Brooklyn: Park Slope
Posted by Carey Jones, November 3, 2009 at 1:00 PM
Editor's note: New York has thousands of restaurants, so why should a few big names get all the attention? In "Neighborhood Favorites," we'll check out some of the excellent eateries on corners near you. Have a Neighborhood Favorite? Shoot us an email or let us know in the comments.
[Photo: Carey Jones]
One could be forgiven, after glancing over the menu at Miriam Restaurant and Wine Bar in Park Slope, for not expecting a memorable meal. Babaganoush and falafel, chicken shawarma and stuffed grape leaves—this Israeli restaurant covers all the usual Mediterranean bases.
But read a bit farther, and the menu gets more interesting. Meatballs in pomegranate sauce; scallops with parsnip chips and grapefruit salad; Mediterranean crispy dough. (What, exactly, is that? Read on.) And even the fresh hummus, babaganoush, and chopped salads are made with far more care and attention to deliciousness than plenty of restaurants of its ilk.
What to order, after the jump.
Continue reading »
Posted by Carey Jones, October 6, 2009 at 11:30 AM
Or, 'Ed Levine's Existential Bagel Crisis'
[Photographs: Robyn Lee and Carey Jones]
The Heisen-Bagel Uncertainty Principle
n. The principle of bagels that holds the following: The act of transporting a bagel to a second location produces fundamental uncertainties in its inherent qualities, such that determining a true "best bagel," in a head-to-head face-off, becomes impossible.
It's a question asked so often that it's astounding that we've never attempted an answer.
Who makes the best bagel in New York?
There are a few clear contenders. In the past, Ed has leaned toward the Upper West Side's Absolute Bagels; his exhaustive 2003 bagel hunt for the New York Times also saluted Bagel Oasis and Hot Bialys in Queens, Terrace Bagels in Windsor Terrace, and Manhattan stalwart Murray's.
And then there are Ess-A-Bagel and H&H, and neighborhood favorites like Bagel Hole and Brooklyn Bagel—all of whom have their fanatical defenders.
So we organized a simple taste-test. Serious eaters would fan out over the three most bagel-happy boroughs and hurry back to World Headquarters with their piping hot loot, as fast as their feet, bikes, buses, trains, subways, or Zipcars could carry them. We'd cut them all up; we'd do a blind tasting; we'd ponder their merits and crown a winner. Simple, right?
But it wasn't that easy.
Ed, hard at work.
The problem became clear as we chomped our way through Round One, pens at the ready, taking bite after bite. None of the bagels were more than two hours old. All of them had been hand-delivered that morning. But chewing through so many mouthfuls of plain bagels, we all felt the same uneasy feeling descending upon us. Ed broke the silence.
"They all taste the same."
Well... not quite the same.
Continue reading »
Posted by Carey Jones, September 22, 2009 at 10:45 AM
[Photograph: Word in Mouth]
Add this to our list of Brooklyn breakfast pizzas: the bacon, sausage, and egg pizza at Toby's Public House. Peter Cherches at Word in Mouth writes:
"I wondered how the bacon and eggs would figure in the pizza. Would it be topped with cooked eggs and bacon? No, it appears that everything was baked together... I'm guessing that beaten eggs were poured directly on the crust after the cheese, dotting the pie, giving the eggs a fluffy consistency reminiscent of a baked frittata. All in all, it was a fabulous combination. "
Related
Toby's Public House, a Familiar Pizza in New, Laid-Back Surroundings
Nutella Ricotta Calzone at Toby's Public House
Posted by Carey Jones, September 21, 2009 at 10:00 AM
The indecisive sweet tooth will have a hard time at Trois Pommes Patisserie, the small Park Slope bakery whose displays gleam with croissants and cookies, cakes and pies, and so much more. And though I'd rarely opt for a muffin at a patisserie, I'm glad I was steered towards this French breakfast muffin ($2.25). Like a cake doughnut, in muffin form, it had a firm outside crunch and a dry, but somehow appealing, crumb, with a generous sugar coating and elusive whiffs of cinnamon and nutmeg. With a Stumptown cappuccino alongside, it's the perfect start to a day.
Trois Pommes Patisserie
260 5th Avenue, Brooklyn NY 11215 (map)
718-230-3119
troispommespatisserie.com
Posted by Carey Jones, September 19, 2009 at 3:30 PM
While by any measure, Bark in Park Slope has had a wildly successful opening, a sad piece of news has gone unreported: Once open bright and early seven days a week, Bark now only serves breakfast on weekends, from 9am-1pm.
