In Bensonhurst, New York City’s Only Truly Authentic Burmese Restaurant
Owned by a young Burmese immigrant, Rangoon Spoon has already won over a crowd of faithful, flavor-hungry regulars.
Dining
Greenpoint’s Now Home to New York’s First Licensed Farm-Brewery Restaurant
Popular brewery Greenpoint Beer & Ale Co. opened Annicka in February, which comes with set rules for serving only in-state alcohol.
Brooklyn’s Favorite Gypsy Brewers Grimm Ales Now Have a Brewery
The local craft beer favorite who garnered a following without a physical location now has a brewery and taproom in East Williamsburg.
In Prospect Heights, Beer and Vinyl Are a Perfect Pairing
Just 10 minutes apart, indulge your booze and music love at Gold Star Beer Counter and BierWax.
Crème & Cocoa Serves Caribbean Flavors One Scoop at a Time
At the border of Prospect Lefferts Gardens and Crown Heights, expect scoops like sorrel sorbet and ice creams flavored with soursop, mango or even Grape-Nuts cereal.
Dig Inn Just Opened Its First Brooklyn Location
This one’s got new dinner specials.
New York’s First Sake Brews in Sunset Park
Brooklyn Kura aims to pioneer a New York sake identity.
City Favorite Petee’s Pie Co. Opens a Clinton Hill Café
In addition to pie, Petee’s in Brooklyn includes a full espresso bar and biscuit sandwiches for breakfast soups, salads and sandwiches on house-made bread for lunch.
You’ll Now Find This East Williamsburg Baker’s Bread 7 Days a Week
A trip to Iceland inspired Nicholas Heavican to start his for-now very small batch Nick + Sons bakery.
The Woman Behind Fort Greene’s LaRina Pastificio & Vino Broke Out of the Home Kitchen
“We are better,” Silvia Barban says of women chefs. “We have to be more tough.”
New Prospect Lefferts Gardens Restaurant Risbo Is a Chef’s Love Letter to the Neighborhood
The concept began with demographic research to ensure they were being community and culturally responsive to the gentrifying area.
This Williamsburg Restaurant Is Working Toward a Zero-Waste Kitchen
Chef Christina Lecki joined Reynard as executive chef in July with an ambitious goal: reduce the kitchen’s waste to zero.
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