Perfect breakfast: gravlax with fixins
Hello friends! Awhile back we told you about our favorite Ridgewood meals of 2012. Arbitrarily coming in at #6 was gravlax, aka gravad lax, aka “buried salmon.” In other words, it’s traditional Nordic salt-cured salmon that resembles lox or smoked salmon. Why is gravlax so great, you might ask?
- It’s easy to make at home.
- It’s economical.
- Most importantly, you really can’t buy good-quality smoked salmon, like the kind you’d put on bagels, anywhere in Ridgewood. Sorry, Mr. Bagel! You just can’t.
With that in mind, here’s a quick tutorial on making and serving gravlax in your very own Ridgewood home: Continue reading
I love the smell of nuoc mam in the morning: Summer rolls and peanut sauce at Bunker Vietnamese
The Ridgefood team recently visited Bunker, the ‘wood’s first Vietnamese (!!!) restaurant. Nestled among bus barns and junkyards on Metropolitan, Bunker is a really chill spot with indie-surfer vibes, run by brothers and Queens natives Jimmy and Jacky Tu.
Bunker adds delectable but comfortable twists like bacon and havarti to classic Vietnamese banh mi, and they use hormone- and antibiotic-free chicken in their old family recipes.
(Continue for pics.. plus updated with MORE pics of food we ordered for delivery!)