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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 ...

 
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Today we stop in at Roebling Tea Room, where chef Dennis Spina, who started cooking here after ditching a previous career spent running a heavy metal record label, has spent the last eight years chasing ...

 
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Fried Chicken and Sweet Potato Pancakes - Diner's riff on the soul food classic chicken and waffles. This year's crop of sweet potatoes has been of notably high quality, says chef ...

 
Nichelina

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 ...

 
Clean Slate

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 ...

 
natural wine

Once again, we find ourselves in search of the perfect wine for the weekend. On the hunt, we stop by Williamsburg’s Natural Wine Company today to ask owner Michael Andrews for a little advice. ...

 
The Meat Hook

James Lum, a butcher at The Meat Hook, thinks you should try their lamb bacon. The rock and roll never stops at The Meat Hook, and neither does creative butchery. The shop’s commitment to ...

 
Vine Wine

It’s Friday, and we are in search of wine. Specifically, a perfect late summer wine, that accentuates September’s warm golden light and transports us to a field of vines on a hillside somewhere, ...

 
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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 ...

 
Jimmy Lyons preps the raw cocoa beans on baking sheets before roasting them in a convection oven. Cacao  Pods together with beans from Peru and Madagascar. Cacao beans were used as currency by the Aztecs and  considered food of the gods.

In Brooklyn, a culture of refined chocolate making, using the finest cacao beans sourced directly from farmers in Central America, the Caribbean, and Africa, is on the rise. The last decade alone has seen the ...

 
Allen Katz, New York Distilling Company co-founder and former Slow Food USA chairman, shows off the pot and column still at the Williamsburg distillery. The newly-opened distillery is producing two varieties of gin and has just begun aging its first barrels of rye whiskey.

Allen Katz shows off the pot and column still at the New York Distilling Company in Williamsburg. The newly-opened distillery is producing two varieties of gin and has just begun aging its first barrels of ...

 
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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. ...

 
caffecapri

In Brooklyn these days, conversations about coffee tend to tilt toward the new. Seems like every few weeks a new shop opens up, touting sustainably-sourced, hand-picked beans and mastery of the ever-elevating baristatic arts. And ...

 
At Williamsburg's Frej, chefs serve up $45 five-course meals composed of locally foraged and farmed foods in New Nordic style.

At Williamsburg's Frej, chefs Fredrik Berselius and Richard Kuo serve up $45 five-course meals composed of locally foraged and farmed foods in New Nordic style. Ever since Rene Redzepi’s Copenhagen restaurant Noma ...

 
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The latest episode of Vice Media’s Munchies follows Cal Elliott, chef and owner of Williamsburg’s Rye restaurant, out for a boozy night on the town. Cal and friends hit Samauri Mama for udon ...