bite

bite doesn't look like much. A small cafe at the edge of Union Square, it has modestly handwritten menu on a chalkboard. Soups, sandwiches and salad with a decent selection of beer, wine and sangria.

The charming light wood decor is open window to the streets whooshing with taxis and chirping with denizens. We sipped on what proved itself as masterfully potent sangria while we waited for our food to be prepared. The cocktail peaked my interest with a spice that could have easily been cloves, but I cannot be sure.


For lunch, we shared the Exotic Tuna Sandwich and bruschetta. The tuna came on a hearty homemade roll grilled crusty with a soft center. The fish tasted fresh and well seasoned with golden raisins, red cabbage and sliced carrots.The tomato and dark green garnish added a lovely texture. The bruschetta was probably the best I've ever had. The crusty baguette was toasted lightly, the fresh mozzarella was warmed and the tomatoes carried a nice flavor in contrast to the garlic-basil pesto.

I would also recommend the hummus. It's garlicy and smooth blended!

back to Coco Roco: same story.

The first time I found myself in the Peruvian restaurant, I was in the Carroll Garden's location: drinking sangria, nibbling on plantains, ceviche and friends. I've returned to Coco Roco a handful times for brunch or drinks, but also for dinner and lunch at the Park Slope location. One thing is clear: Park Slope is no match to Carroll Gardens in terms of service. Although the food is good at both, the feel and quality of the atmosphere in Park Slope cannot match up.

Marcel and I stopped in the other day for dinner. He ordered the Half Roasted Chicken with a side of Yuca Frita, I decided on the Salmon Morado: blue potato crusted, spinach mashers and greens. Marcel's chicken came in a large, somewhat overwhelming portion and beautifully moist. The Yuca Frita was fairly standard: dry, starchy and improved with creamy spicy sauce. I was a bit taken with the moisture and quality of my salmon. I'll credit the blue potato crust for moisture maintenance. We sipped on conversation and Sangria, and it must be asked: is it just me, or do they need to add some more brandy to their recipe? Aside from the presence of wine, is there any alcohol in this cocktail?

All in all, a tasty, satisfying set of flavors that got the job done for a second thought dinner. The shortcoming, as if on cue was the tapering off of service, at the end of the meal. The server was doing so well, until he forgot us. In fact, things seemed hopeful when he collected our empty plates, but then he just: left us there, forever and ever. He didn't even offer coffee or dessert in this waiting period. Although I shouldn't really complain, I enjoy speaking with Marcel. But we do not all have Marcels, to amuse us.


Image: NY Mag.