62 The Queens Courier • BUZZ • APRIL 11, 2013 FOR BREAKING NEWS VISIT www.queenscourier.com Photo by Bradley Hawks Daniel Yi, owner and chef of Salt & Fat in Sunnyside, has his very own definition of New American cuisine. RAISING THE BAR BY BRADLEY HAWKS It arrives at the table resembling a toIt arrives at the table resembling a toddler’s attempt at a sandcastle. A simple prodding with a fork and a cautious bite later, however, yields sensations— textures and flavors simultaneously familiar and exotic. Those grey pieces of down are actually shaved Hudson Valley foie gras, rendered light and feathery, cloaking a heaping mound of cinnamon-dusted mandarin orange segments that explode like sweet, tangy bursts of fresh orange juice. The blend of citrus and foie gras is reminiscent of a luxurious creamsicle, with a playful crunch of paper-thin stained-glass tiles of bacon brittle. It is one of the ugliest, most profoundly delicious dishes I have ever tasted. And it is a quintessential introduction to the technique and delicious whimsy of Daniel Yi, owner and chef of Salt & Fat in Sunnyside. A native of Sunnyside, Yi grew up in a Korean-American household, which shaped his definition of New American cuisine. “Eating spaghetti or a slice of pizza with kimchi was one of my favorites as a child,” explained the chef. “Because of eating American and Korean food growing up, it is deeply reflected in my cooking.” Salt & Fat’s fluffy BLT bao buns look like Pac-Man savoring a power-up of tender pork belly medallions with shredded lettuce, ruby tomatoes, and spicy mayo. Though Asian influences are undeniably sprinkled throughout the menu, the New American cuisine borrows influences from around the world. So we asked, “What is the inspiration for the name?” “Even though salt and fat are associated with unhealthy eating, they aren’t necessarily bad or unhealthy ingredients. They are actually the backbone of anything and everything that is tasty Salt & Fat 41-16 Queens Blvd, Sunnyside, NY 11104 718-433-3702 www.saltandfatny.com Tuesday – Saturday 6 to 11 p.m. Sunday 5 to 10 p.m. Closed Monday and delicious,” said Yi. Dinner begins with a complimentary brown paper sack of warm popcorn popped in bacon fat, an addictive replacement for traditional bread service. The one-page menu is comprised of 17 plates intended for sharing, all ranging from $8 to $23 and accompanied by a carefully-edited selection of wine and craft beer. Must-tries include the oxtail terrine, which looks more like a sinful chocolate brownie, falling apart at the touch and melting on the palate, served with a caramelized onion puree and roasted mushrooms. Who knew pigs’ feet could evoke such a gleeful response? Here, the pork trotters are tenderly prepared in a torchon, then breaded like a gargantuan crab-cake, and topped with a slow-cooked egg that acts as a rich gravy. The sweet & sour duck breast with buttered lychee is gorgeous in every way. A salad of succulent lobster claw and tail meat over frisee and citrus segments is jazzed up with an ancho vinaigrette. Absolutely plan for dessert, like the rice crispie treat with marshmallow ice cream, or a seasonal selection of ice creams and sorbets, which presently include Thai iced tea and miso apple. No room for a sweet ending? The check comes with mini Korean cranyogurt probiotics, the perfect icing on the cake of an eclectic, excellent meal. View Over 200 Reviews at queenscourier.com dining out Georgia D I N E R & R E S T A U R A N T D I N E R & R E S T A U R A N T ACT V ACT V Complete Dinner Served 4 to 10 PM Monday thru Friday Except