Fast Food International: Yooglers and Vivoli
Two foreign purveyors of chilled treats—each with a very different M.O.—have recently opened in Manhattan. More
Two foreign purveyors of chilled treats—each with a very different M.O.—have recently opened in Manhattan. More
Though not exactly treading in Big Mac territory, this modern sandwich import, portable and available to go, is the closest thing we currently have to Danish fast food. More
Just as you'll never come to a consensus on the best NYC slice or Philly cheesesteak, there isn't a unanimous Baltimore crab cake winner either. Duda's Tavern, a slightly divey bar in less-than-divey Fells Point, serves a pretty exemplar rendition, though. More
Hot pot has never been in short supply in New York City, but that didn't stop Little Sheep, a big-in-China, Mongolia-based chain from opening its first local branch in Flushing. More
The concept of this premiere U.S. outpost of a Korean chain isn't unfamiliar: the emphasis on coffee drinks and customers parked with laptops feels Starbucks-y; the pick-your-own pastries in the front wouldn't be out of place in Au Bon Pain; and the refrigerated case of salads, sandwiches and wraps is reminiscent of Pret a Manger. The Korean influence is not particularly obvious. More
Making a lunchtime decision amidst the food courts corralled on Alder Street is no easy task. One of Portland's largest pods, you can try anything from Ethiopian dora watt to Peruvian lomo salt ado. But your nose might lead you to the unmistakably porky scent wafting from The People's Pig, which specializes in sandwiches made from its namesake animal. And your eyes need skim no farther than the top of the menu: porchetta ($8). More
Çiğköftem is the name of both the establishment and the base for all three menu items. The product is a mixture of bulgur, tomato paste, and an unnamed 18 spices that sits in plastic-wrapped pre-formed balls waiting to be used. More
Country of Origin: Australia Locations Worldwide: 70 in Australia and one in the US NYC Locations: One, in midtown Midwest transplant Steak 'n Shake may have initially stole the thunder from down under meat pie chain, Pie Face, just... More
The new year has already seen the arrival of a delicious foreign invasion. Vancouver's Japadog is proving that there's more to Canadian fast food than Tim Hortons. More
Lower Manhattan just went from zero to two kaiten (conveyor belt sushi) spots in the same week. One kosher, one Mexican. Yes, Mexican. More
Overflowing knife-and-fork sandwiches are Pine State Biscuit's calling card and the Reggie Deluxe ($8) is like brunch on a plate. The homespun kin of KFC's Double Down, but on a biscuit, this cooked-to-order treat contains fried chicken, bacon, cheddar cheese and gravy, topped with an over-easy egg (that's the deluxe part). More
In a city already teeming with chilly treats—both homegrown and from abroad—you might wonder if we really need a new interloper. Maybe we do. Amorino, a Parisian import that opened in early June, is the latest gelato chain to make an appearance in NYC. It strikes a balance between the purist seriousness of Grom and Timi's unabashed kookiness (don't forget those sundaes with faces). More
When South Korean 'BBQ Chicken' came to NYC in 2007, it took a familiar path and set up on the international fast food row of St. Marks Place, and Chelsea; the chain followed this typical trajectory and eventually shuttered both Manhattan locations. Now, there are two remaining branches walking distance from each other in Flushing, a logical location, and one that makes no sense geographically in Sheepshead Bay. More
Situated in a small greenhouse-like structure in Dag Hammarskjold Plaza, it's not immediately obvious that overgrown kiosk is anything more than a standard café. It's not until the word Istanbul and the charmingly awkward slogan "Superior Food by Dessertist" comes into view that the stand's foreign origin becomes apparent. More
One of the many brightly lit Indian restaurants lining Lexington Avenue's "Curry Hill," vegetarian Saravanaa Bhahan (also listed as Saravanaas and Saravana by the company) isn't instantly recognizable as a chain. And being a franchise certainly doesn't repel crowds; on any given evening there will be a wait for seating. More
