Little Brother BBQ in Brooklyn, New York

Little Brother is kind of like its namesake: small, casual, and cheap. More importantly, it serves some of the best barbecue in New York City. Bonus points for the ability to take your grub next door to Hot Bird, where you can sit (and scarf) outdoors.

A generous side of mac and cheese arrives blanketed with succulent pulled pork. Add some hot sauce and rev the engines.

Each sandwich comes paired with a different bread. This crispy short rib is supported by a soft and sweet potato bun. Do the right thing and ask for extra pickles.

The pulled doruc pork sandwich is sturdier and less messy, but still packing plenty of juices, pickles, and spicy homemade coleslaw. The larger, denser, toasted white bun holds down everything.

Smoky collard greens are a cut above the rest and laced with crunchy bits of garlic; you’d never know it’s vegetarian unless you asked.

A typical meal for two at Little Brother will cost you about $21 dollars, and countless hours spent jogging along the Promenade. Well worth the money and the sweat.

Bring out those dollars bills. Unfortunately, with good food, comes greater responsibility. In this case, that means no credit cards.

Grade: Highly Recommended. This is no-frills, mouth-wiping barbecue, and it’s damn good smoked meat. Surprisingly, the vegetarian options are just as tasty. Really, the only reason not go here is if you are short on cash.
Dish Tips: Shredded short rib sandwich, pulled duroc pork sandwich, macaroni and cheese with pork or short rib, collard greens, sriracha wings, kale caesar salad.
Good For: Casual dinner, especially on a beautiful day, or before a game or concert at Barclays Center. Unfortunately, Little Brother BBQ is not open for lunch.

Pok Pok in Brooklyn, New York

Pok Pok’s name comes from the sound that the pestle makes when hitting the mortar, and Andy Ricker’s kitchen has definitely made some sweet music since opening the Brooklyn branch of his award-winning Thai eatery in April of 2012. The menu might look intimidating, but there are enough street-food staples (Ike’s famous wings, anyone?) to placate the masses. More importantly, there is enough variety to surprise even the Bangkok-traveled backpacker. Pok Pok has it all, even tap water soaked in pandan.

Khao Soi Kai is a Chiang Mai specialty with Chinese origins, but it reminds me of some of that comforting Vietnamese chicken curry available to those fortunate enough to live in Little Saigon. The curry paste-coconut milk combo is hearty without being decadent, and the mustard greens and shallots add a bite of verdancy to the dish.

Pet Pha Lo is straight-up medicinal: ideal for just about any weather. Tender duck leg falls off the bone with a faint tap of the fork, while crispy garlic, black mushrooms and mustard greens provide some substantial roughage. You’ll want to tip the bowl back for the 5 spice soy broth and the accompanying chile vinegar sauce.

Pok Pok shows off its Vietnamese-leanings once again with this gorgeous Cha Ca La Vong: catfish marinated in turmeric and sour sticky rice, fried in turmeric oil with scallions and dill, everything sitting atop rice vermicelli and laced with peanuts, mint, and plenty of cilantro. Squeeze a lime and enjoy, especially in the warmer weather–and preferably with a bottle of Lao.

The durian custard is a lot more interesting, but this mango sticky rice is still a cut above the rest of the versions found elsewhere.

You cannot go to Pok Pok and NOT order Ike’s Vietnamese Fish Sauce Wings. Except, of course, if you head next door first and grab a large plate for only $10 at Whiskey Soda Lounge’s happy hour.

Even better are these spare ribs, marinated in whiskey (of course), soy, honey, and ginger. Ask for extra of each dipping sauces (one is smoky, the other is sweet. Both are excellent).

Believe it or not, Pok Pok is actually known for its salads, and this Spicy Isaan flank steak salad is case in point. Loaded with fish sauce, lime and chili powder, shallots, lemongrass, more of the customary mint and cilantro, and the kicker: toasted rice powder, the Neua Naam Tok may make vegetarians second-guess their lifestyle.

Not as satisfying as the steak salad, but a lot more unique is this Laap Pet Isaan. This chopped duck salad (including duck liver and skin!) is redolent with lemongrass, dried chilies, lime juice, and fish sauce. It’s spicy-as-hell, and thankfully, served with phak sot, an assortment of pickled vegetables for munching in between (mouth-watering) bites.

