#Duroc Pork Chop

[buffetlicious]

Located in Sembawang’s Victory 8 is a hidden gem of a café - Common Chefs Bistro. I have been there a couple of times and this trip is to try their Duroc Pork Chop at the suggestion of my colleague. Since it was late afternoon and the sun pretty strong, I ordered the Iced Cappuccino (S$6++) while waiting for the main course to be served.

The Duroc Pork Chop (S$18++) arrived on a bed of red coral lettuces with a side of fries. Taking a slice, the pork boasts superior marbling and increased intramuscular fat to lend itself to a naturally juicer more tender product. The meat is sweet and creamy with hints of nuttiness. The tangy balsamic vinaigrette dressing on the lettuces served to balance out the richness of this protein cut. It was a good recommendation and I enjoyed every bite to the end.

To end the meal, a slice of Tiramisu Cake (S$6.90++) to “pick me up”. A decent sweet treat minus the ladyfingers (savoiardi) dipped in coffee and the hint of alcohol.

PS - As of August 27, 2023, Common Chefs Bistro has officially ceased operations. It is always sad to see a business you patronized closed but let’s hope they will open a new outlet somewhere else in the foreseeable future.

[friedchickenrecipe]

Best Pork Chops Recipe - How to Cook At Home

What's not to see the worth in about pork chop ? They're a sensible protein you can cook in different ways — and like chicken, pork chops play well with piles of different flavors. Nicole McLaughlin, moreover called NicoleMcmom, is here to show you four of her favorite ways of managing cooking flexible pork chops for family-fulfilling meals. Watch the video up top and companion down to get the recipes and tips.

Ingredients

4 center cut pork chops, 1/2-to 3/4-inch thick, in a perfect world bone-in

Affirmed salt, to taste

Actually ground dull pepper, to taste

1/4 cup vegetable oil

1 colossal egg

3 tablespoons milk, or buttermilk

1/2 cup customary baking flour

1/2 teaspoon paprika

Cut new parsley, for light up, optional

Cream sauce, optional

3 tablespoons unsalted margarine, or oil from cooking the pork chops

1/4 cup customary baking flour

2 cups milk

Steps to Make It

• Sprinkle pork chops on the different sides with fit salt and actually ground faint pepper.

• Heat the oil in a gigantic skillet until hot regardless not smoking (around 350 F to 360 F).

• Whisk egg and 3 tablespoons of milk or buttermilk together in a shallow bowl.

• In another bowl, solidify the 1/2 cup of flour and paprika; blend well.

• Dunk each pork cut off in the egg blend and some time later make a dive flour until totally covered.

• Scorch the pork chops in the hot oil for around 4 to 6 minutes on each side, or until the chops are cooked through. For thicker pork chops, permit additional time.

• Decorate with new hacked parsley, at whatever point required.

• For the optional cream sauce, heat the spread or 3 tablespoons of the pork hack cooking oil in a skillet or dish over medium intensity.

• Add the 1/4 cup of flour and continue to cook for 4 to 5 minutes, blending consistently.

• Add the 2 cups of milk and cook until thickened, mixing ceaselessly.

What are the best pork chops for Covered Pork Chops?

I like to use boneless thick-cut pork chops for my stewing pot recipes since they don't dry out as speedy as the wobbly cut pork chops. They perhaps had petite cut pork chops when I made this recipe so I watched them watchfully so they didn't overcook.

You can use bone-in  easy pork chop recipes too they basically take a little longer to cook because of the bone so reliably make sure to use a meat thermometer to check when the pork hack has showed up at the temperature of 145° F. This will ensure that your pork chops have the most unprecedented activity of flavor and delicacy.

Spice-Roasted Pork Tenderloin

Sam Hayward favors cooking with pork from little farmers who raise heritage breeds, similar to Berkshire, Gloucestershire Old Spot, or Duroc. This pork is basically shaded and habitually as marbled as marvelous cheeseburger, and Hayward treats it with the exceptional thought it merits. His two-day restoring process merits the time because it permits the spices to enter these thick and great chops.

