We are as ready as the next woods-to-table enthusiast for the restaurant to announce where it hopes to transplant. Until then, we want celebrate the Michelin-starred establishment that was with some photos that did not make it to print.
A couple of Williamsburg roommates have just launched Exo: a protein bar–producing company named for the exoskeleton of its key ingredient.
Every day is Sabbath for these baristas — and they recommend it black.
It’s as if each dish were a chapter in some fable played out in shoots, roots and leaves.
White wine and seafood have become as synonymous as peanut butter and jelly or oreos and milk. But at Extra Fancy, they are making the case for beer with your favorite fish and crustaceans.
Last Friday, we traveled to the creative epicenter of Brooklyn’s food scene. We’ve written about this space before, but on the eve of its second birthday, we revisited the building to see how things have developed.
We could name several favorite drinks from Maison Premiere (especially the absinthe), but are particularly taken with their “Maltese Falcon.” To get a shot of the action along with the recipe, we reached out to their bar to show us how.
There’s nothing simpleton about Kari Morris’s simple syrups.
Absinthe and oysters, the old way.
Check out some of the photos from our feature on Maison Premiere that didn’t make the final print cut!
He’s changed the course of New York dining time and again, but 19 years ago when Andrew Tarlow decided to take a chance on Williamsburg, he didn’t start out with a game plan, let alone visions of an epicurean empire.
I’m ashamed to say I can’t remember the first meal I ate at Diner, but there have been plenty since that I’ll never forget.