Grade: Outstanding. Pok Pok is one of the best places–Thai or otherwise–to eat in all of Brooklyn. This isn’t Thai fusion by any means, yet Andy Ricker has taken Thai influences and paired them with Vietnamese and Chinese flavors to adopt his own cuisine. Moreover, since moving to larger, paired-down digs, the dining experience is a lot more comfortable.
Dish Tips: Ike’s Vietnamese Fish Sauce Wings (spicy), Spare Ribs, Khao Soi Kai, Pet Pha Lo, Flank steak salad, Durian sticky rice. To drink: Tamarind Whiskey Sour, Hunny, Tennessee Stud, Khing & I, Yuzu Honey Whiskey Hot Toddy
Good For: Any occasion. Pok Pok just opened for breakfast seven days a week (8 to 11:30)! It also serves lunch on the weekends, beginning at noon.

Cocktail Hour: Red Gravy’s Third Wing

This week we feature one of Red Gravy’s bourbon mainstays: the Third Wing. Hailed as “the booziest smooth sip” by its own mixologist, this week’s Cocktail Hour pick is highly-drinkable in any season.

The combination of Wild Turkey bourbon, amaro nonino, and lustau east india sherry–and of course, an enormous ice cube–can give you wings. Unlike Red Bull, however, you’ll want to savor this, and swallow slow.

Cocktail Hour: The Ravens Club Old Fashioned

The Ravens Club has one of the most extensive whiskey selections in Michigan. It also makes its own bitters, which add a personal touch to the time-honored, like the Old Fashioned. This “Original Hand Pulled” version is our Cocktail Hour’s featured drink.

Eagle Rare 10-year bourbon is mixed with house-made bitters and Demerara syrup, hand-drawn and served over a two-inch ice block. We noticed hints of orange, cherry, and spice, probably because the menu also listed each note. Regardless, this is refreshing and sturdy. A new take on an old classic.

Zingerman’s Delicatessen in Ann Arbor, Michigan

President Obama recently enjoyed a reuben at this deli in Ann Arbor, so you know it is good. But good is an understatement. This joint is like Disney World for foodies. Really, the only thing that is difficult about being inside its hallowed walls is deciding what to order.

We weren’t joking about the menu. It hardly fit in one photo. Take your time (you might have to anyway; the lines here are worse than any Meatpacking club we’ve been to, but well worth it).

Zingerman’s offers over ten sandwiches under its “Beef” category, and this one is apparently “Dave’s Favorite.” The TNT Cowboy Reuben features hand-pulled BBQ brisket, coleslaw, and provolone cheese. Everything miraculously holds together because of the excellent grilled paesano (a gorgeous seeded hoagie) roll.

Syd’s Design Studio (who comes up with these names??) is a classic choice for breakfast: sausage links, baked eggs, and Vermont cheddar cheese on the ubiquitous toasted sesame bagel.

Not feeling any of the extensive house-baked breads Zingerman’s has to offer? Try this decadent macaroni and cheese.

Rating: Outstanding. This is a place you fly to Detroit Metropolitan Airport for. Even the free pickle–your choice of garlic-cured or crunchy-cucumber–is a cut above. Perhaps more important, in today’s dark day of murky, misleading food and nutrition labeling, Zingerman’s proudly states the farms where all of its meat, cheese, and produce come from.
Dish Tips: It would be an impossible task to eat your way through the whole menu–which, when laid out on its website–is sixteen pages, but it’s a safe bet that you’ll like anything you order here. A friend of ours recommends the renowned beef, pastrami, and corned beef sandwiches in particular. Well, there are 23 to choose from, so perhaps start there. End with the fabulous house-made gelato (yes, Zingerman’s doubles as a creamery). We like ginger and maple pecan.
Good For: A food orgasm.

Angelo’s in Ann Arbor, Michigan

Angelo’s is more than just an Ann Arbor staple–it’s a piece of history, too. Lines have been forming around Catherine Street since 1953, when Angelo Vangelatos and his wife, Patricia, opened the diner.

Inside, the decor is vintage 1950s diner, with chalkboard specials of the day and waiters who are even happier than you are to be here.

Angelo’s bakes its bread in-house every morning, so a good bet is this delicious raisin french toast, which can be deep-fried and smothered with blueberries and strawberries upon request.

Grade: Recommended. Sit in a booth and watch time stand still while you enjoy the surprisingly diverse menu offerings.
Dish Tips: Anything involving the house-baked bread, particularly the French Toast (we recommend the raisin variety), or the Special Breakfast, which also includes three eggs, bacon, sausage, and ham.
Good For: Breakfast!

