Number 28: Beef short ribs from the Village Cork
Why can't more wine bars be like the Village Cork? Busy, convivial and determinedly unpretentious, it offers a notable listage of wines by the glass, terrific deals -- 25 percent off "by the bottle" selections every Tuesday and Wednesday and $5 pours by the glass on open bottles after 9 p.m. during the week, 10 p.m. on weekends -- and, more recently, really wonderful food from chef Samir Mohammad, the former exec chef of Pesce Fresco Bistro. Mohammad, who inherited the exhibition kitchen of The Village Cork at the beginning of January, took the residing chalkboard menu and upgraded it to gastronaut status. The best evidence of his magic resides in the beef short ribs, hot-seared, deglazed with red wine, tickled with sweet soy and sesame oil to give them an Asian bent, mounted with gremolata, whose vibrant pungency is like a bump of acid, and propped on top of a mound of pork belly-soaked white beans. Whether you agree to share is up to you.
Hungry for more? The dishes in our countdown thus far are linked below:
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