Brooklyn’s newest roaster knows where your cup really came from.
“It’s a nice segue, for hair-of-the-dog purposes,” explains Rye bartender Casey Van Heel, adding that the drink is something of an “adult milkshake.”
Before Todd and Shereen Wilcox traded in their lives for an existence devoted to making and selling crumbly, ash-lined cheese pyramids, they lived in Williamsburg.
Milk Thistle Farm’s unexpected demise ends a sweet partnership.
The Smith Street chef who blazed the trail to great cooking in Brooklyn.
Italian immigrants brought new ingredients to Brooklyn—and the American diet.
Zeb Stewart hosts Brooklyn’s restaurant royalty in his Bushwick backyard.
We’ve been geeking out on Spatzi’s Granola for a few weeks now, and not just because they Put a Bird On It! (Thanks, Portlandia.) The stuff is hand-made in Brooklyn from organic oats and other seeds and nuts and fruits, and comes in brown paper sacks at shops like Depanneur at the corner of Wythe Avenue and N. Third in Williamsburg. If you’re still scoping out a Valentine’s day gift we’d be plenty pleased with a bag of the Eat Your Heart Out Blend above ($8.25), whose sweet strawberry scent drew us from across the room. (For more anatomical heart gifts made in the borough, by the way, there’s also SugarBuilt Cookies’ V-Day line.)
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…