Pickled Goods

by Cynthia Sin-Yi Cheng
July 30, 2009

Stand's pickled eggCynthia Sin-Yi Cheng

24 E 12th St
(5th Ave & University Pl)
New York, NY 10003

My recent coup de coeur is the pickled sides at Stand. I had expected the B&B pickles ($4) to be a very heavy side, but, in fact, they’re just the right accent for a burger. Just two to three are enough to satisfy me. These tempura-battered sweet pickles are a Jonathan Morr (BondSt fame) idea. Just a few months old on the menu at Stand, they’re a big draw for me. And I am stuck on the mustard-ketchup that comes with them! But now I’ve discovered yet another pickled delight: the pickled egg ($3). This eggplant-colored egg comes with an addictive red wine vinegar-shallot sauce.

My perfect meal at Stand includes a mini cheeseburger with either of these fabulous pickled goods chased down by a Rosemaryade ($5).


Comments (3)

Wheelhouse Jon

Jul 30, 08:12 AM

A chef after my own heart!

I am filing this under: “Pickle-Related Ways To Take A Load Off In The Village”


Jul 30, 08:17 AM

hi, jon!

thanks for writing in. yes, these two items really should make pickle fans proud. by the way, you should taste their pickled veggies plate. yours is better!


Kevin Karl

Jul 30, 09:23 AM

OMG, Cynthia! How timely! I have, even as we speak, two dozen eggs in a pickling brine. I have always loved them but most people seem to be afraid of them associate them with smoky dive bars. I am so glad to see that they are being reintroduced.

I am about to experiment this weekend with deviling them to see what I can come up with as the Chicago Tribune just did a feature on a variety of differently-deviled eggs.


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