Bubby’s

Fork & Spoon needed a restaurant close enough to an event we were attending to not involve a lot of walking in the rain. Our biggest dilemma always seems to be what to eat. Neither of us ever wants to decide. You pick, no you pick, no you pick. Whining ensues. Not a pretty sound. A zip code and google helps in these situations.  Hmmmm …… southern, BBQ, fried chicken? Oh, Bubby’s, you have won our hearts! The online menu looked great. And Bubby’s is renowned for their pies and desserts.

They have many different menus. There is a breakfast menu, a lunch menu, a brunch menu (they are famous for their brunch menu), a midnight brunch menu, an afternoon menu, and a dinner menu. Our timing was going to be a little off, so the afternoon menu, which is served from 4pm to 6pm and from 11pm to midnight would be perfect. One glitch, the menu online and the afternoon menu didn’t match, so the dishes we wanted to try from the online menu weren’t available at the time we were there. It was 5:30. Would Bubby’s let us wait?

Fork was early. Spoon was running late. Would they even let Fork sit and wait? Well, yes, of course, you can sit and wait. Iced tea, menus, a discussion with Dominick – our wonderful waiter – about the menus. Yes, we had to wait for 6pm for the dinner menu, but we were welcome to wait. Iced tea was in huge glasses, fresh and most importantly bottomless.

Once Spoon arrived, and more iced tea ordered, we went to work on the menu.  Dominick listened to what we were thinking of ordering, and knew what was on both the afternoon and dinner menu so we could begin ordering. Dominick, you are the best! What a great waiter, interested in the customer, knowledgable about the menu, and attentive.

Our first choice was on both the afternoon menu and the dinner menu, so that was easy. Warm Hand Cut Potato Chips with Maytag Blue Cheese. There isn’t a single word in that title that doesn’t make you drool and isn’t decadent and amazing. The chips are amazing. Thick cut potato chips with just the right amount of crispy and chewy. The chips are city in a pool of melty blue cheesey goodness with large chunks of Maytag blue cheese swimming around. There is  just a bit of the sauce and cheese drizzled on top of the chips. It kept the chips from becoming too soggy and icky. This dish of fabulousness gave us time to get close enough to 6:00pm to put in our dinner order.

We had originally intended on ordering the BBQ Pork Sliders. They’re on the dinner online menu, but they were not on the restaurant dinner menu! After a bit of a discussion – and trying to overcome our severe disappointment – and with Dominick’s help - about what we were planning on ordering, he came up with a simple solution: The Red Wattle Pulled Pork Plate. This let us try the 2 sides we were going to order as appetizers and have BBQ pork at the same time. Sheer genius!

What arrives is this gigantic platter of goodness. Fork and Spoon are never quite sure that the white bread is about. But, white bread aside, on our fabulous platter was BBQ pulled pork, hush puppies, mac & cheese, pickles and cole slaw. The pickles are crispy and tangy and sweet. The cole slaw? Take a page from the Daily News, soak it, shred it, put it in a ramekin, voila, cole slaw. It was just plain awful. The crusty mac & cheese was really yummy. The crust was – well, as the name implies, crusty! There was a wonderful smokiness about the dish. Very cheesy, pasta not mushy. The hush puppies were so good! Free form in shape, flecks of herbs throughout, great flavor, crispy on the outside and tender on the inside. The pork was totally the star. It’s seasoned really well, but dry rubbed, not in sauce. Don’t th ink for a minute this means it was dry! Not by any stretch of the imagination. The pork was tender and falling about and very moist. There was a terrific vinegary tang to it.  On each table is a trio of sauces that are made in-house at Bubby’s. One is vinegar based, one is spicy tangy and one is mustard based. The spicy and mustard were our favorites. These sauces were good on everything!

One of the sides that we had to try, but couldn’t include in our platter was Cauliflower James Beard Style. Lightly sautéed, herbs, breadcrumbs. Needed a little salt. We needed a vegetable! And this totally fit the bill. Mostly healthy, very good.

As we were sitting and happily sipping iced tea and munching away on our s, Spoon spied Dominick bringing a biscuit to a table behind us. Tines spun around so quickly to see the biscuit it’s a wonder we weren’t permanently damaged. Spoon called over our dear Dominick and merely pointed. He winked, turned and when he reappeared he had 2 of the most beautiful biscuits we had ever seen. They were so tall and golden – popover sized. You could see how flakey they were just by looking at them. They were piping hot. When you broke them open the insides were tender, just beckoning for butter! The outside was crispy with a slight saltiness to it. Dominick told us there was a new gal as the pastry chef and she had just made the biscuits. We would have run into the kitchen and kissed her had we been allowed!

And of course dessert. It can’t be a true adventure without dessert. We were still reeling from the deliciousness of the biscuit and wanted to try and blankly staring at the spinning dessert display. Every single pie and cupcake and cookie looked amazing. We couldn’t decide. We looked to Dominick and he simply said ‘Sour Cherry’. SOLD! Michigan sour cherries tucked into a flaky and crisp crust. Not too sour, not too sweet, just enough of both elements to satisfy your palate. A little whipped cream on the side and Bob’s your uncle.

I wish I could remember the pastry chef’s name. I know she was knew when we were there for dinner, I am pretty sure her name began with a K, maybe Spoon will remember. If you see this – YOU ROCK!

If you’re jonesing for good BBQ, Bubby’s will satisfy you! While we ate in Tribeca, there’s also a location in Brooklyn.

Bubby’s ~ 120 Hudson Street ~ New York, New York ~ 212.219.0666
Bubby’s ~ 1 Main Street ~ DUMBO ~ Brooklyn, NY ~ 718.222.0666
Bubby's on Urbanspoon

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2 Responses

  1. i think it’s time for a food break…

    actually, i should take a break from food, & do a little work, you think?

    as always, i want to drop everything, & munch!

    thanks, again.

  2. Hello Fork, Knife, Spoon,

    We just wanted to stop by and let you know that we love what you’re doing with your site – really engaging and insightful restaurant reviews (as well as mouth watering pictures!) We also wanted to offer up a way for us to work together.

    C+E is way to give our readers informed access to ideas and cities across the World, while at the same time giving our family of contributors a far larger audience and an opportunity for them to make a little bit (but hopefully a lot!) more money from their content.

    We have spent months pouring over thousands upon thousands of blogs and sites and have decided to launch in 20 cities with a handful of blogs in each. We would love to work with you there in New York and internationally. We would use the content you post up on your blog, so there’s no extra work for you at all. At the same time you would be credited for any content, which means extra traffic for forkknifespoon.

    Looking forward to hearing your thoughts!

    Luc Le Corre and Jean-Robert.

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