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.
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.