The Sundry Tomatoes

RESTAURANT:  Mighty Quinn's DATE: March 3,2014 LOCATION: 103 2nd Ave New York, NY 10003     Mighty Quinn’s BBQ – definitely packed with mighty taste at this East Village eatery.  At the corner of 6 th  Street & 2 nd  Ave, this casual space is very warm and inviting with its reclaimed wooden tables and walls.  The front window looks like a glass garage door... I wonder if it actually opens up during the summertime.  (Note:  We were here during poofy down-coat weather, so it is a bit chilly and drafty sitting by the glass window, which also is in the crosswind from the front door!)  The food at Mighty Quinn’s does not fall short in letting only its strong, rustic décor speak for its appeal. Behind the carving counter, the meats are slow cooked and smoked with wood.  I’m usually not a brisket person, as apparently I haven’t had a good brisket up until now.  The great thing about eating with friends is getting to taste a bit of other items from the menu. 

[the food] pho ( fuh) or ( fō) 1. pho·tog-ra-pher ( f uh - tog -r uh -fer) n.  a person who takes photographs of yummy food 2. noo·dle lov·er (no̅o̅d′l luhv-er) n.  a   person   who   has   a   strong   enjoyment   or   liking to a narrow, ribbon-like strip of dried dough, typically made of flour, eggs, and water eaten with a sauce or in a soup 3. foe   (fō) n.  perception by impatient persons reserved from immediate consumption resulting from visual food documentation Hi, *raises hand*, I'm Jeanne - pronounced like genie and... I am addicted to good food ( hi Jeanne! ) and enjoy it especially in the company of other foodies.  I love anything fried and if it comes with an aioli, even better!  I discovered my love of tapas in Spain & the tasty simplicity of Mediterranean food in Greece, so I am lucky to live in NYC where it’s one of the best cities to feed the crave when I’m looking for a diverse selection.  There aren’t too many cuisines my palate can’t

RESTAURANT:  Mighty Quinn's DATE: March 3,2014 LOCATION: 103 2nd Ave New York, NY 10003 So, I'm on a no-carb diet because... I don't know why...but luckily the bread sucked anyway I stole a nibble from my friend's brisket sandwich bun, upon me complaining that it was bland and hard he said that if the bread was too soft it would not be able to soak up all the brisket juice and BBQ sauce..so there you go I know nothing about bread, except that I like mine soft and with butter.  In any case, I ordered the single serving of pulled pork, which was tender and juicy almost all the way to the last bite, (my last piece of pig was a tad dry). The BBQ sauce was sweeter than I'd like (but I'm not a BBQ sauce connoisseur, so I don't know if that's normal sweetness) but it wasn't overpowering at all. It was more like really sweet for a second then delicious for the rest of the chew-session.  The meat came with a side of creamy cole slaw topped

It's also stands for  Estha Fiesta ;  Hi everyone! I'm super excited to get this blog up and running, and I wanted to start by introducing myself, so here I go... I was born and raised in Queens, NY and grew up in a Colombian household, so right off the bat I love rice and beans, right? WRONG...just kidding I absolutely love rice and beans and plantains too! As a kid my Sunday dinners typically involved a drive into Jackson Heights for plato montañero at our favorite family restaurant Pequeña Colombia . But you could tell my family was really embracing a New York life-style when our Sunday dinner alternative became Chinese take-out. Chicken and broccoli (with the stems cut off because as a kid those are gross) was my gateway meal for all Asian food, both authentic and Americanized. Eventually, having friends with varying cultural backgrounds really inspired me to be more gastronomically adventurous. I'll be honest; I do tend to gravitate to "safe&

Hello and Welcome to our delicious diary! We are 3 very hungry friends that just love to eat, especially on a dime (or several dimes). Once upon a time in 2009, our appetites led us to form a dinner club, originally named C.D.C (Cheapies Dinner Club).  This is where we would each take turns monthly to pick out a new and inexpensive restaurant to meet up with friends & stuff our faces.  After one particularly enthusiastic meal, an entire group of 6 foodies gawked voraciously at the food placed in the middle of our table.  We OOHed in unison and pounced our forks to inhale a large & savory appetizer platter, practically licking off the entire lip-smacking plate.  Our zealous hunger inspired us to re-name our group to F.A.T. (Food Absorption Team). Fast forward to 2014… I realized one day that my two friends and I had an untapped talent for writing. So, after so many meals, an abundance of food photos, and 3 diverse voices I proposed an idea. Here is a painless summary o