Unlike many coffee chains, Israeli Aroma Espresso Bar is as much about the food as the java. In fact, most of the customers filling the red leather chairs at communal tables aren't drinking coffee at all, but nibbling on the tiny chocolate bar that comes free with each order. More
Country of Origin: Japan Locations Worldwide: Over 120 in Australia , Canada, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, Singapore, South Korea, Taiwan, Thailand, the US NYC Locations: One in Manhattan's Chinatown and one in Flushing's Most people don't... More
Country of Origin: Italy Locations Worldwide: 29 in Argentina, Brazil, Chile, Honduras, Italy, Mexico, Turkey, and the US NYC Locations: One, near Union Square Maybe because Piola has been covered in scaffolding for ages, but the Italian chain (which... More
Just like CheoGaJip, South Korean Kyedong Chicken also just one New York City shop in Flushing. Unlike CheoGaJip, there are no unusual pizzas on premises. Instead, this fried chicken specialist gives second billing to another animal altogether: the pig. Pig's feet, pork belly and blood sausage round out many of the combo meals. More
Country of origin: Taiwan Locations worldwide: Over 200 in 20 countries including Australia, Brazil, Indonesia, Mongolia, Norway, Paraguay and Turkey NYC locations: One, in Chelsea Perhaps you haven't given up on your New Year's resolution to eat healthier yet,... More
While bibimbap and bulgogi have yet to be adopted with the same fervor as pad thai or banh mi, Korean fried chicken has managed to capture a borough-spanning audience. More
Painted in warm yellows and oranges, the corner restaurant near the South Street Seaport has a small seating area, an abandoned sushi station and an L&L-logoed surfboard incongruously propped up next to a miniature Christmas tree ornamented with tiny Chinese take out boxes. More
Country of origin: Japan Locations worldwide: Over 300 in Australia, Canada, China, Hong Kong, Indonesia, Japan, Korea, Malaysia, the Philippines, Singapore, Tahiti, Taiwan, Thailand, Russia, and the US NYC locations: One, on the Upper West Side While cupcakes currently... More
Obviously, you're not being served rubbery hunks of Polly-O. In fact, helpful servers with thick Italian accents (like at Nooi and Timi's, much of the staff appears to have been exported, as well) explain each mozzarella and instruct you to work from mild to strong. More
"Chicken like you've never had before" is a bold claim considering that Kyochon makes up one-third of the fried chicken trinity that's concentrated in a tight, one-block radius in K-Town. Diners can choose among Mad For Chicken, the former Bon Chon, the new Bon Chon and Kyochon, the chain that's often credited with creating the popular double-fried, sauce-lacquered style in 1991. More
Last time I was over there I intended to go to La Esquina Criolla, but it was nearly empty while El Gauchito was packed so I changed my mind and crossed the street. Love both, but didn't realize it was the same owners.
I recently moved close to Speedy Romeo and was happy to discover provel. I'm more partial to the Dick Dale, but that's because I'm a Hawaiian pizza apologist.
Yes, they're definitely knife-and-fork sandwiches.
I've been going to Rossman Farms forever, and still love it (esp. that it's 24 hrs) but it's just not the same with the newish fancy sliding glass doors, organics and cheese.
This is one of my new favorite pizzas. Hawaiian pizzas need love too.
@thesteveroller: I'm assuming you're referring to Happy Family Little Lamb on Main Street? That's a knock-off (and not at the same address as Little Sheep).
@jo_wang: Thankfully, my hot pot contents managed to stay in my stomach.
@garlicknots: Thanks for the geography clarification.
@metaphora: I totally missed the sesame bread! A lot of tables had it and I couldn't figure out what it was since it looked like cake or a dessert.
ns56: I was going for the less typical things. But supposedly they use beans from Metropolis Coffee Co (in Chicago) so that indicates some level of seriousness.
