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SCRATCHbread Nov 18
SCRATCHbread Nov 18
tonight’s a good night to order a pizza from our new sourdough grandma pie menu. 917.803.5773. build your own !
Anella Apr 04
Wild Black Bass with asparagus, fresh morels, and green garlic. Finished with a mushroom jus.
Limited amount, so get here early!
Thirst Wine Merchants Apr 04
Please join us for a FREE tasting TONIGHT from 6PM-8PM for NOT TO BE ELSEWHERE TASTING PART II. Long-time friend and colleague Maya Pederson from Louis/Dressner will be pouring, yes, Dard + Ribo’s St. Joseph Rouge et Blanc, Crozes Hermitage et aussi (yes) Hermitage!
Eastern District Apr 04
Stop in at Dandelion Wine tonight between 6-9 to taste some Spanish wines and these cheeses from us:
Pleasant Ridge Reserve
and Olympic Provisions Chorizo Navarre!
Strong Place Apr 04
Who’s happy? Join us for 2-4-1 craftbeer drafts & $1 oysters, 4-7PM. Stay updated w @BeerMenus: http://ow.ly/iQ4T8
Red Jacket Orchards Apr 04
Until April 12th, get 6 bottles of 12oz Tart Cherry Stomp for only $12 when you order through our website at http://www.redjacketorchards.com! No discount code necessary!
The Castello Plan Apr 04
Already thinking about cocktail hour…
Happy Hour at Castello, 4-7pm!
with small plates served at 4.
Join us for a drink!
Want to see one of your favorite local good food growers, makers, purveyors or chefs listed on Nona? Got any scoops about good food in Brooklyn? Send us a tip.
Author Archives: peter.hobbs
Jojo's sriracha is made with locally grown organic peppers in small batches whose flavors evolve with the seasons. The only problem? They keep selling out. Jojo's on it. She's ...
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 ...
Red Hook-based Sixpoint Brewery's signature Brownstone brown ale gets canned. Look for it on shelves today. Man, they grow up fast. Hard to believe Red Hook’s Sixpoint Brewery is already eight years ...
For the latest episode of Food.Curated, Greenpointer Liza de Guia takes us out to sea with Mike Martinsen and Mike Doall, founders of the Montauk Shellfish Company, which produces the coveted Montauk Pearl oysters. ...
Haute-stoner dining, redefined: At GQ's prodding, Roberta's hosted a secret two-cocktail, three-course tasting of marijuana-infused dishes of the highest order. Photo by Jason Frank Rotherberg for GQ. When writer Jesse Pearson ...
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 ...
For a brief, beautiful moment, my heart fluttered. It started when I heard murmurings of a new website called, ‘Where Is My Milk From?,’ that rumor had it, allowed you to enter the code stamped ...
Like wild salmon? Got some bad news - a proposed giant gold mine is threatening Bristol Bay, Alaska - the largest and best managed wild salmon fishery on the planet. Public comments on the EPA...
Eat the City, a book by journalist Robin Shulman celebrating the long, rich tradition of resilient New Yorkers driven to glean good things to eat from the fertile cracks in the city’s concrete shell, ...
Lists, one of the great inventions of humankind, are underappreciated. Here, in homage to the tireless listmakers who bestow order and comprehensibility upon our city's vast, chaotic galaxy of food, is a snapshot ...
Catskill Creek in Oak Hill, New York. Want a taste? Not of the creek, of the place. With their new 'Taste of a Place' dinner series, Williamsburg's Parish Hall and Egg ...
Gabe Stommel, aka Gabe The Fish Babe, sources seafood directly from local fishermen for some of the city's finest restaurants. She's teamed up with Williamsburg's Depanneur to launch a ...
In Brooklyn these days, conversations about coffee tend to tilt toward the new. Seems like every few weeks a new shop opens up, touting sustainably-sourced, hand-picked beans and mastery of the ever-elevating baristatic arts. And ...
[Editor's Note: Disclaimer: This has absolutely nothing to do with food, but it's so ground-shakingly awesome that we had to post it.] Picture it. You’re eight years old. Your mom wakes you up, hustles ...