Together, we’ll sample Pie Face’s brand new personal sized “Thanksgiving Pie” filled with delicious turkey and stuffing, mashed sweet potatoes and cranberry sauce as well as four sweeter dessert pies made specifically for the season: apple, coconut custard, pumpkin and pecan.  If that’s not enough, we’ll also explore the rest of their exciting menu with the likes of Pie Face’s “Chunky Steak,” “Chicken & Mushroom,” “Tandoori Vegetable,” “Mince Beef,” and “BBQ Pulled Pork” on top of it all.  Nobody brings you New York City like LocalBozo.com and nobody appreciates their readers more.

What: LocalBozo.com‘s Thanksgiving Pie Face Giveaway

Who: Two lucky winners, each with a guest

When: Wednesday, Novermber 14th, 6pm

Where: Pie Face, 507 Third Avenue at 34^th Street

How to Enter: All you need to do to enter is follow LocalBozo.com on twitter and tweet us out @localbozo.  Just creatively tell us why you would #DieforPie. (Throwing in a mention for @PieFaceUSA gets you extra points!)  We’ll select our two favorite tweets by early next week and then, all that’s left to do is put on a bib and eat up.  It’s as simple as that.  What have you got to lose? Enter now!

A modern style mash-up of casual and class radiates from the quote covered walls of DBGB Kitchen & Bar (aptly named after Chef Daniel Boulud), which meshes eccentric French fare, German inspired cuisine, and traditional American comfort foods into an open & contemporary marketplace.  The immense Tavern area welcomes patrons during the walk from door to Host-stand, with floor to ceiling windows and more resembles a chic lounge than a restaurant waiting area.  The approach to your table allows you to glimpse at the potentially decadent offerings that other eaters have chosen, as the seating areas are both unobstructed and also face the working kitchen and dessert area.  In decorative uniformity, hundreds of bottles of wines and raw cooking materials line the space’s borders, just below the polished cookware donated by some of the most famous Head Chefs in the history of food preparation, with food related quotes from some of history’s most notable persons.

The wide-ranging beer list provides both local and international flavors from the SixPoints Brooklyn brewery to assorted Belgian & German favorites, and the formidable wine list is far reaching and vast.  The cocktail list is equally impressive.  We like the “White Cosmopolitan,” which while relatively undersized, is a syrupy burst of sweet flavor as it coats your tongue.

However, what is truly remarkable about DBGB Kitchen is the comprehensive and diverse menu.  The selection of appetizers range from cold (Tuna Crudo, $11) to hot (Jim’s Matzoh Ball Soup $8, Escargots $14), and even feature selections from their Raw Bar.  Make sure to have your wallet stuffed with cash though, as oysters run $3 each, and the petit order for sharing starts at $30.  The fodder called “Links, Bangers, & Saucisses” features 14 different sausages varying from pork, veal, lamb, chorizo, beef, and vegetable (btw $9-$15 per link), encompasses the flavors of many different regions and is a literal world tour of sausage making.  We like the “Beaujolaise” ($13) combining pork, mushrooms, onion, and bacon with red wine over creamy lentils.  For the more advantageous eater, the “Boudin Basque” ($14) is a concoction of spicy blood and pigs head sausage and scallions served over mashed potatoes.  Tongue, bone marrow, tripe, and selections of pigs feet are the French specialties presented, all served with innovative sides ($9-$17 ea) for more experimental eaters.

DBGB’s main courses are divided between Mer, Terre, and Burgers, with the highlights being the Striped Sea-bass ($24, served with skin over leeks, potatoes, almonds, and topped with smoked paprika), and the Roasted Duck Breast ($25, served with dates and a savory lemon-pistachio glaze).  Meat-lovers will froth over the steak frites ($29), a 10 oz. black angus ribeye with a thick peppercorn drizzle and salted french fries, and “The Piggie” burger, which is a 6 oz. hamburger, topped with pulled pork delivered daily from Daisy May’s BBQ (46^th & 11^th Ave,) specifically for this burger.

DBGB Kitchen & Bar is a true convergence of innovative and eclectic cooking styles.  Coupled with an ambiance that promotes a progressive trendiness, DBGB is simply Manhattan hotspot that manages to be cool, yet gives a nod to food’s historic identity.

18 Avenue B, between 2nd & 3rd Street, Lower East Side, (212) 477-7137
Getting There: F, V to Lower East Side- Second Avenue

Zaitzeff

A gem of a burger spot that’s almost impossible not to get to from any neighborhood in Manhattan?  Zaitzeff, with its non-descript, black awning, features every basic characteristic that we look for in a premium burger spot.  The different menu options are listed on an enormous chalk board.  You order your meal, customized exactly how you’d like it, right at the counter.  And you can even sit down and enjoy a beer while you devour it.

