![]() This hankering for these classics isn’t just a matter of nostalgia, either-it’s about under-equipped bars flying flying too close to the sun. Potato skins and jalapeño poppers are clearly fighting off extinction in New York and other cities where ‘artisan’ trumps tried-and-true. You probably haven’t thought about either in years, too busy wondering if you can add some shaved Brussels sprouts or a chopped kale salad alongside the Negroni you just ordered. But, as a result, we’re losing something essential about the American bar experience. We never quit liking them-slick bar owners just somehow made us forget all about them. ![]() My suspicions were, in fact, sadly confirmed. Using the “Find-a-food” search box on, I was distressed to see that a mere 417 New York City bars and restaurants (out of 17,390 cataloged) currently serve potato skins…and none were in my neighborhood. So I found myself simply wandering the streets of the Upper East Side, stopping in front of dumps I would never deign to enter to inspect their outside menus, assuming that only a behind-the-times shithole would still have them. Indeed, I finally I located a broken-down Irish pub in the east 90s with some skins on their menu. And, yes, of course, they were GREAT.Įven though we know this kind of bar food is delicious, items like potato skins and jalapeño poppers (a mere 179 “Find-a-Food” listings) are clearly fighting off extinction in New York and other cities where “artisan” trumps tried-and-true. I really start to miss the simple, greasy, fried, and great bar food we grew up with. Where the hell did it all go? Just a few weeks ago, I found myself thinking about potato skins. Remember those? Giant halves of potatoes, the somewhat healthy white insides almost completely scooped out and replaced with melted cheddar cheese, bacon bits, and piles of sour cream. Back in the ‘90s and early-2000s, it would have been unthinkable for any joint worth its salt not to have some on its “bar bites” menu. But in 2014, I’ve realized they are damn near impossible to simply stumble upon while making your weekly drinking rounds. The snooty spots I frequent would never dream of offending today’s Paleo, low-carb, gluten-free masses with such a down-market snack. Those foods were great, they were the perfect foods to pair with beer and mixed drinks-even craft beer and mixologist-approved cocktails. It used to go without saying that any place where you could grab a cold beer would also serve you a massive plate of loaded nachos. Not any more. Meanwhile, it’s become damn near impossible to find chicken tenders or mozzarella sticks. I’m an unapologetic foodie and and a completely pretentious alcohol snob just like the rest of you. So, of course, I enjoy going to nouvelle gastropubs and pairing my saisons with housemade charcuterie plates, or sopping up cleverly-crafted cocktails with “small plates” of pickled whatevers and truffled something-or-others. But, you know, sometimes I also really start to miss the simple, greasy, fried, and great bar food we grew up with. Where the hell did it all go?
0 Comments
Leave a Reply. |