"The calamari Provençal takes the basic fried calamari dish to new flavor frontiers: The squid is lightly breaded and sauteed, but the olives imbue an eye-opening salty savoriness to the garlic and herbs. The moules marinière are steamed and sauteed with shallots, garlic, herbs, butter, and cream. The resulting sauce doesn't get too thick because the juices from the mussels mix to create this delightful oceanic broth that you can dip your bread into."
"Fried whole sardines are marinated in a traditional Algerian seasoning of paprika and vinegar and then deep-fried for crunchy, tangy bites. Algerian burek, which varies from Balkan bureks in that they're golden-fried pockets that are crackly outside with bouncy chunks of jumbo shrimp and cheese inside. Early evening on a Friday, seniors, couples, and young families make up the early diners."
"One of the newer additions, Le Petit Pêcheur on the corner of 40-17 30th Avenue at 41st Street, stands out for its Algerian and French flavors. The Mekersi family opened it late last year; they also run Algerian street-food joint, Merguez and Frites, in Astoria's Little Egypt nearby. Hamid Mekersi is the chef and co-owner who cooked at now-closed NYC French restaurants, La Pallet and Les Deux Gamin."
Le Petit Pêcheur offers Algerian- and French-influenced seafood in Astoria with a menu of inventive small plates and a raw seafood bar. The Mekersi family opened the restaurant recently and also operates Merguez and Frites nearby. Chef and co-owner Hamid Mekersi brings experience from NYC French restaurants and Algerian home cooks' techniques. Signature items include calamari Provençal with olives, creamy moules marinière, deep-fried sardines marinated in paprika and vinegar, and golden-fried Algerian burek filled with jumbo shrimp and cheese. Diners can buy fresh seafood at the retail market and the restaurant is open daily from 12 p.m. to 10 p.m.
Read at Eater NY
Unable to calculate read time
Collection
[
|
...
]