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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
[Editor’s note: For the next few days we’ll be focusing on the stories of local farmers, makers and chefs whose fields, kitchens and restaurants were destroyed by the flood waters of Hurricane Sandy. ...
Editor’s note: Sadly, in the aftermath of Hurricane Sandy, this piece has become an epitaph of sorts. Early reports indicate that twenty of Brooklyn Grange Bees’ thirty hives were wiped out and ...
Today we stop by Brooklyn Victory Garden, a Clinton Hill shop specializing in regionally produced meats, dairy, bread and…just about anything, really. They started making sandwiches about a year ago. We thought we probably ...
At Brancaccio's Food Shop in Windsor Terrace, Joe Brancaccio recommends the broiled chicken with escarole and fregola sarda. It's a dish inspired by the memory of the food his grandmother cooked ...
At first blush, the oyster may seem like a simple pleasure - a taste of the sea. Turns out, not much about this most baller of bivalves is simple at all. In one of the ...
A taste of early August at the Black Tree Sandwich Shop, Sandy Hall's hyper-seasonal sandwich shop in the Crown Inn, in Crown Heights. At Black Tree Sandwich Shop, currently housed in the Crown ...
At Governor, Chef Brad McDonald intends to use his freedom in the kitchen to forge new paths forward Northeast regional cuisine. Relentlessly, but without freaking anyone out. We have it good in Brooklyn. We have ...
Is there any one thing more tightly woven into the fabric of American cuisine than the sandwich? Sandwiches, like just about everything edible in recent years, have undergone a transformation. Now, in the hands of ...
Alex Villani of Blue Moon Fish, working the waters of Long Island Sound. Alex has been selling his catch directly to New Yorkers at the city's Greenmarkets for over twenty years. The Greenmarkets ...
The Robicellis, of cupcake fame, have debuted a limited line of seasonal ice cream sandwiches. We spoke with Allison Robicelli, pictured in their shared commercial kitchen space in Sunset Park, about the project. The spring ...
Dale Talde, at the helm in his eponymous 'Asian-American' restaurant in Park Slope. “I don’t think I would have been able to be where I am today unless I’d gotten to ...
Nicole Centeno of Greenpoint-based Sea Bean Goods. Nicole and husband Brian Chaszar launched their 'Micro-Soupery' last winter, focusing on soups made with seasonal local ingredients sourced from farmers at local farmer's ...
Join us for our Feast of The Seven Fishes - a holiday feast of the imagination, with recipes from some of Brooklyn's finest chefs. Tradition has it that the celebrated Italian holiday repast, ...
To start the Feast, Allison Robicelli, chef, baker extraordinaire, and owner of Robicelli's, shares her father's recipe for Broiled (not baked!) Clams by Allison Robicelli, Chef, and Owner of Robicelli’...
by Saul Bolton, Chef/Owner of Saul in Boerum Hill, The Vanderbilt in Prospect Heights, and the soon-to-open Red Gravy in Brooklyn Heights The feast of the Seven Fishes has become an annual Christmas Eve ...