We talked to Italian, Jewish and Vietnamese restaurants to get a look at how fish binds the borough.
Plus, you can stream the two-day FoodTank conference if you missed the Chicago event.
It’s hard to keep up with everything that’s happening in food, but we’re still going to try. Here’s what’s been on the Edible editors’ radar this week.
The fish fry is as diverse as the borough itself.
So you have a whole fish… now what?
Asparagus, Japanese knotweed and — God bless ’em — ramps aren’t the only ingredients we’re looking forward to this spring. The change in season should also be visible at your local fishmonger.
The day’s finally here! Mermaid’s Garden Market, the city’s first fully sustainable seafood market, is now open in Prospect Heights “after five years of planning and six years of building.”
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.
If you ever lamented the lack of a fully sustainable seafood market in New York (Brooklyn, specifically), then you weren’t the only one. Restaurant industry veterans Bianca Piccillo and Mark Usewicz are now looking to “kickstart” their Mermaid’s Garden storefront.
For the freshest fish in Brooklyn, just don’t ask too many questions.