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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 [...]
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!
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
James Lum, a butcher at The Meat Hook, thinks you should try their lamb bacon. The rock and roll never stops at The Meat Hook, and neither does creative butchery. The shop’s commitment to ...
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 ...