King David Tacos, Brooklyn – Restaurant Review

I’ve stayed in my Pandemic Bubble – lil’ ol’ immunocompromised me still does not take chances, even with two shots of Moderna in my system! – but I have slowly but surely been making occasional journeys for well-spaced outdoor dining over the past few months. (My trick? Go early in the morning or later in the evening to guarantee fewer people are around as you dine. I mean, I use this trick for MANY of my outings, let’s be honest…) The same goes for restaurant invites. During the pandemic, I received a few dozen invites to come to various restaurants in Manhattan, Brooklyn, and Queens for comped meals and “influencer events” to post about on my blog and / or Instagram feed, but…no. I never felt safe pre-vaccinations, and I still err on the side of caution. Also, I’m very intentional with what I share with you – my audience – and if I’m going to start going out again – no matter if it’s an invite or if it’s to a place I’m dying to try – I want to go to a place that has some heart, soul, and some great history + I want it to align with my (pandemic) dining values, namely encouraging take-out and / or having a stellar outdoor seating set-up.

I recently accepted an invite to visit the brick & mortar location of King David Tacos. This is a business I have visited in the past, and I have a clear recollection of one of their food carts tucked away not too far from South Street Seaport many moons ago; I was so excited to try something different to eat for breakfast as I hustled off towards a ferry to somewhere outside of Manhattan. I don’t quite remember what taco I ate or which ferry I eventually hopped on, but I clearly remember thinking, “This is delicious, and I hate scrambled eggs!” Ha! (Perhaps King David Tacos is the reason I am so amenable to scrambled eggs now? Should I just pin it on that? Because I’d be happy to!

King David Tacos was founded by Liz Solomon Dwyer, an Austinite that wanted to bring this goodness to NYC from Texas to switch up the breakfast scene. (You can read more about the evolution of King David Tacos here.​​) I stumbled upon the KDT carts a few more times over the past few years – pre-pandemic, my most recent interaction with them was at a street vendor gathering on Governors Island – but my visits to where their downtown Manhattan and Brooklyn carts were located were far and few between, being both an uptown Manhattan resident and worker. Still, whenever a cart came across my vision, I made a beeline for it, always satisfied with my decision. 

When I received an invite to visit the new King David Tacos brick & mortar location at 611 Bergen Street in the Prospect Heights neighborhood of Brooklyn, a spark was lit. There was some nostalgia as well as some curiosity to try some tacos that had previously never passed my lips. As previously mentioned, In this current-pandemic world – no, no, the pandemic is NOT over, folks! – I take great care to protect my lil’ ol’ immunocompromised self. Two of their selling points for me that prompted my interest to visit were that they encourage take-out – they even have a cute little take-out window! – and the outdoor dining situation is large enough and comfortable at 10 a.m. on a Sunday morning to give me some literal breathing room. So off I went; the 3 Train from 96th to Bergen treated me particularly well despite the usual MTA weekend b.s., and I made it in record time! 

I arrived and was greeted by Kevin, a friendly employee who may or may not have changed my life for the better by suggesting that I get a shooter of their velvety queso sauce. Though I’ve had King David Tacos before, and though I had studied the menu of their 611 Bergen location beforehand, I walked in and my mind just BLANKED. I was looking at the tacos, wrapped in vibrant gold wrappers, trying to think of words and cravings. Thankfully, Kevin was patient and got me back on track. (Blessed.)

I went with two tacos I had not previously tried: The Or’izo and the No. 5. The former consists of warm-spiced chorizo, potato, Vital Farms eggs, & cheese, while the latter is one for the plant-based eaters with its Chili Non Carne™ with poblanos and carrots & potato. I am an omnivore that loves her meats, but I have been incredibly impressed with the plant-based “meat” market; if I hadn’t known, I would have easily mistaken the Chili Non Carne™ for ground beef!

Also, their 5″ flour tortillas are shipped straight from the source: Austin, Texas! I know some people choose one side over the other, but I’m Team Flour Tortilla for life!

Kevin told me to enjoy the queso on my tacos, and I could make the No. 5 non-vegan by pouring a little on top. My conscience got the best of me, and I only poured my queso on the Or’izo, I just couldn’t sully the Chili Non Carne™ otherwise. (Ha!) But what a delight it was! I might have licked the remaining queso out of its tiny container. (Actually, there is no “might have” about it.)

