Marlow is making Thanksgiving easy by providing a one-stop shop for all your turkey needs.
A long time in the making, it’s happening this Friday.
The ever-changing event space and bar in East Williamsburg focuses on domestic wines, New York State brews and local ingredients.
Of course, no time’s better time to tap into our inner French lover than Bastille Day, and thanks to chef Sean Rembold, we have his recipe for a classic and seasonal fruit-forward flan.
When Minnie Puno moved Manila to Brooklyn in 2012, she soon noticed something conspicuously lacking in the local dining scene: Filipino food.
When I decided to build a farm in Brooklyn with my friend Ryan Watson, we knew it would be supported by supper—we just didn’t know how. Then one of our volunteers turned out to be a trained chef.
We could go on forever about our local food scene, but we’re challenging you to do so in the form of one pithy haiku. We’ll choose one lucky poet to win two spots in a Bake the Book class at Momofuku Milk Bar.
Eric Steen’s Brew Pub, which will be at this weekend’s Food Book Fair, will be a “pop-up speakeasy serving beer from local homebrewers to explore this private hobby in a public setting.” Cheers to that.
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.