The first time I tasted a dessert in this style, I thought something was wrong with it (now I know better). I was just reading about a new Bangkok restaurant, The Local, that serves a cocktail using candled coconut milk, along with melon, Midori, and rum. Interesting twist.
The first time I ate a dessert in this style, I thought something was wrong with it (now I get it). I just read about a new restaurant in Bangkok, The Local, that's serving a cocktail made with candled coconut milk, along with melon, rum, and Midori. Interesting twist.
I used to think Asia got the best of everything, now I'm convinced the Middle East is winning at chain restaurant creations.
@DanielJ: Well, porchetta is fatty but typically the cut is mix of meat, fat and crispy skin.
Ugh, that English muffin! I really liked their burgers, but am glad to see I'm not the only one who wished for a regular American bun. It totally threw off the proportion.
This is great. I've been planning a trip to Dubai, and while I'll admit I'm fascinated by the glitz and imported fast food franchises, I'd like to seek out "real" food too.
@chanterelle: You've confirmed what I've suspected: NYC is the anomaly, not the entire east coast.
@PommeDG: Wrong, indeed. All the diners in NYC serve them that way and put them in the breakfast section with pancakes and eggs. I don't think that's right either...
Now that's a monte cristo! The NYC species that's powdered sugarless, open-faced and served with syrup is just plain wrong.
Weird timing--I made a version of this for dinner last night. I wish I had homemade nam prik pao on hand because the jar I used was already salty and I didn't taste test before adding fish sauce.
trycatchblock: Argh, I should've learned from your comment. That should be Gulluogu minus the special characters.
MWinston: I'd like to try the original version too. I see they have it on the menu at Pera, but that's not exactly fast food.
Walrus McDoodle: I wasn't crazy about the whole scallion, myself. I ended up pulling it out at the half-way point.
gargupie: I'm not a germ-phobe, but it did cross my mind that this would not be the dish for anyone that was.
Erin Meister: It's definitely worth a try.
mandycw: I liked them--definitely tasty--and felt oddly energized after eating a few blobs, though a friend wasn't crazy about the "raw" texture.
trycatchblock: I haven't tried cig borek, but I know they have them at Güllüoğlu under the name sigara boregi.
I went to a Din Tai Fung in Beijing (no lines at all with many empty tables) a few years ago, and oddly, don't remember the dumplings at all. My main memory is trying to ask for that red bean dumpling for dessert and instead getting a towering mound of shaved ice drenched in red beans and condensed milk that was enough for six people.
Weird seeing Dea's on here. I grew up in Gresham, and don't think I ever ate there once (it was a jock hangout)! I love fry sauce, and even though Utah likes to claim it as a regional specialty, it's also very Oregonian. Salt Lake City-based Arctic Circle, famous for fry sauce, still thrives in Oregon despite all the Portland branches closing.
@travpard: I haven't tried Asia Dog, but I do prefer Japadog to the (now-closed) Korean chain New York Hot Dog & Coffee that also sold Asian hotdogs.
@katrina: I was surprised at how good the wasabi mayo was. I think the horseradish flavor works with the sweetness of Japanese mayo.
I just tried a Riesling from Virginia (Barboursville Vineyards) at Woodberry Kitchen in Baltimore where they feature many wines from Maryland and Virginia. I wasn't sure what to expect. It turned out to be very dry, tart and summery. Even though I usually prefer a touch of sweetness, it was pretty complementary with the pork loin, fennel and cherries I was eating. It's worth trying some of the lesser-known regions, especially since the wines aren't expensive.
Love floss. I just picked up a Thai version (better in my opinion because it's chile hot, a little greasy and full of lime leave shreds) at the counter at Sripraphai. Used it as an omelet filling yesterday and it was amazing.
Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs. She blogs at goodiesfirst.com. Country of Origin: The Philippines Locations Worldwide: Around... More
@serasyl You are correct (and I'm the one who wrote about Amorino originally, so I should know too). I meant to say that both are foreign gelato imports.