Chicken-Consumed Pork Chops

Expert Jonathon Sawyer of Cleveland's Greenhouse Bar perceives that you can chicken-fry heaps of things, like these pork chops: He plunges boneless chops in a buttermilk mix, uncovers them in set flour, then, at that point, fries them until they're new and delightful.

[johnnyprimecc]

Dry-Aged Duroc Pork Chops

Dry-Aged Duroc Pork Chops

WOW!

I finally sunk my teeth into these delicious chops yesterday, which you can ORDER HERE.

I did a very simple treatment on them: Himalayan pink salt and some cracked black and white peppercorns. Then, of course, I seared them off in my cast iron pan.

Sliced them up and ate them with apple slices that I browned in the pan…

[fritesandfries]

Taiwanese Hamburger 虎咬豬

A few places, like Momofuku Ssam Bar, may have popularized this idea of meat (usually pork belly) nestled between a steamed lotus leaf shaped bao (bun), but the concept of this is Fujian Chinese in origin and it’s been around for awhile. In Taiwan, a similar version is lovingly called the Taiwanese hamburger. It makes sense because Taiwan, is right across the sea from Fujian and experienced a huge influx of Chinese immigration during WWII & the Second Sino-Japanese War.

Three important items for these ‘burgers: steamed lotus leaf buns 荷葉包, spicy pickled mustard greens (post forthcoming) and pork belly. I have seen vegetarian AND vegan friendly options, but I plan on creating this for a future post! As for the buns, this is so embarrassing to admit, I have not been able to successfully make steamed buns from scratch like my grandma so I do not have a recipe listed below. Fortunately, you can find steamed buns at most Asian grocery stores.

Braised Pork Belly

For 4 servings:

2 tbsp. vegetable oil

1 bunch green onions, roughly chopped

3 garlic cloves, roughly chopped

1 lb. pork belly (Duroc or Berkshire), cut into 4 strips

½ c. Shaoxing wine

2 tbsp. dark soy sauce

2 tbsp. light soy sauce

4 star anise pods

2 3-inch cinnamon sticks

1 tsp. fennel seeds

1/2 oz. yellow rock sugar

2 c. water (or enough to cover the pork)

Accoutrements: steamed buns sliced cucumber, cilantro, steamed buns, ground peanuts, spicy mustard greens

Heat vegetable oil over medium heat in a dutch oven. Add green onions and garlic. Cook until fragrant, about 1 minute. Add pork belly and cook until all edges are seared. Remove pork belly and add the remaining ingredients. Bring the mixture to a boil. Add pork and reduce heat to low. Cook on low heat for 2 hours, occasionally flipping the pork.

To serve, sandwich pork between steamed buns with cilantro, cucumber and ground peanuts.

[theboisebeat]

Grant's Neighborhood Grill In Meridian Is American Cuisine At It's Best

Grant’s Neighborhood Grill In Meridian Is American Cuisine At It’s Best

Grant’s Neighborhood Grill in Meridian is a nice place to go for good drinks and good food. It’s a small place, but there is good seating plus a nice bar to sit at and sip your favorite craft beer, wine or one of their specialty cocktails. Outside, there is a nice little patio and separating the two areas there is a cool feature—the front is a glass garage door setup that can be opened when the…

[sfnewsvine]

Trio of New Restaurants Open Thursday at Cavallo Point Including the Mediterranean-Inspired Sula

