Here’s my review of Lakruwana in Staten Island, in New York’s Gay City News:
I like looking at the people of Staten Island. I especially like looking at people who are waiting with me to board the ferry, not chic, never chic but beautiful. This man or woman with shaved sides of the head but long hair down their back, this woman fat with big breasts overflowing eating an ice cream cone and laughing with her friends, this guy with a large dagger tattoo holding his five-year-old’s hands, Puerto Rican, Italian, Liberian, African-American, Irish-Mayan.
Staten Island resists the homogenization that has been happening all over New York, and for this I celebrate it. The island is one of the last holdouts against gentrification, and one of the main ways it has accomplished this is by being poor. The other way is by being independent, and refusing to link to the rest of the city’s subway system. Staten Island is not the queer-friendliest place in the city, but Sarah Schulman teaches in its local CUNY college, the late, great Harry Wieder was an activist here, and queer folk live throughout the borough, some of them quite openly.
There’s also food you won’t find anywhere else. The island is home to the country’s largest population of Sri Lankans, and if you live off-island one of the best weekend daytrips you can take is a lunchtime outing to one of several extraordinary Sri Lankan restaurants. Unless you’re driving, take the ferry; it’s gorgeous, and it’s free. One of the food stalls at the Manhattan terminal sells excellent half bottles of wine, which you can drink on the ferry with one of their freshly-baked brownies, or carry to the BYO restaurants.
For today, let’s consider Lakruwana, whose weekend buffet is one of the few lunch buffets in Gotham I would recommend. A short bus ride from the ferry terminal (or a nice walk down sunny Bay Street, which runs parallel to the eastern shore), Lakruwana is surrounded on nearby streets by beautiful and unsettling graffiti murals (one shows a menacing hydra-headed figure, drawn in a Mexican idiom).
Because the restaurant is popular on weekends, service can be a bit disorganized. No matter. If you’re getting the buffet, as soon as you’re seated you can just grab a plate and start serving yourself. A member of the waitstaff will appear shortly with water and to see if you need anything else. Do take a moment to look around the room and notice the delirious assemblage of diverse artworks hanging from the rafters and climbing up the walls. As you come in, there are three august and enormous stone Buddhas standing next to the bar, dozens of masks by ingenious Sri Lankan sculptors, some of them brilliantly colored demon masks and others beige but intensely emotionally expressive, and metalwork depicting (among other things) women with unusually vibrant breasts and prominent nipples.
There’s much more, but you’re hungry. The buffet looks much smaller than it is, because instead of being laid out on an unappealing steam table, it curves around a wall in a procession of clay pots mounted over tiny flames. There are two kinds of tasty, fluffy white rice. Use either as your base. The first thing you might want to put on top of one of them is an odd but appealing dish of hard-boiled eggs floating in a mild, psychedelic-purple curry (asked what had made it purple, one of the owners, Lakruwana Wijesinghe, would only say, “the coconut.”)
For the rest – I have to come right out and tell you that the vegetarian dishes are far better than the meat ones. After the eggs, ignore the containers of pork and chicken next in line. Proceed immediately to the far left side of the group of pots and get yourself some of a strange-looking dense, black item labeled “eggplant curry.” (In a lovely innovation, Lakruwana posts little handscripted labels identifying every dish, avoiding a common buffet pitfall.) Unless you’re accustomed to the food of the Sinhalese of Sri Lanka (the majority ethnic group), it’s unlike anything you’ve ever eaten anywhere. Very thin, long strips of eggplant are fried seemingly forever and caramelized, and come out sweet, tangy, and smoked, with a consistency somewhere between chunky jam and the Jewish Sabbath dish *chulent* (beans simmered for many hours with brisket and other items). I kept going back for more, dishing it over the rice.
Nearby was pineapple curry, a dish Sri Lankans often eat for lunch. Note that it was not chicken or tofu or vegetables, say, in a pineapple curry. Pineapple was no mere condiment here, but the star. Coconut and a little curry leaf and cinnamon were the base for ample, juicy chunks of the fruit. To me, the dish felt like a fantasy fulfillment – I get to eat pineapple as a regular entrée? I’m not a stoner, but it did seem like ideal stoner food. Even absolutely sober, I found the pineapple curry and that eggplant the best things I’d eaten in months.
For the rest of the review, click here.