Chef Sandro Romano is in the early stages of vamping up “the case,” developing a chef’s table and launching an event space for meals, workshops, classes and more.
The Brewery’s chef will serve cheeses and charcuterie, seafood cioppino with crusty bread, and a Black Chocolate Stout Sundae.
This week, join them as they release a new issue, discuss their upcoming cookbook, share publishing insights and—of course—party.
For those who wanted to know about how to best enjoy cheese, we invited the cheesemongers to the Brooklyn Brewery for a crash course.
The event series kicks off in Crown Heights on Thursday, May 5 with a discussion about Central Brooklyn’s Caribbean culture.
Bad Seed Chili Granola does wonders for our morning yogurt, and that’s just the start.
With their fresh jarred salsas and breakfast tacos, the guys at Jalapa Jar are trying to change the morning meal game in the city.
Their inventive flavors include seasoned sorrel, spicy grapefruit, smoky apple, rosemary grapefruit, lemon poppyseed and banana.
Something for every day this week including eating Puerto Rican food at Smorgasburg, foraging in Central Park, a bread baking class for beginners and more.
Many of these businesses have hopes to scale up for good by simultaneously benefiting their society, the planet and their bottom line.
The “Dear Little Scarlet” is a bright and earthy libation that lets the vodka be the star.
He brought plenty of nitrogen, balloons, Teddy Grahams, raspberries, heavy cream—standard mise en place for a kitchen magician.