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About

Eating my way through the Big Apple and around the world.

Always in favor of extraordinary flavor versus saving a few calories, I’m constantly seeking the best restaurants, recipes, and random little food finds. This blog chronicles my discoveries, most of which are located in New York City, the foodie heaven I am fortunate to call home.

I am an editor at Zagat, but all opinions on this blog are mine and have nothing to do with my employer.

I take my photos with a point-and-shoot Canon PowerShot SD850. Which goes to show that if you're passionate about photography but can't afford fancy camera equipment, you can still take quality photos.

Follow me on Twitter:
@eatyourchow

Need restaurant recommendations or recipe advice?
Ask Me Anything

Or email me at:
mollymoker[at]gmail[dot]com

My non-food blog:
the girl does what she wants to do

Favorites

Blondie and Brownie

Cakespy

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Cupcakes Take the Cake

Eater

Epicurious

Food Curated

Grub Street

Joy the Baker

Midtown Lunch

New York Times Dining

Serious Eats

Smitten Kitchen

Taylor Takes a Taste

What Katie Ate

18 August 2013
First Mighty Quinn’s brisket. Life. Changed. 
Smorgasburg; Williamsburg, Brooklyn

First Mighty Quinn’s brisket. Life. Changed. 

Smorgasburg; Williamsburg, Brooklyn

12 July 2013
Just can not get enough Smorg! Already plotting tomorrow’s chow plan of attack. Who has recos???
These are one of my favorites: red curry coconut chicken and braised pork belly buns from Bite Size Kitchen; Williamsburg, Brooklyn 

Just can not get enough Smorg! Already plotting tomorrow’s chow plan of attack. Who has recos???

These are one of my favorites: red curry coconut chicken and braised pork belly buns from Bite Size Kitchen; Williamsburg, Brooklyn 

2 November 2012
Homemade strawberry balsamic pop-tart from Anarchy in a Jar at Smorgasburg. 
Only a few more weeks to get after it before the Smorg closes for the season. And yes, they’re open this weekend! 

Homemade strawberry balsamic pop-tart from Anarchy in a Jar at Smorgasburg

Only a few more weeks to get after it before the Smorg closes for the season. And yes, they’re open this weekend! 

8 June 2012
Living so close to Smorgasburg is both a blessing and a curse. But 99% a blessing.
Dough’s dulce de leche donut; Williamsburg, Brooklyn

Living so close to Smorgasburg is both a blessing and a curse. But 99% a blessing.

Dough’s dulce de leche donut; Williamsburg, Brooklyn

15 July 2011

This weekend, skip brunch and head to the Brooklyn Flea’s Smorgasburg—100 food vendors (RIP SCRATCHbread) creating the ultimate picnic on Williamsburg’s waterfront. Here’s what I chowed last time I was there: Cheeky Monkey Foods’ Tomato Garlic Everything Oil (sweet and garlicky, I couldn’t get enough), Asiadog’s Thai-style Sidney Dog (relish, mango, cucumber, red onion, cilantro, crushed peanuts, and fish sauce…yeah doggie!), and Brooklyn Soda Works’ rhubarb and Thai basil soda (the freshest, most flavorful soda I’ve ever tasted).

What’s the best thing you’ve had there?

14 June 2011

Behind the scenes with SCRATCHbread’s TOASTbar at Smorgasburg

Smorgasburg is an all food market in Williamsburg from the people behind the Brooklyn Flea. It hosts 100 food vendors—a mix between prepared food stands and greenmarket farmers. It is paradise.

For this venue, SCRATCHbread wanted to do something different—“play with food,” as owner Matthew Tilden put it. And so, TOASTbar. The menu is always changing, but we’ve had inventive open face sandwiches, griddled chai sticky buns, and an assortment of the classic baked goods. We partner with other vendors to seasonally enhance our offerings. 

Smorgasburg has been open for just one month, so things are constantly evolving. I highly recommend you come by for lunch—take the new East River Ferry, which just started running yesterday and will drop off right at the market entrance.

Cooking garlic in olive oil for tomato dunking sauce

Fresh ingredients

Chai sticky buns soaking in vanilla bean creme anglaise, waiting to be griddled

MOZZtoast: Rosemary and sea salt focaccia, stuffed with homemade-that-morning mozzarella, basil pesto, a squeeze of lemon

The Double Bourbon: bourbon wheat bread, a slab of butter, and orange bourbon marmalade from our neighbors at Maiden Preserves

The Garlic-ness: whole roasted garlic bulb with olive oil on sourdough

Themed by Hunson. Originally by Josh