Queens restaurants

There’s a new Nosh in town
There’s a new Nosh in town
Dining Queens Courier Staff 7/19/2014 at 9:47AM

Slow food is the antithesis of fast food. At Nosh Borough, their brisket is smoked for 12 to 13 hours, and they brine their chicken for two days in a special sugar and salt solution. Burgers are a house blend of brisket, ground chuck and sirloin — and they knock ‘em out of the park

44 years of deliciousness at The Family Restaurant
44 years of deliciousness at The Family Restaurant
Dining Pearl Adler 6/28/2014 at 11:45AM

For decades, whenever I go to Forest Hills I head to The Family Restaurant, offering Italian cuisine and crispy-crusted pizza, on bustling Queens Boulevard for lunch and dinner, and I’m happy to report to you that it is as good as ever.

Endless summer — and drinks — at Mojave
Endless summer — and drinks — at Mojave
Dining Queens Courier Staff 6/21/2014 at 10:49AM

Bottomless and outdoors are two words that, when combined, always cause a stir. Keep your pants on — we aren’t suggesting dropping your trousers. We are talking about the new bottomless brunch at Mojave on 31st Street near Ditmars.

N’Awlins in Bayside
N’Awlins in Bayside
Dining Queens Courier Staff 6/14/2014 at 3:28PM

While Bell Boulevard does not resemble downtown New Orleans, the eatery Bourbon Street, located at 40-12 Bell Blvd. in Bayside, provides the opportunity to indulge in delicious Cajun cuisine in the heart of Queens.

Fatty’s 2.0
Fatty’s 2.0
Dining Queens Courier Staff 6/06/2014 at 5:19PM

When Fatty’s announced it was moving almost a year ago, Astorians — and New Yorkers in general — were devastated, and also worried that a reopening would not, in fact, happen. Last month, however, Suzanne Furbota and Fernando Peña proved everyone wrong when they opened the doors to their new location.

An old world organic kitchen
An old world organic kitchen
Dining Queens Courier Staff 4/27/2014 at 10:36AM

Alexander Dimitrov, the Chef-Owner of Trakia, which recently opened in Astoria, is hoping guests will come for the organic pizza, but then return for one of his authentic Mediterranean dishes roasted in the brick oven — or for the pizza again

Global lime shortage squeezes Queens bars, restaurants
Global lime shortage squeezes Queens bars, restaurants
Top Stories Queens Courier Staff 4/10/2014 at 7:16AM

A global lime shortage is affecting restaurants and bars throughout Queens. Most of the limes used in the U.S. come from Mexico, where heavy rains and an infectious tree disease affecting the lime crop have forced lime prices to quadruple over the past few months

Alobar springs into spring
Alobar springs into spring
Dining Queens Courier Staff 3/07/2014 at 5:34PM

Not many small, privately owned restaurants in New York City can survive all of the changes that come along with the replacement of an executive chef, especially when those changes mean you will have to rebrand your entire restaurant concept, hoping to retain the former regulars, while acquiring new ones.