Over on the opposite aspect of the Golden Gate Bridge, within the Earlier than Occasions, Cavallo Level was often called a semi-secret spa, date, and special-occasion spot — with its restaurant Murray Circle having fun with a variety of years of essential acclaim. Murray Circle had fallen a bit off the radar even earlier than the pandemic started. However now that accommodations and resorts are getting again to regular enterprise, all these months in, the three restaurant areas at Cavallo Level are making re-debuts this week, following the reopening of the luxurious resort they’re part of. The Murray Circle house can be reborn this week as Sula, a Mediterranean-inspired restaurant with a recent look by Wilson Ishihara Design, and a menu by Murray Circle’s final govt chef, San Francisco native Michael Garcia. Sula opens Thursday, October 13, together with the connected uncooked bar referred to as Sula Lounge, and the extra informal American bistro Farley — which was previously referred to as Farley Bar. The view from the porch exterior the brand new eating places. Picture courtesy of Cavallo Level Farley seems to have opened already, and has been serving resort visitors three meals a day, together with an all-day menu that includes a burger topped with smoked mozzarella and red-pepper aioli, a steak sandwich, a fried rooster sandwich, and mains like a grilled Duroc pork chop and grilled Baja swordfish. Garcia, who beforehand labored within the kitchens at three San Francisco establishments — Stars below Jeremiah Tower, Farallon, and the Cliff Home — tells Eater that his menu inspirations on the three eating places come from “homages to my roots,” and he says that some dishes are “reimagining dishes from the previous with a little bit extra tradition to it.” With celebration dinners and particular events in thoughts, there’s a deal with dishes that pair properly with Champagne. Examples at Sula embrace a charred Monterey octopus with olives, preserved lemon, and fennel confit; a lobster veloute; and a dish of Fort Bragg Petrale sole topped with mussels and roe, which Garcia says is a nod to cioppino. In Sula Lounge, behind the principle restaurant, you may anticipate uncooked seafood and caviar service, and a separate menu. There’s a full bar obtainable in all three eating places, and particulars on the cocktail checklist are nonetheless to return. For the brand new look of the restaurant, designers Mark Wilson and Yoko Ishihara inform the Chronicle that they appeared to the utilitarian structure of Bauhaus, in addition to to the property’s 120-year historical past as a military base, Fort Baker — although one which thrived most throughout peacetime. Sure components, just like the presence of brass fixtures, and a portray achieved from an outdated {photograph} of troopers enjoying volleyball, make sly references to the navy. “Our references to the Military are very delicate, very refined,” says Wilson, chatting with the Chronicle. “We didn’t need to erase the previous, however we weren’t going to focus on G.I. Joe.” After Thursday’s opening, Sula can be open Tuesday to Saturday for dinner solely from 5 p.m. to 11 p.m. Farley can be open seven days per week for breakfast, brunch, lunch, and dinner, with future hours nonetheless TBD. Reservations for Sula might be discovered on OpenTable, and in addition there you may discover Farley. High photograph courtesy of Cavallo Level Supply hyperlink Originally published at SF Newsvine

[blindk9]

The perfect Sunday dinner dish to kick-off your week. The Duroc Heirloom T-Bone Pork Chop. Tastes even better than it looks. Reservations: https://www.blinddogpc.com @blinddogpc (at Park City, Utah) https://www.instagram.com/p/CaNi8WahkCw/?utm_medium=tumblr

[jerck]

Last night's dinner: eacargot, baked brie, duroc pork chops, flourless chocolate cake, with Napa Valley sauv blanc. (at The Smoking Goat Restaurant) https://www.instagram.com/p/CRetE2cB9e6x8o6CEV9DrY90kRImSVc64ZCLak0/?utm_medium=tumblr

[paulinamdelc]

TAVERN ON THE GREEN 1. Grilled globe artichoke - garlic and anchovy dipping sauce 2. Maple brined duroc pork chop - Wilted Savoy Cabbage, Smoked Pork Loin, Yukon Gold Crushed Potatoes, Apple Balsamic Jus 3. Chardonnay braised short rib of beef - Creamy Celeri Root Puree, Grilled King Oyster Mushrooms 4. Caramelized pineapple tart & Coconut Ice Cream #food #foodporn #foodie #nyc #centralpark #bigapple #manhattan (at Tavern on the Green) https://www.instagram.com/p/B3dXq3lFiMZZhQ3tVNZh7Z9tv_Wab0m98nMXJY0/?igshid=17pl0zrkertlr

[lovejekeisha]

