Friday, January 30, 2009

Best BLT in New York?

I don't normally return to a restaurant so quickly, but Dinosaur Bar-B-Que intrigued me with their offering of a BLT with house-cured bacon, fried green tomatoes, and their tangy remoulade in place of mayo. I had to try it. So Tommy Salami's li'l posse of Beast, Milky and Firecracker converged at Dino's instead of our usual brunch haunt- Blockhead's at 107th and Amsterdam. We were not disappointed.

Once again, reservations are a must. At noon on a Saturday we waited 40 minutes for a table, and the bar was full. It was after noon, which is beer o'clock round these parts so I tried a tasty Brooklyn Brewery Winter Ale, which was rich and chocolatey. The Brooklyn Brewery gang has done it again. My other favorite here if you prefer a lighter beer is the Hook & Ladder Ale, which has a fruity aroma and a crisp refreshing taste. They also make kick-ass Bloody Marys, better than the Brooklyn Ale House's mix in my opinion (and they are one of NYC's best). It was tangy, spicy and smooth, but not at all watery, garnished with a green olive. I would have liked one of their drunken boiled shrimp on a skewer, but you can't always get what you want. But it never hurts to ask- I will next time.

Once we got a table the service was at a good clip. My crew got their usual pulled pork sandwiches, which are excellent, and tried out all the sauces. Our consensus is that the Wango Tango smoky habanero sauce is the best. It's not as hot as their hottest Devil's Duel sauce, and still has plenty of flavor while also providing good bite. It never drowns out the meat either, so slather it on. But you wanted to hear about bacon, didn't ya? Their BLT comes in two flavors, regular and "ultimate." the Ultimate has their appetizer fried green tomatoes in the "T" slot, and they slather it with a generous helping of their tangy remoulade. It is quite a sandwich.

They cure their bacon in-house, and you get thick chewy slices. I prefer my bacon crisp, but I enjoyed this anyway. It was much more filling with a few slabs of thicker bacon. And the fried green tomatoes- crisp and crunchy, never mushy- were the perfect accompaniment. As you can see, they get a bed of shredded lettuce- I'd prefer green leaf or butter lettuce- and a solid sesame seed bun. You get two sides- I chose the mac 'n cheese because it's excellent, and the BBQ beans to try 'em out. They're smoky sweet and delcious, a little thin but with plenty of pork bits in there for flavor. If you don't want their best side- the salted 'taters- try the beans, you won't be disappointed.

To conclude, this is one of the best BLT's I've ever had. It is definitely on the rich side, and it makes for a great hangover cure. With 2 sides it is quite the satisfying meal, and the melange of smoky chewy bacon, crisp tomato and the sauce's rich tangy topping makes for a memorable BLT experience. Now we all know NYC restaurants love to sling pork belly, foie gras, truffles and "Kobe" beef like it's going out of style, especially now that Wall Street fucknuts have all that bailout bonus money to spend- so I ask you, who makes the best BLT in NYC?

I like simplicity, so give meripe heirloom tomatoes, crisp salty bacon without extra flavors, fresh green lettuce and maybe fresh-made mayo on crunchy wheat or tangy sourdough bread and it's perfection. Maybe a little extra virgin olive oil, salt and pepper on the tomato, or Niman Ranch bacon. But I wouldn't mind trying something ridiculously decadent, as you can easily assume. So let's hear it, who can top the Ultimate BLT at Dinosaur Bar-B-Que?

For a review of Dinosaur Bar-B-Que's ribs, pulled pork, sausage, brisket, appies, beers and sides, check out my earlier review here.

2 comments:

sarah said...

man i want one right NOW!

Rhine said...

That doesn't look like food...

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