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BLVD Wine Bar Adds Full Kitchen, Begins Delivery Service of Indian Food and Other Delicacies

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Nov. 27, 2016 Staff Report

LIC residents will be able to get their wine and fine world dining served from one location with the addition of a new chef and delivery options from BLVD Wine Bar.

The establishment, which opened two years ago at 47-20 Center Blvd., welcomed its new head chef Betya Goldberg in May, and has since changed the menu to meet the demand of a number of customers who were asking for dinner items.

“We started off by making some seasonal changes over the summer, then decided we were going to go with more fine dining for the fall as we started getting requests for steak dinners and full courses,” Goldberg said. “So we went from having small snacks on our menu, to dinner and brunch every week,” she added.

Known for her use of unusual ingredients, the new chef wasn’t traditionally taught in culinary school, but instead picked up her passion for cooking while preparing meals for her diabetic mother.

“I learned how to cook for people with special dietary needs because of my mom who was diabetic. Professionally however, I started out by simply working as a dishwasher at different Manhattan restaurants, then when cooks would call out or not show up, I stepped up and I took off from there,” Goldberg shared.

Most of her unique ingredient pairings come from what she learned on her trips through the spice trail in southeast Asia, creating dishes that are hard to find in Hunters Point.

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The Indian Thali Plate

These include items such as the Indian Thali Plate, which consists of naan bread served with lentil dal, fresh mango pickle, shrikhand (sweet yogurt pudding with nuts and spices), gobi matar (cauliflower and peas in tomato curry), chana masala (chickpea curry), and baingan bharta (smoked eggplant with green chili and ginger).

The revised flat bread pizza also adds South American ingredients to the mix, such as the Aji Amarillo Margarita, made of smoky, mild, yellow pepper sauce from Peru, buffalo mozzarella, and fresh basil.

New dinner items include the Seared Venison Tartar, served with homemade bison jerky, cocoa nibs, wild blueberries, carob and pemmican, while more traditional items are made available such as the Grilled Skirt Steak in a slightly spicy marinated rub, with guajillo mashed potatoes and red chili peppers, or their Lobster Mac & Cheese.

Lunch and dinner hours are as follows:

Monday to Thursday: 4:30 pm – 11:00 pm
Friday: 3:00 pm – 12:00 am

Saturday and Sunday Brunch: 11:00 am – 3:00 pm
Saturday Dinner: Served until 12:00 am
Sunday Dinner: Served until 11:00 pm

Delivery hours are:

Sunday to Thursday: 5:00 pm – 10:00 pm
Friday and Saturday: 5:00 pm – 11:00 pm

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Lunch and Dinner Menu (click to enlarge)

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Brunch Menu (click to enlarge)

email the author: news@queenspost.com

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