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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 ...

 
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Papa Diagne moved from Senegal to Brooklyn over twenty years ago. It wasn't until he got here that he found his calling in the kitchen. When Papa Diagne moved to Brooklyn from Dakar ...

 
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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 ...

 
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Chef Kyle McClelland, of Prospect in Fort Greene. At Prospect in Fort Greene, chef Kyle McClelland likes taking classic, familiar dishes and infusing them with a little fun, an element of surprise, by giving them ...

 
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Jan Matysiak, brewmaster at Red Hook's Sixpoint Brewery, pours a glass of 3Beans, a Baltic porter brewed ancient-style with Romano beans and cacao bean husks from Mast Brothers Chocolate, then infused with cold-brewed ...

 
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The experience of good food, made well, and enjoyed with good people, can open a portal to appreciation of all that is beautiful and right in the otherwise generally messy, brutal and petty strivings of ...

 
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Jonathan Greenberg of Rosco's Pizza in Crown Heights mastered the art of simple Italian cooking and pizza making at Franny's and Paulie Gee's. Now, he's channeling all ...

 
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Joseph Aponte intended to make his living as catcher for the New York Mets. By chance, he applied for a job as a barback at Littleneck and ended up as chef. Littleneck touts itself as ...

 
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Leonardo Molina, the owner of Bushwick’s Arepera Guacuco, grew up on the island of Margarita, which lies just off the coast of Venezuela, in a typically warm, azure, swath of the Caribbean Sea. He ...

 
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It all started with cassoulet. Sung Park, chef and owner of Williamsburg’s tiny Café Petit, grew up in Seoul. He cultivated his cooking skills working as chef in one of his family’s restaurants. ...

 
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At Arthur on Smith, Chef Joe Isidori reinterprets the Italian-American dishes he grew up on with his own more modern (Michelin-starred) sensibilities and techniques. Chef Joe Isidori grew up in the Bronx, in a home ...

 
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Polenta with a simple sauce made with preserved summer tomatoes, topped with beets, shredded cabbage, fennel fronds and pickled peppers, with a baked egg, at Eat. Every restaurant has a thing – new school or ...

 
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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 ...

 
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New York is known across the planet as the city of relentless reinvention. The skyline reaches ever higher into the clouds; time warps neighborhoods like  funhouse mirrors as wave after wave of newcomers erode and ...

 
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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 ...