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allswell that ends well I remember when food trucks first took to Twitter, using the real-time social media tool to broadcast their location, specials of the day and to shoot the shit with customers. The social media trend has taken hold of restaurants too, with many boasting Facebook links on their websites. Most of these Facebook pages usually do not show high levels of customer engagement, however. What’s worse, most feel like an afterthought. Who has the time to run a restaurant and update Facebook and Twitter, anyway? I always wonder which PR agency they’ve hired to ghost tweet or which overworked employee they have tasked with logging in to tap out 140 characters with overt cheerfulness. So what is it about Allswell’s online presence that I like? They don’t even have a real website. (Gah!) But where they lack a dedicated URL, they have a Tumblr which is updated daily with what’s on offer that night. I love that the colors of their logo changes, too, but not the logo. I admit it: I even like the font they use. They have to print out new menus each night anyway, why not post it online? And Tumblr makes it easy to do so. There are at least two more reasons why Allswell does it for me. The focus is still on the food, the daily-changing menu, but they’re smart enough to let people know about it. Also, their customers are the kind to like being reminded of what’s cooking. Allswell uses Twitter and Tumblr consistently and they’ve made it easy for themselves by linking these two accounts. Every Tumblr posts automatically sends to Twitter.  Using social media to share what’s good, like the chef’s recommendations, needn’t be hard. It just needs to have consistency in the frequency and voice. And if you change up the visuals, even something as simple as the color of a logo, then even better. In the end, a Twitter account with hundreds or thousands of followers will not keep a restaurant in business, but having a grown up version of a spicy McChicken sandwich (their peppery and tender ‘Crispy Chicken Sandwich’ is available during lunch and brunch) and reminding customers what they love about your restaurant even when they’re not inside just might. Allswell, 124 Bedford Avenue, Brooklyn (347) 799-2743

allswell that ends well

I remember when food trucks first took to Twitter, using the real-time social media tool to broadcast their location, specials of the day and to shoot the shit with customers. The social media trend has taken hold of restaurants too, with many boasting Facebook links on their websites. Most of these Facebook pages usually do not show high levels of customer engagement, however. What’s worse, most feel like an afterthought. Who has the time to run a restaurant and update Facebook and Twitter, anyway? I always wonder which PR agency they’ve hired to ghost tweet or which overworked employee they have tasked with logging in to tap out 140 characters with overt cheerfulness.

So what is it about Allswell’s online presence that I like? They don’t even have a real website. (Gah!) But where they lack a dedicated URL, they have a Tumblr which is updated daily with what’s on offer that night. I love that the colors of their logo changes, too, but not the logo. I admit it: I even like the font they use. They have to print out new menus each night anyway, why not post it online? And Tumblr makes it easy to do so.

There are at least two more reasons why Allswell does it for me. The focus is still on the food, the daily-changing menu, but they’re smart enough to let people know about it. Also, their customers are the kind to like being reminded of what’s cooking. Allswell uses Twitter and Tumblr consistently and they’ve made it easy for themselves by linking these two accounts. Every Tumblr posts automatically sends to Twitter. 

Using social media to share what’s good, like the chef’s recommendations, needn’t be hard. It just needs to have consistency in the frequency and voice. And if you change up the visuals, even something as simple as the color of a logo, then even better. In the end, a Twitter account with hundreds or thousands of followers will not keep a restaurant in business, but having a grown up version of a spicy McChicken sandwich (their peppery and tender ‘Crispy Chicken Sandwich’ is available during lunch and brunch) and reminding customers what they love about your restaurant even when they’re not inside just might.

Allswell, 124 Bedford Avenue, Brooklyn (347) 799-2743

cracker barrel & pjs I’m having a bit of a slow day, but feel somewhat more alive after digging around in the kitchen for an afternoon snack. To be frank, there is a lot of food in the fridge because Chris is on a permanent Mexican food kick. (Tacos, specifically.) He made all the meats and sides on Sunday: braised beef, roast chicken, cilantro-based tortilla soup, guacamole… I’ve been sneaking small bites of everything, refraining with all my might from eating it all in one sitting. So, I made myself a snack of cheese and crackers instead. It was either that or eat Nutella with a spoon because I don’t have bread on hand… photo taken with Instagram at home

cracker barrel & pjs

I’m having a bit of a slow day, but feel somewhat more alive after digging around in the kitchen for an afternoon snack. To be frank, there is a lot of food in the fridge because Chris is on a permanent Mexican food kick. (Tacos, specifically.) He made all the meats and sides on Sunday: braised beef, roast chicken, cilantro-based tortilla soup, guacamole… I’ve been sneaking small bites of everything, refraining with all my might from eating it all in one sitting.

