LIC Market

Trying to beat the heat.

Trying to beat the heat and eat someplace fun.

Wanting to try a new place.

Fork and Spoon decided to try LIC Market – now celebrating their 1st anniversary. We had heard wonderful things about LIC Market and decided to begin our exploration of Long Island City with LIC Market.

It is very difficult to park here, so plan on driving around for a bit.

As you walk into LIC Market, you are in the retail area of the business. They sell teas and pickles and jams. They also sell coffee and tea to go. After you walk through this space there is a dining room in back. A very small dining room. So crammed full of tables that diners actually have to get up so you can sit down.

The lunch menu is small, but the most of what is on there is enticing!

Before we start on the food, let’s get the iced tea situation out of the way. The iced tea comes in a large glass, probably 16 ozs. There is maybe – a big maybe – 4 ozs of tea and the rest ice. Now this wouldn’t be bad if the iced were bottomless. It’s not. It’s $2.50 per glass. I don’t know about you, but I resent paying $2.50 for 4 ozs of iced tea and a glass of ice – FOUR TIMES.

Back to the food.


Our first sandwich was fresh mozzarella, grilled radicchio, arugula and basil on French bread. This was very good. Fresh Mozzarella was slightly salty. The bitterness of the grilled radicchio was nice with the peppery arugula. It could have used another – something – vinegar, oil, just another layer of flavor.

Our second sandwich was slow cooked pulled pork on souman bread, gruyere, pickles and a mustard dressing. Almost a Cuban and very tasty. The bread alone was fabulous. THe pork melt in your mouth tender. THe gruyere and pickles giving it that homey spin with a touch of salty and sour. 


On the side we ordered rapini with roasted tomatoes. Rapini is a cross between broccoli rabe and broccoli. Same shape as a broccoli rabe but not as bitter. This was really delicious. The tomatoes and oil and rapini were GREAT on the mozzarella sandwich!

When asked if we wanted anything else, we asked about dessert. The waitress handed us back the menu. The lunch menu. Did she think we wanted another sandwich? When we mentioned that we were looking for something sweet, she said they might have an oatmeal cookie left, but that they don’t serve sweets.


LIC Market ~ 21-52 44th Drive ~ LIC, NY ~ 718.361.0013
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David Burke @ Bloomingdale’s

I love David Burke. There is something completely childlike about him. His food and restaurants are full of whimsy. A characteristic that calls to Fork’s soul.

It was natural that after a bit of retail therapy at Bloomingdale’s Fork and Spoon decided to have dinner at David Burke’s restaurant in Bloomingdale’s. Spoon had eaten there before, and said the food was wonderful and the restaurant had the same feeling whimsy as David Burke’s other places, both on the plate and in decor.

There is a great meal deal at this restaurant – the Blooming Deal – 3 courses for $25. You are served an appetizer, main dish or pizza and dessert. Really not a bad deal at all.

The iced tea is bottomless and refilled very quickly.

If you’re going to David Burke @ Bloomingdale’s for some of that famous David Burke magic. Don’t.  The food is good. Actually, very good.  But there is nothing fun or whimsical about it. Spoon was quite surprised at how different this dining experience was from the first time Spoon had been there.

The service started off very standoff-ish and cold, but as time went on, our waiter warmed a touch. It’s hard to be cold to Cutlery as cute as Fork and Spoon.

One of the waiters came over with a basket of popovers. They could have been – should have been warmer, but that doesn’t take away from their amazing flavor. Every cheesey, peppery bite was delightful. It was a nice beginning to a meal.

Our first appetizer was Macaroni and Cheese. Fork thought the macaroni and cheese was a little bland, like it needed bacon (and what doesn’t). It was very nice and cheesey, though, the pasta cooked perfectly. The crunchy, toasted panko and flecks of herbs on top was a nice touch.

Our second appetizer was Beef Chili Nachos.  A very generous serving of chili, corn tortillas, topped with guacamole, salsa, cheese and sour cream. These were really good. Zesty chili, cool avocado with cheese and sour cream over crispy crunchy tortilla. The plate, however – as you can see – was a sloppy mess. You know, we eat with our eyes, and this wasn’t necessarily appealing and really a little surprising.