ƥPeach & The Pork Chop Paying homage to one of my favorite places to eat in Roswell, Ga! I made a juicy braised pork chop with roasted white peaches and leeks. Now, to tell you a little about Peach and The Pork Chop they do not actually have a peach and pork chop dish like this on the menu, they serve a flavorful Duroc pork chop with a bourbon-peach chutney. It's one of my favorites as well as an array of their appetizers. The menu definitely does not disappoint. If you're ever in the Roswell area you should certainly visit this restaurant. #dish #food #cuisine #ingredient #meat #comfortfood #produce #recipe #peaches #porkchop #garnish #gremolata #chefdiva #foodstyling #peachandtheporkchop #lovejekeisha #lambandmutton #seasoning #dinner #photooftheday #foodporn #privatechef #hot #yum #foodgasm #photography #foodpic #delicious #yummy #instagood (at Roswell, Georgia) https://www.instagram.com/p/B1Q8V2clOCl/?igshid=rida61h39ktj

[slickgreedy]

Our great friend @chefcarlwatts skillfully put together this Duroc Pork Chop, Turnips, Chipotle Baby Carrots, Green Beans & Peanut butter(🤣) #chef #cheflife #chefempowerment #slickgreedy #2019 #🐘 #pork #carrot #brunch #blackfoodie #blackchefnetwork #eatgainesville #foodandwine #foodie #greedymobb #foodiesofinstagram #gainesvillescene #gooddaygoodpeoplegoodfood #foodnetwork #foodbloggers #foodphotography #foodgasm #follow4follow #eatstagram #follow #gainesville #florida #bluegill #surfnoturf #wehelpchefseat 🗣 Stay on the lookout #atlanta ...this guys coming and his Eat&Greet will be CRAZY!!! #wehelpchefseat #slickgreedy #eatandgreet https://www.instagram.com/p/BvJqcOyAbxg/?utm_source=ig_tumblr_share&igshid=19vakbo8irl8m

[bbqsnob]

That's a tasty Duroc pork chop from @mudhendallas (at Dallas Farmers Market)

[friedchickenrecipe]

Best and Easy Pork Chop Recipes

What's not to cherish about pork chops? They're a modest protein you can cook in various ways — and like chicken, pork chops play well with heaps of various flavors. Nicole McLaughlin, otherwise known as NicoleMcmom, is here to show you four of her number one methods for cooking adaptable pork chops for family-satisfying dinners. Watch the video up top and look down to get the pork chop recipe and tips.

Ingredients

4 focus cut pork chops, 1/2-to 3/4-inch thick, ideally bone-in

Legitimate salt, to taste

Newly ground dark pepper, to taste

1/4 cup vegetable oil

1 huge egg

3 tablespoons milk, or buttermilk

1/2 cup regular baking flour

1/2 teaspoon paprika

Chopped new parsley, for decorate, discretionary

Cream sauce, discretionary

3 tablespoons unsalted margarine, or oil from cooking the pork chops

1/4 cup regular baking flour

2 cups milk

Steps to Make It

•Sprinkle pork chops on the two sides with genuine salt and newly ground dark pepper.

•Heat the oil in a weighty skillet until hot yet not smoking (around 350 F to 360 F).

•Whisk egg and 3 tablespoons of milk or buttermilk together in a shallow bowl.

•In another bowl, consolidate the 1/2 cup of flour and paprika; mix well.

•Dunk every pork chop in the egg blend and afterward dig in flour until completely covered.

•Broil the pork chops in the hot oil for around 4 to 6 minutes on each side, or until the chops are cooked through. For thicker pork chops, permit additional time.

•Decorate with new chopped parsley, whenever wanted.

•For the discretionary cream sauce, heat the margarine or 3 tablespoons of the pork chop cooking oil in a skillet or pot over medium intensity.

•Add the 1/4 cup of flour and keep cooking for 4 to 5 minutes, blending continually.

•Add the 2 cups of milk and cook until thickened, mixing continually.

What are the best pork chops for Covered Pork Chops?

I like to utilize boneless thick-cut chicken fried recipe pork and chops for my slow cooker recipes since they don't dry out as quick as the slight cut pork chops. They possibly had slender cut pork chops when I made this recipe so I watched them cautiously so they didn't overcook.

