THE VALE PUBLIC HOUSE

"I wanted to have a little local bar that would build its own little community and be that third place for people." — Gavin Ward, Co-owner Vale Public House

 

"I've never been to a bar that is so on point with their food. All across the board. I don't think they have any weak spots in terms of their menu at all. People swear by the fish and chips. There's a subgenre of people that come here just for the fish and chips." — TJ

 

Fish & Chips

If you're going to try one thing at the Vale Public House (besides beer), make it the fish and chips. The crispy, fried haddock is made from a recipe that dates back to co-owner Gavin Ward's childhood in Scotland and his neighborhood "chippy" — Palombo's.

"That's where you got your fish and chips on a Saturday night. They won an award a few times for the best fish and chips in the West of Scotland," said Gavin. "Franco always said it was to do with the batter. And his batter recipe was a family secret, which he wouldn't divulge."

But when Franco decided to close a few years ago, he entrusted Gavin with that secret recipe, bringing a little piece of Scotland to New York City.

And if you're guessing the secret ingredient in the batter is beer, think again. Unlike the pubs Americans often associate with fish and chips, British chippies are more like New York's neighborhood pizza shops — casual takeout spots that don't necessarily serve alcohol. So instead of beer, the Vale's batter uses seltzer to aerate the batter, giving the fish its signature crunch.  

"So we've got Franco Palombo's fish and chip recipe. I think we've got the best fish and chips in New York. I'll die on that hill."

 

 

CLARKSON AVENUE BLOCK PARTY

"Anytime someone's like, 'Yo, come through and have a plate,' I just say, 'I'm following you." That's it." — Chris, Clarkson Avenue resident for 5 years.

For one Saturday each summer, a stretch of Clarkson Avenue in Brooklyn becomes one big neighborhood cookout. Long banquet tables line the street, crowded with aluminum pans of fried fish, jerk chicken, pork ribs, arroz con pollo, and macaroni pie. Neighbors fill their plates while someone makes the rounds handing out homemade lumpia.

 

The block party was one day that everybody had to respect the day and the time where the kids came out and enjoyed themselves." — Lucelly, Born and raised on Clarkson Avenue.

 

Haitian Griot

One of the best things I ate at our block party was my upstairs neighbor Roger's Haitian griot. The fried pork dish reminded me of Mexican carnitas, with a crispy exterior and tender, juicy meat inside. It's seasoned with epis, a Haitian blend of garlic, onions, peppers, and fresh herbs, and traditionally served with fried plantains and pikliz, a spicy, tangy mix of pickled vegetables.

 

And it's clear that Roger's griot is a family favorite.