Already a New York Times Critic’s Pick, Nansense is well on its way to broadening diners’ understanding of Afghan food.
Mexicocina Agaveria opened its second location on Washington Avenue and Prospect Place.
When it comes to addressing climate change, Naama Tamir believes it’s not too late. “I’m an optimist,” she explains, leaning on a high-top table…
Emma’s Torch, which already has a Carroll Gardens restaurant, is a nonprofit designed to provide restaurant training to refugees.
Between Williamsburg and Prospect Park, there are 100-plus food vendors to choose from on any given weekend.
Brooklyn author Leah Koenig encourages people to consider incorporating at least one new element in their Passover tradition.
Strong Rope Brewery sees itself as a sort of missionary for New York hop farmers and malt houses. And the beer’s delicious, too.
According to the botanic garden, changes to local zoning “will have a lasting negative impact” on their conservatories, greenhouses and nurseries.
The menu takes several departures from the beloved Cobble Hill delicatessen, namely with pork.
The new sister spot to Pilar Cuban Eatery serves delicious coffees and pastries including guava pastelitos, breakfast empanadas and Cuban bread.
The goal of the Rooftop Reds team is to eventually create a red blend that they can sell to benefit partner nonprofits.
The new Franklin Ave. spot is less interested in beating people over the head with messaging than they are in creating a welcoming atmosphere.