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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.
Cyrilla Suwarsa of Nuts + Nuts in her DUMBO office & shop Full disclosure: I have always been partial to cashews. When I was a kid, cashews made an appearance in our house just once a ...
Ross Bingham of Williamsburg's Natural Wine Company On forays to your neighborhood wine shop, or while perusing your favorite restaurant’s wine list, you’ve probably noticed ‘Natural,’ ‘Biodynamic,’ and ‘Organic’ wines showing ...
By Rebecca Lando, Writer/Producer/Editor of Working Class Foodies I generally start thinking about Thanksgiving in early September. Unfortunately, ‘thinking about’ isn’t the same as ‘preparing for,’ so every year, I find myself ...
By Rachel Graville, Owner, Iris Cafe Photo from PorkChopExpress A Thanksgiving Snack Before Thanksgiving dinner, I like to have things guests can nibble on. Nothing too filling, of course, but, if they’re like ...
By Ted Jackson, Chef/Owner of Ted & Honey Cafe in Cobble Hill For any chef, Thanksgiving is a great time to show off some skills and create lasting memories. I grew up with the ...
In the weeks before Thanksgiving, the myriad methods for prepping and roasting the holiday turkey are a common topic of friendly debate in kitchens, offices and bars throughout Brooklyn. Some of us stick with family ...
Photo from arazorashinyknife.com By Cathy Erway, Brooklyn food writer and author of The Art of Eating In Each Thanksgiving, vegetarians are faced with the turkey conundrum. What kind of massive, vegetarian entree can possibly ...
Photo from NY Barfly By Saul Bolton, Chef/Owner, Saul and The Vanderbilt My family begins Thanksgiving by running the Turkey Trot in Prospect Park. This is a tradition that began over 12 years ago. ...
Photo from TheEatenPath By Allison Robicelli, co-owner, Robicelli’s Cupcakes Matt and I have very different childhood memories of Thanksgiving. My family is Italian-American from Dyker Heights, so turkey played second fiddle to my ...
Pho to from Greenpoint News By Amy Marks, Co-Owner, Radish I think homemade apple sauce makes a great addition to a Thanksgiving meal. We use Northern Spy and Gala Apples for our sauce (both from ...
Photo from Restaurant Girl By Emily Elsen, Co-Owner and Pie Baker at Four & Twenty Blackbirds Pie is definitely my favorite Thanksgiving dessert – the holiday is practically synonymous with pie to me, so I...
Photo from NY Daily News (Rosier/News) By Chris Remy, Manager of Stinky Bklyn Appalachian is a perfect Thanksgiving cheese. It’s a cow milk variety from the folks at Meadow Creek Dairy in Southwestern ...
By Matthew Tilden, owner/baker, SCRATCHbread Thanksgiving, the best holiday of the year in my opinion…Certainly the most gluttonous. But mostly it’s about substance, not some artificial BS, or pretty pink flower. You ...