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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 [...] -
peter.hobbs Jun 09
“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, two-man operation has already made a name for itself by brewing an impressive variety of notably well-crafted beers on a tiny single-barrel brewing system, out of a small garage-like space in Oceanside, New York. Evan [...] -
peter.hobbs Jun 03
Christopher Nicholson’s day job is interesting enough. His daily commute takes him from his Greenpoint home to the Red Hook harborfront, where he’s a winemaker at the Red Hook Winery , shepherding Long Island and Finger Lakes grapes through the long and complex journey from vine to barrel to bottle. But his other work may be even [...] -
peter.hobbs May 25
When Annie Novak of Greenpoint’s Eagle Street Rooftop Farm put the word out that she’d be opening the roof for a night harvest last night, we knew we’d have to stop by. No, not gonna miss a chance to pick a trove of fresh salad greens on a rooftop farm while basking in the glory of [...] -
peter.hobbs May 20
“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 shortcut everything to lower our costs, because people won’t pay more money but want bigger portions?’ I did this my way and I kind of gave the [...] -
peter.hobbs May 17
“We use local, organic ingredients as often as possible” For today’s discerning diners, that once-reassuring line on a menu doesn’t cut it anymore. It seems like it’s almost de rigeur for new-school Brooklyn restaurants to reserve a spot on their menus to proudly name the farms from which they source their meats, produce, and cheese. You’ve [...] -
peter.hobbs May 12
Most of us don’t contemplate much beyond, “Cappuccino or Latte?” when it comes to coffee. But coffee can be complicated. A particularly complex supply chain makes it easy for us to to skip the questions we’ve begun asking more frequently about our food: Who grew this? Where? How? The Crop to Cup Coffee Company was [...] -
peter.hobbs May 12
Rumors have been swirling over the past year about Bacon Marmalade, an elusive and highly sought-after invention supposedly created by a chef in Greenpoint. Wide-eyed devotees of the mysterious marmalade talk about its almost magical, mystical properties when added to a sandwich, stirred into pan with greens or seafood, or used as a marinade on [...]
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Today we visit Bien Cuit, Zachary Golper’s bakery in Boerum Hill, in search of a snack to fortify us on a blustery fall afternoon. Zachary’s suggestion? His artichoke and goat cheese-filled croissant – an ...
Today, on the never-ending but almost always rewarding search for good cheese, we stop by Stinky Bklyn, where Smith Street’s only jamon bar and an always-rotating selection of craft beers on tap for growler ...
Today, while wandering the quiet, residential streets of that narrow neck of Windsor Terrace tucked between Prospect Park and the rolling fields and marble angels of Greenwood Cemetery, we stop in at Brooklyn Commune, where ...
Today we stop by The Owl’s Head, a wine bar featuring an ever-changing array of seasonal bottles and bites in Bay Ridge, a bastion of old school Brooklyn that hasn’t exactly been swept ...
Today we stop by Valley Shepherd Creamery, the Park Slope shop owned and operated by a dairy farm and cheese making outfit in Long Valley, New Jersey, only a short hour and a half west ...
Today we stop by Williamsburg’s sandwich and provisions shop Depanneur, in search of something good to eat. Managing partner Nichelina Mavros, whose innocent obsession with cheese led to a career in food, suggests a ...
Today we stop by Shelsky’s Smoked Fish, Peter Shelsky’s Carroll Gardens shop specializing in appetizing – the smoked fish yin to delicatessen’s meaty yang in the food culture of Jewish New York. At ...
Today we stop by Greene Grape Provisions, the venerable Fort Greene institution that is stuffed to the gills with good things to eat. Finding ourselves mildly overstimulated by the sheer volume of options, we turn ...
A pastured egg, from a hen that is free to roam and wander, pecking in the grass, stretching its wings, feeling the sun on its face and the breeze on its back, is a thing ...
Today, we stop by Saltie, where a trio of battle-hardened Williamsburg chefs have combined years of cooking experience, a dedication to the highest degree of care in the kitchen, and a love for the finest ...
Today, in search of a snack, we stop by 61 Local, the Boerum Hill public house that puts the spotlight squarely on local brewers, bakers, butchers and makers, to chat with barista and events coordinator ...
At this time of year, as summer wanes, fading into fall, we cling to the season’s last fruits, gorging ourselves while we still can, in search of wistful comfort as we stare ahead into ...
Once again, we find ourselves in search of the perfect wine for the weekend. On the hunt, we stop by Williamsburg’s Natural Wine Company today to ask owner Michael Andrews for a little advice. ...
Adam Khatib, manager of Van Leeuwen's Boerum Hill ice cream shop, suggests the special Honey, Spiced Almond and Blackberry flavor for a late summer seasonal treat. In Brooklyn, mid-September is one of those ...
On a trip to Istanbul in August, Nicole Chaszar of Greenpoint-based seasonal soupery The Splendid Spoon became obsessed with cacik, a cold cucumber soup made with Greek yogurt, mint and dill. When we last checked ...
