seen it open). Riley loved it.

Fried Pork Chops with Pan-Roasted Tomatoes

This is a recipe that Mickey really, really likes to make. If she's cooking, there's a 35% chance that this is what she's making. I think she got the originaly recipe out of Real Simple, but it may have evolved a bit over the years.

Recipe:

Pork Cutlets with Pan- Roasted Tomatoes

1-1.5 Lbs. of pork
chops, cutlets, or loin sliced ¼-1 inch thick depending on preference
½ cup
flour
½ - 1 cup bread crumbs (plain)
¼-1/2 chopped fresh parsley
Oil
(olive)
Kosher Salt
Pepper
2 Eggs
8 plum tomatoes
2-4 tbs.
balsamic vinegar
Dried Rosemary
1-1 1/2 cups sliced mushrooms

Heat skillet on medium heat. Line pan with oil to coat. Add additional oil as needed to cook cutlets.

Mix parsley and breadcrumbs in shallow bowl. Put flour in a 2nd shallow bowl. Beat 2 eggs in 3rd shallow bowl. Coat pork cutlet in flour, then dip both sides in egg mixture. Coat pork cutlet in parsley and breadcrumb mixture. Cook in batches in skillet until golden brown on both sides or until cooked thoroughly. Set aside.

Cut tomatoes into wedges. Optional: add any other additional vegetables you like (she likes mushrooms). Add to hot skillet with additional oil, kosher salt, rosemary to taste and pepper. Add 2-4 tablespoons of balsamic vinegar.

Cook until vegetables are at desired tenderness. Please note the longer you cook the vinegar the sweeter it becomes - it can over power the dish, so keep an eye on it.

Place cooked cutlets back in skillet to heat. Serve immediately.

It's really pretty easy and always comes out well. We had it last night along with some dinner rolls and spinach greens with croutons.

Here's a picture of Riley trying somewhat successfully to sleep in a bed made for a cat.

Our New Mascot

Sorry for the extended downtime. I've been out of town a lot for the holidays, and frankly haven't been cooking or eating out much, so I didn't have much to write about for this here blog. In fact, I don't have anything food related to talk about tonight, either. We just added a new member to our family, though, and he's too cute not to show everyone. This is Riley, the new official mascot of Clinton Hill Foodie!

He's a big mush ball and loves everyone, so if you see us walking around the 'nabe, please stop us and say hi!

Riley's a rescue from a shelter upstate, and I want to take a second and encourage anyone looking for a new pet to consider adopting. There are thousands of animals, from puppies to sweet old adults, that desperately need good homes. I found Riley on Petfinder.com, and it was a really amazing process to adopt. Rescue shelters work very hard to place these animals and you'll definitely be able to find the perfect new friend. Please check it out if you're thinking of bringing home a new pet.