FOR BREAKING NEWS VISIT WWW.QNS.COM APRIL 20, 2017 • BUZZ • THE QUEENS COURIER 57 Maurice Hines Tappin’ through Life Sunday, April 30, 2017, 3pm TICKETS: $45, $40, $35 Queensborough Performing Arts Center 718-631-6311 WWW.VISITQPAC.ORG : Queensborough Performing Arts Center - QPAC : @visitQPAC SPONSORS: Astoria Bank, LaGuardia Plaza Hotel, Queens County Savings Bank, SuperShuttle; Assemblymembers: Braunstein & Weprin; Councilmembers: Crowley, Dromm, Ferreras-Copeland, Grodenchik, Koo, Koslowitz, Lancman, Miller, Ulrich, Vallone 222-05 56TH AVENUE, BAYSIDE, NY 11364 THE MIRACLE WORKER May 12-21, 2017 A play by William Gibson Directed by Brant Russell Tickets from $25 at www.queenstheatre.org or 718.760.0064 dining out NEXT STOP BY SEAN CURRY You’re standing beneath the girders of an elevated subway track with an iron manhole cover beneath your feet. Th e sounds of the subway announcer — “Next stop, 30th Avenue” — ring out from overhead while the unceasing footsteps of a city’s hustling population pound in your ears like a heartbeat. Are you standing on 31st Avenue just beneath the Broadway NW station? No — you’re standing about three blocks east in front of the kitchen in Joe Brown’s latest Astoria off ering on Broadway and 34th, Th e Trestle. Aft er fi nding success with Rocky McBride’s and PJ Leahy’s, Brown wanted to create something with a different ambiance. And since the Trestle’s opening on Feb. 10, he’s succeeded. From the moment you walk in, Brown’s commitment to the incessant humming of our city’s veins is present in every detail of the shop. It’s in the ceiling, a steel-appearing wooden facade that was custom made and painted by an artist to look like the underside of New York’s elevated subway tracks. It’s in the walls, all covered in beautiful photographs of the East River’s bridges taken by a local photographer. It’s even in the toothpicks, all 6 inches long and shaped to look like industrial screws. Walk into Th e Trestle and you won’t see people fussing over their Instagram lighting or what culinary trend they’re currently riding. Instead, you’ll see people who love good food working hard at making, serving and savoring good food. Executive chef Shawn Hewitt has taken everything he’s learned from his decades in the restaurant game, stripped out everything but the basics, and turned it all on its head. He met Brown through their mutual involvement in cancer charity events in the neighborhood, and Brown was eager to get him in one of his restaurants’ kitchens ever since. Hewitt has spent time working with both David Burke and Bobby Flay, and he’s put that experience to good use here. Entrees include a porkchop thicker than any I’ve ever seen in my life. Hewitt and Brown both were adamant about their distaste for pork that dries out, and this textbook-sized cut of pig certainly kept its moisture. His housemade Firecracker Apple Sauce marinade certainly lived up to its name. Cinnamon and jalapeno cranked the heat up while notes of pineapple and vinegar kept it interesting. Our night at this restaurant homage to New York City took a surprising turn as a traditional Philly cheesesteak came out next. Th e Trestle’s off ering doesn’t disappoint, with perfectly appropriate gooey cheese and a bread that’s the perfect balance between toasted and slightly greasy. Th ey’ve paid attention to the work that goes into the food, and it shows in the fi nal product. We ended the night with cheesecake, Key lime pie, cookies the size of my face, and cocktails. I can’t say fi rsthand how the Key lime stacks up against the real stuff from Key West, but I can say that this was some damn fi ne Key lime pie. Head out to the Trestle for loaded spring rolls, a pork chop as thick as your forearm, or cocktails craft ed with care. Go aft er a day of your own grind, or go on a weekend to watch a dedicated crew get a job done well themselves. Chef Shawn Hewitt (left) and owner Joe Brown
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