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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.
Greenpointers Lauren Utvich and Marshall Louis Reaves just launched Farm to Baby, a delivery service that makes fresh, seasonal baby food with ingredients sourced from small local farms. “We wanted to make a product ...
“I think a lot of people have this image of a farmer as being someone who is slow, traditional, doing the same thing day in and day out. In fact I’d say it’s ...
Ben Roshia and Michelle Carello of East Williamsburg's One Stop Beer Shop are introducing beer cocktails to Brooklyn. by Rachel Khona I slammed down my Borscht Back– a shot of moonshine followed ...
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 ...
A Dutch farmhouse in Brooklyn, circa 1890. We spoke with historian Sarah Lohman and Chef Tom Kearney of The Farm on Adderley about the New York food scene in the mid-19th century. Turns out things ...
Nicole Centeno of Greenpoint-based Sea Bean Goods. Nicole and husband Brian Chaszar launched their 'Micro-Soupery' last winter, focusing on soups made with seasonal local ingredients sourced from farmers at local farmer's ...
Join us for our Feast of The Seven Fishes - a holiday feast of the imagination, with recipes from some of Brooklyn's finest chefs. Tradition has it that the celebrated Italian holiday repast, ...
The Egg & Grog, Four & Twenty Blackbirds' new holiday pie, is made with an egg nog custard with rum, nutmeg and cinnamon, and a gingerbread crumb crust. Photo by Donny Tsang Four & ...
Noah Bernamoff of Mile End Delicatessen in Boerum Hill. Mile End hosts a 'Traditional Jewish Christmas' feast of Chinese food on Christmas. Photo by Daniel Krieger (http://www.nycfoodphotographer.com/) Among the many ...
Mike Kurtz discovered a chili-infused honey at a pizzeria in a tiny town in the jungles of Brazil, and became obsessed. He created Mike's Hot Honey - his own version of the fiery ...
The Brooklyn Thanksgiving Potluck - Recipes and memories from some of our favorite Brooklyn chefs Once again, Thanksgiving is upon us. It seems to happen this way every year. We know the holidays are coming. ...
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 ...
Palo Santo's 'Operation Tamale' - Lia Forman, Sous Chef, and Araby Smyth, Manager, headed up the Park Slope restaurant's effort to make a few hundred tamales for the Occupy ...
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 ...
Chef Brad McDonald, veteran of Ducasse, Per Se and Noma, now helms the kitchen at Colonie in Brooklyn Heights “I’ve always thought the difference between three and four stars is the service. I ...