Sidetrack in Ypsilanti, Michigan

Sidetrack’s burger has been rated among the “top 20 burgers” in the nation by GQ Magazine, but this old-school bar and grill is more than just a pair of nice-lookin’ buns. Take, for instance, the wonderful selection of beers on draft or by the bottle, or the dangerously addictive fried pickles, which are better than any we’ve had in New York City. If you are looking outside the menu, take one look at the view, which may include several oncoming trains which seem to nearly be coming your way during various points of the meal.

Sidetrack was built adjacent to the historic railroad tracks in Depot Town. Inside, it is energetic bar meets cozy ski lounge.

Can’t decide which of the 24 beers on tap to order? Sample a flight of four, including these seasonal and small batch brews.

This is the customer burger contest winner: “The Tom Halvorson BBQ Slaw Burger” on a slightly sweet and chewy pretzel bun. The medium-rare beef is topped with BBQ pork, two slices of cheddar, and fresh cole slaw. Unfortunately, the taste of the beef was lost amid all the toppings. The real star of the plate might be the garlicky sweet potato fries–and the accompanying house-made horseradish. Ask for extra.

Greasy and delicious, these beer-battered pickles are another house specialty. Perfect for sharing, and a nice pairing with the beer.

Grade: Recommended. While the burger we sampled wasn’t among the handful of ones we’d need to eat before we died, it was solid and atypical, particularly with the requested pretzel bun. Even better, however, is the old-school, home-town ambiance and the fantastic beer list and drink specials.
Dish Tips: The original handcrafted cheeseburger, beer battered pickles, sweet potato fries (add the garlic and horseradish, and you’re in for a real treat).
Good For: Groups! A beer and a burger or simply a casual dinner. In warmer weather, diners can take in the unusual view on the patio.

Cocktail Hour: Pok Pok’s Hot Toddy

It’s finally spring, but that doesn’t mean you should forego Pok Pok’s Hot Toddy, which is smooth and comforting in any weather. Dangerously addictive, this medicinal libation can also be found at the Whiskey Soda Lounge next door.

Korean yuzu is the star here; you’ll want to spoon the pieces out once the bourbon is all gone.

Pasta Night at Red Gravy

Every Monday and Tuesday, Red Gravy hosts Pasta Night, where those glorious hand-pulled noodles are $15 a pop and happy hour drink specials go on till the doors close. We couldn’t decide what to eat, so we ordered everything on the menu.

Orecchiette, laced with spicy lamb sausage and broccoli rabe, and garnished with a welcome heap of ricotta salata, is the one pasta on Red Gravy’s menu that never goes out of season. And for good reason.

Maccheroncini isn’t just fun to say, it’s also delicious to eat. Asparagus, leeks, and pecorino are balanced with house-cured pancetta and egg.

The campanelle is by far the most surprising pasta on Red Gravy’s current menu. Breadcrumbs and meyer lemon elevate the dish far beyond the conventional clam pasta.

Taleggio ravioli is loaded with hearty pancetta and balanced with crushed walnuts and pear. Tip the bowl back and slurp; you’ll be forgiven.

Conchiglie is for green-lovers. And while verde is my favorite color, the charred broccoli pesto might be a bit too one-note for me. Still, the noodle–a cross between a chickpea and an olive–is a rarity.

Dish Tips: Pasta Night is every Monday and Tuesday, but Red Gravy changes their menu often. Head over before the campanelle and maccheroncini are out the door. The orecchiette, fortunately, is a mainstay at 151 Atlantic Avenue.

A Burger A Week: Anella’s Burger

There’s only one kind of burger at Greenpoint’s Anella, and it’s phenomenal. Spare to the point of elegance, this is all about the meat (a mix of short rib and brisket!). The only thing you need to add to this baby is the bacon jam (why wouldn’t you?), which might be the best two dollars you spend all day. Did we mention the patty is a mix of short rib and brisket?

As you can see, Anella is not shy with its cheddar. The house pickles and a few crisp leaves of verdant lettuce are welcome accompaniments for the fluffy, well-toasted brioche bun.

Rating: 9.5. This burger gives fellow Brooklynite, Diner, some serious competition. The fries–the best we’ve had outside of Five Leaves–certainly don’t hurt. Neither does the aforementioned bacon jam, or the garlicky, whipped gribiche (if ketchup isn’t your thing) that arrives with them.