Now, we have 2 courses down and not the tiniest bit of whimsy in sight.

Our first main dish was a Prosciutto, Arugula & Basil Pizza. Thin crispy crust. Perfect actually. Generous amount of prosciutto and a garden of arugula. The mozzarella was fresh. This was a cooked sauce. It wasn’t fresh tomatoes. It was more like strained tomatoes, like Pomi, and not doctored up with any fresh herbs.

Our second main dish was  Grilled Filet Mignon, served with whipped potatoes, vegetables and crispy onions. The steak was amazing. The beef was so tender and so flavorful, it needed nothing else on the plate. The filet sat atop mashed potatoes. Not terrible mashed potatoes, but not spectacular mashed potatoes. The vegetables were green beans, carrots, asparagus, beautifully cooked and crisp tender – and for some reason, brussel sprouts, blech. Sitting on top of the filet were crispy, frizzled onions. This was actually a very nice dish, but it was cold!

The set up at David Burke is very strange. As you walk into Bloomingdale’s on the 54th Street side, to the right is the take-out part of Burke in the Box. This is where the kitchen is. To th left is the dining room, which is where we ate. The food all comes from the other side. They bring each dish over under a cloche. Because these sections are on different sides, the timing of the food isn’t great and the heat of the food isn’t consistent.

It is not possible to go to a David Burke restaurant and not order Cheesecake Lollipops. Love the little trees. Love the little cheesecake pops. Love the raspberries. Love the Bubble Gum Whipped Cream. Total smash hit, both in taste and visually. Slight unhappiness – all of the cheesecake pops were wrapped in saran wrap. Some of the little spaces were missing pops. There were repeats of some and only 1 of another. That being said, these are so yummy. Little bites of perfection all wearing different robes of flavor. There were cheesecakes dipped half in milk chocolate and half in dark chocolate and then rolled in chopped peanuts; some in a cherry shell with chipped pistachios; and some tasted of caramel with chocolate cookie crunchies.


David Burke @ Bloomingdale’s ~ 1000 3rd Avenue ~ NYC, NY ~ 212.813.2195
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Burger Bistro & the Donut Burger

We absolutely adore the Burger Bistro! The service is great! The owners are great! The burgers are superb. Knork and Fork had dinner there a few nights ago, and being the nosey Fork that I am, I overheard a conversation about a special  burger for the weekend …


Really? When? Where? How? Have to there!

I had seen a donut burger on Man v. Food and was intrigued and grossed out at the same time. How can a burger on a donut possibly work. That being said, if anyone could make a donut burger work it would be the crew at Burger Bistro!

In a very donut entranced Homer Simpson way Fork spent the next 2 days repeating … must come back Saturday…. must come back Saturday … must come back Saturday!

Fortunately for Fork, Butter Pick was intrigued by the Donut Burger as well. Off we went … a little nervous … after all, this could be a disaster or a delight.

John greeted us, and all we could mutter was donut burger. And there arrives in front of you a beautiful combination of ingredients … a glazed donut (from Mike’s Donuts in Bay Ridge – some of the BEST donuts you have EVER had), a beef burger, cheese, a fried egg, and bacon. All stacked up, waiting for you.

Yes, yes, I know, sounds strange. But the beauty is in the combination of flavors – the sweetness of the donut, the saltiness of the bacon, the richness of the egg, and the wonderful beef flavor – my only dislike was the American cheese. First, Fork is not a huge American cheese fan, and I thought a different cheese would add just another layer of flavor. The bacon being chopped into Burger Bistro type bacon bits was perfect!

You didn’t want this burger to end. There were flavors just dancing around in your mouth.  I know this may not get to you in time to RUN to Burger Bistro, but go in, and BEG for this burger.

By the way, if you’re on Facebook or Twitter, follow the Burger Bistro, John made us privy to some super cool events and burgers coming up at Burger Bistro. You’re gonna want to be there.

