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.
There’s the whiff of a gimmick about the decision to only pour local hooch, but this place does it well.
Where weekday mornings go down a little easier.
The first, “Babka Days Are Here Again,” is a nod to Barbra Streisand and the second, “I Love It When You Call Me Big Babka,” is The Notorious B.I.G. inspired.
Serving a tasting menu in an apartment kitchen is no small feat.
Thanks to the bright minds behind Greenlight Bookstore and Peck’s, you can have dinner with the author.
Michael Pollan would have loved it.
Using all the tech and social-media tricks on offer, the father-sons enterprise connects chefs directly to fishermen by acting as a digital clearinghouse — with no warehouse.
A generous and tech-savvy group of Edible readers joined our editorial staff to help organize our archives. Here’s a reading list that we dug up during the “recategorization-palooza” to help inspire you this Thanksgiving season.
Last chance to join #farm2nabe and Dine–Support–Mingle locally, the final in a three-part chef’s series taking place June 18, 5–7pm, at Putnam’s in Clinton Hill. Proceeds go to support local farm education initiatives by City Growers and PS 20 Farms for neighborhood schools.
Kvass, a slightly fizzy, naturally fermented drink from the Old World made from rye bread, beets or even sometimes lettuce, is experiencing a sort of rebirth in Brooklyn, thanks to the folks behind Gefilteria, a new Clinton Hill–based boutique purveyor of Old-World Jewish foods.
A young crew puts a new kick in an old-world quaff.