THREE LITTLE BITES

When you live in the city that never sleeps, sometimes you just can’t afford to sit down for a leisurely meal at a restaurant. So here’s THREE LITTLE BITES, a new column where Eater features three can’t-miss snacks, small plates, and go-to to-go items for you to try every month. Time to get your snack on.

Indie Food & Wine’s Concession Stand: Salted-Caramel Popcorn
144 West 65th Street, Upper West Side
If you find yourself wandering the streets around Lincoln Center and in need of a quick pick-me-up, duck into the Elinor Bunin Munroe Film Center and head directly to Indie’s Concession Stand. There they serve popcorn, but this is no ordinary popcorn. Sweet caramel hardened around the popcorn, a little sea salt sprinkled over the top. It’s crunchy, addicting, and there’s just enough for two people to share (but you won’t really want to). If you’re lucky and you get to the concession stand just as a new batch is being readied, you’re in for a special treat: the still warm caramel resting on the freshly popped kernels, existing somewhere between liquid and solid. You’ll only get to enjoy that in between wonderland for a few moments, so eat quickly.

Ardesia: NY-style Pretzels
510 West 52nd Street, Hell’s Kitchen
Ardesia is a cozy little wine bar located on the edge of Hell’s Kitchen. They offer a small plate menu full of hard-to-resist items like their spinach and crab dip (which comes with a slice of toasted Amy’s Bread), duck banh mi with sriracha aioli, and homemade cookies fresh from the oven. But if there is one snack you can’t afford to miss on this menu, it’s the homemade NY-style pretzels. The pretzels are served warm, the dough yeasty, with a dusting of sea salt on top. They come two to a plate and are served with a spicy dijon mustard and a cheddar & Gruyère sauce on the side for dipping.

Amy’s Bread: Prosciutto & Black Pepper Twist
250 Bleecker Street,
Amy’s Bread doesn’t play around. From the dried cranberry scones to the cinnamon Challah knots, there are few things on this menu worth skipping. But the thing that stands out from the rest is the prosciutto and black pepper twist. The bread is fluffy and has some give to it, recoiling with each bite. The cracked pepper is powerful but not overwhelming, adding just enough flavor to balance out the saltiness of the prosciutto which is perfectly cured and chopped into bite-sized pieces. The flecks of prosciutto are slightly chewy but somehow manage to melt in your mouth.

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