It’s Saturday night, and every table is taken at the pool hall in Queens. The players are all men, the young ones lanky in faded rock tees and track pants, their elders slouching in bomber jackets and bright white kicks.
Outside, the storefront may look closed, its heavy curtains drawn, grates down over the windows. But there’s a glow within, and the dark wooden door swings wide.
This is the Weekender Billiard, and though snooker reigns with the regulars, it is the food that may be the money ball at this joint.
Weekender cooks five variations of Bhutan's nationally cherished cheese slurries, of which ema datsi (cheese with chiles) is the most famous. In Gyeltshen's version, the creamy sauce is velvety, like béchamel, and fresh, fiery peppers are left whole. There are similar stews suffused with mushrooms or potatoes, and one with dried beef or pork that softens in the soup. All are offered as set thali meals that include Bhutanese red rice and bowls of whey soup. The kitchen's slow-roasted, soy-glazed ribs, meanwhile, are memorably succulent.
Read more about Weekender Billiard --> HERE
I would love to check out this spot if I was in NYC. What a cool place! Pema Gyeltshen, from Mongar in eastern Bhutan, opened the restaurant with his cousin Lhendup Zangmo and her husband, Jamyang Tsultrim, a native of Tibet.
Outside, the storefront may look closed, its heavy curtains drawn, grates down over the windows. But there’s a glow within, and the dark wooden door swings wide.
This is the Weekender Billiard, and though snooker reigns with the regulars, it is the food that may be the money ball at this joint.
Weekender cooks five variations of Bhutan's nationally cherished cheese slurries, of which ema datsi (cheese with chiles) is the most famous. In Gyeltshen's version, the creamy sauce is velvety, like béchamel, and fresh, fiery peppers are left whole. There are similar stews suffused with mushrooms or potatoes, and one with dried beef or pork that softens in the soup. All are offered as set thali meals that include Bhutanese red rice and bowls of whey soup. The kitchen's slow-roasted, soy-glazed ribs, meanwhile, are memorably succulent.
Read more about Weekender Billiard --> HERE
I would love to check out this spot if I was in NYC. What a cool place! Pema Gyeltshen, from Mongar in eastern Bhutan, opened the restaurant with his cousin Lhendup Zangmo and her husband, Jamyang Tsultrim, a native of Tibet.
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