Brooklyn’s finest summer foods
by Evan Monro
LOBSTER ROLL: RED HOOK LOBSTER POUND
Born at Susan Povich and Ralph Gorham’s kitchen table in Red Hook in 2008 after “devouring fresh lobsters just brought back from a friend in Portland,” as they recall, the couple’s seafood business, fueled by Red Hook’s “fiercely independent do it yourselfers,” has been a huge hit, despite losing four months to Hurricane Sandy damage. Creamy, buttery, rapturous in texture and not over dough’s, their lobster roll with meat handpicked in Maine is a thing of almost unearthly goodness. 284 Van Brunt Street, redhooklobster.com
EMMY BURGER: EMILYLA
Emily and Matt Hyland will be the first to tell you that their restaurant is principally a pizzeria joint, but it also authors one of the best burgers we’ve had this year. Starting with a meat blend from Brooklyn’s own Fleishers Craft Butchery, patties are made by Matt, salt seasoned, and seared in clarified butter. Grafton Cheddar tops things off, and the pretzel roll stays firm, but yielding. Peppery, buttery, earthly, sweet and sour at once, this is the best gift you can give your hangover since that extra hour of sleep in March. 919 Fulton Street, pizzalovesemily.com
LA DEL GATO AREPA: CARACAS AREPA BAR
Lovers of the Venezuelan stuffed flatbread staple flock to this operation’s Williamsburg site, but the summer open location on the boardwalk at Rockaway Beach is a sizzler. The dense corn cake Del Gato is stuffed with plantains, crumbly cheese, and avocado, and to us is best pursued by a frozen sangria slushie. 106-01 Shore Front Parkway, caracasarepabar.com
CHURRO ICE CREAM SANDWICH: DULCINEA
Located in our localvore Disney World, aka Dekalb Market Hall, Dulcinea is a dedication to the churro, a Spanish confection that’s essentially an elongated and crispier version of a cruller, dusted with sugar. To us, it makes for supreme synergy with ice cream, particularly salted caramel and the multicolored “unicorn” served here. Just try to be in a bad mood afterwards. 445 Albee Square West (also Saturdays at 90 Kent Avenue), dulcineanyc.com
THE PERFECT CHASER BOURBON BASIL ICE TEA: ENOTECA ON COUR
Hemingway once famously advised to “Never delay kissing a pretty girl or opening a bottle of whiskey.” We utterly agree. Perfect for your parched palate this is just the right blend of sweet, sour, and strong. Its mixture of Bulleit Bourbon with fresh basil, honey, lemon, and homemade iced tea is lovely on its own, but pairs nobly with Johnson & Wales trained owner/chef Marco Chirico’s house Prosciutto Di Parma Panini, Pollo Rollatini, or famous Sicilian Pie. 347 Court Street, enotecaoncourt.com