Author Archives: Jacque S

At Diner, it's not easy to pick favorites

by Jacque Lynn Schiller At Diner, it's not easy to pick favorites It’s hard to narrow the menu at Williamsburg’s vaunted Diner down to a single pick, but as this ...

 
At Diner, it's not easy to pick favorites

By Jacque Lynn Schiller Ditch Plains Drop-In is located at Pier 1 of Brooklyn Bridge Park The new-ish Brooklyn Waterfront Park is one of those perfect spots to meet up with friends, chill out and ...

 
Upstairs bar with marquee and stool seating.

by Jacque Lynn Schiller WB light show, courtesy Nitehawk. During my recent Thirsty Bits visit to Barberry, I couldn’t help but notice the Lichtenstein inspired lights of a nearby building façade. What craziness ...

 
Danny Lyu, founder of Mexican sandwich stand Cemita's, heaps on a helping of Oaxacan cheese.

Danny Lyu (center), founder of Mexican sandwich stand Cemita's, heaps on a helping of Oaxacan cheese. If you’re a food vendor looking to stand out at Smorgasburg, sometimes it’s necessary to ...

 
barberry WB

by Jacque Lynn Schiller It’s hot outside, kids. And if I’m going to don a caftan and the most open-toed sandals possible (read: flip flops), then I might as well eat as if ...

 
Pretty as a picture - Post Office pickle plate.

By Jacque Lynn Schiller South Williamsburg whiskey bar Post Office may be stamp-sized but its tiny kitchen serves up big flavors that hold their own against an array of small batch spirits. Intimate and unpretentious, ...

 
rerun-saddle bag

By Jacque Lynn Schiller After a weeklong hiatus (there was a kitten to adopt) I’m back on the trail of noteworthy nibbles. First stop, DUMBO, and the drive-in-spired fare of reRun. The theater set ...

 
der schwarze kolner obazda

by Jacque Schiller I can’t pass by a biergarten – even one that’s more open café than garden – without stopping in for some suds. With a blooming Flatbush providing some scenery, I took ...

 
clover club brooklyn bar

The Clover Club in Cobble Hill is, if anything, gorgeous: rich wood, tin ceilings, chandeliers… But don’t let the opulence intimidate. The bar staff is friendly and know their old time cocktails. And someone in the kitchen, Executive Chef Craig Rivard to be exact, knows his bar snacks.