Holidays Complete Dinner Served 4 to 10 PM Monday thru Friday Except Holidays Cup of Soup, Salad, Entree, Potato & Vegetable or Spaghetti, Dessert and Coffee, Tea or Soda Cup of Soup, Salad, Entree, Potato & Vegetable or Spaghetti, Dessert and Coffee, Tea or Soda $1995 $2095 ACT 1 Choice of Soup SOUP DU JOUR - MANHATTAN CLAM CHOWDER or CHICKEN CONSOMME with Fine Noodles, Matzoh Ball or Rice ACT 1 Choice ACT of Soup IIII DINNER SALAD with Choice of Dressing SOUP DU JOUR - MANHATTAN CLAM CHOWDER or ACT IIIIII CHICKEN CONSOMME with Fine Noodles, Matzoh Ball or Rice Choice of Entree ACT II BROILED FILET OF SNAPPER ALMONDINE STUFFED FILET OF LEMON SOLE FLORENTINE with Spinach and Feta Cheese BROILED HALIBUT STEAK DINNER SALAD with Choice of Dressing ACT III in Lemon Butter Sauce Choice of Entree BROILED BOSTON SCROD BROILED FILET OF SNAPPER ALMONDINE STUFFED FILET OF in Lemon Butter Sauce LEMON SOLE FLORENTINE with Spinach and Feta Cheese BROILED HALIBUT STEAK BROILED FRESH BROOK TROUT in Lemon Butter Sauce CALAMARI FRA DIAVOLO in Lemon Butter Sauce Calamari and Mussels Served over Linguine CHICKEN PARMIGIANA BROILED BOSTON SCROD with Spaghetti in Lemon Butter Sauce TWO BROILED PORK CHOPS BROILED FRESH BROOK TROUT with Applesauce in Lemon Butter Sauce ROAST YOUNG TOM TURKEY CALAMARI with FRA Dressing DIAVOLO ROUMANIAN SLICED STEAK Calamari and Mussels Served over Linguine Mushroom Sauce CHICKEN PARMIGIANA SMOKED VIRGINIA HAM STEAK with Spaghetti BAKED CHICKEN in Light Mushroom Sauce CHICKEN BROCHETTE TWO BROILED PORK CHOPS with Applesauce with Onions, Pepper and Tomatoes GRILLED CHICKEN SORRENTINO ROAST YOUNG TOM TURKEY with Dressing with Eggplant and Mozzarella ROUMANIAN SLICED STEAK BROILED BEEF LIVER with Fried Onions ROAST HALF Mushroom CHICKEN Sauce with Dressing SMOKED VIRGINIA HAM STEAK PENNE CON BROCCOLI E GRILLED CHICKEN Mixed with Garlic and Oil BAKED CHICKEN in Light MOUSSAKA Mushroom Sauce CHICKEN BROCHETTE Eggplant and Chopped Meat, Topped with Bechamel Sauce ROAST SIRLOIN OF BEEF Au Jus with Onions, Pepper and Tomatoes GRILLED CHICKEN SORRENTINO BAKED LASAGNA, WIDE PASTA LAYERED with Ricotta and Mozzarella in a Delicious Meat Sauce with Eggplant and Mozzarella ACT IIV BROILED BEEF LIVER with Fried Onions ROAST HALF CHICKEN with Dressing CHOICE OF DESSERT: Assorted Danish, Apple Turnover, Assorted Pound Cake, Chocolate Pudding, Bread Pudding, Rice Pudding, Jello or Ice Cream FIINALE PENNE CON BROCCOLI E GRILLED CHICKEN Mixed with Garlic and Oil CHOICE OF BEVERAGE: Coffee, Tea, Fresh Brewed Decaf or Soda • No Substitutions MOUSSAKA Eggplant and Chopped Meat, Topped with Bechamel Sauce OUR NEW AND EXCITING MENU AVAILABLE 24 HOURS A DAY, OFFERS COCKTAILS, STEAKS, CHOPS, SEAFOOD, PASTA, POULTRY ROAST SIRLOIN OF BEEF Au Jus BAKED All Baking LASAGNA,done on Premises WIDE • Private PASTA Parties LAYERED Available with Ricotta and Mozzarella in a Delicious Meat Sauce 86-55 Queens Blvd. • Elmhurst • 718.651.9000 ACT IV (one block west of Queens Center Mall) CHOICE OF DESSERT:LARGE Assorted FREE Danish,PARKING Apple Turnover,LOT Assorted Pound Cake, Chocolate Pudding, Bread Pudding, Rice Pudding, Jello or Ice Cream FINALE CHOICE OF BEVERAGE: Coffee, Tea, Fresh Brewed Decaf or Soda • No Substitutions OUR NEW AND EXCITING MENU AVAILABLE 24 HOURS A DAY, OFFERS COCKTAILS, STEAKS, CHOPS, SEAFOOD, PASTA, POULTRY All Baking done on Premises • Private Parties Available 86-55 Queens Boulevard • Elmhurst • 718-651-9000 (one block west of Queens Center Mall) Large Free Parking Lot
QC04112013
To see the actual publication please follow the link above