A Pinch Of Salt

A Pinch Of Salt

  • Daniel Kramp
  • 02/15/22

Welcome to my 9th edition of a newsletter that has nothing to do with real estate, but everything to do with the foodie scene in New York City which is just as exciting :).

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Although my reservation to this spot had to be canceled last week due to inability to find an evening babysitter, this place still remains on my list to try this month.

Simon Kim had an ingeniously simple idea was to combine the high-roller qualities of a grade-A American steakhouse with the rough-and-tumble comforts of classic Korean barbecue (both are on the top of my restaurant choices)

The key is the execution — from chef David Shim’s classic Korean specialties (the egg soufflé, the cold “Somyun” noodles in summertime, the house-made kimchee and sauces), to the well-mixed soju cocktails and extravagantly well-chosen wine list, to the beef itself, which is smartly advertised on the menu, and aged more or less to perfection in the large meat locker downstairs.

The result is a stylish hybrid of both famous, slightly clichéd genres, which feels less like a gimmicky exploitation of one, or the other, than a weirdly satisfying improvement on both.

Where: 16 W 22nd St, New York, NY 10010 | Flatiron
Where: 186 Mott St, New York, NY 10012 | Nolita

You might know this place as the second coming of Uncle Boons, Nolita’s finest basement restaurant that sadly shut down during the pandemic. Thai Diner is from the same owners, and its menu immortalizes many of Uncle Boons’ greatest hits.

Holdovers include a classic banana blossom and rotisserie chicken salad—still fiery, vegetal, and lemongrass-sloshed. And that gorgeous sundae still has your name on it, waiting for you at the end of your meal with almost as much palm sugar whipped cream and candied peanuts as it has coconut gelato hiding underneath.

Bar Primi
Where: 325 Bowery, New York, NY 10003 | Noho

A cozy Bowery space with two bars for dining and drinking, Bar Primi is a casual corner pasta shop devoted to primi piatti (the pasta course), a staple in chef and co-owner Andrew Carmellini's repertoire. Family recipes are traded between him and Brooklyn-born chef-partner Salvatore Lamboglia, who adds daily meat or seafood entrée specials, seasonal antipasti salad and vegetable dishes, and house made mozzarella.

Some of the pasta dishes include linguini with breadcrumbs and garlic - Simple and Perfect. The linguini is nicely al dente, and the garlic and breadcrumbs add great flavor in the proper ratios.

Bucatini with Lamb Amatriciana A near flawless bucatini. The slow-cooked lamb that accompanies it is insanely good, too - all kinds of rich, juicy, and meaty. A must order.

Saving the best for last here. Holy *** is this artichoke pasta good. The artichoke is found inside a long, filled noodle topped with some pecorino and a smoked bacon marmalade. Absolutely Incredible.


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