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peter.hobbs Dec 12
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!
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.
In the pantheon of New York City cuisine, the Italian sub holds its own alcove of honor alongside others like the hot dog, the slice and the bagel. East Williamsburg’s Graham Avenue Meats has ...
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 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 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, we stop by Court Street Grocers – the Carroll Gardens home of quirky, hard-to-find and often inspiring specialty items and a legendary lineup of modern-yet-faithful interpretations of classic sandwiches – for a chat with ...
Diego Perez-Olave and Ramiro Lescano, two friends from Uruguay, opened Tabaré in Williamsburg because they were tired of having to go to Queens to find Uruguayan food. We stopped by to learn more about Uruguayan ...
Louis Coluccio's grandfather opened the iconic D. Coluccio & Sons Italian specialty foods shop in Bensonhurst over fifty years ago. Louis and his wife Alison chose to carry on the family tradition by ...
Omer Shemesh and Alexandra Costin of Newtown, an oasis offering a selection of scratch-made vegetarian sandwiches, salads and soups amid the manufacturing sites and artist's studios of industrial East Williamsburg. To those who ...
Today we stop by Brooklyn Victory Garden, a Clinton Hill shop specializing in regionally produced meats, dairy, bread and…just about anything, really. They started making sandwiches about a year ago. We thought we probably ...
A taste of early August at the Black Tree Sandwich Shop, Sandy Hall's hyper-seasonal sandwich shop in the Crown Inn, in Crown Heights. At Black Tree Sandwich Shop, currently housed in the Crown ...
Is there any one thing more tightly woven into the fabric of American cuisine than the sandwich? Sandwiches, like just about everything edible in recent years, have undergone a transformation. Now, in the hands of ...
Editor’s note: Court Street Grocers, opened just over a year ago in Carroll Gardens by two art school buddies turned food fanatics, is a neighborhood favorite for many reasons, but it’s their sandwiches ...
Matt Ross behind the counter at Court Street Grocers in Carroll Gardens. “People like the fact that these are classic sandwiches. Sandwiches they grew up with. Before you eat one, you know what you ...
“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 ...