You don’t have to drink to celebrate.
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What started as a coffee counter, whole animal butcher shop and bar is now serving dinner, too.
The mother and son duo ferment, batch, pack and label from their Brooklyn kitchen.
Burlap and Barrel aims to bring transparency and traceability to the spice trade.
Plus: The Ikea Lab’s free designs for a garden sphere.
There will be ice cream.
High on our list of participating bars include Rouge Tomate Chelsea, Pondicheri, Olmsted, Butter & Scotch, Slowly Shirley and Montana’s Trail House.
The goods they’re showcasing are as impressive as the space and method.
Plus: Can the trendiness of kava help the economy of Fiji?
For Dolce Brooklyn, “it’s about appreciating core, essential flavors and an intensity that’s particular to gelato.”
It’s not just the big brands who want to undo its youthful missteps and drunken pirate associations, but some of the city’s best bartenders.
Every fish can be traced directly to the fishing boat that landed it.