So, I made myself a snack of cheese and crackers instead. It was either that or eat Nutella with a spoon because I don’t have bread on hand…

photo taken with Instagram at home

when in doubt, wrap it in bacon Behold the handiwork of my friend Matt who, like me, kind of hates to cook. Usually, this is not a problem. It is tonight, however. Sometimes our friends drag us into cooking parties kicking and screaming and we are forced to make things like bacon-wrapped jalapeño popovers. I made dessert: strawberry yogurt parfait with hand whipped cream. It is my second attempt making and tenth time eating it. Anyway, I am a one trick pony when it comes to making food that you can eat. Better safe than sorry.

when in doubt, wrap it in bacon

Behold the handiwork of my friend Matt who, like me, kind of hates to cook. Usually, this is not a problem. It is tonight, however. Sometimes our friends drag us into cooking parties kicking and screaming and we are forced to make things like bacon-wrapped jalapeño popovers.

I made dessert: strawberry yogurt parfait with hand whipped cream. It is my second attempt making and tenth time eating it. Anyway, I am a one trick pony when it comes to making food that you can eat. Better safe than sorry.

more than just a pretty face I shared my thoughts on the Olympus PEN E-PM1 in an unusually long post this morning. Thing is… I have been taking way more awesome photos with my new camera than I’ve been showing you! Better late than never as they say, and it’s never too late to share a dish recommendation with visuals. Behold – the highly photogenic chicken & waffles from Pies ‘n’ Thighs in Williamsburg. To be honest, I prefer the chicken biscuit, but, as I said, the chicken & waffles is easy on the eyes and I cannot resist a good food photo… Pies ‘n’ Thighs 166 S. 4th Street, Brooklyn

more than just a pretty face

I shared my thoughts on the Olympus PEN E-PM1 in an unusually long post this morning. Thing is… I have been taking way more awesome photos with my new camera than I’ve been showing you! Better late than never as they say, and it’s never too late to share a dish recommendation with visuals. Behold – the highly photogenic chicken & waffles from Pies ‘n’ Thighs in Williamsburg.

To be honest, I prefer the chicken biscuit, but, as I said, the chicken & waffles is easy on the eyes and I cannot resist a good food photo…

Pies ‘n’ Thighs 166 S. 4th Street, Brooklyn

Amy! Hi, dk if you remember ever talking to me, haven't been active on tumblr for awhile. Anyway, I just moved out to Brooklyn from Portland and was wondering if you had any recommendations in regards to food/restaurants/markets. Just thought I'd try asking you (: Thanks.

Asked by
greenpants

Hi Isaac, of course I remember you. You’re in Brooklyn? That’s great! You arrived just in time for a hurricane :)

Al Di La is a wonderful Italian restaurant in Park Slope. Actually, there are loads of great restaurants in Park Slope; I recommend you walk up and down 5th Avenue to see.

For pizza, visit Franny’s on Flatbush Ave and Roberta’s in Bushwick. Lucali and Di Fara are popular spots too, but I have not yet been!

Williamsburg has its own restaurant ecosystem so those who live there never have to leave for good food, really. Go to Egg (crazy lines!) or Traif for brunch; Saltie for the Scuttlebutt sandwich; Marlow & Sons for lunch; and people swear by Diner for dinner, though I must say the lamb chop I ordered had the tiniest amount of meat on it that I’ve ever seen… On Saturdays, stop by the outdoor food market Smorgasburg for awesome snacks, like fried chicken buttermilk biscuit sandwich from King’s Crumb and salted caramel macaroons from Danny Macaroons.

I haven’t been to Peaches in Bedford-Stuyvesant (Bed-Stuy) in a while, but they have wonderful, authentic Southern food, like the cheesiest cheese grits topped with shrimp. You can read my review here.

