More than three decades ago and long before Brooklyn was a culinary destination, The River Café ushered in a new movement in dining: local food. Now, having suffered millions of dollars in damage during Hurricane Sandy, the restaurant’s owner, Michael “Buzzy” O’Keeffe, vows he will rebuild.
Last month aspiring food writers, bloggers, editors and everyone in between came to Brooklyn Brewery and got schooled on how to make a career in food media.
With warmer weather arriving, bits of watercress will be popping up everywhere around the city. But as urban forager extraordinarie Marie Viljoen warns, don’t pick it!
Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love?
We heart our subscribers and on March 21st, we showed them just how much. In conjunction with Danny Meyer’s Union Square Events, we celebrated our inaugural Subscriber Appreciation Event with passed savory and sweet canapés, a tasting station, cocktails and of course, fun.
Weather Up is exactly the kind of bar you want to hole up in while the blizzard rages. Between the soft yellow lighting and sublime drinks, you’ll be warm from the belly out.
Plenty of city dwellers, short on space and free time, have entertained the idea of moving to the country and learning to make wine. But Peter Becraft actually did it. And he’s apparently pretty good!
It’s no easy feat to be a show-stopper on a crowded liquor store shelf, be it boutique or big box. But then again, there really isn’t anything else like Jack from Brooklyn’s Sorel liqueur.
Bianca Miraglia’s Uncouth Vermouth is made with a wine base sourced from sustainable wineries and infused with locally foraged herbs. The flavor? Delicate and nuanced. The label, however, is anything but!
Martinican codfish fritters, Portuguese bacalhau, Bajan plantains, Ukranian pierogi, Long Island wine, Irish cheeses–nope, it’s not our food bucket list. We actually ate all that–and more–last week at Edible Escape, our global travel tasting party at the gorgeous Angel Orensanz Foundation.
Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, delivers super fresh Rhode Island catch directly to prestigious city chefs.
More and more chefs in the city have started house-curing meats like soppressata and guanciale, but they don’t want to talk about it. Read our story to find out why.