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Littleneck Apr 04SPECIALS: asparagus+brown butter,egg,walnuts • mackerel crudo+pickled sweet peppers,charred onion • duck confit+apricot fruit mostarda
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Anella Apr 04Wild Black Bass with asparagus, fresh morels, and green garlic. Finished with a mushroom jus.
Limited amount, so get here early!
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Thirst Wine Merchants Apr 04Please 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!
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Eastern District Apr 04Stop in at Dandelion Wine tonight between 6-9 to taste some Spanish wines and these cheeses from us:
Lake’s Edge
Bear Hill
Dante
Pleasant Ridge Reserve
and Olympic Provisions Chorizo Navarre! -
Strong Place Apr 04Who’s happy? Join us for 2-4-1 craftbeer drafts & $1 oysters, 4-7PM. Stay updated w @BeerMenus: http://ow.ly/iQ4T8
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Red Jacket Orchards Apr 04Until 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!
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The Castello Plan Apr 04Already thinking about cocktail hour…
Happy Hour at Castello, 4-7pm!
with small plates served at 4.
Join us for a drink! -
Whisk Apr 04Did you know that April is National Pecan Month?
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Crazy Sexy Delicious: Some Reservations: Why The F#@% Won’t You Publish My Cookbook? http://t.co/aaQQxrMVaG
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Sutheera Denprapa serves her sweet 'sushi' at SkyIce. Sutheera Denprapa, owner and chef at Park Slope’s SkyIce, came to Brooklyn from her native Bangkok to study graphic design at Pratt. In a ...
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 ...
Historical Gastronomist Sarah Lohman wants to turn you on to the primal, and practical, benefits of cooking with fire, on an open hearth. Historical gastronomist Sarah Lohman likes cooking with fire. Real fire, made of ...
As everyone knows, when the Jews fled slavery in Egypt under divine protection, and finally set foot on the dry sands of the Sinai peninsula after crossing the mucky bottom of the Red Sea between ...
Williamsburg-based Vice Media has pretty much nailed the formula for must-see reality food TV: Their Munchies video series follows NYC chefs out on the town as they eat, drink and make merry at their favorite ...
If you tune into the local nightly news, you’ve probably seen coverage of the latest internecine political battles at the Park Slope Food Co-op: Three years ago, a small group of members determined to ...
Applewood restaurant, a pioneer of the farm-to-table approach to dining in Brooklyn, has bought the farm. Literally. After seven years cultivating relationships with all kinds of local farmers, and introducing those farmers and the fruits ...
Dale Talde, at the helm in his eponymous 'Asian-American' restaurant in Park Slope. “I don’t think I would have been able to be where I am today unless I’d gotten to ...
It’s ‘Bodega Week’ at Eater.com – a week long exploration and culinary celebration of the city’s ubiquitous cigarette, lotto and sandwich-slinging corner stores. As part of the festivities, Eater has goaded ...
New York Magazine's 'Best Of' issue is out. Brooklyn food fared well, of course. New York Magazine has released its annual buzz-inducing “Best of New York” issue, and Brooklyn, ...
John Bush, Dale Talde and David Massoni, the team behind top chef Dale Talde's new Asian-fusion restaurant in Park Slope, are opening a new 'dream hangout' spot on 5th Avenue this ...
For the latest episode of Food Curated, Liza de Guia takes us inside Bark Hot Dogs, Park Slope’s sustainable-minded, ingredient-driven fast-food joint, for a look at the Bark Butter – a clandestine condiment developed ...
by Clay Williams More than most, Josh and Jessica Applestone, the owners of Fleisher’s Grass-Fed & Organic Meats, have changed the way we eat, cook and think about meat. When they opened their ...
Palo Santo chef Jacques Gautier with his son Dash, trying out the delivery bike at Fort Reno Provisions - his new barbeque joint in Park Slope. All the meat at Fort Reno is pastured, antibiotic ...
At Park Slope’s newly-opened Va Beh’ (which means “it’s all good” in Italian), owners Michele and Qiana Di Bar and Andrew Alari are doing Italian food as it ...
