インフォメーション

2016-01-09 11:45:00

NYのパストラミサンドの名店4選～WSJ日本語版

NYのパストラミサンドの名店4選

　牛肉を薫製にして香辛料で味付けしたユダヤの伝統料理「パストラミ」。ジューシーでおいしいパストラミサンドイッチを食べられるニューヨークの店を写真で紹介する。

2016 年 1 月 7 日 15:48 JST

http://jp.wsj.com/news/articles/SB12561825795443623923804581464952980512240?mod=djem_Japandaily_t

At the 2nd Ave. Deli, they serve a mean pastrami sandwich, with thin, buttery folds of dark-red meat (it’s smoked and cured by A to Z Kosher Meat Products, and made from the well-marbled navel end).

A legendary kosher eatery for 50 years, 2nd Ave. Deli closed in 2006, a decade after the death of its beloved owner, Abe Lebewohl. His two young nephews reopened the business a year or so later on East 33rd St. There are now two branches, nearly exact replicas of each other.

Plenty of the old soul remains, including a few menu items that might be classified as shtetl-inspired cuisine, such as ptcha, or jellied calves feet.

Run by the affable Jay Parker for the last 30 years and by his father for 40 years before that, Ben’s Best has all the trappings of a traditional kosher delicatessen, including the fluorescent lighting and ceramic bowls of sour pickles on the tables.

Mr. Parker is also a traditionalist when it comes to his pastrami, using a decades-old formula. ‘When all the stars align,’ said Mr. Parker, ‘the pastrami becomes so soft that it’s like cotton candy.’

One of the last relics of Jewish immigrant culture on the Lower East Side, the 128-year-old Katz’s Delicatessen now shares the neighborhood with fashionable hotels and pricey boutiques but is still a major tourist magnet in its own right. Katz's is one of the few delis in town that still hand-cuts the pastrami (the cutters themselves, many from the neighborhood, are part of the charm).

Locals and out-of-towners alike shuffle through the cafeteria-like lines in the massive wood-paneled dining room, plastered with celebrity photos and thank-you letters and old signs (one for the deli’s World War II promotional campaign, ‘Send a Salami to Your Boy in the Army,’ dangles from the ceiling).

Dickson’s Farmstand Meats is a sliver of a gourmet butcher shop in the middle of Chelsea Market and has just a few stools at the counter.

The organic beef (cut from the navel end and sourced from pasture-raised New York state cows) is cured, smoked and extremely well seasoned in-house (the Dickson crew rolls the spice rub into the meat, as well as on the crust).

A tiny, bare-bones Upper East Side kosher deli, with a handful of metal tables and bustling takeout counter, Pastrami Queen has a devoted following who come for pastrami made on site following, according to manager Jack Turner, an ‘age-old recipe.’

そのほかのスライドショー

エルニーニョが米にもたらした高波や大雪
シャルリー・エブド事件から1年後の警察襲撃

A legendary kosher eatery for 50 years, 2nd Ave. Deli closed in 2006, a decade after the death of its beloved owner, Abe Lebewohl. His two young nephews reopened the business a year or so later on East 33rd St. There are now two branches, nearly exact replicas of each other.STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL

Plenty of the old soul remains, including a few menu items that might be classified as shtetl-inspired cuisine, such as ptcha, or jellied calves feet. STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL

Run by the affable Jay Parker for the last 30 years and by his father for 40 years before that, Ben’s Best has all the trappings of a traditional kosher delicatessen, including the fluorescent lighting and ceramic bowls of sour pickles on the tables. STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL

Mr. Parker is also a traditionalist when it comes to his pastrami, using a decades-old formula. ‘When all the stars align,’ said Mr. Parker, ‘the pastrami becomes so soft that it’s like cotton candy.’ STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL

One of the last relics of Jewish immigrant culture on the Lower East Side, the 128-year-old Katz’s Delicatessen now shares the neighborhood with fashionable hotels and pricey boutiques but is still a major tourist magnet in its own right. Katz's is one of the few delis in town that still hand-cuts the pastrami (the cutters themselves, many from the neighborhood, are part of the charm). STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL

Locals and out-of-towners alike shuffle through the cafeteria-like lines in the massive wood-paneled dining room, plastered with celebrity photos and thank-you letters and old signs (one for the deli’s World War II promotional campaign, ‘Send a Salami to Your Boy in the Army,’ dangles from the ceiling). STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL

Dickson’s Farmstand Meats is a sliver of a gourmet butcher shop in the middle of Chelsea Market and has just a few stools at the counter.STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL

The organic beef (cut from the navel end and sourced from pasture-raised New York state cows) is cured, smoked and extremely well seasoned in-house (the Dickson crew rolls the spice rub into the meat, as well as on the crust). STEPHEN KENT JOHNSON FOR THE WALL STREET JOURNAL

2016-01-09 11:41:00

NYから2016年食の流行を占う～WSJ日本語版

NYから2016年食の流行を占う

CHARLES PASSY

2016 年 1 月 8 日 09:48 JST

　今年はどんな食べ物がはやるのだろうか。予想は難しいが、昨年に注目が集まり始め、人気爆発が間近とみられる飲食店などからヒントを得ることはできる。流行はたいてい、既に確立された流れの上にちょこんと乗っかるものだ。今後数カ月にニューヨークで見込まれている動きを探ってみた。

フライドチキンサンドの代わりにホットチキン

　昨年がフライドチキン、特にフライドチキンサンドの年だったとすれば、今年はスパイスの効いたナッシュビル風の辛いホット（フライド）チキンがはやりそうだ。人気シェフのカーラ・ホール氏は、ホットチキンが売りのレストラン「サザン・キッチン」をブルックリンのレッドフック地区に開く。

人気のアジア料理は韓国からシンガポールに

ENLARGE

PHOTO: THOMAS DANG/CHOMP CHOMP

　ニューヨークではここ数年、アジア料理の中で韓国料理が人気だ。ミッドタウンのコリアタウンを中心に、伝統的な料理を出す店や現代風の店がオープンしていた。

　その注目が、カキオムレツからさまざまな麺料理で知られるシンガポールに移りつつある。最近ウエストビレッジにオープンしたシンガポール料理店「チョンプチョンプ」は非常に高い評価を集めている。さらに、テレビ司会者のアンソニー・ボーデイン氏はシンガポールにヒントを得ながら他国の料理も扱うフードマーケットをチェルシーで計画している。

ブランチから朝食へ

ENLARGE

PHOTO: ANDREW HINDERAKER FOR THE WALL STREET JOURNAL

　ニューヨーカーがブランチに飽きることはないらしい。だが、関心はより早い時間帯に移りつつあるようだ。飲食店は午前11時より前に出す朝食の売り込みに力を入れている。　

　朝食を使命の一つに掲げてきたベーグル屋「サデルズ」や「ラス・アンド・ドーターズ・カフェ」は大人気だ。ウルフギャング・パックは今年、ニューヨークに「カット」を出店するが、このステーキハウスでは朝食も出す。

すしやセビーチェに続くのはハワイ料理「ポケ」

　日本のすしであれ、イタリアのクルードであれ、中南米のセビーチェであれ、ニューヨーカーは生の魚に目がないようだ。

　ハワイにも、マグロなどを生で食べる「ポケ（ポキ）」という料理がある。最近の人気上昇を受け、この料理はイーストビレッジの「Noreetuh」などニューヨークのハワイ料理店でも食べられるようになった。

　ハワイ料理店以外にも広まり始めており、昨年夏にオープンしたシーフードレストランの「シーモアズ」によれば、ポン酢、ピーナツ、アボカドのポケが1番の人気メニューだ。