Why does this matter? Because Bark's breakfast menu is dominated by their incredible egg sandwiches, like the sausage, egg, and cheese above. Breakfast sandwiches don't get much better than this.
All about the nostalgia, Bark's kitchen starts each one with a McMuffin-style patty—except, made fresh from Feather Ridge Farm eggs, these fluffy discs taste of egg rather than rubber. On a butter-griddled Bay's English muffin, with indecently juicy, subtly spiced sausage, it's essentially a perfect sandwich. Do you need cheese with that ($5.50 with, $4.50 without). Not exactly, but it's hard to say no to the tangy drip of melted Grafton cheddar.
Continue reading »
Posted by Carey Jones, November 3, 2009 at 1:00 PM
Editor's note: New York has thousands of restaurants, so why should a few big names get all the attention? In "Neighborhood Favorites," we'll check out some of the excellent eateries on corners near you. Have a Neighborhood Favorite? Shoot us an email or let us know in the comments.
[Photo: Carey Jones]
One could be forgiven, after glancing over the menu at Miriam Restaurant and Wine Bar in Park Slope, for not expecting a memorable meal. Babaganoush and falafel, chicken shawarma and stuffed grape leaves—this Israeli restaurant covers all the usual Mediterranean bases.
But read a bit farther, and the menu gets more interesting. Meatballs in pomegranate sauce; scallops with parsnip chips and grapefruit salad; Mediterranean crispy dough. (What, exactly, is that? Read on.) And even the fresh hummus, babaganoush, and chopped salads are made with far more care and attention to deliciousness than plenty of restaurants of its ilk.
What to order, after the jump.
Continue reading »
Posted by Carey Jones, October 6, 2009 at 11:30 AM
Or, 'Ed Levine's Existential Bagel Crisis'
[Photographs: Robyn Lee and Carey Jones]
The Heisen-Bagel Uncertainty Principle
n. The principle of bagels that holds the following: The act of transporting a bagel to a second location produces fundamental uncertainties in its inherent qualities, such that determining a true "best bagel," in a head-to-head face-off, becomes impossible.
It's a question asked so often that it's astounding that we've never attempted an answer.
Who makes the best bagel in New York?
There are a few clear contenders. In the past, Ed has leaned toward the Upper West Side's Absolute Bagels; his exhaustive 2003 bagel hunt for the New York Times also saluted Bagel Oasis and Hot Bialys in Queens, Terrace Bagels in Windsor Terrace, and Manhattan stalwart Murray's.
And then there are Ess-A-Bagel and H&H, and neighborhood favorites like Bagel Hole and Brooklyn Bagel—all of whom have their fanatical defenders.
So we organized a simple taste-test. Serious eaters would fan out over the three most bagel-happy boroughs and hurry back to World Headquarters with their piping hot loot, as fast as their feet, bikes, buses, trains, subways, or Zipcars could carry them. We'd cut them all up; we'd do a blind tasting; we'd ponder their merits and crown a winner. Simple, right?
But it wasn't that easy.
Ed, hard at work.
The problem became clear as we chomped our way through Round One, pens at the ready, taking bite after bite. None of the bagels were more than two hours old. All of them had been hand-delivered that morning. But chewing through so many mouthfuls of plain bagels, we all felt the same uneasy feeling descending upon us. Ed broke the silence.
"They all taste the same."
Well... not quite the same.
Continue reading »
Posted by Carey Jones, September 22, 2009 at 10:45 AM
[Photograph: Word in Mouth]
Add this to our list of Brooklyn breakfast pizzas: the bacon, sausage, and egg pizza at Toby's Public House. Peter Cherches at Word in Mouth writes:
"I wondered how the bacon and eggs would figure in the pizza. Would it be topped with cooked eggs and bacon? No, it appears that everything was baked together... I'm guessing that beaten eggs were poured directly on the crust after the cheese, dotting the pie, giving the eggs a fluffy consistency reminiscent of a baked frittata. All in all, it was a fabulous combination. "
Related
Toby's Public House, a Familiar Pizza in New, Laid-Back Surroundings
Nutella Ricotta Calzone at Toby's Public House
Posted by Carey Jones, September 21, 2009 at 10:00 AM
The indecisive sweet tooth will have a hard time at Trois Pommes Patisserie, the small Park Slope bakery whose displays gleam with croissants and cookies, cakes and pies, and so much more. And though I'd rarely opt for a muffin at a patisserie, I'm glad I was steered towards this French breakfast muffin ($2.25). Like a cake doughnut, in muffin form, it had a firm outside crunch and a dry, but somehow appealing, crumb, with a generous sugar coating and elusive whiffs of cinnamon and nutmeg. With a Stumptown cappuccino alongside, it's the perfect start to a day.
