NEW YORK It's called Dante's and it's warming up north Williamsburg with a little southern hospitality. Dante Delemos has owned the space on Hope Street for five years and it's gone through a number of incarnations. Now it's a restaurant with a laid back feel.
"I want it to be a destination spot, a staple in the neighborhood, " said Dante.
There's chicken fried chicken Kiev, China Latino empanada, like rolls and pork chops, that are a little American and a little Spanish. Add a little salt and pepper-- and the chop is cooked in the oven.
Meanwhile, Chef Norman makes a sauce from maple syrup, BBQ sauce and chipotle peppers in adobo that's poured on the almost cooked chop which is finished off in a saute pan. It's served with asparagus and gnocchi. It has an array of flavors.
Dante calls himself fusion with a Puerto Rican mom and a Dominican dad. His restaurant reflects his childhood in the Bronx with old break dance photos and graffiti art, courtesy of his friends. There's nothing stuffy here at Dante's.
DANTE'S MAPLE BBQ LATIN PORK CHOPS
Ingredients:
1/2 cup BBQ sauce (your favorite)
1/2 cup maple syrup
2 chipotle peppers in adobo sauce (seeded and minced)
1 tsp adobo sauce
4 pork chops (bone in)
1 tbls salt
1 tbls pepper
Mix first 4 ingredients in bowl, set aside
Sprinkle pork chops with salt and pepper
Place in oven (preheated to 400)
Cook for 20 minutes or until thermometer in thickest part registers 155 degrees
Remove from oven, baste with the sauce, and finish off in a saute pan-- searing each side (about 2-3 minutes per side)
serves 4
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