Inside, the eatery isn’t much.  Some elongated wooden tables and chairs fill out the main dining area, with just enough space for a small line to form at the front counter to order.  From the front of the line you can see the cooks working, as the sights and smells of fresh hand cut French fries sizzling in cast iron skillets, envelope your senses.  The front counter is lined with different domestic and imported beer choices, and a wine rack features some basic pairings for whatever you decide.

But alas, the food here is the true drawing point, and while the menu features salads, organic chicken, and even a BLT, the burger is king.  Each of the sandwiches are served on Portuguese muffins, a nice change of pace from the tired hamburger bun or potato roll.  Prices vary based on the size of the cut (served in quarter or half-pound sizes or in sliders) and meat selection (sirloin, Kobe beef, turkey, or veggie), but range from $8.50 to $15.50.  But trust us, the quarter-pound option is a fine size.  Topped with lettuce, tomato, and grilled onion, the Kobe beef burger was a perfectly seasoned and admirably cooked hamburger.  Most of the burger’s juice was sopped up by the aforementioned muffin, but the burger was neither soggy nor sloppy, until of course we topped it with ketchup.  Side offerings include cheese, bacon, fresh avocado, and sautéed mushrooms and range from $1.25 to $2.00 per topping, and although the burgers are not necessarily cheap, you get what you pay for- a premium, delicious tasting burger.  The fries at Zaitzeff are also a perfect side dish because at only $5, you are handed a bulbous portion that can comfortably feed three people.  And with the option of Idaho French fries, sweet potato fries, or a combination of both, the lightly salted but freshly prepared basket is an outstanding compliment to the flavorful burger.

Living outside of the neighborhood and unless you are gainfully employed down there, the Financial District does not often offer much reason for repeat visits.  That is, until you taste a burger at Zaitzeff.

Dining out at a New York City steakhouse is an experience that should be relished and celebrated and when it is all over and everyone’s stomachs are filled to the brim, it should be remembered as an evening that was special.  Some former employees of Peter Luger’s have managed to find their niche by opening a restaurant that provides just that- the aura of something exceptional.

Ben & Jack’s steakhouse is an absolutely outstanding restaurant that delivers on every level of service.  From the friendly and impeccably dressed hosts to the engaging bartenders that welcome guests, each trip to the restaurant makes you feel like you’ve been there before, and that Ben & Jack’s is truly happy to have you back.

Inside, the décor of the restaurant shows a clear focus on tasteful, understated elegance, which is only furthered by performance of the staff.  The waitstaff was more than willing to offer food and wine recommendations and answer any questions; we found them to be as polite as they were attentive.  We began our meal with a few bottles of red wine (Francis Ford Copolla 2007, Pinot Noir, $55) from the Steakhouse’s vast wine list, followed by sizzling, thick strips of Canadian bacon ($2.95 per slice).  The cuts were nicely charred, but were fatty (yes, even for bacon), subtly dulling what would have been an otherwise delicious taste.

Where the bacon may have lacked, the steaks more than overwhelmed.  In fact, it is possible that the words you are reading here simply can not do justice to quite possibly the best steak in Manhattan.  Flawlessly cooked with a crispy, charred, and seasoned exterior and a perfectly seared soft pink medium rare center, even Peter Luger himself would be impressed.  That’s right, Ben & Jack’s dry aged Porterhouse really is that mouth watering.  Paired with savory sides of sautéed spinach ($9.95), tasty steamed asparagus ($11.95), and our favorite, a German potato ($10.95), a crunchy mash up of hash browns, the heaping plates of sides seamlessly complimented the flavor of the “Steak for Three” ($122.85), shared by our party.  Much like other steakhouses, Ben & Jack’s offers the Porterhouse cuts pre-sliced, and in additional party sizes of Two ($81.90) or Four ($163.80).  Other traditional cuts like the Filet Mignon ($39.95), Ribeye ($39.95), and New York Sirloin ($40.95) are also featured on the menu, but we suggest you pass them by and challenge the Porterhouse head on.

Everything about Ben & Jack’s shouts premium- from the tremendous service, to the delicious cuts of steak, to the unassuming classiness of the restaurant’s interior- and while other steakhouses may boast fancier names, the porterhouse at Ben & Jack’s takes a backseat to nobody.  We can only hope that the most recent location on Fifth Avenue does not water down what is one of the finest dining experiences in New York City.