Trois Pommes Patisserie
260 5th Avenue, Brooklyn NY 11215 (map)
718-230-3119
troispommespatisserie.com
Posted by Carey Jones, September 19, 2009 at 3:30 PM
While by any measure, Bark in Park Slope has had a wildly successful opening, a sad piece of news has gone unreported: Once open bright and early seven days a week, Bark now only serves breakfast on weekends, from 9am-1pm.
Why does this matter? Because Bark's breakfast menu is dominated by their incredible egg sandwiches, like the sausage, egg, and cheese above. Breakfast sandwiches don't get much better than this.
All about the nostalgia, Bark's kitchen starts each one with a McMuffin-style patty—except, made fresh from Feather Ridge Farm eggs, these fluffy discs taste of egg rather than rubber. On a butter-griddled Bay's English muffin, with indecently juicy, subtly spiced sausage, it's essentially a perfect sandwich. Do you need cheese with that ($5.50 with, $4.50 without). Not exactly, but it's hard to say no to the tangy drip of melted Grafton cheddar.
Continue reading »
Posted by Caroline Russock, August 18, 2009 at 1:00 PM
The end of the summer is just around the corner, and I haven't gone on a single vacation, or made it out to the beach even once. But still, this summer has been pretty great—I've been rediscovering the pleasures of hot dogs.
I've never really spent much time thinking about hot dogs; I consider myself more of a burger girl. It was my good friend, Serious Eats contributor and hot dog aficionado Hawk Krall, who introduced me to the nuanced world of regional hot dogs. Thanks to Hawk, I've spent a good part of my summer trying to find the best dogs in the city.
I first read about Bark Hot Dogs this June. Local beers, house-made pickles, and custom dogs basted in lard butter—this was clearly the hot dog place of my dreams. I spent the ensuing month and a half religiously following the progress of Bark on the web and also making a few stalker-worthy trips to their Bergen Street location in Park Slope. Finally, last Tuesday, Joshua Sharkey (formerly of Cafe Grey) and Brandon Gillis (of franny's fame) opened Bark to the public.
Hot dog bliss, after the jump.
Continue reading »
Posted by Kathy YL Chan, July 30, 2009 at 4:00 PM
At Al Di La, a plate of warm ricotta fritters made its way to our table around midnight, the end of a very eventful night of non-stop eating with Robyn and Ray. I thought I was too full, really I did, but even when there's no room you must make room.
And so I did, biting into the first of five extra-crisp fritters. The first thing that came to mind was: malassada! The fritters tasted remarkably like the Hawaiian version of doughnuts I grew up on, right down to the slightest hint of nutmeg. Only these were a touch more refined, delicate, and light with fresh ricotta gently folded into the batter. I spooned over smooth liquid dark chocolate, smearing on ploofs of thick, freshly whipped cream. It was crazy.
After eating far too much dessert on a multi-daily basis, it's easy to find sweets you like, but it's rare to come across one you love. And this, I fully assure you, was love with a capital "L." Any thoughts of being too full slipped away as I popped the next fritter in the same pattern: first a plain bite, then spoon over chocolate and cream, bite again, one more unadorned bite, and then a spoonful of cream and nothing else. This just may be the best dessert I've had all year.
Al Di La
248 5th Avenue, Brooklyn NY 11215 (map)
718-636-8888
aldilatrattoria.com
Posted by Kathy YL Chan, June 30, 2009 at 2:00 PM
This city is flooded with blueberry muffins. Plain ones, sugar-dusted numbers, big ones, itty bitty ones, and others still, paired with everything from bran to corn. We loved some, hated others, and passed on a few. Our conclusion? There's one we can honestly call "the best" and many others which are simply great and worth a detour. In the end, blueberry muffins, like most sweets, are totally subjective. Taste is personalized, so we've made sure to included seriously delicious muffins on all ends of the spectrum.
