In case you missed it the first time around, this week NY1 is airing a repeat of one of our current favorite Edible segments: The one on the beautiful new 3,000 square-foot bean-to-bar factory built by Mast Brothers Chocolates right on N. Third Street in Williamsburg. Last year we covered Rick and Michael Mast as they sailed to the Dominican Republic for cacao collection, but this story is on their homebase. If you haven’t taken one of their tours (Thursday through Sunday at 4:30 pm) or been to the really lovely new tasting room (where a new pastry chef makes cookies, cakes, brittle, truffles and other constantly tweaked concoctions) we urge you to make the trip to the Northside. Or just watch us take ours right here.
We’re punch-drunk on Brooklynite David Wondrich’s new book, PUNCH: The Delights (and Dangers) of the Flowing Bowl (Perigee Hardcover; $23.95) and his love for…
A spate of startups pursue slow food over fast cash.
Considering the number of flashy new Neopolitan-style pizzerias that have opened in just your zip code in the past decade, it’s no surprise the…
The recent news in The Brooklyn Paper that the Bay Ridge soda shoppe called Hinsch’s has shuttered reminded us of a very cool link a friend sent us a few months back to a site called Project Neon. Hinsch’s was known as much for its neon signage at Fifth Avenue and 86th Street as its scoops of ice cream, which were still served old-school style in tiny metal trays. It’s one of the many city places cataloged by Brooklyn photographer Kirsten Hively on her Tumblr and Flickr sites.
Edible is best known as a champion of local foods, and rightly so. We’re farmers market addicts, altogether obsessed with meeting the people who catch…
Keep a copy in your suitcase, and wherever life takes you, it will point you to superlative suds.
Chatting with the drummer, producer, composer, collaborator, solo artist and road-food warrior.
What’s in a name? The Mast Brothers live up to theirs.
Learn the finer points of farm-to-table food in one stunning seaside setting, thanks to a traveling crew of Brooklyn butchers and chefs.
Chatting with the Indie rocker and recording studio owner about his food habits and, of course, his pot-bellied pig.
A Brooklyn winemaker wants you to drink deeply from the local well.