Posted by: Jeffsayyes | October 23, 2014

Interview with House Trip

Sometimes I get interviewed by websites or papers and they end up only taking a few snippets of our conversation. It sucks because I put a lot of time into my answers and they get lost in the annals of email archives. Well, I believe good content is a terrible thing to waste.

For now on, and even I’m going to scour my archives for interviews, I’m going to start publishing the questions and answers after the articles come out, especially when there is an abundance of extra information that went unpublished.


food expert new york guide

To start off, here is an interview I did with HouseTrip.  The end product was a slick page with recommendations coming from a lot of respected food writers in the city. It’s good (except for the stock photo of pizza, ugh!) but only a bit of what I gave them made the cut, so here is the complete interview.

(feels kind of weird having me as the answerer, but whatever)

Housetrip: From your perspective, which local dish best represents New York’s food scene and why?
Jeffy Tastes: The taco. It’s the new pizza. And the future taco is the momo. NYC is a city of changing cultures. The people who are the sidenotes are soon to be the richest men and women in America. This changing street food is New York.

· Which dish should every foodie try at least once while being in New York (if it differs from the answer to the question above)?
Halal. It’s more than just a religious thing, it’s an entire cuisine in itself. The entirety of it is chicken and/or lamb over rice and it drives locals and travelers crazy.

Halalathon winners: TD Bank Halal CArt

· Where (which restaurant, café etc.) would you suggest trying this dish?
I love the TD Bank Cart in Jackson Heights (74th St and 37th Ave, east side), but that’s just for the “best” one… You can find them all over NYC.

· What sets the New York food scene apart from other cities? Why is it unique?
The entire world converges on New York City, then settles in their enclave. This preserves traditions and encourages chefs to cook for an audience of their peers.

· Any restaurants, cafés or markets you can recommend?
Dhaulagiri Kitchen for Nepalese, New World Mall Food Court in Flushing, Nom Wah Tea Parlor in Manhattan’s Chinatown, the 79th Street Greenmarket.

· Where do you buy regional/fresh ingredients if you’re cooking at home?
Usually 79th Street Greenmarket for local. In regards to regional, you could say that the cornucopia of cultures in Queens is our regional cuisine. Does regional have to be what’s grown here? Crabs in Baltimore are brought in from Louisiana. NYC is the import capitol of the world. Everything gets flushed down into NYC.

· We would also like to hear about any other tips you have about New York’s local food scene that may not have been covered above.
NYC is big. Every borough is big. Even the smallest borough is big. There are a lot of food scenes, and we will never cover them all. I’m trying my hardest to bring you the information so you can have a great time in New York, but don’t be afraid to blaze some trails and let the world know.


This interview was directly pointed towards travelers to this city. As you know, they deserve to have an excellent, authentic and convenient experiences when they come to NY. Yes, give them the finger when they don’t know how to drive, but still be nice.


  1. Excellent interview, Jeff! It’s at times like this that I wish I still lived in Queens…or at least, could afford to return home for a visit. Well done!

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