STATEN ISLAND, N.Y. — Step away from the television and radio. Tune into the food news because there’s always something good happening in that department and I’m here to deliver you today — wait for it — Only. Happy. Meals.
So let’s start with a nice review of freshly re-opened China Chalet from reader Jerry. He said of the Eltingville restaurant, now under new management, “Tables are very well spaced. Service was excellent and well-paced. We had the Grand Marnier Shrimp, Chicken Mu Shoo, Beef with mushrooms and Roast Pork Delight. It looks like they kept the original menu. The spring rolls were crisp and soups hot and good.”
China Chalet in Eltingville (Staten Island Advance/Pamela Silvestri)Staff-Shot
Awesome news, Jerry. Also, a staffer at the restaurant reported they’ve ditched the jellyfish app from their former iteration but the dim sum and pork buns prevail. So we’re looking forward to basking in some mu shoo sunshine and shrimp dumpling love at The Chalet in the next week.
Since we’re on the subject of noodles and five-spice seasoning, Mary Alestra of West Brighton writes, “I just wanted to write and give recognition to Forest Thai, located at 1211 Forest Avenue, for the good deed they did for me.” On Saturday night, Mary left her credit card at the restaurant when picking up her order.
She notes, “I didn’t notice my card was missing, until around 10:30 p.m. when the restaurant called to inform me that they had found my card and would hold it for me until they reopened on Tuesday. I asked if there was any way they could bring the card to me that evening, since I needed it before Tuesday.”
Forest Thai in West Brighton is known for its coconut curry-touched sauces and soups. (Staten Island Advance File Photo)STATEN ISLAND ADVANCE
Despite the time on Halloween night, she said the owner drove it to her house that very evening.
Mary wanted to recognize the West Brighton business’ good deed and said, “We already knew their food was delicious, and now I am equally impressed with their dedication to their customers.”
Forest Thai is closed on Sundays and Mondays. Otherwise they open at noon daily, shut for a siesta at 3:30 p.m. and reopen for dinner at 5 p.m.
Michele Mershon of Fort Wadsworth dined with pal Debbie (camera shy) in the Big Nose Kate's yard in Rossville. They loved the place. (Courtesy of Michele Mershon)
Let’s also shine a light on Michele Mershon of Fort Wadsworth who we’ve followed through Staten Island on her ongoing eating journey she’s dubbed the “Pandemic Culinary Adventures of Disabled Debbie and Michele."
By wheelchair, walker and cane, the food friends have conquered the restaurant scene via Access-A-Ride. Michele gives high marks to Lobster House Joe’s for their cold beer, Cafe Bella Vita for their linen cloth service in a tented parking lot space and Jac Mao for its Sizzling Scallops and Beef in brown sauce in pleasant sidewalk shelter. Also recommended: a cold Tsing Tao pairs well with Jac’s Beef Chow Fun. The trio of Dongan Hills eateries have shown her some amazing hospitality and she’s thankful.
Michele says she especially loves Bay Street Tavern in Rosebank. Top of the list for her with menu items is the “Danny’s Destroyer,” a sub she describes as buttery sliced beef, fried onions, melted mozzarella and brown gravy. It takes the name of the late Danny Blaine who used to own the saloon at 1384 Bay Street. New owner Steve Matteo has been gracious to her throughout the COVID-19 crisis and she is appreciative of his kitchen crew members Smiley and Guillermo who serve up a fantastical French onion soup.
Michele Mershon and a Blue Moon at Trackside Bar and Grill, Grant City (Courtesy of Michele Mershon)
In the latest chapter of Michele’s supping sojourns, Trackside Bar & Grill of Grant City’s presented her with a stunning scungilli moment — a saucy version of the tender conch slices presented with medium sauce over a toasted biscotti. After a Pear Salad and Buffalo Calamari, Michele and Debbie dabbled in another dish — Trackside’s Sunday Sauce.
Trackside Bar & Grill's scungilli (Courtesy of Michele Mershon)
“Just like our Nonna used make on Sunday afternoon!” said Michele. She described a huge pot in the Grant City kitchen with simmering pork chops, sausage and meatballs.
“If someone told me 20 years ago I would one day lick beer from an orange slice I would have said they were nuts,” Michele quipped, Blue Moon beer in hand.
Patricia Silvestri in 2010.
On the topic of getting around restaurants, it brings to mind my mother, now departed from us for about five years. A wheelchair user herself, she would have loved to followed the “Pandemic Culinary Adventures of Disabled Debbie and Michele.” So on this blustery All Soul’s Day, we’ll raise a collective Khalua ‘n’ Milk along with the late Patricia Silvestri and say “cheers” to Michele and Debbie for being out and about!
Keep in touch.
Pamela Silvestri is Advance Food Editor. She can be reached at silvestri@siadvance.com.
The Link LonkNovember 03, 2020 at 08:19PM
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Done with the election? Maybe time for some dim sum and pork buns | Pamela’s Food Service Diary - SILive.com
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