You can involve bone-in pork chops too they simply take somewhat longer to cook in view of the bone so consistently make a point to utilize a meat thermometer to check when the pork chop has arrived at the temperature of 145° F. This will guarantee that your pork chops have the greatest measure of flavor and delicacy.

Best Simmered Pork Tenderloin

Sam Hayward favors cooking with pork from little ranchers who raise legacy breeds, like Berkshire, Gloucestershire Old Spot, or Duroc. This pork is profoundly shaded and frequently as marbled as excellent meat, and Hayward treats it with the exceptional consideration it merits. His two-day relieving process merits the time since it permits the flavors to enter these thick and delicious chops.

Chicken-Fried Pork Chops

Gourmet expert Jonathon Sawyer of Cleveland's Nursery Bar accepts that you can pork chop recipe loads of things, similar to these pork chops: He plunges boneless chops in a buttermilk combination, digs them in prepared flour, then fries them until they're fresh and succulent.

[johnnyprimecc]

It's not too often you see marbling like this on pork. My dry-aged Duroc pork chops are a big hit in the shop, and they're one of the better values on the site. With the country's pork supply in danger right now, you should be thinking about ordering these (link in bio). Thanks for sharing this pic @boozeandburgers. #pork #porkchop #porkchops #marbling #duroc #durocpork #dryaged #🥩 #🐽 #🐖 #🐷 #meat #carne #carnivore #eeeeeats #forkyeah #foodporn #sogood #food #foodie #beautifulcuisines (at Johnny Prime's Steak Reviews) https://www.instagram.com/p/B_DcUOIjwKX/?igshid=1crkw3veswkbc

[herokita]

I tried ButcherBox, the service that sends you a month’s supply of grass-fed meat — here’s what it was like, Business Insider

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Butcherbox

Not all cuts of meat are created equal, as I found out when I tried ButcherBox, a subscription service that curates boxes of grass-fed, hormone-free, and humanely raised beef, chicken, and pork.

The meat, which arrives frozen and vacuum-packed so you can stock up for the whole month, was tender and juicy, and it tasted amazing.

Due to high demand, ButcherBox is only available to new customers via waitlist. Current account holders can still sign in and control their subscription preferences.

See more: The best places to buy meat online

Unabashed carnivores would agree that nothing quite compares to a juicy, hearty steak. If just the thought of one is making your mouth water right now, then you should do yourself a favor and check out ButcherBox, the online company that delivers delicious, grass-fed, humanely raised meat to you for a competitive price.

ButcherBox calls itself the “friendly neighborhood butcher.” But since not everyone has access to a local butcher who really cares about meat, ButcherBox brings the experience online so you can let the pros fill a box with your favorite proteins (or choose them yourself) and get them delivered to your door. In addition to beef, the company also sells cuts of chicken and pork.

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Butcherbox

How ButcherBox is different

When I buy supermarket meat, I know nothing about its origins or how the animal was treated. ButcherBox, on the other hand, only sources meats with the following criteria.

The beef:

100% grass-fed and grass-finished: the cattle live their entire life eating on a pasture

Antibiotic-free and no added hormones

The chicken:

Free-range, organic, and pasture-raised

Certified humane: the chickens have access to the outdoors and room to move around and interact with each other naturally

The pork:

Antibiotic-free and no added hormones

Heritage breed (Duroc, Berkshire, and Red Wattle): do not have flavor bred out of them, which is typically done to promote rapid weight gain

The difference in taste and texture – a direct result of how the animals are raised – is huge. When cattle eat grass and get exercise, their meat has less fat, more healthy omega-3s, and more vitamins. Humane and ethical practices translate into better meat – so both parties benefit.

source

Butcherbox

Here’s how to get a beautiful piece of beef, chicken, or pork on your own plate:

Note (5/11/20): New ButcherBox customers must join a waitlist due to increased demand. Those on the waitlist will be notified via email when a spot opens up. Once you receive the email, you will have approximately 48 hours to sign up for ButcherBox using your unique link. A customer representative told Insider Reviews, “At this time we’re not able to give an estimate of when we’ll be able to add new members from the waitlist.”

