[Photograph: Laren Spirer] The Vanderbilt is the second cocktail star in the constellation on Vanderbilt Avenue between Bergen and Dean (the other, Weather Up). Unlike its neighbor, the Vanderbilt has a full menu in addition to cocktails, and it's... More
[Photograph: Laren Spirer] There's a strip of Vanderbilt Avenue in Prospect Heights that is home to expertly made cocktails. Somewhat like its Manhattan counterpart (17th Street between 5th and 6th Avenues, where Rye House and Raines Law Room are located),... More
Vegetarians, we haven't forgotten about you. At Milk Bar in Prospect Heights, the Mushroom Toast ($5) may not be much to look at, but it's one hefty meal—big chunks of portobellos, sautéed in garlic, butter, and cream, soaking into the hearty multi-grain bread such that no further sauce is needed. More
Consider the meatball with provolone sandwich ($8.50) at Bklyn Larder the most elegant meatball sub you'll ever eat. It's the meatballs you taste—juicy with beef, pork, and veal, a hint of spice and lemon—with the fully melted provolone and tomato sauce just a pleasant background. More
[Photo: Carey Jones] Envision a moist, buttery loaf cake. Now bulk up that cake with ground almonds and pistachios, and since that isn't quite nutty enough, add a layer of candied pistachios on top. The result is Bklyn Larder's... More
While we've had plenty of lively office debates about the merits of different chocolate chip cookies, this was the first week we had a true consensus. The winner was unanimous. The second-place cookie was also a unanimous vote—and every taster decreed it a very, very close runner-up. Third and fourth place? Also unanimous. It made for a very interesting blind test. More
Which is the tastiest of them all? [Photo: Erin Zimmer] Everything from the cheeses to the prepared foods at Bklyn Larder (the Park Slope gourmet market from the folks at Franny's) is incredibly tasty—but incredibly pricey. I'd tried their... More
At Michelin-starred chef Saul Bolton's new restaurant, you'll find a young, lively, dimly lit space where servers greet you cheerfully over the din and dishes appear as fast as the kitchen can fire them. Small plates, small portions—and grand ambitions. More
Sunchoke, Celery and Apple Soup with Smoked Trout and Fennel Roasted Baby Beets, Toasted Pumpkin Seeds and Warm Goat Cheese Dill Vinaigrette Apple and Endive Salad with Stilton and Roasted Pecans Roasted Quail stuffed with Duck Sausage and Creamy Sage... More
“Someone who knows how to cook food is cooking this food.” Previous BYOBs Afghan Kebab House Angelica Kitchen Sigiri Ivo & Lulu Gazala Place Tartine As a West Village girl about to leave her borough behind, I know how hard... More