7217 3rd Avenue ~ Brooklyn, New York ~ 718.833.5833 ~ @theburgerbistro
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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
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Virgil’s BBQ ~ Birthday Celebration 4

Are you tired of my birthday yet? By this time, Fork needed sleep and an Alka Seltzer! But forge on we must!

As a birthday treat, Knife treated Fork to dinner and the theatre. We were both working, wanted a place for a quick bite and that was relatively close to the theatre. At the outset, I must tell you that Knife is a sucker for BBQ – which, I must say is surprising as Knife is allergic to tomatoes!

So when asked the question “Do you mind BBQ?” the answer was heck no, I don’t mind BBQ.

Virgil’s is one of those annoying places that does not let part of a reservation sit. Everyone must be present and accounted for before they let you sit. It isn’t as if there is anyplace for you to hang out and wait either. Your choice is the bar or the bathroom. 

The iced tea is bottomless, but the service was so slow we could not get a quick refill.

While Knife is a BBQ hound, Fork would go to the ends of the earth for Hush Puppies, so it was natural that our quick bite started with Hush Puppies with maple syrup butter. These were really strangely shaped! Fork is sued to little round spheres of hush puppy delight, but these seemed to be piped and cut into the oil. Nice and crisp and golden on the outside. The hush puppies themselves were full of flavor, lots of herbs flecked throughout, more dense than your usual hush puppy, but still addictively good.

Fork ordered the Kansas Fried Chicken. HUGE portion – well half of a very large chicken portion. You can 2 from the sides and you get a corn (SAHARA) bread muffin. Fork chose the Memphis Barbeque Beans and Cole Slaw.  The chicken was better than I had expected. Crispy, crunchy, slightly salty, flavorful outside, and still very juicy and tender inside.  The beans were smokey and tangy. I expected them to be mushy, but they weren’t. Pleasantly surprised at the flavor. The coleslaw was just generic. It wasn’t great, but it wasn’t bad either. Be VERY careful about the BBQ sauces on the table. After I tried one and burned my mouth to pieces, our dopey waitress came over and said ‘oh, no one came to explain the sauces to you?’ Hmmm, no, you didn’t. I suppose it isn’t HER job to explain anything, just to take the order and collect the tip. The bottles weren’t even labeled. So sauce user beware!

I did ask to substitute a biscuit for the corn bread. Nope. No can do. I can’t imagine it makes one bit of difference whether you have their yucky corn bread or biscuit, but nope, no can do. So I ordered a biscuit anyway. Seriously, what is BBQ without a biscuit. The biscuit was huge and so delicious. very crisp outer shell, and very tender and moist inside. The biscuit is served with more maple syrup butter. So much better than their dried out, sticky corn muffin.

Knife ordered the Memphis Pork Ribs. First, before we talk about the ribs, let’s talk about Virgil’s only serving Memphis style ribs (dry rub only, no sauce) and only pork ribs (not even a baby back to be found). Seems a little odd, doesn’t it? Glad you think so too! That being said, the ribs are terrific. Moist, tender, smokey, spicy, packed with flavor.  The meat falls off the bone. You can try the BBQ sauces on the table if you like your ribs saucy – but try very little first or you will be unable to speak for hours! Knife ordered the pickled beets and coleslaw to go with. The beets were very good. They said they were house cured. Fork isn’t sure she’d bet the farm on that one!

Now for the REALLY annoying part. Our service was SO slow we didn’t have time for dessert. We barely had time to get to the theatre! If you are going pre-theatre, leave yourself PLENTY of time!

Virgil’s Real BBQ ~ 152 West 44th Street ~ NYC, NY ~ 212.921.9494
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The Chicken Always Clucks Twice

As our dear followers know, we were broken hearted during our initial trip to Hill Country Chicken. Fork and Spoon have always been big fans of Hill Country, and were, sadly, not big fans of Hill Country Chicken.

We always send a copy of our review to the owners or general information emails of the restaurants we review. We’ve always thought it important for the powers that be to know what diners actually think about the doings inside a restaurant and not just what the ‘sheep’ tend to bleat about.