1. Choose your plan.

There are five different subscription plans: all beef, beef and chicken, beef and pork, a mixed box of all three types, and a custom box.

All pre-curated boxes contain eight to 11 pounds of meat and cost $129, while the custom box contains nine to 14 pounds of meat and costs $149.

2. Select any add-ons.

Add-on options vary based on season and availability, and they can include fish like salmon, or other cuts of meat like bacon and breakfast sausage.

3. Receive your ButcherBox at your door every month or every other month.

The meat comes frozen and vacuum-packed in a cardboard box with an insulated liner and dry ice. My box arrived at my apartment at 3 p.m., and all the meat was still frozen once I came home and opened the package at 9 p.m. I like variety and rarely discriminate when it comes to food, so I opted for the mixed box and was excited to reveal the following spread:

I received two 10 oz. strip steaks, two 6 oz. tenderloin steaks, four boneless pork chops, four skinless and boneless chicken breasts, two pounds of ground beef, and uncured smoked bacon. I was basically set for dinner for the next month.

4. Refrigerate the cuts you’re going to eat in the next few days and freeze the rest.

Since all the meat is vacuum-packed, it’ll stay fresh for a while. Now, just cook and enjoy. Your taste buds are going to thank you once you experience these delicious cuts.

source

ButcherBox

ButcherBox review

The beef, chicken, and pork I tried from ButcherBox were considerably juicier and more tender than the average cuts I get from the market, and they were all delicious. It’s like eating fresh, melt-in-your-mouth sushi for the first time after only eating $10 pre-packed rolls your whole life. You can immediately taste the difference and you seriously doubt you can ever go back.

In case you want to pause or adjust your subscription, you can easily do so from your account page. While I personally didn’t have problems with delivery or account settings, other customers have experienced issues, and ButcherBox’s BBB accreditation was previously removed due to unanswered customer reviews on its page. However, it appears the company has resolved these problems and now has an A+ rating.

The bottom line

ButcherBox does the tough work for you – curating, selecting, and delivering good meat – so you can focus on enjoying it. The value, quality, and convenience of the service are excellent, and my meals have never tasted better.

As Father’s Day approaches, a month’s supply of ButcherBox’s top-quality meats also makes the perfect gift for a carnivorous dad who hates grocery shopping but loves cooking and eating.

Product Card Module: Classic Box Card size: small

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[longislandweekly-blog]

Iconic Long Island eatery breathes new life into diner fare

Sole served with roasted potatoes and market vegetables

Rockville Centre’s Pantry Diner burned to the ground in 2011. With the family business completely destroyed, owner Tommy Mavroudis’ gut reaction was to immediately rebuild the eatery in the exact same style it had comfortably existed in since 1949.

Then, sometime during the aftermath of the fire, Mavroudis decided that it was time to discover something new and fresh. Rather than mirror what the Pantry had been for decades, Mavroudis would move the diner in a more modern direction—using the flames as an impetus for rebirth.

“For years I had been thinking about what I would do differently here if I had the chance,” said Mavroudis. “I grew up here. It was my grandparents’ place and then it was my parents’ place. But when the fire happened, I realized it was time for change.”

So Mavroudis rearranged the Pantry. Actually, saying the Pantry was merely “rearranged” undercooks the sheer volume of change that has taken place at this once-typical Long Island diner. What Mavroudis did was a complete renovation—a process that took so long, locals had a hard time believing the restaurant would ever come back.

Berkshire heritage pork served with honey roasted cipollini onions and green beans

But come back it did. And walking into the Pantry for the first time, it’s immediately obvious that, more than renovate, Mavroudis revitalized, rejuvenated, and revolutionized the entire menu and overall aesthetic. The Pantry now stands with a contemporary facade and a sleek interior that’s more reminiscent of a chic city bistro than standard Long Island diner. As for the atmosphere at the Pantry, the beauty is in the details, with one feature being lights that slightly dim every hour, transforming the eatery from bright diner during the day into stylish restaurant at night.