(This restaurant has since CLOSED)

New York Burger Co. is exactly what you would expect, based on the layout of the restaurant. Essentially a fast food spot, the menu offers traditional American cuisine- i.e. a variety of burgers, chicken sandwiches, chili, salads, and hot dogs- but the fare itself is (pardon the pun) no great shakes.

The doors open to a conventional step-up-and-order counter, where patrons are given numbers, and are welcomed to the fix-ins bar to stock up on a variety of ketchups, mustard, and raw onions. The burger menu offers seven beefy options, with a turkey burger and veggie burger as alternatives. We tried the “New York Cheeseburger” ($6.50) with Vermont Cheddar, and the “Seattle Burger” ($7.75), topped with portabello mushrooms, sauteed onions and the “NY Burger Sauce.” Both of our choices were fairly large and satisfying, but the overall flavor of the meat was relatively unseasoned, and ultimately forgettable. Unfortunately, the mushrooms were almost burnt to a crisp, overwhelming the taste of an otherwise decent burger. The large side of “Idaho Fries” ($3) was salty and serviceable, but could not make up for what the burger was lacking.

The rest of the menu basically offers three variations on a grilled chicken sandwich ($6.75-$8.75), a plethora of salad alternatives ($6.50- $9.75), and some diverse smoothie & shake concoctions ($4.95), all of which appear to be equally sufficient. But when dining out in New York, sufficient simply does not cut the mustard. Affordably priced and informally staged, New York Burger Co. is named after its burger. But to the restaurant’s detriment, with seemingly every restaurant in Manhattan offering a hamburger, a shop with one that is just ordinary is not one that deserves repeat business.

Those of you that attended a college that focused on Fraternity life know the art of the drinking prank.  These pranks often take place as part of a game where one of the unlucky participants is forced through peer pressure to do something unusually degrading.   And obviously, the rest of the group then gets instant pleasure from this.

During my time at a University not to be mentioned here, “Shoot the Boot” was a popular punishment for one’s mistake during any number of drinking games, such as beer pong.  While my memory of this event is somewhat hazy, I remember a time when I made a fatal beer pong error at which point the smelliest guy at the party (of course), removed his sneaker and proceeded to fill it to the brim with beer.  The rest of the party watched as I drank down this agony.  When you shoot the boot it is essential to basically black out, therefore making your memory of this patchy at best.

In 2010, a new form of peer drinking punishment is hitting the scene hard.  Icing- the name alone sounds dastardly- is derived from the drink it comes from, Smirnoff Ice.  This malt beverage is akin to a Zima, and is most often consumed by women or by those who do not like the taste of beer or liquor.  The purpose of the prank is to surprise your Bro with it, hence the name of this devilish trick: Bro’s Icing Bro’s.

Here are the rules. One Bro buys a Smirnoff Ice at the bar, or for some reason, he has one on him.  Then, that “Bro,” must creatively place the Ice in front of the Mark Bro, or as we call it, “The Patsy.”  Once the Marked Bro sees the Ice, he must, and I am stressing this, must drop to one knee and chug the entire malt beverage in one go, while his other Bro’s ridicule him mercilessly.  Fear not Marked Bro, you can block the attempt by having your own Smirnoff Ice in hand at all times. But once again, this is a woman’s drink so you still look bad.

The LocalBozo crew was recently at an uptown bar for some day drinking. Sabotage was in the air- you could smell it.  There was to be some Bro on Bro Icing before the sun went down.  Since it was the first time anyone in our group attempted Icing, some crude planning had to take place.  American Trash, an upper east side favorite that we were drinking at, does not keep Smirnoff Ice in-house.  And thus we had a co-conspirator sneak away to a bodega to pick up and return with a fresh Ice.  The Ice was presented to the Mark casually in a brown paper bag, and the deal went down, much to the pleasure of our other friends.

But with all types of disorderly activity, there lies a negative side.  First off, a lot of bars in Manhattan frown upon anything that appears too frat boy like, which I completely agree with- many a popped collar have been known to Ice.  My biggest gripe would have to be the fact that by “Icing” one is subconsciously supporting and advertising for the Smirnoff company, which doesn’t necessarily sit so well with me.  In fact, there lies an urban legend that Smirnoff actually created this game in order to boost sales and promote a lagging product.

In the end the choice is yours my little partiers.  You can Ice a Bro, or not.  Either way it doesn’t look like this binge-drinking prank is going away anytime soon.  So the next time your Bro hands you an Ice, drop to one knee and start plotting your revenge.

