"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
Brooklyn Thanksgiving Potluck: Oysters Rockefeller from Chris Gray and Beth Lewand of Eastern District in Greenpoint

Editor’s Note: Eastern District is a cheese and beer shop on Manhattan Avenue in Greenpoint. Beth curates the cheese case and Chris manages the beer selection. Both focus primarily on regional products, but always ...

 
Brooklyn Thanksgiving Potluck: Creamy Celery Root Soup from Nicole Centeno & Brian Chaszar of Sea Bean Goods

Editor’s Note: Nicole Centeno & Brian Chaszar of Greenpoint-based Sea Bean Goods make small batches of soup using fresh ingredients purchased directly from local farmers at Brooklyn Greenmarkets. Their soups are available at Smorgasburg, ...

 
Brooklyn Thanksgiving Potluck: Slow cooked heritage turkey in green mole, and a root vegetable gratin from Jacques Gautier of Palo Santo

Editor’s Note: Palo Santo chef and owner Jacques Gautier has a dedicated following in Park Slope. Fans crave his Latin-American and Caribbean-inspired cuisine, crafted with meticulously sourced local meats, seafood shipped directly from fishermen ...

 
Brooklyn Cured_full

Editor’s note: Scott Bridi of Brooklyn Cured takes inspiration from the cultural traditions of New York City — Italian-American pork stores, the Lower East Side deli, the French charcuterie, and the German beer garden. ...

 
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Editor’s Note: Noah Bernamoff of Boerum Hill’s Mile End needs no introduction. His Brooklyn take on Montreal Jewish Delicatessen and smoked meats have garnered rave reviews and devotees citywide. For our Thanksgiving Potluck, ...

 
Evan Hanczor_Egg Williamsburg

Editor’s Note: Evan Hanczor is the chef at Williamsburg’s Egg restaurant, a spot renowned for its Southern-inspired fare and its use of truly farm-fresh ingredients. The restaurant owns Goatfell Farm, a small farm ...

 
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Editor’s Note: The Italian-inspired Brucie has become a sensation in Cobble Hill, delighting the ‘hood with its creative, ever-changing menu and dedication to locally-grown ingredients. For our Thanksgiving Potluck, chef and owner Zahra offers ...

 
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Editor’s Note: Do or Dine’s original (and elevated) take on ‘fine diving’ has generated quite a buzz since opening this summer. The Bed-Stuy restaurant, opened by a crew of veterans of The Modern, ...

 
Brooklyn Thanksgiving Potluck: Pecan Pie from Colonie's Brad McDonald

Editor’s note: Colonie is killing it, bringing friendly but elevated bistro fare to Brooklyn Heights, a neighborhood notorious for its dearth of dining options. Executive Chef Brad McDonald is a veteran of some of ...

 
Ronna Welsh_Purple Kale Kitchenworks

Editor’s Note: At Purple Kale Kitchenworks, chef Ronna Welsh puts an innovative spin on cooking classes. Rather than focusing on recipes, she teaches a way of approaching cooking that allows developing home cooks to ...

 
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Editor’s note: Court Street Grocers, opened just over a year ago in Carroll Gardens by two art school buddies turned food fanatics, is a neighborhood favorite for many reasons, but it’s their sandwiches ...

 
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Editor’s Note: With so much focus on the food, and so many dishes hitting the table during the Thanksgiving feast, what to do about wine? We asked the pros at a few of our ...

 
bierkraft_600

Editor’s note: With a rotating selection of fourteen local and global craft beers on tap, a couple of cask beers on barrel, hundreds of bottled varieties in the case, and homemade mad-scientist contraption that ...

 
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Morimoto vets David Koon, James Sato, and Jamison Blankenship serve up serious ramen in Brooklyn at Chuko in Prospect Heights. Ramen. To the uninitiated, the word might conjur thoughts of the instant variety, that MSG-laden ...

 
Brooklyn Brewery founder Steve Hindy on the brewing floor in Williamsburg

Brooklyn Brewery founder Steve Hindy on the brewing floor in Williamsburg “There’s a lot of pressure to constantly be reinventing yourself for new generations. But I think the beer speaks for itself. The ...