It’s not just the look that’s changed at the Pantry, as the menu was also completely overhauled with the reopening. While there are plenty of diner favorites still being served, each dish is scratch-made with a newfound culinary flair that’s enhanced with fresh ingredients and an undeniably talented kitchen crew, led by executive chef Scott Burfitt.

The menu includes a collection of appetizers, mussel pots, wings, tacos, flatbreads, and a variety of poutine preparations, along with burgers, sandwiches, a staggering array of mac n’ cheese variations, as well as plenty of full-plate entrées.

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Mac & Cheese

Ahi tuna poke, cabbage slaw, guacamole and sesame-cashew crunch

Moscow mule

Starting the meal, there are two appetizers in particular that are emblematic of the kind of experience eaters are in for when they dine at the Pantry. While both are comforting in their own unique way, neither are appetizers one would typically get at a diner.

First, there’s the Tuna Poke, with sushi-grade ahi tuna thoughtfully arranged under cabbage slaw and guacamole, all atop a sesame-cashew crunch. All of the fish at Pantry is wild-caught, and that includes the soft, supple ahi tuna in this dish, which gets a textural boost from the crunchy slaw and cashews. The other noteworthy starter is Tom Tom’s Wicked Shrimp, a glossy preparation with beer battered shrimp, parsley, scallions, lemon, spicy mayo, and Tom Tom sauce, a spicy Szechuan garlic sauce. A textbook way to start a meal, these truly Wicked Shrimp are fiery and addictive.

The first stop in Pantry’s entrées keeps us in the sea, with Lemon Sole stuffed with real lump crabmeat and served with a side of roasted potatoes and market veggies. Like any good sole, the Pantry’s selection—again, wild-caught—consists of delicate, mild flesh that just about melts in your mouth. The addition of crab meat lends a touch of that unmistakable shellfish sweetness. Not to be overlooked is the side of roasted potatoes—bite-sized morsels that combine crunchy, creamy, buttery and salty.

Up next is the crown jewel on the Pantry’s steaks and chops menu, the double-cut, dry-aged Duroc pork chop. Duroc is a breed of pig renowned for incredible juiciness and relatively mild flavor. The Pantry treats this impressive swine with honey-roasted cipollini onions and an apple-raisin agrodolce sauce, which is a sweet-and-sour condiment that exquisitely complements the pork with a sticky, tart and sweet bite. Fellow eaters, this is no ordinary diner-style pork chop—it’s easily one of the most remarkable in recent memory.

The Pantry

Finally, in the Mac’s section of the menu you’ll find options like Classic Mac & Cheese, eye-popping Truffle Lobster Mac & Cheese, and the chef’s favorite, Meatloaf Mac & Cheese, just to name a few. The Meatloaf Mac & Cheese is loaded with the Pantry’s four-cheese blend and adorned with chunks of house-made meatloaf and a BBQ sauce drizzle. It’s a decadently meaty and cheesy meal that elicits groans of delight from everyone at the table.

Washing all that luscious food down is the Pantry’s unequaled bar menu. Everyone is familiar with those place mats of outdated drinks at classic diners—well, the Pantry takes classic cocktails out of the old and into the new, paying serious attention to detail in its spirits. The Pantry also offers plenty of time-honored nonalcoholic diner drinks as well, including egg creams, ice cream sodas and floats.

Breakfast and brunch are also exceedingly popular at the Pantry, with omelets, Benny’s, egg sandwiches, pancakes, waffles and more.

The all-new Pantry is a must-stop morning, day or night out in Rockville Centre. And with its own parking lot—a rarity in that town—you’ll have no problem becoming a regular at this not-so-regular restaurant.

The Pantry, 525 Merrick Rd., Rockville Centre; 516-766-8848; pantrydiner.com

Rockville Centre's Pantry Diner was destroyed by a fire in 2011, but now it has been reborn as The Pantry, a chic bistro with an extensive menu of your updated favorites. Long Island Weekly's Steve Mosco shares his favorite dishes from the stylish new eatery. Iconic Long Island eatery breathes new life into diner fare Rockville Centre’s Pantry Diner burned to the ground in 2011.