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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 [...]
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.
The Iliamna Fish Co. crew. Few who know him would argue with the suggestion that Christoper Nicolson is of the more adventurous members of Brooklyn’s illustrious food world. Greenpoint resident and winemaker at ...
Renae and Neill and Holland of Bon Chovie with their dog, Bea Arthur “And he said in this total New York accent, ‘You know…a young strapping man…a young beautiful bride…You’...
By day, Christopher Nicolson is a winemaker at the Red Hook Winery. But for two months every summer, he joins his family at a remote fish camp on the shores of Bristol Bay, Alaska to fish wild sockeye salmon.
Seafood is usually a commodity – we rarely know who caught our fish, how it was caught, and even when it was caught. Sea to Table is changing the game by introducing chefs to fishermen from Tobago to Alaska and points between, and enabling them to work directly together to get the freshest fish possible to your plate.