Wednesday Food and Drink Round-Up

Nicky’s Vietnamese Sandwiches
311 Atlantic Avenue
“The classic sandwich has three out of the four main food groups pate, ham, and ground pork (all that’s missing is bacon) encased in a miraculous French loaf (the good kind).” [Clean Plate Club]

The Islands
803 Washington Ave. (betw. Lincoln Pl. & Eastern Pkwy.), Prospect Heights, 718-398-3575
“Steaming platters of spicy baked, jerk chicken ($10) arrived, so heavy our waiter’s arms drooped. With Olympic speed, we wolfed down succulent steamed veggies, speared fantastically greasy plantain slices and sopped up eye-watering sauce with our molehill of coconut-infused rice.” [NY Press]

After the jump: Chowhounders discuss Brooklyn’s Best Egg Cream, Donna Da Vine opens in Boerum Hill, and Brighton Beach residents long for black caviar.

Egg Creams at Hinsch’s
8518 5th Ave in Bay Ridge
“Hinsch’s is one of the few remaining places that get it right. As a 50-something lifelong Brooklynite (well for 40something of it anyway), I can tell you that it just isnt easy to find anymore. By the way, I make ’em at home too but you really need to get the seltzer delivered in the high pressure CO2 bottles to do it right (I dont any longer). Bottled supermarket seltzer doesnt have the power to really blend the milk and chocolate syrup (gotta use U-bet) and give it the head it needs. Too much like settling for a flat beer.” [Steve R on Chowhound]

Donna Da Vine
378 Atlantic Avenue (Bond Street), Boerum Hill, Brooklyn, (718) 643-2250.
“Alyssa Becker and her sister, Jenifer, have opened this wine bar named for their mother. Wines by the bottle and the glass are offered, with tasting flights of three wines, including prima donnas, the top choices, for $24. There are small plates and creative sandwiches like sirloin sliders with blue cheese butter.” [NY Times]

The Seach for Black Caviar in Brighton Beach
“In the eyes of many Russians, beluga black is the only real caviar. But after several decades of overfishing and poaching, the beluga sturgeon, which has long flourished in the Caspian Sea, has become nearly extinct. As a result, the price of beluga caviar has been propelled skyward, out of the reach of many aficionados… Last year it was costing $1,000 and $2,000 — and we sold it, Phil Rozman [owner of Primorski Restaurant on Brighton Beach Avenue] said. But now you can’t get it at all. [NY Times]