Linda's Hatfield Hot Dog Hot Spot @ Exit 70 off the Long Island Expressway

Hi Folks...ALERT...just found!
It's not just another hot dog stand. Linda (pictured above) is the friendly face of Hatfield's famous Philadelphia hot dogs on Long Island. Remember Grace's hot dog stand nearly on the same spot just south of exit 70 on the L.I.E?
Remember how they used to snap when you took a bite out of them? And the flavor!

Well...Hatfields, although not exactly the same, are the closest thing to Grace's you will find and is now my favorite hot dog. Yes, favorite!

 Since most everyone I know hits the Ham-tones in the summer via Exit 70, this is the place to stop for the best hot dog since Graces graced us...not to mention Linda's lobster roll, which is served properly chilled on a mini baguette and for $12 bucks ranks as one of the best values on Long Island for such a delicacy.
So you don't have to worry about dripping mustard or saurkraut all over, there are nicely shaded tables with Hatfield's unbrellas (wish I could get one for the beach), or you can sit underneath the gazebo.
 Ohhh yeah...my standard tip with any hot dog...always remember to ask for the saurkraut water to be tapped off so it doesn't soggy the bun. She does it anyway, but it's always worth mentioning.

So you know exactly where Linda's truck is...

Get off the L.I.E. @ exit 70, head south for less than 1/4 mile and you will see it standing proudly on the left side of the road...or, of course...on the right side of the road less than 1/4 mile from the entrance of the L.I.E. on the way home.

No matter which way you are headed, it's worth the stop ( 3 Hatfiled dogs, soda, chips and a cookie for
$6.50?)! If you simply want to TRY one hot dog for two, Linda will cut it in half and dress them separately.

Now that's love!

Berts comment:

As always, if you have a comment about my reecommendations or know of a great stop, please feel free to comment on phoodographsandfinds or email me @ chefbert1@aol.com

Mangia Baby!

Bert

Salvatore & Mr. Smooth at Salvatore's in Port Washington, NY

Salvatores is an old fashion pizza parlor. It is a place for family and friends to come an socialize over a light meal and great music. Salvatores ambiance is reminiscent of a world gone but not forgotten and with pizza pies baked in an authentic "coal stoked" brick oven.
It is a tradition which began in 1929 when Pat and Aunt Carmella Lancieri opened Patsy's on First Avenue in Harlem, New York. They still use the same family recipe of making pizza today that Uncle Patsy used to make his pizzas famous.
Ask for Kayanne and tell her Mr. Smooth sent you.
Mangia Baby!

Kuh Kuh Kuh Katy's Cuh Cuh Cuh Carrot Cake

...but not just any carrot cake.
Katherine Z is the modest baker.  After many moons riding the LIRR with her and her hubbie Jonathan...and after hearing about her carrot cake and baklava (two of her many creations) more than once and not yet tasting it, I decided it was time to finally get that taste. I was hoping deep down inside that she would say "I'll bring a carrot cake" when I invited her and Jonathan to join me, Sandy and a few friends for dinner at our home. Guess what? She did!
In short...Hype lived up to big time!
I'll try to get the recipe for one of my upcoming posts. Stay tuned.
Until then...thank you Kuh Kuh Kuh Katy for the time and effort you put into creating your faaaaablous Cuh Cuh Cuh Carrot Cake.
Maybe I'll see you folks on the train this Thursday.
Bert

Silvio Irece of Vincent's in Albertson with his "Old Fashioned Sicilian"

How does one pick a truly great pizza when there are soooo many pizza restaurants in this world?
The answer plain and simple is you have to be lucky enough to find Vincent's Restaurant & Pizzeria at 1004 Willis Avenue in Albertson, L.I., NY.
A little pizza history.
We all know Neapolitan pizza served in the USA is a round thin crust pie with mozzarella cheese and tomato sauce.
Authentic Neapolitan pizza...also known as Margherita is typically made with tomato, sliced mozzarella, basil and extra-virgin olive oil. More authentic is made with San Marzano tomatoes and mozzarella di bufala.It's variations between ingredients can include fresh sliced tomatoes and/or tomato sauce.
Grandma pizza is Thin Crust Sicilian Pie Baked with Mozzarella Topped with Marinara Sauce and
Grandpa Pizza is Sicilian Pie Baked with Fresh Mozzarella,Tomato and Basil.
Of course, there are slight variations of the same pies that may include fresh basil and or a bit of pesto.
Let's not forget the traditional Sicilian Pie. Sicilian Pizza has its toppings baked directly into the crust."Sicilian" pizza in the United States is typically a different variety of product, made with a thick crust characterized by a rectangular shape and topped with tomato sauce, cheese and optional toppings.
In short...the variations are endless.
Now, back to the award presentation.
The brothers Silvio and Ray Irece, in my opinion, have come up with a real winner...and as a result, have won my Plain & Simple Fourth Guarantee Award for their "Old Fashioned Sicilian" pizza pie.
Order a slice and ask Silvio to make it nice and hot so it has a chance to crisp up a little underneath. The flavor and freshness can't be topped as you can see in the pictures below.
Thank you brothers Irece for your creativity...and personality!