-  Alan Smithee

When one thinks of traditional down home barbecue, New York City is typically the last place they’d think of.  In recent years there has been somewhat of a renaissance of BBQ joints in our fair city.  And no place has been more at the forefront of this movement than Daisy May’s BBQ.   The first aspect to this joint that stands out is how far off the beaten path it is.  Located on 46^th Street and 11^th Ave, one will have to walk a good twenty minutes from the subway just to find this “Cue.”  But the walk to Daisy May’s is only part of the experience.

Once inside, there is no host to seat you.  Customers wait on lines that sometimes jut out into the streets.  Since you will be ordering the food at the counter, you will also need to stake out your own table.  But be forewarned- Daisy May’s dining room is relatively small and thus it is recommended that if you want a table, set aside 1 to 2 people from your party to grab seats.  Trust us on this one, because the last thing you’re going to want to do while holding a huge tray of smoked meats, is to try and grab a seat in a packed house.

The food choices at Daisy May’s BBQ are the typical for any run of the mill BBQ spot, but once you take the first bite of your chosen meat, you can quickly taste a difference.  The “Plate Specials” are definitely the way to go when you come here because at an average cost of $24 per meal, they offer huge helpings of a meat and two sides.  If you are a rib lover, we recommend the “Kansas City, Sweet & Sticky Pork Ribs” ($19.50).  Yes, these are wet ribs, but they are given only a light coating of sauce so that the smoked pink meat can stand on its own.  Alternatively, “The Beef Rib” ($28) is a sight to be seen- straight out of the opening montage for The Fintstone’s.  Bring your knife and fork to this one, because it is a giant slab of beef bathed in a thick and savory red sauce. The large bone itself provided some tasty, salty flavor as well.  If for some reason you are not a fan of ribs, we also liked the juicy “Beer Can Chicken ($13.25).”  The beer can method of cooking really delivers more depth to the chicken, coupled with the sweet and tangy BBQ sauce.

The sheer amount of side options may seem intimidating, but just like the meat, if you like a certain side, order it.  By our account, you can do no wrong with any of the sides at Daisy May’s (Prices vary by size).  We especially liked the “Baked Beans with Burnt Ends” because of the combination of perfectly cooked beans and fantastic Brisket ends, which are also a popular stand-alone item.  We also loved the mouth-watering “Macaroni & Cheese.”  It is often the simplest sounding options that are the tastiest and this is no exception.  The silky cheddar cheese will make you second-guess why you ever bought that boxed stuff from the supermarket in the first place.  Other noteworthy sides include the creamy cole slaw and collard greens, both of which are staples of southern cooking, and as per usual are standout additions to any ‘Cue meal.

All in all, while Daisy May’s may not be considered a typical eating establishment in New York City, we recommend that you take the trek for some of the tastiest BBQ north of the Mason Dixon line. Yes, you will have to wait on line, and yes finding a table is a challenge. But, once you sink your chompers into that tender pork, you’ll see why it was all worth it.

Have you had a chance to give the marketing group a heads up?  Have you gone down to sales to keep the ball rolling?  If you don’t get on it soon, we’re going to have to punt on this.  Does any of this make any sense to anyone?  Then why is this kind of language becoming so pervasive in the workplace?

Every single day at work, we’re asked to “reach out” to someone or to “touch base” with someone else.  What exactly does touching base mean?  Contacting someone and getting a “warm body” (that’s another one) on the phone?  If I’m not “touching base” with someone, I’m “huddling up” with someone else.  Or I need to “run it past” someone before we have to “ramp up” more of our efforts.  I’m either “placing a call” or I’m “dropping a line.”   I’m somehow trying to give someone a “heads up” just to keep some imaginary “ball rolling.” Otherwise I’ll have to “table” it or risk getting “push back.”

And the worst part about all of this inane dialogue is that it’s really addicting.  Before I knew it I was talking about figuring out a “takeaway” because I didn’t know the answer to something when I couldn’t “get a hold” of someone else.  I was touching base and reaching out left and right.  I assume that I wanted to sound more important and more professional, regardless if what I was saying made even the slightest bit of sense.  Have you ever offered to take something “offline” or claim that you had to “circle back” with someone?  THESE STATEMENTS DON’T EVEN MEAN ANYTHING!  I guarantee I’m not alone.  What are some of the more ridiculous ones that you’ve heard of that I may have missed?