The menu at King David Tacos is vast with items to satisfy anyone, with meatier tacos, a dedicated vegetarian option, nachos, chips & salsa, and some beverages to satisfy your thirst, such as Topo Chico, cold brew, and – what I was so excited to get an iced cold cup of – perfectly-spiced & creamy horchata! 

The urge to hop back onto the 2 / 3 down to Bergen is strong, but this Manhattanite would have to do it early: their hours are currently 7 a.m. – 3 p.m. daily. Definitely something fun to do if you want to grab a taco or two, a horchata, and take a stroll down to Prospect Park on an early morning jaunt. And for those of you in Brooklyn, especially Prospect Heights: Y’all are the lucky ones! I’d be coming here all of the time!

Whether you stumble upon on of their carts or find yourself in Prospect Heights craving something satisfying for breakfast, King David Taco will surely check off many boxes for you as well. Be sure to pay them a visit soon!


NOTE: I was invited to King David Taco for a comped meal for blog & Instagram coverage, + I tipped 25% based on the total cost of my items I was comped for. All opinions are my own!

Cold Cucumber Salad for One

Trying to keep the ol’ girl – read: this blog – from feeling too neglected…

On a tangent, I read an article recently about Millennials – namely those of us that fall squarely into the Geriatric category – and their use of ellipses. I love using them and that is a hill I am willing to die on… 🙃

That being said, let’s talk about cucumbers, hot weather, and easy meals for one.

Once the temperature hits that quatre-vingts mark or above, my desire for most heavy foods falls by the wayside. I want things that are light, nourishing, and / or can fit nicely onto a shark coochie board. (Oh, excuse me, charcuterie board.) I’m talking thinly-sliced rare roast beef, prosciutto, cold grapes, stone fruits, hummus, burrata, Brie, Cabot cheddar with Triscuits , and fresh vegetables, especially some mid – to – late summer tomatoes. I love to pick and graze my meals this time of year! I also love my cold soups as well, be it my Chilled Cucumber Avocado Soup, a nice gazpacho, or some Chilled Golden Beet Soup, one of my favorite recipes that I created for Yoga By Candace!

Shark. Coochie. Boards.

Salads? Bring them on! Though I love leafy greens, panzanella, and fruit & vegetable combos, one of my favorite salads to make harkens to my love of tzatziki. I’ve been making my Cold Cucumber Salad for One for years; when I lived in my apartment in Washington Heights circa 2010 – 2014, I’d run across the street to Jin’s Superette – the best little grocery store in all of NYC! – multiple times a week on hotter days to pick up my large cucumber, my small tub of plain full-fat Fage, and some fresh dill if they had it. Off I’d run back across the street to whip this baby up with some extra olive oil, sea salt, and garlic powder, and I was happy as a clam!

Cold Cucumber Salad for One

Cold Cucumber Salad is a perfect hot night meal for one, with some juicy cucumber and some satiating Greek yogurt that’ll keep you full for the evening. (Well, perhaps “you” is only speaking for myself”, but…here I go with that ellipsis again…)

Cold Cucumber Salad for One

Ingredients:
  • One large English cucumber, rinsed thoroughly
  • 8 oz. full-fat plain Greek yogurt
  • 1/2 teaspoon dried dill or 1 teaspoon finely-minced fresh dill
  • 1 tablespoon extra virgin olive oil
  • Garlic powder & salt to taste (I always eyeball it, taste, and go with my gut, but start with 1/4 teaspoon of each)
Before We Get Started…
  • I prefer not to peel my cucumbers, but go ahead and peel it if you do not prefer skin.
  • I use English cucumber, but a large regular cucumber can be used; be sure to remove excess seeds before dicing, as mentioned in Step #1 of the directions.
Directions:
  1. Chop cucumber into bite-sized pieces. (See Before We Get Started… for notes regarding peeling cucumber skin and types of cucumber to use.)
  2. In a large bowl, combine cucumber with Greek yogurt, dill, and olive oil. Mix until thoroughly combined. If mixture is too thick, drizzle an additional 1 teaspoon of olive oil to loosen it up.
  3. Add garlic powder and salt to taste; if you’re brave, eyeball how much you add, but if you are more conservative, start adding in 1/4 teaspoon increments of garlic power and salt, tasting as you go along until you are satisfied with the flavoring.
  4. Place salad in fridge for 15 – 20 minutes before consuming. Enjoy!

