When defining American cuisine, many people think of classic diner food, such as burgers and fries. But the chefs at Edison Place have a broader outlook: They incorporate the flavors and recipes from nations across Europe that have influenced American eats, creating New American dishes straight out of the figurative melting pot. They bread and fry pork cutlets to create the mushroom-slathered jägerschnitzel, and stir braised beef with onions, carrots, and paprika into bowls of hearty goulash soup. Crab cakes mingle with horseradish dill vinaigrette, and the crispy mushroom tart is a flaky puff pastry topped with a blend of fontina, ricotta, and parmesan cheeses along with caramelized onions, speck ham, and truffle oil. The menu's pan-European flavors pair with local beers, such as Brooklyn lager, and imported brews such as Leffe Blonde.
At El Mio Cid, a mouthwatering spread of authentic Spanish cuisine enraptures palates alongside flavorful wines and dulcet pours of Sangria. A tasty array of hot and cold tapas such as baked clams, chicken croquettes, or jamon Serrano and manchego unite tables in a gleeful celebration of communal plate-passing and elaborate foodstuff bartering systems. Elegantly plated entrees burst into fields of view with breathtaking color, awakening salads with house-made dressings and steaks and chicken cutlets with flavorful herbs, peppers, and sauces. In addition to dishing out saffroned paellas, fresh seafood, and meaty meals, El Mio Sid caps off dinners with dulcet desserts, such as flan, ice cream, and sorbet.
Henry grew up riveted by his father's stories of the mysterious, powerful people known as Falansai. Having fled to Vietnam from World War II?era China, Dad always had plenty of anecdotes about the Falansai, whom he'd often chauffeur across Saigon in his taxi cab. Throughout Henry's childhood, stories of these wealthy and mysterious Falansai bloomed in Henry's imagination.
Years passed before Henry learned why the Falansai weren't in the history books: his dad was mispronouncing "Francais"?the French.
The harmony of cultures that characterizes his dad's experiences, says Henry, exemplifies the multiculturalism of Vietnam as a whole. At his aptly named restaurant, Henry plumbs the expanse of Vietnam's culinary fusion to create a dynamic menu, drawing upon Vietnamese culture's blend of French, Chinese, and traditional elements to craft each dish. Sometimes Henry even imbues items with other cross-cultural fusion, as in the Buffalo-style wings made with Vietnamese tamarind and Thai?American Sriracha. In the same multicultural vein, the staff often suggests bottles of American beer and French wines, especially for patrons who need to send messages across the Atlantic.
Despite his restaurant's global ambition, Henry celebrates the local culture as well. Falasai often draws patrons' attention to their own community, maintaining an online presence that celebrates Bushwick's local gallery and street-art scene.
Named after a small Dominican province, Macorix Bar-Restaurant & Grill has been a welcome sight to Central American and Carribean immigrants for some 20 years. Today, second-generation owners Steven Almonte and Elbys Gonzalez retain those familiar traditions amid a modern ambiance. Guests can slide up to the mahogany bar for a refreshing libation, or enjoy their meal on the outdoor patio. Steven and Elbys's chefs create dishes that range from mussels fra diavolo and steak with saffron rice to calamari and grilled pork loin.
Colorful lights, live music, and the smell of churrasco beckon passersby into Andres Carne De Tres, where chefs recreate the bold flavors of South America. Appetizers, such as empanadas dunked in a housemade sauce and guacamole made tableside, kick off meals before the real treat: platefuls of pork loin, skirt steak, chicken, ribs and fresh seafood—all cooked Colombian style. Patrons can order their own individual helpings from the menu—which includes items such as paella and chicken-and-mushroom crepes—or share a Tejarrilla Andres platter packed with enough Colombian chorizo and smoked pork ribs for two people or one pet bear. As the night rolls on, the dance floor tempts guests out of their seats with neon lights and live music crooned from a nearby stage.
Bushwick Kitchen's chefs seek out inspiration from cultures and cuisines across the world, using these disparate flavors to create eclectic menus of reinterpreted international staples. Just like Linda Blair’s head, these menus rotate every few months, allowing the staff to incorporate newly imagined recipes as well as seasonal ingredients. The scope remains consistently broad though, with truffle-cream sauces, chili-ginger glazes, and honey, mango, and sriracha chutneys representing flavors from the various regions around the globe.
In contrast to the jet-setting menus, Bushwick Kitchen's intimately sized dining room adopts a slightly simpler ambiance. A handful of shelves line the sunset-orange walls, displaying everything from empty bottles and small lanterns to a pair of wooden bellows. These casual touches help convey a grounded, homespun atmosphere.