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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.
Michael Hegedus, founder of Three Sisters Honey, works on the hive. “[The bees] pinpoint the location of the nectar source through the dances. And what’s amazing is that they do this within the ...
George Weld, owner of Egg restaurant and Goatfell Farm “He came over one morning and looked at that shovel leaning up against the house, and he didn’t say anything, but I just saw ...
Josh Sharkey and Brandon Gillis of Park Slope's Bark Hot Dogs “Some people thought we were crazy. They’d ask, ‘So what are you guys gonna do?’ We’d say, ...
It’s that time of the year when many of us city dwellers make our annual pilgrimage to lie in the sand at the edge of the sea, for a few hours, or a few ...
Luke Jackson, Perry Gargano, Justin Warner and George McNeese of Bed Stuy's 'Do or Dine' “Until we opened, the only late-night dining option other than fried chicken was a shitty ...
Renae and Neill and Holland of Bon Chovie with their dog, Bea Arthur “And he said in this total New York accent, ‘You know…a young strapping man…a young beautiful bride…You’...
Is chocolate is better when the cacao beans travel by sail? We'll find out soon. A seafaring tale with hints of smuggling, intrigue, stormy seas and a booty of sustainably-grown cacao beans? Yes ...
Park Slope-based photographer Valery Rizzo is back this month with a bevy of portraits taken at Greenmarkets across Brooklyn. Over the course of a few weekends, Valery worked the Greenpoint/McCarren Park and Grand Army ...
Editor’s Note: Allison Robicelli returns with a rant on the blood-boiling frustration that comes with trying to land a cookbook deal – with her trying to land a cookbook deal, anyway. The fact ...
Craig Frymark and Evan Klein of Barrier Brewing Co. “On Evan’s very first brew day here, he got heatstroke.” -Craig Frymark Simply put, local upstart Barrier Brewing is killing it. The year-old, ...
Fleisher’s Meats, one of New York’s first sustainably-focused butcheries, is set to return to Brooklyn this fall. Founded in 1901 in what’s now Windsor Terrace, Fleisher’s was ...
By day, Christopher Nicolson is a winemaker at the Red Hook Winery. But for two months every summer, he joins his family at a remote fish camp on the shores of Bristol Bay, Alaska to fish wild sockeye salmon.
Annie Novak, picking lettuce by skyline light at Greenpoint's Eagle Street Rooftop Farm When Annie Novak of Greenpoint’s Eagle Street Rooftop Farm put the word out that she’d be opening the ...
“Good meat is homemade, it’s freshly ground spices, and it’s care for the method. It’s not looking for shortcuts, and that’s what the average deli became – ‘how can we ...
Seafood is usually a commodity – we rarely know who caught our fish, how it was caught, and even when it was caught. Sea to Table is changing the game by introducing chefs to fishermen from Tobago to Alaska and points between, and enabling them to work directly together to get the freshest fish possible to your plate.