“I tried to touch base with the person I reached out to yesterday, and if I can’t circle back with them by tomorrow, we may need to punt on this just to keep the ball rolling.  Give me a heads up if you think I should table this for now, or if you think I should huddle up with Joe to ramp up our efforts before we decide to talk offline and discuss potential takeaways.”  We sound ridiculous.

-  Jane Van Arsdale

During a recent editing session with the LocalBozo crew, hunger was calling us like nobody’s business.  Normally, we grab a sandwich or a slice and then get right to work. But on this day, the burger craving came a-calling and we happened to be in the Hells Kitchen section of Manhattan where chances of finding a solid burger are few and far between.  I had to use my inner Chi (yelp) to satisfy this burger thirst. And like a phoenix rising from Arizona, there she was: Island Burgers & Shakes.

Island Burgers is first and foremost a burger joint.  This place is no frills and that’s a good thing.  There are no french fries on the menu, which might seem jarring to some- to not have fries as a side option.  Yes, fries compliment the salty goodness of that all American burger, but truth be told they are often not good and not necessary.  The side options at Island Burgers & Shakes are kept uncomplicated and we decided to go with a simple chips and guacamole plate ($6). It was wise that we did, because the burgers are the true star.

We went with the classic cheeseburger, cooked medium-rare. Here’s a little side note, if you go to an actual burger joint and not one of those chains: you should always order your burger medium-rare.  We consider a burger to be in the same category as a fine steak- and yes, Island Burger was a mighty tasty burger. The standard “Cheeseburger” ($ 8.75) is offered with a variety of cheeses (white cheddar, swiss, monterey jack, mozzarella, boursin, American, & bleu). But if you really want to taste the meat, go with the traditional neon American that we all grew up with.

Juicy- a Biggie Smalls track yes- but also the way I gauge if a burger cuts the proverbial mustard or not.  This one does, and by leaps and bounds.  The first bite is always your tell tale sign. Your teeth graze the meat and an amazing whirlpool of juices simply fly into your mouth. Island Burger’s burger, in its medium-rare state represents this to a T.  It is in fact a religious experience.

Besides the meat patty and cheese that come on the burger, the fix-ins are simple, but quite fresh.  You get thick cut pieces of lettuce and tomato, and my personal favorite, a small pile of bread and butter pickles, which are great on or off the burger. So please for your sake, venture past the tired burger and fries combo platter. They will usually leave you disappointed.  Head over to Hells Kitchen, grab a pint of Schlitz, and dig into a solid NYC Burger, at Island Burgers & Shakes.

While dining out for sushi in Manhattan is typically an expensive venture, LocalBozo.com is proud to bring you a gem of value in a city shrouded with over-priced alternatives. Enter Cherin, an outstanding sushi find tucked away on East 6th Street in the East Village, which unites a narrow inviting space, with an even more inviting deal. Patrons need not be in their 70’s to enjoy the “Early Bird Special,” (M-F 5pm – 8pm) a traditional money-saver, generally under twenty dollars. We especially like the “$12 dollar deal,” which includes 9 pieces of freshly prepared Sushi or Sashimi and an accompanying roll of your choice.

Critics may be hesitant to taste discounted sushi, but the inventive flavors created by the chefs at Cherin ultimately demand your respect, and leave your wallet fatter. We recommend the “Spicy Scallop & Cucumber Roll” ($3.50) which proves to be a delicious contrast between the heat of the sauce, and the cool fish and vegetables in both temperature and taste. We also like the “Sushi Surfer” ($4.95) combining banana, eel, and a crunch, doused in unagi sauce for a similarly unique flavor. What’s exceptional about Cherin’s offerings is that the Chefs utilize less rice and larger pieces of fresh fish, which is unusual for modern sushi establishments.

Perhaps the most impressive feature of Cherin, however is their stance on alcohol. Although they do in fact have a liquor license, they allow customers to bring in their own booze, which further helps any customers on a budget. Forget to bring a nice varietal or a six-pack of domestic beer? No problem. Cherin also offers a beer list which includes delicious Japanese bottles of Kirin, Sapporo, or Ashi, all of which are reasonably priced at $3.00 each.

The only downside that we have found can be excessive table waits during peak hours, which is to be expected inside of a cozy East Village standout. But considering that seemingly every menu item at Cherin is at least $2 dollars cheaper than most Manhattan sushi eateries, we were willing to wait. Cherin’s BYOB policy and savory innovative rolls make this restaurant a standout for any eater, and the affordable pricing allows even the most tightly fisted penny-saver to head home completely satiated.