We immediately heard back from John & Marc at HCC. They were as disappointed as we were, and yet grateful for the constructive criticism. We promised to come back and give HCC a second try. And we are so glad that we did!

Fork and Spoon dragged Knork and Spork with us on this Adventure. Occasionally we drag them out of moth balls to come along. They think it’s because we love them – not so (well, mostly so), it’s so we can try more dishes!

Truth be told, we were a little nervous about returning. Perhaps there was a photo of a fork and knife behind the counter with a red circle and slash through the tines. Perhaps they were laying in wait for us to return so they could just pounce, bend our tines and throw lemons at us.

Nothing could have been further from the truth. We were treated well and welcomed warmly. There were plenty of lemons and butter at hand. Service was impeccable. Staff was fabulous.

But, more importantly, the food was fabulous. Each and every morsel we ate was better than the previous morsel.

The chicken, as we had said in our last review, is just stellar. We are partial to the Hill Country Classic. The seasoning is is so great. It is spicy with a hint of sweetness. The chicken is floured twice and then sprinkled with the magic dust. Mama’s El’s, on the other hand, is skinless, battered and fried. The Classic is not crunchy, but from what I have been told, the Mama El’s is very crunchy – hard to believe without skin (oh, another trip in our future?) Whichever you try, know that each and every piece, whether white or dark, is juicy, moist and flavorful.

On this visit, because Knork is seriously strange about fried chicken, we also tried the Texas Tenders. They are gigantic! They are moist and tender inside, crispy outside. They are absolutely fabulous! They come with a choice of dipping sauces, one better than the next, all made in house – honey mustard, HC BBQ sauce or buttermilk ranch. You will find yourself dipping everything into the sauces!

Fork and Spoon still think the biscuits are slightly on the dry side, but I am beginning to think that biscuits are subjective. I prefer mine moister and fluffier, but that’s the way my grandmother made them. Biscuits around the country are made differently and made for different reasons. Some to eat along side something and some to hold up to gravy. Dry or not, the biscuits are flavorful, the right amount of saltiness. Great with butter, with honey or dipped into the BBQ sauce!

Off to the sides! The Mashed Potatoes were the first thing tried. What a difference! The toppings were perfect and distinguishable! Gooey with cheddar cheese, crispy pieces of bacon and pimento, topped the light and fluffy mashed potatoes. They transformed from the side we couldn’t eat to the side we couldn’t stop eating.

The Cole Slaw was crisp and the dressing creamy. The dressing was perfectly seasoned. The cabbage in the slaw fresh as can be. We tried the Carrot-N-Raisin Slaw this time around. Really yummy. Sweet, without being cloyingly sweet. Crispy carrots, great dressing, and the plump raisins giving it that little bit of oomph. The two slaws are like a refreshing palate cleanser against the saltiness of the chicken.

We again tried the Blistered Corn Salad. Again, like a whole new ball game. The corn was crisp, the veggies were too. The veggies stood out on their own, but did not make the blistered corn flavor disappear. THe dressing was good, a little tang, which is always great on a corn salad.

Fire n Ice Pickles. These are made in-house. They are little rounds of perfection. Sweet, hot, cooling, torturous all in one bite. An absolute must have at HCC – and for the price, who could possibly argue!

PIE! PIE! P-I-E! PIE! We tried pie. Lots and lots of pie! Well, you can try lots and lots of pie when your pies are little – and yes, we can justify our pies by saying we ate little pies!

We had Apple Cheddar. Great crust made with cheddar cheese. Knork is a serious apple pie guy and he gave this 2 thumbs up. The filling was perfect, apples were not mushy, just enough sweetness, barely discernible flavor from the cheddar cheese in the crust. Just enough for you to notice but not too over powering.

We had Lemon Meringue. Spork would barely let anyone else try it. Spoon gave Spork a little jab with a fork and Spork became far more compliant with sharing. Nice and lemony, good crust, and let’s not forget the perfectly browned meringue topping. Great proportion in flavor from tangy to sweet.

We had Double Cherry Pie, Fork’s personal favorite. Again, great crust, perfect filling, really yummy topping. Everything just fit together so well.