Bert's Note: Please remember that I am not writing a review for the restaurant. The purpose of my award addresses the Irece brothers "Old Fashioned Sicilian" Pizza.
Please feel free to comment. If you have any finds for me or have something to say or add with regards to my award for Vincent's..don't be shy...please comment.

Mangia Baby!
Bert

Little Cup Cake Bake Shop...A NYC Find!

Ahhhhhnother Sign of Spring

Plain & Simple...The Best Cheesecake

Plain & simple...I wasn't a true cheesecake fan until I had my first bite of the Original Lindy's Cheesecake on Broadway and 52nd St. back in the mid 1950's. The jelly roll...that's another story.
When Lindy's went out of business years ago, cheesecake never tasted the same and whatever I tasted afterward tasted like an imitation. Somewhere along the line, I tasted the Carnegie Deli cheesecake and I thought "Hey, this is good...almost like Lindy's". Almost. Nevertheless, a strong 2nd best!
It wasn't until a couple of years ago that I found my current fave, D'auito...formerly Baby Watson Cheesecake. This cake reminded me of the flavor and texture of the Famous Lindy's and I feel good enough to post in on my blog for all of you as the latest "find"!
The place has been there for years and I never knew about it until recently. Where have I been?
Well...Magnolia Bakery in NYC, Billy's Bakery in NYC and Tartine's in San Francisco to name just a few more finds.
Either way, famous last words..."Trust me"!


Below are just a few comments from those D'aiuto faithful and one comment proving there's two sides to every story.

D'aiuto Baby Watson Cheesecake 

405 8th Ave 

(between 30th St & 31st St)

New York, NY 10001

Neighborhoods: Midtown West, Chelsea 

(212) 564-7136

 I'm no expert on cheesecake - basic or New York, so I have nothing to compare this to, but I can tell you that the cheesecake here tastes bloomin' gorgeous.
However, I bought a slice each for me and my boyfriend - big mistake - after polishing them off we both lay like pythons who'd swallowed a goat and were unable to move for hours. This stuff is insanely sweet and rich and delicious though - just don't eat too much.  That said...I'm now ready for another slice I think....

.

Yumeriffic since the roaring 20's!  We walked all over NYC to find the best cheesecake - D'aiuto's won it for us!  We really could not have been happier slowing untying our little pasty box and savoring every last bit of cheesecake...  yum yum yum..  We will be back D'aiuto's!

You won't find a better cheesecake.  Period.

The service is terrific.  There is nothing that makes me feel warmer on a cold winter evening than being called "Hon", "Dear," or "Sweetheart," by, who has to be the sweetest old lady on the west side.

The cheesecake is fresh and has that perfect homemade taste with a perfect texture on top - not too flaky and not too soft, and a perfect consistency inside.
It just doesn't get any better than this.  The End.

The cheesecake was unreal, alright. Unreal how Yelpers even gave it anything better than 2 stars. Ugh. What a Yelp-fail.

After having a fantastic cheesecake at Chickalicious, D'aiuto's was awful. First off, crustless. I didn't know that until I started eating the cheesecake. Everyone knows graham cracker crust is the best part! Secondly, it was dry and bland. Didn't taste like anything.
  I do not recommend this place!

Bert''s note: Until I get to Chickalicious (Chickalicious?) right here in NYC, I'll have to go with D'aiuto's or Carnegie Deli.
Enjoy......and please feel free to comment.
Remember, It's more fun NOT to be shy...so...if you have something to say or some place you feel I would enjoy...send it in.

Bert