Frying Pan, NYC

-

One of the coolest spots I was introduced to in NYC was Frying Pan, off of pier 66. My very best friends took me here for one of the culinary stops on my bridal shower/bachelorette party, getting a tip from my foodie and world traveler cousin-in-law. We started the night out with happy hour at Frying Pan, which is basically an old boat that turned into a raucous restaurant. When we got there, it was quiet and almost empty.


We strolled around, taking in the view of what the ship had to offer.

The periphery of the ship was loaded with tables and chairs, and there was a huge bar in the middle of the ship.

Their bathrooms were legit ship bathrooms.


There was random art all over the place.

The scenic view of the Hudson River was awesome, especially for this non-New Yorker.


We finally decided to settle down and get a table since a lot of beautiful Wellesley women were to join us in a bit.

We got an amazing pitcher of white sangria, that had pieces of cantaloupe and other fruits in there ($37) as well as some coronas ($7) and some old bay garlic fries ($3).

These garlic fries were the real deal. They had real roasted garlic at the bottom of each container of fries. I wish someone in LA would do em like this. If you know of anyone, let me know because I have yet to find roasted garlic in garlic fries, just minced garlic, which is totally different. The whole roasted garlic is so soft, like butter. You can't really appreciate the texture of roasted garlic in the minced versions. The fries were like $3 or something like that, which made it the most worth it menu item. But, the drinks were expensive. I didn't know my friends paid so much for it until I looked it up. They're amazing friends. I'm so lucky to have friends who know how much I love food and bless me with amazing deliciousness.


And of course, no Frying Pan trip is complete without people ballsy enough to go for a swim. I say ballsy because the restaurant was throwing ice buckets and whatever else over the boat. I definitely would not be swimming in that. The dumping of the ice buckets over the edge kind of grossed me out to get some of the splatter while we were eating.


By the time we left, it was like walking through a rave...on a boat that is. There were so many drunkards and loud, horny people. We were off to Ippudo!

Frying Pan
Pier 66
New York, NY 10011
(212) 989-6363

Frying Pan on Urbanspoon

Comments

lonelymystique said…
This comment has been removed by the author.
July 30, 2011 at 11:17 AM
lonelymystique said…
The bathroom must have been COLD ! I would love to try the white sangria, it looks delicious. Thanks for the pricing, always good to gauge how much I'll be spending.
July 30, 2011 at 11:20 AM
sdfafsadf said…
thanks lonely! it's always great to get comments from my readers. I don't know how cold the bathroom was because I usually hover. don't worry, I have good aim and I'm courteous afterwards. the white sangria was good but not too strong and a little more expensive than i thought it would be.
July 30, 2011 at 6:41 PM
Post a Comment

Popular posts from this blog

Black Sesame - the food trend I love

-
Image
Black sesame ice cream, black sesame cake, black sesame creme brulee, black sesame mochi, black sesame mochi ice cream, black sesame sauce, black sesame paste, black sesame soup, black sesame dim sum, black sesame gelato.... Is it just me or is this the new trend in desserts? Especially among Asian (or Asian-inspired) restaurants, the black sesame could be the new red bean! According to Betty Hall from LA Times , not only is the black sesame taking America by storm, it's wildly popular in Europe as well. Growing up, I've always had black sesame in my food. Many Korean dishes call for it, but never had I had it in a delicious dessert until I tried the Sesame Bean Sensation ($7.50) at Royal/T cafe , located in Culver City, CA. It was a layered cake with gray sesame cream filling. The nutty and sophisticated taste of the black sesame with the girly sweetness of the fruity cake got me hooked. Ever since then, I've been on the look out for black sesame anything. When I went to L
Read more

Cuñape

-
Image
"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready. In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it). The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's b
Read more

Making Mocochinchi

-
Image
I get really excited when I can think of a food or drink that is solely Bolivian. I admit there isn't too many Bolivian dishes that are not influenced by the many countries that it borders. Even the Saltena, Bolivia's most famous empanada looking pastry comes from a woman who came from Salta, Argentina, to Tarija, Bolivia.  So when I'm researching Mocochinchi, my favorite childhood and now adulthood drink, made from dehydrated whole peaches, sugar, and cinnamon, and I find that it's a "Bolivian"drink , I get really really excited. Bolivia Bella  goes on to describe regional favorites.  In Santa Cruz, you can buy the dehydrated peaches in the open markets. I snag a pound of dehydrated peaches because you really can't find these in the U.S. except maybe in Miami or Virginia, where there is a huge population of Bolivians. Using sliced dehydrated peaches don't really work for this particular drink because the fun is eating the reconstituted pe
Read more