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peter.hobbs Dec 12
The conundrum is clear. New York is a coastal city, surrounded by seas rich with life and towns where fishermen have been harvesting the ocean’s bounty for centuries. Yet it’s next to impossible to buy fresh fish, caught locally, anywhere, even at many docks themselves, where fishermen have exclusive deals with distributors who pump the [...]
peter.hobbs Jun 09
“On Evan’s very first brew day here, he got heatstroke.” -Craig Frymark Simply put, local upstart Barrier Brewing is killing it. The year-old, two-man operation has already made a name for itself by brewing an impressive variety of notably well-crafted beers on a tiny single-barrel brewing system, out of a small garage-like space in Oceanside, New York. Evan [...]
peter.hobbs Jun 03
Christopher Nicholson’s day job is interesting enough. His daily commute takes him from his Greenpoint home to the Red Hook harborfront, where he’s a winemaker at the Red Hook Winery , shepherding Long Island and Finger Lakes grapes through the long and complex journey from vine to barrel to bottle. But his other work may be even [...]
peter.hobbs May 25
When Annie Novak of Greenpoint’s Eagle Street Rooftop Farm put the word out that she’d be opening the roof for a night harvest last night, we knew we’d have to stop by. No, not gonna miss a chance to pick a trove of fresh salad greens on a rooftop farm while basking in the glory of [...]
peter.hobbs May 20
“Good meat is homemade, it’s freshly ground spices, and it’s care for the method. It’s not looking for shortcuts, and that’s what the average deli became – ‘how can we shortcut everything to lower our costs, because people won’t pay more money but want bigger portions?’ I did this my way and I kind of gave the [...]
peter.hobbs May 17
“We use local, organic ingredients as often as possible” For today’s discerning diners, that once-reassuring line on a menu doesn’t cut it anymore. It seems like it’s almost de rigeur for new-school Brooklyn restaurants to reserve a spot on their menus to proudly name the farms from which they source their meats, produce, and cheese. You’ve [...]
peter.hobbs May 12
Most of us don’t contemplate much beyond, “Cappuccino or Latte?” when it comes to coffee. But coffee can be complicated. A particularly complex supply chain makes it easy for us to to skip the questions we’ve begun asking more frequently about our food: Who grew this? Where? How? The Crop to Cup Coffee Company was [...]
peter.hobbs May 12
Rumors have been swirling over the past year about Bacon Marmalade, an elusive and highly sought-after invention supposedly created by a chef in Greenpoint. Wide-eyed devotees of the mysterious marmalade talk about its almost magical, mystical properties when added to a sandwich, stirred into pan with greens or seafood, or used as a marinade on [...]
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Author Archives: peter.hobbs
Today, we stop by Court Street Grocers – the Carroll Gardens home of quirky, hard-to-find and often inspiring specialty items and a legendary lineup of modern-yet-faithful interpretations of classic sandwiches – for a chat with ...
It’s Friday, and we are in search of wine. Specifically, a perfect late summer wine, that accentuates September’s warm golden light and transports us to a field of vines on a hillside somewhere, ...
And today? A stop at Marlow & Daughters – the little butcher shop on Broadway that was the first in the borough to throw down the gauntlet for good meat when it opened in late 2008. ...
What's good today? Gelato. At Bklyn Larder, manager Tim Solomon is pretty psyched about a few of their new housemade flavors - tangy, cheesy Greek Yogurt; nutty, savory Sesame; and Cherry, made with ...
Today we kick off a new series in which we explore the borough, asking makers and purveyors of good things to eat and drink a very simple question that’s been asked for generations – “What’...
It’s true, you know. It’s not a dream. There is a secret world of verdant green fields spreading high above the city’s steamy gray streets. This world is growing, and a ...
Photography by Morgan Ione Yeager Goats eating grass. At Consider Bardwell Farm in West Pawlet, Vermont, this is where the cheese begins. At Consider Bardwell Farm in West Pawlet, Vermont, the cheese is made in ...
Joel Bukiewicz of Cut Brooklyn. Joel makes kitchen knives by hand in his Gowanus shop. This spring, he and David Liatti, a friend, designer, engineer, and owner of Boerum Hill's 61 Local went ...
At The Splendid Spoon, Nicole Chaszar's summer tomato and dill soup captures the flavors of summer's peak. At the Greenpoint-based ‘micro-soupery’ The Splendid Spoon, Nicole Chaszar makes simple but sophisticated, hyper-seasonal ...
Photography by Morgan Ione Yeager As much as we may cherish the summer’s bliss of a dotingly-cultivated heirloom tomato or a perfect, luscious peach, ingredients that grow wild, on the forest floor, exert a ...
Photography by Heather Phelps-Lipton This story is the first episode in an odyssey in which we’ll be following ingredients from the field to the plate. We’ll be talking to local chefs about ingredients ...
Eric Demby started life on a communal farm in rural Maine and grew up to write speeches for the indomitable Marty Markowitz. He now presides over the brilliant blend of chaos, community and commerce that ...
Alex Palumbo, of Williamsburg's Osteria il Paiolo, with his daughter Valentina. Alex grew up eating polenta, lots of polenta, in northern Italy. He's on a misson to turn New Yorkers on ...
Photographer Valery Rizzo shows us Carroll Gardens' true culinary soul, with a look inside a few of the neighborhood's old-school Italian bakeries, restaurants and specialty shops. Carroll Gardens, once home to a ...
Antonio Migliaccio of Noodle Pudding in Brooklyn Heights. After coming to Brooklyn from Italy as a teenager, Antonio worked as a longshoreman while moonlighting in restaurants to learn how to open his own. Noodle Pudding, ...