At the last stop on the northern finish of the Q sight — the new 96th St. hire in Yorkville — new commuters are bringing new life to the northeastern corners of the Upper East Side. Hopefully, good tiny businesses like these 3 will continue to blossom.
Wings and other juicy things
International Wings Factory is no typical residence of prohibited wings, interjection to the loyalty of owners Deepak Ballaney, a former consulting cook and connoisseur of the Culinary Institute of America in Hyde Park.
Determined not to take out loans to open his own restaurant, Ballaney staid on quick food, but didn’t wish to skimp on flavor. He now creates some-more than a dozen salsas to dress his hormone-free chicken, including one with a Tandoori-masala rub; and another with a parmesan-buerre blanc salsa you can only sequence in-house for limit butteriness. (Wings start at $5.50 for four.)
This spring, Ballaney also launched a Friday by Wednesday plan he’s job Fishwiches, desirous by the requests of his pescetarian wife and daughter. Fresh filets are boiled in one of Ballaney’s many salsas and seasoning mixes — like Cajun-spiced or black pepper-teryiaki — and served with tater tots or in a brioche bun with crunchy vegetables. Prices change by fish: wild-caught cod is $8, mahi-mahi is $10, while whiting and tilapia are $7.
International Wings Factory: 1762 First Ave., nearby E. 91st St., (212) 348-2627
Lovin’ from the oven
Mohamed Kerikar and Philip Bozzo come from opposite culinary cultures — Kerikar is French-Moroccan, Bozzo has Italian roots — but both adore spice-rubbed, slow-cooked, tender roasted meats, like the Italian crispy-skinned pig called porchetta or mechoui, the spit-cooked Moroccan lamb.
Don’t skip this low sum on the Upper East Side’s Lenox Hill area
These became the basement of their five-year-old takeout mark called Au Jus, reasonably named after the French term for something served with its healthy juices. Meats form the basement of the menu, which includes pork, chicken, lamb, beef (or portobello mushrooms, for those who don’t eat animals) sole by the bruise or the platter, as good as soups, salads, sides and sandwiches.
The sandwich list includes a Cuban done with patches of porchetta ($9.95); a smoked turkey ($8.95) with slices of Granny Smith apples, cheddar and a horseradish dressing, which also comes on the sliced fry beef sandwich with bacon, avocado and cucumbers ($9.95). Not from the oven but equally native is a 100% beef Niman Ranch prohibited dog ($3.95) served on a sham of a potato bun.
Au Jus: 1762 First Ave., nearby E. 91st St., (646) 476-3580
Uptown’s new cake guy
Score Roman-style pizza nearby the new Lenox Hill Q sight stop
Before he non-stop the first GJ’s Pizzeria two years ago, co-owner Greg Barrios, Jr. wasn’t “a pizza fanatic,” he says. But the 23-year-old LIU Brooklyn business connoisseur and glorious dining backer knew the smart way to turn an businessman was to take over an existent pizzeria, laundromat or deli, he says, given you make a distinction on day one.
Yet only pizza, says Barrios, would let him build a brand. So with help from his business partner Juan Saravia — an accountant and a crony given high school — they motionless to take over and make-over an old pizzeria in Yorkville, adding an East Harlem outpost this spring.
Barrios schooled the ropes of pie-making from his existent staff, but he’s adding upgrades to the menu. Now there are still $2.75 slices, but also glorious twice-fried salt and peppers hand-cut French fries ($4) and a crispy duck sandwich ($6) where the cutlet is done from scratch. (Barrios creates the breading from the leftover Italian favourite rolls for house-made meatballs or eggplant parm, both $8.)
GJ’s Pizzeria: 1797 1st Ave., at E. 94th St., (212) 534-3173
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