My Top Five CBD Drinks!

Hello, Satiation Seekers! As a courtesy heads up, I’m trying a new method of posting…and we’ll see how long it lasts, ha! I’m aiming to post on the 15th and the final day of each month (whether it’s a 28, 29, 30, or 31). Working full-time is still kicking my butt when it comes to blogging, but I hope this new schedule will allow me to provide you with new content that isn’t forced and that you find value in!


Goodness knows we could all unwind right about now. It’s been a rough year. We are so close yet still so far away from living any semblance of a normal life – or even a new normal – though some people are definitely ready to live their lives pre-2020 style by the amount of folks I see without masks on nowadays. *groan* (Masks on, y’all! Social distance, friends!)

Over the past few months, I feel I’ve hit that oft-mentioned “Pandemic Wall”. I work a 9 – 5 in Infection Control – as my community of Satiation Seekers knows – and I am also currently helping another non-Infection Control team in my larger department in the interim while they search for someone to fill a position that was vacated back in January. On top of that, I recently let go of a friendship that has long made me anxious and no longer served me; I’m mourning that with many ebbs and flows, even though I know it’s the best choice for my mental & physical health. Plus, I to am ready for some semblance of normalcy in this world, and though I know outdoor dining is likely lower risk for me now that I’m a day away from being considered “fully vaxxed” by CDC standards…my gut is still saying, “Take that fried chicken sandwich to go and eat it in the park! I don’t want to risk contracting one of the variant!” 😆

What I’m saying is that we need to step back and take care of ourselves, still. I’ve been doing my best to stick to a sleep schedule, get in my afternoon and evening hour+ long walks, eat well (enough) during the day, and I’ve even started meditating with the Headspace app! (Not sponsored, but a good investment, in my humble opinion!)

I’ve also have been a long-time fan of CBD drinks! (Could you make that assumption already?)

CDB drinks have become very popular over the past few years, having expanded from just having Recess at my local grocery store to…well…perhaps a dozen different brands at my local grocery store! Perhaps supply is over demand at this point, because many of these drinks are much cheaper nowadays than they previously were; I think the first can of Recess I ever bought was close to $7, and I recently got a 2 – for – $5 deal.

Many may argue the efficacy of CBD drinks – or CDB, in general – and I can only speak for myself. I have felt calmer after consuming the CBD drinks mentioned below; if it’s a placebo effect and it’s all in my head, I still don’t care, because I think they taste delicious! Ha!

Go forth, grab a CBD drink, and be….slightly more relaxed!

My Top Five CBD Drinks!

Coconut Lime Meringue Nests

How does the song go?

🎶You put the lime in the coconut, then fill it with Easter candy?🎶

Feel free to correct me if that doesn’t seem correct.

Recently, I did a sponsored collaboration with Eggland’s Best to feature their liquid egg whites in an Easter recipe! I was trying to think a little outside of the box on this one: I love a good meringue cookie, but I wanted to invoke that springtime feeling. I know I’ve seen “bird’s nests” before with toasted coconut, and I love how they evoke that twig & straw visual. I never tried it for myself, so there was able experimentation on the best way to distribute the shredded coconut all over these sticky meringues before they were baked.

A little experimentation, a little bit of patience, and I came up with what had been living in my head.

*woohoo*

Eggland’s Best 100% Liquid Egg Whites are awesome, and I am firmly in the camp of “work smart, not hard.” Normally, for a recipe like this, I’d be cracking and separating about 6 eggs. One, it’s messy. Two, it’s icky. Three, one minuscule drop of yolk in the egg whites, and you’re basically DONE, because that meringue will not whip up the way you want to. (Trust, I speak from experience.) But, with pourable egg whites, I can save myself time and a mess. I am HERE for that!

These Coconut Lime Meringue Nests truly are a great dessert for spring, Easter, or just because! The hit of lime zest is surprisingly potent, but not omnipresent. It just pairs well with its classic partner in crime, the coconut. As a fun treat, fill them with easter candies like I did. Other ideas? Perhaps whip up a lime curd to fill them with! That’ll certainly brighten this already-stellar dessert up!

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➡️ Please see the recipe here, and enjoy! ⬅️

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NOTE: This blog post was based on content I created for a sponsored Instagram post & recipe created for Eggland’s Best in March 2021. As always, all opinions are my own.