What started as a coffee counter, whole animal butcher shop and bar is now serving dinner, too.
The mother and son duo ferment, batch, pack and label from their Brooklyn kitchen.
Burlap and Barrel aims to bring transparency and traceability to the spice trade.
There will be ice cream.
For Dolce Brooklyn, “it’s about appreciating core, essential flavors and an intensity that’s particular to gelato.”
Every fish can be traced directly to the fishing boat that landed it.
Chef Simone Tong will be serving rice noodles in Williamsburg in advance of opening her East Village restaurant next month.
TouchBistro is the top grossing POS for restaurants in 37 countries.
The married couple bridges the gap between comfort food and fine dining.
The couple didn’t intend to work together at the restaurant, but it’s worked out beautifully.
Make it a good one.
Plus: Eat Sicilian food, family-style.