Entries tagged with 'Brooklyn'
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I tend to drink beer on its own, but wine with food, which is why wine bars appeal to me so much—that particular blend of restaurant and bar that encourages sampling from small plates. I stopped by Park Slope's
Brookvin to sample their vegetarian wares.
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After a meal here, you might not want to do much more than curl up with your date beneath a warm blanket. With its hearty, comforting fare, Krolewskie Jadlo is best for: a date you won't mind seeing in sweatpants afterward.
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The cuisine draws from worldly influences (Spanish, Cuban, Mediterranean), but its soul is Italian—rich, homey and beautiful in its simplicity.
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Who would have guessed that
"Sal's Favorite" sub ($8.50) at a place called
M&S Prime Meats would be a vegetarian sandwich?
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There's a season for everything, and the first few months of each year are the season for warm chocolate desserts. From the silky hot fudge that tops ice cream sundaes and soft-serve filled eclairs, to molten chocolate cakes (and one with a molten green tea-white chocolate interior!), we've got you covered. Check out nine warm chocolate desserts we love this winter.
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Fast & Fresh Burrito Deli is a five-year old Mexican restaurant in Boerum Hill run by a family from Tlaxcala, Mexico. Though most of the business here is take-out and delivery, there's a slim counter to perch at, and a large backyard for languorous taco-eating for when the weather is nice. When your friends want Mile End but there's nowhere sit, cross the street and show them real satisfaction. A craving for pastrami can be easily assuaged by salted beef
cecina.
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Based on Beer Table's tiny kitchen, with a hot plate and a convection oven, you wouldn't guess that they could produce such good food. I've written before about how some bars here in NYC are putting out food that's way above the level of traditional "bar food", and Beer Table is a prime example of that.
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Come to Franny's for the pizza but don't leave without trying their non-pizza items, like this plate of
sunchokes.
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Barbecue joints in Park Slope, name one.
(Scratching head.) I'm coming up short, though have heard recent
rumors of a Dinosaur Bar-B-Q in the works. Chef
Jacques Gautier of Palo Santo in the Slope also realized this barbecue deficiency when his business partner's pregnant wife was craving brisket. "A few beers later," he explained—and sometimes these stories actually end with a good idea.
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"I wanted to fill my menu with things I love to eat," says Dale Talde of the restaurant with his name on the door, which opened in Park Slope last Sunday. ("Is that selfish?") In
Top Chef star Talde's case, that means a menu with broad-reaching Asian influences—from Thai to Vietnamese to Japanese and Filipino—but with often American sensibilities: brisket nods to Texas, "pretzel dumplings" to New York; an iceberg wedge salad isn't likely to be found anywhere in Asia. Take a look at some of the chef's favorite dishes.
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