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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.
"The whole time Gino was making yogurt at home and I was making toppings for the yogurt... And we'd be eating our yougurt and going, "What should we do?" Until one day we were like, wait a minute, we're making this great yogurt every day, this is what we're going to do!" - Jennie Ammirati, Co-owner of Culture
Last weekend, the Good Fork's Sohui Kim shared her kimchi-making prowess at Pioneer Works in Red Hook. To start: A chat about the health benefits of kimchi (which are huge), a little white ...
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.
“2 cups flour with 2 teaspoons baking powder, one cup sour cream, one pound butter…Put different toppings on…Cut into slices. Grease pan and bake.” When you’re able to draw inspiration ...
by Jacque Lynn Schiller It was frigid in Carroll Gardens the night we visited Buttermilk Channel, so its warm glow as we walked down Court Street provided a welcome beacon. Despite temps below freezing, folks ...
The 4th Annual Brooklyn Pie Contest is happening at The Bedford in Williamsburg this Sunday, January 23rd. Like every year, some heavy-hitters are set to judge the revelry, including pastry chefs from Momofuko Milk Bar, ...
Linda Billings was a lucky kid. She had a mom who could cook. Southern comfort food graced her family’s table every night, instilling a natural love of cooking and food that has stuck with ...
Turns out, it wasn’t just your mom who thought chicken soup was the ultimate wintertime panacea – it seems most of the world embraces the savory goodness of chicken and broth, with a few twists. ...
Tess Gill and Tom Bartos of Brooklyn Victory Garden When we stopped by Brooklyn Victory Garden on what we thought would be a quiet night a few weeks ago to chat with Tess Gill and ...
If there’s a knock on CSAs in our area it’s that the selection gets pretty limited from November through May. But that’s the point right? CSAs deliver fresh local produce days after ...
“Bourbon does for me what the piece of cake did for Proust.” — Walker Percy By Jacque Lynn Schiller There are few things more iconically American than bourbon, so I was fairly stunned to learn that ...
by Jacque Lynn Schiller This past April, a little bit of Nashville came to Bedford Stuyvesant with the opening of Peaches HotHouse, courtesy of the guys behind The Smoke Joint and sister establishment Peaches. Ben ...
As the latest Brooklyn-bashing jeers from the food writers’ peanut gallery subside, a few boldface names are heckling back. Today, Robert Sietsma of The Village Voice lustily defends the borough’s food culture with a ...
With all the attention Brooklyn’s food world has garnered over the past couple of years (yes, yes…much of it from The New York Times), a backlash of sorts was inevitable. Not surprisingly, some ...
By Matt Dawson, owner of Henry Public I’m all about Eggnog at Christmastime. Here’s the recipe we use at Henry Public: 1 ounce brandy 1 ounce amber rum dash allspice dram ...
Max Fischer, the main character in Wes Anderson’s Rushmore, was a boy genius who couldn’t resist diving headlong into any good project that sprang from his wildly creative mind. Imagine a grown-up Max ...