Where to begin? See the list after the jump for our picks for the city's finest blueberry muffins.
Continue reading »
Posted by Erin Zimmer, June 5, 2009 at 6:00 PM
Bklyn Larder opened this week—they didn't have a really good answer on why they hate certain letters—by the owners of Franny's pizzeria down the block, Francine Stephens and her chef-husband Andrew Feinberg. It's pretty small. Just a deli with prepared foods, salumi, and cheeses facing shelves of imported pastas, fancy chocolates, and other non-essential (but lovely) items, and a refrigerated section full of yogurts, bacon, and $9 pints of house-made gelato.
We went straight for the sandwiches, which rotate daily and range from $7.50 to $8.50. The focus is on really good meats, cheeses, and bread (mostly from Sullivan Street and Pain D'Avignon), and since they're working with such good ingredients, they keep it simple. Photos of the market and food, after the jump.
Continue reading »
Posted by Erin Zimmer, May 29, 2009 at 4:15 PM
Photograph by Kathy YL Chan
One of the three Van Leeuwen Ice Cream trucks has been parking in Park Slope at 7th Avenue and Carroll Street during the day (11:30 a.m. to 8 p.m.) and 5th Avenue and Union Street at night (until 11 p.m. on weekdays, midnight on weekends). That means if you're dining at Al Di La (on 5th Avenue and Carroll Street) and see them scoot by, you might want to reconsider that dessert menu for a scoop of giandujia or pistachio.
Related: First Taste of the Van Leeuwen Ice Cream Truck
Posted by Erin Zimmer, May 13, 2009 at 12:00 PM
Zuzu Ramen, which opened in Park Slope in May, has been commonly referred to as "the ramen shop from the Sheep Station people" by neighbors. That'd be the popular Aussie-themed gastropub around the corner. The owners have a tight local following, and are definitely doing their part to add life to an otherwise lifeless strip of gas stations and auto repair shops on 4th Avenue.
The name comes from the sound of slurping ramen. Zu-zuuuu. Executive chef Akihiro Moroto has worked in kitchens like Lespinasse, L’Atelier, and Jean Georges, where slurping is probably less acceptable. The menu consists of four kinds of ramen, two noodle dishes, two rice dishes, and five "morsels," or snacky things.
"ZuZu Ramen," the namesake ramen on the menu
It's hard not to compare ZuZu with the East Village ramen shop gang—Ippudo, Setagaya, Minca, and Noodle Bar—and in terms of price point, they're definitely in the same boat. You can easily leave there dropping $60 for two (after two ramens, a couple morsels, and Sapporos).
Continue reading »
Posted by Laren Spirer, April 30, 2009 at 1:30 PM
Most people know Mark Simmons as the contestant on Top Chef Season 4 with the curly hair and charming Kiwi accent.
What they don't know about him: his commitment to sustainable agriculture, his flair for pickles and jams, and the fact that he used to play hacky sack with lamb testicles in one of his former jobs (it was not when he was a chef at Public, for the record).
Name: Mark Simmons
Location: Park Slope
Occupation: Chef, Get Fresh Table & Market
Website: getfreshnyc.com
We understand you grew up on a sheep farm in New Zealand and that you worked in a slaughterhouse. What was that like? And how how has it influenced your philosophy towards food? Well, it really made me appreciate utilizing the whole animal. I watched my dad slaughter a lamb when I was seven.
Working on the slaughter board back in New Zealand, I was very curious to trying all the bits and pieces that were getting processed, my favorite was slow cooked lamb sweet breads. Cooked in the knife sterilizer for about seven minutes. Great for afternoon tea.
It's not anything new, the nose to tail philosophy that we live by, but I think because of the recession it has become a lot more prominent in larger restaurants that might only utilize the tenderloin of the animal which is only 1.5% of the carcass weight.
