MOST RECENT DINNERS
Jellyfish at Waterfront International Enterprises
Ni hao, ‘Nauts:
Fall is in the air and we’re getting back to basics. Out with the new, in with the old. Enough of this fancy-shmancy table service and elegant garden dining crap–we’re heading back to Flushing. If you have any doubts about whether you want to make the trek, just stop now. Isn’t it enough that this charming, little restaurant is called Waterfront International Enterprises, Inc.? (Though it’s apparently sometimes known as Fu Run.) Isn’t it enough for you that they have “lamb kidney w scallions” and “scallions w lamb kidney” as two separate dishes (with different prices)? Haven’t you always wanted to eat “couch”? Or Jellyfish four different ways? Or “stew miscellaneous fish w home style cookies”? Of course you have.
You know the drill, folks. It’s a super easy train ride to Flushing, we’ll see you there at 7:30, we’ll litter the tables bottles of Tsingtao and plates of tripe, frog, “home made style blotch soup,” lamb stomach, etc., and you’ll go home happy. This menu has everything and everything is really good. By the way, did we mention that this place is unique in the city for serving Liaonin.
An array of lamb’s brains (brown butter, capers, and some other interesting accouterments but we forget) will be next, and then we’ll pause while the pizza chefs do their worst. If you haven’t ever had the pizza at Roberta’s, it’s no joke. Top level ingredients, wood burning oven, etc. But this information will be irrelevant, because by this time, you will most certainly be drunk.
Then comes family-style tripa a la romagna, which is, we’re told, unreal. Finally, then come whole, poached, then roasted, pigs heads. At this point, someone will likely be attempting to dance on the table. (Hopefully not Jesse.)
So, you see, we’ll probably be talking about this one for some years to come. It’s going to be a tiny touch on the pricey side, but not nearly as much as it should be–given that they’re producing an entirely off-the-menu meal and allowing us to suck dry the wine and draft beer selection over a couple hours. So, buck up, look sharp, put on a short dress, and dry-clean your tighty-whiteys–this is our end of summer bash and it’s going to be a good one.