FOOD 18 | BOROMAG.COM | NOVEMBER 2014 “We are officially running our new menu,” explains Bes Levonja, “where we have kept—of course—our big hits, like the lobster roll and grilled oysters—but we’ve added some amazing things, like a baked oyster fondue and a scallop roll.” Bes is one of the owners of Off the Hook, which rests modestly tucked around the corner of 28th Avenue and 34th Street in Astoria—a sea shanty oasis from the clatter and chatter of the sidewalk cafes of Grand Ave just down the street. It’s not the sort of place upon which one might accidentally stumble—it might require a treasure map of sorts. But once you’ve unearthed the location, the seafood is exceptional, and the beverages flow abundantly. Beyond an affinity for crustaceans on buttered New England rolls, bowls of creamy chowder, and an ice chest of fresh oysters, Off the Hook boasts a rather unique selection of spirited concoctions. “The newest addition to our concept is what we are calling The Rum Vault,” grins Levonja, “where we have brought in a selection of about thirty different sipping rums—and it’s growing.” “Starting this week, we’re introducing Phraya Gold Rum Tuesdays,” continues the owner, “where we’re featuring cocktails such as the Cuba Libre and Manhattans made with this spicy Thai Spirit. All Phraya Cocktails will be available all night long on Tuesdays for $5.” They even offer a twist on a Dark and Stormy, mixed from the spiced rum and a house made ginger reduction that adds a potent punch at the finish. Another favorite is the Dark Forest—a blend of tequila, Grand Marnier, blackberries, and fresh mint. Or you can spice up the evening with one of the house signature cocktails, such as the Pirate’s Pepper Punch—which blends the Thai spiced rum with guanabana, honey, and jalapeño—or the Smoking Bishop—a warmed wine blended with port, pear, citrus, and spices. The spirits flow freely beyond the drink menu with one of the most delightful preparations of poultry in the neighborhood. If you are like me, nothing from the land or air can distract from a steady scroll of seafood—until I was tempted by the Myers Spiced Chicken. The dish is a half bird that has soaked for forty-five minutes in dark rum, rubbed in jerk seasoning, then roasted and served over a bundle of French green beans, accompanied with a clay dish of sweet yams simmered in a savory duck broth, topped with marshmallows. There is also a hearty mofongo, which is a Puerto Rican half dome of smashed plantains and dates draped in a zesty blanket of saffron aiolikissed shrimp. Pork belly arrives shimmering beneath a reduction of mission figs and balsamic over savory golden polenta cakes. Off the Hook celebrates an entire menu of uniquely inventive dishes from a broad of map f backgrounds that chef Iglent Fejzulla has collected throughout the course of his travels—a veritable treasure chest of sorts, if you will. Off the Hook www.offthehookastoria.com 28-08 34th St., Astoria, NY 11103 718 721 2112 Iglent Fejzulla Fish and Chips Cask-conditioned rum
BM112014
To see the actual publication please follow the link above