Continue reading »
Posted by Erin Zimmer, April 22, 2009 at 5:30 PM
Take advantage of the 2-for-1 happy hour at the Bell House (located in the Gowanus area of Park Slope) from 5 to 7 p.m. before the fun really starts. In anticipation of next weekend, the Brooklyn Food Conference is hosting a Soul Session (cough, karaoke) from 8 to 10 p.m. Free, with a $10 suggested donation. (149 7th Street, Brooklyn NY 11215 (map);718-643-6510
Posted by Erin Zimmer, April 17, 2009 at 2:00 PM
Not really new, but an expansion of the existing location down the block. La Bagel Delight at 252 7th Avenue will reinvent itself at 284 7th Avenue (map), nextdoor to the Five Guys. A call over just now confirmed that they'll "open tomorrow, I don't know exactly when, but you know, normal opening time. Like 6:30 a.m." Speaking of bagels, today is unofficial Bagel Day. Passover is over—it's a leavened bread party!
Posted by Erin Zimmer, April 12, 2009 at 7:45 PM
Press 195, the Park Slope sandwich destination, has been closed since December for renovations but will reopen Thursday with a full bar and, apparently, faster service. 195 5th Avenue (b/n Berkeley Place and Sackett Street; map) 718-857-1950 [via Here is Park Slope]
Posted by Ed Levine, April 12, 2009 at 7:12 AM
The Examiner.com's ethnic eats blogger Laurel Fantauzzo has come up with a trio of interesting, inexpensive, and hopefully seriously delicious Brooklyn Easter Meal restaurant possibilities:
Pacificana, a dim sum parlor in Sunset Park, 718-871-2880
Caribbean Soule Restaurant in Fort Greene, 718-399-7200
El Viejo Yayo, a Dominican restaurant in Park Slope, 718-369-9651
Posted by Erin Zimmer, March 30, 2009 at 1:30 PM
You still have until this Thursday, April 2, to hit up Dine in Brooklyn, Brooklyn's annual Restaurant Week. With over 175 eateries [PDF] offering the $23 prix fixe deal, choosing can be a tad overwhelming.
Who better to dish out advice on where to go than the Brooklyn blogosphere. What the locals have to say:
Dumbo NYC: "One of our favorites is Hibino in Cobble Hill. They are run by chefs Hirohisa and Masaru, who provide a truly authentic Kyoto style obanzai (daily specials). Try their fresh tofu and delicate sashimi. Being at Hibino brings us back to where we're from, Japan." 333 Henry Street, Cobble Hill (map); 718-260-8052
Blondie and Brownie: "I defintitely have Miriam on my list. I love their brunch and I've been curious to try their dinner and at $23 for 3 mezes, an entree, and baklava the price is definitely right. 79 5th Avenue, Park Slope (map); 718-622-2250. Blue Ribbon is also a worthwhile pick—just be sure to go later in the evening because dinner tends to attract the stroller crowd. 280 5th Avenue, Park Slope (map); 718-840-0404 —Brownie
Continue reading »
Posted by Erin Zimmer, March 24, 2009 at 3:30 PM
Every Tuesday, Beer Table in Park Slope does a three-course dinner for $25. On the menu tonight: a winter salad with apple, fennel and almonds, black sea bass, and fig crumble for dessert. For another $15, you can add beer pairings. 427B 7th Avenue (map); 718-965-1196 [via Fork in the Road]
Posted by Erin Zimmer, March 16, 2009 at 4:30 PM
Not too buttery, not too dry, and a little oblong around the edges—just the way a good, authentic soda bread should be. Plus you'll get a few raisins and caraway seeds in every ripped-off hunk. Ladybird Bakery in Park Slope is selling them in three sizes through tomorrow. The small is $4.50 (enough for four thick slices), the medium is $5.50, and the large is $6, and about as big as my face.
Related: Brooklyn Blackout Cupcake from Ladybird Bakery
Ladybird Bakery
1112 8th Avenue, Brooklyn, NY 11215 (b/n 11th and 12th Streets; map)
718-499-8108
ladybirdbakery.com
Posted by Erin Zimmer, March 10, 2009 at 12:00 PM
Yesterday, a sign was posted on the windows of less-than-a-month-old Hanco's in Park Slope: "Effective today, all sandwiches are $6.50."
Originally, they were $7 but said too many people were complaining. "We want to say here, so we needed to listen to our customers." The sister branch in Boreum Hill still sells what seems to be the same sandwiches for $5.25.
Then there's Ba Xuyen in Borough Park, where no banh mi is over $4. How much would you spend for the Vietnamese sandwich?
Related
Best Bahn Mi in NYC?? [Talk]
John Hodgman's New Area of Expertise: Banh Mi Criticism
Banh Mi at Blind Tiger Ale House, Not Traditional but Delicious
