From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
The Prospect Heights restaurant has become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste.
When it comes to eating and drinking, we dream of Greenpoint.
The team plays with everything from rhubarb and rose to langoustines.
In a kitchen led by a Marlow Collective–alum, Gertie serves old-school lunch counter offerings updated for 2019.
The new Franklin Ave. spot is less interested in beating people over the head with messaging than they are in creating a welcoming atmosphere.
A delicious collaboration from Daniel, Mirazur, Booker & Dax and Bearded Lady alums, the new space aims to allow the Oxalis team to do their own thing.
How Barboncino raises the stakes on a classic combo of gin, lemon, sugar and Champagne.
The team behind Screamer’s Pizzeria and Champs Diner have opened a new restaurant in Bushwick.
The local craft beer favorite who garnered a following without a physical location now has a brewery and taproom in East Williamsburg.
This one’s got new dinner specials.
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.