Shelsky's carries the Jewish appetizing staples as well as some creative updates like kung pao salmon which is cured like gravlax but with Sichuan peppercorns and chili bean paste. Take a look inside their fish operation.
Carroll Gardens, Brooklyn
Tony Scotto's roots in Carroll Gardens stretches back generations. He grew up in Nyack, New York, but recalls coming to the Brooklyn neighborhood almost every weekend to visit his family, and of course those trips involved food. So when he moved here three years ago, it was like coming home.
Nightingale 9, Rob Newton's new effort at Vietnamese cooking in Carroll Gardens, seems poised to bridge all sorts of gaps, such as the false one between traditional Asian cooking versus modern and the more real one between casual eating and studied cuisine. Though his food veers towards traditional Vietnamese forms, there's something about his cooking that reminds me of Tien Ho's tenure at the then-Vietnamese-esque (and damn good) Ma Peche. It's thoughtful, precise, and pretty original.
As a casual neighborhood with greater ambitions, the restaurant doesn't fail. But it doesn't fully succeed either.
Luna Rossa is an old-school, no-frills, comfy Italian restaurant: there aren't any innovative dishes to be found, but who needs innovative when the classics are done this well?
La Slowteria is part of a new breed of Mexican restaurant: one that delivers serious and thoughtful cooking beyond the expected taco forms, but with substance to back up its style.
Just down the street from his southern restaurant Seersucker and laidback coffee shop Smith Canteen, you'll find chef Rob Newton topping a bowl of pho with cilantro sprigs or making Vietnamese coffee popsicles at his new spot, Nightingale 9.
Levant specializes in Jordanian cuisine, putting a less-seen take on Middle Eastern classics like falafel, eggplant, and yogurt.
For 39 years, Caputo's Fine Foods has occupied a tiny sliver of space—just enough for wall of shelves and a butcher counter—at 460 Court Street. In that time, it's become an institution. Lines for fresh mozzarella are long on weekends, and many a restaurant, like Buttermilk Channel, make a weekly trek to buy mozzarella in person.
Sam Sifton may have left the New York Times' Dining section, but has hasn't stopped eating out. The now-National Editor tells us where to eat in his Red Hook neighborhood and beyond, including a sandwich "best consumed with a Manhattan Special coffee soda and two tabloid newspapers in 30 minutes or less, sitting in the front seat of an American-built vehicle."
Maison Kayser's sourdough baguettes may have us in French bread paradise of late, but what's the bread you're most likely to see at SE HQ right now? Lard Bread, also called prosciutto bread. It's an Italian bread with cured pork baked right into the dough, and we're in love.
If you've heard anything about Dassara yet, it's probably been about the "Deli Ramen," a.k.a. the matzo ball soup with ramen noodles and Montreal-style smoked meat. "It's my Aunt Sherry's matzo ball soup recipe," said co-owner Josh Kaplan. But he wants people to know that Dassara's menu contains much more than that.
James Tracey doesn't look like the type of guy who'd admit a weakness for self-serve fro-yo, but the basketball player-sized executive chef of Craft and Colicchio & Sons doesn't discriminate. Read on for James' favorite spots to grab a bite in Carroll Gardens.
It's been a while since we've dropped by Court Street Grocers, whose sandwiches we loved last year. Here's a lineup of what we missed the first time around, ranked (sort of) in relative order of deliciousness.
Frankie's 457 is designed to be a local's kind of place, one that focuses on rustic Italian cooking, not flashy, over-the-top dishes. We visited their beautiful backyard, ideal for summer dining, to see how their vegetarian food stacked up.
Bite size nuggets of fried risotto with a creamy, tangy dipping sauce: what's not to like?
The Brooklyn food scene is full of hip and trendy restaurants, but it's rare that any of them offer more than one or two vegetarian options. That's why I was pleasantly surprised to discover that Buttermilk Channel has an entire menu devoted to vegetarian food.
Plenty of restaurants these days do the rotating menu thing, changing up at least a good portion of their dishes every night. The downside, of course, is that you don't have much time to experiment to get something right. But at Battersby, that didn't seem to be a problem in the slightest. Chefs Joseph Ogrodnek and Walter Stern showed us, on our visit, exactly what we wanted to be eating this first week of April. And not only were they dead right, but they pulled everything off beautifully.
A standout from Karloff's comfort food menu are their hand-shredded potato latkes, accompanied by eggs, grilled veggies, sausages, or lox.
Bar impresario Ravi DeRossi (Death and Company, Mayahuel) comes to Carroll Gardens with Bourgeois Pig Brooklyn, the second outpost of the East Village original. The bordello chic trappings—think gilded ceilings and velvet throne chairs—complement an Old World-style drink menu inspired by spirits from Western Europe.
Carroll Gardens has a rich Italian-American history. What better way to experience it than to snack your way down Court Street?