A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from March 08, 2005
Angry Lobster; Drunken Donuts
"Angry Lobster" and "Drunken Donuts" have been popping up on the menus of many high-end restaurants in New York City. I'll expand this entry, but if you know the origins of these menu items, please e-mail me.

davidburke & donatella - NYC Restaurant & Menu Guide. Menus We shared the angry lobster which lived up to it's reputation of being the best
lobster in the city and the tuna & salmon with caviar on top was great as well. ...
www.menupages.com/restaurantDetails. asp?areaId=1&restaurantId=5182 - 58k - Cached - Similar pages

New York Post Online Edition: food
... Diners at new Davidburke & Donatella naturally ask what "crisp and angry lobster
cocktail" is; waiters quickly inform you that the cranky crustacean is mounted ...
www.nypost.com/food/17233.htm - Similar pages

Time Out New York Eating & Drinking Guide Online
... Burke serves his "angry lobster" on a bed of nails (that's right; actual nails poke
out of the platter), stands his Bronx-style filet mignon upright on the ...
eatdrink.timeoutny.com/articles/448.eat.critics.php - 28k - Cached - Similar pages

NapaStyle | Angry Lobster with White Beans
Angry Lobster with White Beans. print this recipe. email this recipe to a friend.
(Serves 4) For the beans: 1 cup dry large white beans ...
www.napastyle.com/kitchen/ recipes/recipe.jsp?recipe_id=115 - 39k - Cached - Similar pages

Smith & Wollensky in Chicago - Metromix
... Seating, 450 booth, banquette, table and bar seats. Smoking, Designated areas.
Specialties, Dry-aged beef, crackling pork shank, angry lobster and drunkin' donuts ...
metromix.chicagotribune.com/dining/ 30491,0,7573638.venue?coll=mmx-dining_top_heds - 61k - Mar 6, 2005 - Cached - Similar pages

F. Illi Ponte Ristorante - NYC Restaurant & Menu Guide. Menus Service, Value, Atmosphere, Posted by NY on 12/19/2003 The Angry Lobster. ... The Famous
"Angry Lobster" is FANTASTIC and I highly recomend it to any lobster fan. ...
www.menupages.com/restaurantdetails. asp?neighborhoodid=0&restaurantid=1996 - 60k - Cached - Similar pages

The Tufts Daily - Restaurant Review | Steakhouse is chance to eat Perhaps to avenge our devouring of the crab cakes, we were then accosted
by what is actually called an angry lobster ($47). A special ...
www.tuftsdaily.com/vnews/ display.v/ART/2005/02/01/41ff13342b517 - 19k - Cached - Similar pages

The Coach House
(in the Harbor View Inn)
131 North Water Street
Martha's Vineyard, Edgartown, MA
Phone: (508) 627-7000
Breakfast: $8; lunch: $10; dinner: $35 (closed for dinner Sunday and Monday)

At Edgartown Harbor you'll mingle with the most elegant yachts while enjoying a dining room with exquisite views of Edgartown Lighthouse and Chappaquidick Island. Order steamed mussels with hot crusty bread immediately. Then mull over the bountiful menu at your leisure.

Claim to Fame: The Original Angry Lobster.

arrabbiata sauce
... Lots of restaurants today are using the sauce in non-pasta dishes; "angry lobster"
has become a new staple of Italian-American restaurants (lobster fra diavolo ...
rec.food.cooking - Mar 4 2002, 5:23 pm by Sergio Perozzo - 6 messages - 6 authors

Restaurants; Where the gimmicks never end, from Amazon fish ribs to firecracker applesauce.
Ruth Reichl. New York Times (1857-Current file). New York, N.Y.: Nov 1, 1996. p. C33 (1 page)

The whipped potatoes, which the chef and partner, David Burke, made famous at Park Avenue Cafe, taste more of olive oil than potatoes, and the hashed browns are dry and overcooked.
The entrees to avoid are the silly monkfish Wellington, a piece of nearly tasteless fish topped with mushrooms and wrapped in soggy pastry, and the "angry" lobster. Half a five-pound lobster dusted with peppery flour and sauteed with sliced garlic is a lot to wrestle with. Unlike the similar sauteed lobster at F.illi Ponte in TriBeCa, this one is so tough it made me wonder if the beast had been cooked twice. If you want lobster here, it's much better to have it steamed.

End the meal with drunken doughnuts. It's another gimmick, but it's charming. The waiter arrives shaking a pristine white paper bag. He opens it at the table, pours warm twists of sugar-dusted dough onto a plate and sets down three pots of liquor-laced jam. The combination is irresistible.

23 December 1996, Fortune, pg. 32:
But now you can get Drunken Donuts (get it?) at Maloney & Porcelli, a new Manhattan steak house (not yet rated by Zagat), where the fritters are served with three kinds of liqueur-infused jam;
TIME Magazine Archive Article -- Doughnuts: Not Just for Breakfast ... ... Pastry chefs are now filling their after-dinner menus with doughnuts and fritters fresh from the fryer, like the Drunken Doughnuts at New York City's Maloney ...
www.time.com/time/archive/ preview/0,10987,994425,00.html - Similar pages
addyourown: Maloney & Porcelli, Midtown, Manhattan restaurants ... Tell a friend about Maloney & Porcelli Review: Features "drunken doughnuts", doughnuts filled with liquor. Edit this review - add your own comments! ...
www.addyourown.com/restaurant. php?rest_id=1733&cat_id=1&city_id=1 - 4k - Cached - Similar pages

Posted by Barry Popik
Food/Drink • Tuesday, March 08, 2005 • Permalink

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