Tenderloin Roast Burger w/ Edible String

MenuRaves NYC 2010 Food Trends that we think are going to take off in the New Year:

1) Local Oysters – 2009 was the year of Oyster Terroir awareness from far flung waters. 2010 will bring a larger variety of local Oysters to NYC Menus

2) Burger Hybrids – from the Schnitzel Burger at @schnitzeltruck to the Cheeseburger Sausage available at the Meat Hook in Brooklyn, @themeathook, burger hybrids are going to trend in 2010.

3) MICRO-Local Restaurants – The 100 Mile Diet is so 2009… the 10 mile diet for 2010…

Rooftop Farms – http://rooftopfarms.org/ - A 6000 Square Foot Organic Vegie farm on top of a warehouse in Greenpoint, Brooklyn

Local Restaurants that serve Rooftop Farms Produce:

Vesta Trattoria and Wine Bar – Italian Restaurant in Astoria, Queens
Anella Brooklyn – 222 Franklin St. Brooklyn, NY 11222 … (718) 389-8100
Marlow and Sons -  81 Broadway Brooklyn NY 11211 – (718) 384-1441
Eat Cafe – 124 Messerole Ave. Greenpoint, Brooklyn 11222 (718) 389-8083

4) Non-pig Bacon & non Bacon-pig – all those insert bacon here recipes are so 2009… 2010 will add some variation with non-pork bacon and OPP- Other parts of the Pig

5) Pacojet Cocktails – “waiter, there’s a dessert in my booze”.

6) Micro Desserts – mini-cupcakes in 2009 were just the start…

100 Acres is from the owners of Five Points and the Cookshop. The candle lit rectangular room of antiqued floor to ceiling paned widows, has a long white tiled bar area evoking old-style eateries, shimmery tile wrapped columns, and marble topped long communal tables at the far end with high stools. There are also individual tables along the windows and a good sense of space and proportion. 100 Acres is very comfortable and puts one at ease.

The portions are great for winter and the food looks way good:

Pork Shank at 100 Acres

At first I was yawning at the entree part of the menu, partially because I’ve dined out a bunch this week and already exhausted the staples, Steak, Mussels, local tune and Burger, but the specials were exciting. I opted out of the Wild Salmon over clam chowder special, in favor of the Pork Shank.  The appetizers were very appealing mix of seafood and salads. The Spit Roasted Amish Chicken arrived on a large plate; an-sized chicken… not cornish hen. The gigantor chicken, served with sweet potatoes and a tangy dried fruit compote and walnut butter, was really good and tender; addictive crispy skin and very flavorful. Tried the Hog Island Oysters – excellent (@hogislandoyster), Kombucha Squash Soup, Mushroom and Rocket Salad. For an entree, the Pork Shank with Mache, pomegranate & radishes over parsnips, was really good, well spiced and a balance of earthy, sweet overtones of the pomegranate and parsnips mixing well with the richness of the slow roast pork.

Totally unpretentious seasonal, comfort food atmosphere and a menu with many local food items. Good for a date or with friends. All in all it was much better than I expected and I’d def. go back – was def. a very good vibe and fun.