The new sister spot to Pilar Cuban Eatery serves delicious coffees and pastries including guava pastelitos, breakfast empanadas and Cuban bread.
The museum restaurant, The Norm, is hosting a series of residencies and other programming to accompany the iconic artist’s work.
The new Franklin Ave. spot is less interested in beating people over the head with messaging than they are in creating a welcoming atmosphere.
Cakest kits are designed with first-time bakers in mind.
We spoke with Tarlow and Fidanza on the eve of their anniversary, meditating on many years past, and those hopefully yet to come.
The team behind Screamer’s Pizzeria and Champs Diner have opened a new restaurant in Bushwick.
As New Yorkers build a tolerance for mouth-melting chilis, makers across the city are setting the formerly tame hot sauce scene on fire.
Instead of being a catch-all destination in the vein of big-box supermarkets, Union Market aims to cater directly to their chosen communities.
The first episode of In the Field with Edible Brooklyn explores how Blue Hill and Stone Barns Center for Food and Agriculture innovate to bring us closer to our food.
Handmade ceramics at some of the city’s best restaurants can cost anywhere from three to six times as much as standard-issue white china.
Think connected kitchens, zero waste, indoor-grown lettuce and ants.
Think refrigerators that brew coffee, LCD wall ovens with precision cooking modes and cookware embedded with culinary sensors in both the pan and burner.