There’s no easy way to get to Red Hook, but it’s worth it to take a car, bus or the IKEA ferry there where you’ll find hot buttery lobster rolls from Red Hook Lobster Pound and Baked for my favorite cupcakes in the city. I can go on - and we’re only talking about one borough after all - but let me know how it goes with this list. Also, use Foodspotting and download our app on your phone; it’s one of the best ways to see what good eaters recommend wherever you are. The other best way is by getting personal recommendations from friends. See above for those ♥

Happy Tuesday! Two lovely bloggers told me today that they made Stupidly Simple Snacks recently. The stylish Casey of Casey Culture made sweet potato fries and fabulous Jean of ilikeitinmymouth put her own twist on deviled eggs… ilikeitinmymouth: I went to a Foodspotting happy hour a week or so ago and had the pleasure of meeting Amy Cao of Stupidly Simple Snacks! My friends make fun of me for acting like I’m about to meet Angelina Jolie or something whenever I see bloggers IRL, but hey, what can I say? I’m an Internet/blog addict. I’m not really sure exactly how I discovered her snack videos since I’m constantly on Twitter and devouring the blogosphere, but I was so excited and pleased to find that she is every bit as infectiously bright and energetic in person as she is in her videos. I have been craving deviled eggs like a madwoman lately and immediately thought of Amy’s deviled eggs video. I had to give it a try. Deviled eggs are fairly simple: just hard boil some eggs, slice them in half once you’ve peeled them, mash up the yolks with mustard and mayo, refill the hard boiled whites with the mixture. A dash of paprika will finish it off nicely! I used German mustard, which was more flavorful and complex than regular yellow mustard or even Dijon and loved it. Of course, Amy shows you how to do all this in a much more entertaining way. I’ll have to try the egg blowing method of peeling them next time (you’ll understand once you watch the video) because my eggs peeled rather effortlessly this time around with zero additional steps on my part. Not really sure what I did! Be sure to watch out for Amy’s future Stupidly Simple Snacks videos! I always get such a kick out of watching them.

Happy Tuesday! Two lovely bloggers told me today that they made Stupidly Simple Snacks recently. The stylish Casey of Casey Culture made sweet potato fries and fabulous Jean of ilikeitinmymouth put her own twist on deviled eggs…

ilikeitinmymouth:

I went to a Foodspotting happy hour a week or so ago and had the pleasure of meeting Amy Cao of Stupidly Simple Snacks! My friends make fun of me for acting like I’m about to meet Angelina Jolie or something whenever I see bloggers IRL, but hey, what can I say? I’m an Internet/blog addict. I’m not really sure exactly how I discovered her snack videos since I’m constantly on Twitter and devouring the blogosphere, but I was so excited and pleased to find that she is every bit as infectiously bright and energetic in person as she is in her videos.

I have been craving deviled eggs like a madwoman lately and immediately thought of Amy’s deviled eggs video. I had to give it a try. Deviled eggs are fairly simple: just hard boil some eggs, slice them in half once you’ve peeled them, mash up the yolks with mustard and mayo, refill the hard boiled whites with the mixture. A dash of paprika will finish it off nicely! I used German mustard, which was more flavorful and complex than regular yellow mustard or even Dijon and loved it. Of course, Amy shows you how to do all this in a much more entertaining way. I’ll have to try the egg blowing method of peeling them next time (you’ll understand once you watch the video) because my eggs peeled rather effortlessly this time around with zero additional steps on my part. Not really sure what I did!

Be sure to watch out for Amy’s future Stupidly Simple Snacks videos! I always get such a kick out of watching them.

Food Writer: A Day in the Life»

It took some time before I could confidently say: Hi, I’m Amy. I’m a writer. It took longer still to introduce myself without adding a trail of awkward disclaimers: “I’m a writer…sometimes.” or “I eat at restaurants and write about it, but I can’t cook.”

For us who lack cubicle-mates (but enjoy unlimited vacation days…) it’s a nontraditional life. So imagine my joy when my OffManhattan colleague, Sarah Amandolare, approached me to ask about my day - as a writer. Here’s the result of our conversation on Sarah’s new blog, Writers and Cooks.

I started writing film reviews at Empire Magazine in Australia. And now I’m making s’mores on YouTube.

You can do it too.