Gwynnett St., helmed by WD-50 alum Justin Hilbert, is a tribute to its Williamsburg home: “Gwynnett” is a reference to the neighborhood’s original Gwinnett Street, which today is the stretch of Lorimer Street from Broadway to Grand (see the restaurant’s website for more on this history).
Chef Hilbert uses local produce and hormone/antibiotic-free meats for his pared-down, New American menu. Continue reading
Chef Nate Smith, formerly Chef de Cuisine at The Spotted Pig, helms the kitchen at Allswell in Williamsburg. The gastropub’s market-driven menu changes daily, a progression you can follow via Tumblr, where Smith also provides a peek at the evolution of a day’s menu from start to service.
Diners looking for a carbon copy of The Spotted Pig will be disappointed; at Allswell, Smith definitely puts his personal stamp on the chalkboard menu. Locally sourced with an Anglo bent, Allswell’s cuisine runs the gamut from cardoon (artichoke thistle) toast to smoked bass with soft-boiled eggs and periwinkles; guinea fowl with roasted celery root; and mushrooms and fennel sausage pie with Colman’s Mustard. Depending on seasonal ingredients in New York means less produce in the winter. For Smith, less produce means more meat, which he sources from local, sustainable providers, like New York’s TBA Farms and Vermont Quality Meats. Continue reading
From soup delivery services to innovative new CSAs, eating seasonal, local food has never been easier. So why should the adults be having all the fun? Now, babies can get in on the action with Farm to Baby, a new small-batch food service that caters to the youngest among us.
Using only locally grown produce from four farmers in New York and New Jersey, Farm to Baby concocts innovative mixtures by hand that may tempt parents to steal a taste. The service will begin taking subscriptions for Williamsburg and Greenpoint on March 1, with plans to begin expansion to South Brooklyn April 1. Once the babies in Brooklyn are taken care of, Farm to Baby will expand to Manhattan. Continue reading
New York winters have the ability to chill you to the bone. And while this winter hasn’t been all that bad, the still-brisk chill in the air is enough to make a hot bowl of soup sound like heaven on earth. Now, thanks to Sea Bean Goods, you can subscribe to have delicious handmade soups teeming with local ingredients delivered to your doorstep.
Based in Greenpoint, Brooklyn, Sea Bean Goods produces small-batch soups using fresh ingredients from local farmers’ markets and rooftop farms. The “micro-soupery” got its start at Smorgasburg, the outdoor Brooklyn Flea food market in Williamsburg; when that market went into hibernation for the winter, the company started getting weekly requests from customers for a delivery service in Manhattan and Brooklyn. Hence, the new delivery service was born. Continue reading
Whether it’s your first date or your 500th, Valentine’s Day is a nice excuse for a weeknight out on the town. Throughout Brooklyn, chefs are preparing special meals for the holiday; here are some of my favorite options:
Farm on Adderley (Ditmas Park)
1108 Cortelyou Rd. (@ Stratford Rd.)
Reservations: 718.287.3101
Even commitment-phobes can commit to a reservation at this farm-to-table favorite, which is offering two seatings (6:30 and 8:30 pm) for a three-course prix-fixe Valentine’s Day feast ($45/person, plus $22/person for beverage pairings). If planning ahead isn’t your strong suit, no problem – walk-in and dine off the regular menu. (Tip: grab a cocktail first — and pick up those flowers you forgot to buy — at Sycamore Bar & Flowershop a few doors down.) Continue reading
Top Chef and Top Chef All Stars contender Dale Talde is back in the limelight, only this time, it’s right here in Brooklyn.
“At some point, you just give yourself to the neighborhood. I just want to give myself to them,” Talde told Brooklyn Paper of his new Park Slope home base, the eponymously named Talde.
For the chef, who opened the restaurant with partners David Massoni and John Bush of Thistle Hill Tavern just last month, that doesn’t mean sacrificing his personal vision. As he told Zagat, “We’re calling the cuisine [at Talde] ‘Asian-American,’ and I don’t care if ‘fusion’ right now is a dirty word because I’m going to embrace it, because it’s who I am.” Continue reading
What: Vegan Shop-Up, a vegan market with lots to love
Where: Pine Box Rock Shop, 12 Grattan Street
When: Sunday, February 12th 12-6pm
How much: Free! (But bring shopping money.)
Love is in the air in Bushwick, with nary a hint of meat.
This Sunday, Vegan Shop-Up, a free, bi-monthly vegan pop-up market, will celebrate its 1st birthday and Valentine’s Day, with freebies from Moo Shoes, Veg News, Food Swings, Babeland, Terri, and Babycakes. Continue reading
If there’s one season where watching our waistlines can slip, it is winter. Yet seasonal dishes can be packed with nutrients instead of calories – if you know where to look. Here are some of my favorites:
1. Nourishing Italian Stew
With the first bite of traditional Italian stew at Broken English in Cobble Hill, all memories of the plunging temperatures outside will be forgotten. Continue reading
What do you get when pork and beer unite? A glorious night at The Vanderbilt, the Clean Plates approved Prospect Heights restaurant and bar that’s throwing their second annual Sixpoint Beer Dinner this Tuesday, February 7th. Continue reading
Despite its name, Brooklyn Grange did not actually exist in Brooklyn…until now.
Originally located on a 40,000 square foot rooftop in Long Island City, Queens (earning it the title of world’s largest rooftop farm), the commercial organic farm, which also has posts throughout the city, has announced plans to expand to its namesake borough. The the new location, on a rooftop in Brooklyn’s Navy Yard, will reportedly be even bigger than the one in Long Island City, clocking in at an impressive 45,000-square-foot-plus — more than doubling the farm’s total growing area.
Check out photos of the new rooftop on Brooklyn Grange’s Facebook page. Build-out is expected to begin this spring, with the new location open come summer.
“...Whether you want to stay trim or re-boot your eating habits entirely, Jared Koch's expert nutritional advice makes eating well simple and delicious.
Mark Hyman, M.D., author of the #1 New York Times bestseller,The Blood Sugar Solution
“a marriage between Yelp and sustainability rankings …the criteria for being Clean Plates Approved is admirable