We had Banana Cream Pie. Creamy filling, sweet bananas, whipped cream topping. Almost too pretty to eat. ALMOST!

It was strongly suggested to us to try the Salted Margarita Pie. This was in a pretzel crust, so you already had some salty sweet going on. The filling was so tart and limey that you couldn’t smile while eating it because you were so puckered. Don’t get me wrong, this was DAMN good pie!

There was also a beautiful little Pumpkin Pie. Sadly, we are not pumpkin pie people. But if the rest of the pies were any indication, this would be one fine pumpkin pie!

It’s great that they have Boylan soda in the fountain. The mint iced tea is really good and really fresh. Both the soda and tea are bottomless. There were plenty of lemons to be had.

Marc, you have done your grandmothers both proud! John, Marc & David, thank you so much for taking our concerns to heart! We have been converted and can’t wait to come back again and again! Now the problem becomes – chicken, brisket, chicken, brisket, how does one choose!?

Hill Country Chicken ~ 1123 Broadway ~ New York, New York ~ 212.257.6646
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Schnipper’s Quality Kitchen

Fork and Spoon were attending a couple Times Talks during the New York City Wine & Food Festival. We had almost 2 hours between the Iron Chefs (where, BTW, we won round trip tickets to Rome!) and Alton Brown, and we needed a place to eat. There are slim pickins by Port Authority, but food was necessary. Isn’t it always. On the corner from the Times Center is Schnipper’s Quality Kitchen. We have seen this place before, have smelled the burgers grilling, have been seriously tempted to go in. What has stopped us? Maybe the name. It sounds more like the name of a moyle than a burger joint. Then again, we can be ridiculously silly and we were hungry and the smells were far too tempting. In we went!

You stand and stare at the order board. S0 many choices. So many sides. S0 hard to decide when you are starving. So hard to choose when you are still in disbelief at your name being called for airline tickets! Fork let Spoon order. Spoon (most times) has a more level head.

Once you order, you are given a ticket with a number and a long, tall holder for the ticket. You can find a seat or watch them make your burgers. The entire kitchen is open and allows you to see your burger being made every step of the way.

The first burger we chose was the Hickory Bacon Blue Burger. You can’t say it many times fast, but you sure can eat it fast! First, the beef is really good. Great flavor. Perfectly cooked. Hickory bacon? Crispy, generous amount on the burger, great quality. Add the blue cheese into this combo and it is just delicious.

So many burgers, so little time, and so hard to make a choice. The second burger Spoon chose was the Schnipper’s Classic. Nice thick, juicy burger, perfectly cooked, smothered in a special Schnipper’s cheese blend and sauce, carmelized onions, bacon and arugula. Just wonderful. We loved how the Arugula added just a little peppery bite to the burger. Schnipper’s sauce is so good, you don’t really need any other condiment.

Sweet Potato Fries. Can you say, YUMMMMMMMY! There is something sensational that happens to sweet potatoes when you fry them. They become super sweet and a little carmelized on the outside. These were cut in such a way that you had crisp outsides and very tender insides. To make these even better they were served with a maple dipping sauce. Totally addictive!

Fork and Spoon are suckers for Mac ‘n’ Cheese. No matter where we go it must be tried. This was terrific mac ‘n’ cheese. Very creamy, made with 4 cheeses. The pasta was cooked perfectly and the cheese sauce was plentiful and quite tasty. There was a little crispy topping, that added a certain hominess to the dish.

We had to have a little sweet after the rich lunch we had. We decided to split an apple pie. Great picture. Bad pie. All crust – and not a really good one. Barely any filling and what was there was not great. There was a lot of crunchy topping, but with nothing under it to support it it was truly a waste.

As fast(ish) food places go, this one was really good. Definitely a place to go back to for a quick bite. If you want a quick bite before or after the theater and don’t want to spend a fortune, this just might be the place for you. They have a great menu that includes, chicken, hot dogs, seafood, salads, sandwiches. Their breakfast menu looks good too!

Schnipper’s Quality Kitchen ~ 620 8th Avenue ~ NYC, NY ~ 212.921.2400
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