by Joshua M Bernstein - 90 Reviews - 13 List
Eating with your hands is fun. Eating with a potential deadly weapon? Double fun! Throughout New York, restaurateurs are increasingly serving food on sticks and skewers, making people rethink ice pops, key lime pie and even accordion-like chicken skin. Here's your dining plan; now stick to it. (Photo: People's Pops)
Updated: September 30, 2010
If you're a freak for fromage, then Artisanal is your stinky, creamy paradise. But instead of selecting a seasonal cheese plate, opt for the fab fondue. Gooey blends (gouda and stout, Manchego and chorizo) are served with your choice of skewered dippables, including kielbasa, fingerling potatoes and air-dried beef.
Trek down to seafaring Red Hook to find one of New York's most novel desserts: the Swizzle. Steve's signature key lime pie--made with fresh key lime juice--is speared on a stick, dunked in Belgian dark chocolate and frozen solid. With a little crunch, a little give, the Swizzle is tart, chocolaty paradise.
If the thought of sickly sweet ice pops makes you shiver, then perhaps you need to give People's Pops a shot. These treats are fashioned from seasonal fruit and all-natural ingredients, resulting in frozen blends such as strawberries and cream, blueberries and black tea, and star anise with rhubarb. You can't miss People's Pops permanent counter in Chelsea Market--it's decorated with around 5,000 Popsicle sticks.
Stomp up a set of stairs to find some of midtown's finest grilled fowl. At this jewel-box Japanese restaurant, chefs hunker over a charcoal grill and carefully sizzle choice bits of impaled organic chicken--breasts, wings, thighs and, for the daring, skin, gizzard, liver--to a smoky finish. Everything's stick-gnawingly good. Oh, and a special tip: Prices drop precipitously during lunch.
Hidden beneath the hulking Manhattan Bridge, this tiny cart is identified by its long lines and plumes of meat-kissed charcoal smoke. You'll find skewered flesh ranging from cuttlefish to chicken to beef, but the lamb is best. It's cooked to a lacquered crust, then sprinkled with red pepper. Sweetening the deal? It's only a dollar.