Earlier this year, pastry chef Katie Rosenhouse, who has worked in some of New York's finest kitchens and has made several appearances on food TV, opened Buttermilk Bake Shop in Park Slope. The space is small, but she packs in a huge variety of items from macarons and cupcakes to whoopee pies and housemade ice cream.
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Brooklyn ice cream shop, bakery, specialty goods store, and general emporium of twee L'Albero dei Gelati makes pricey but delicious ice cream and sorbet. So it shouldn't come as too great a surprise that their vegan-friendly dairy-free gelato is some of the best New York has to offer.
With a menu that's equally suited to cheap, casual meals and big celebratory experiences, Talde's kept a crowd of regulars and newcomers lining up at the door since it opened two years ago. Should you arrive only to find a two hour wait for a table, Park Slope has you covered.
Park Slope's longstanding farm-to-table restaurant serves thoughtful American fare and does the term 'neighborhood spot' justice.
Park Slope's Du Jour Bakery is already well known for their excellent, savory and sweet baked goods. Their puff pastry and viennoiserie items are on par with the best in the city. As it turns out, they do great work with muffins, even one that's gluten-free.
The perfect muffin is a treat worth pursuing, and in this episode of 1 Minute Meal, Blue Sky Bakery's founder Erik Goetze puts into words what his bakers try to deliver in every tray.
Unusual flavors like blue cheese, salmon and white pepper asparagus have grabbed a little media attention at this Park Slope ice cream shop. But most of the gelati, which are creamy with a light quality, and sorbets, about 16 in total, are less radical.
Zito's Sandwich Shoppe in Park Slope is one of those places that melds the old and new of Brooklyn, serving decidedly classic sandwiches in a hip and refined space, all with an emphasis on local and seasonal ingredients. Just like their pork braciole, their Chicken Parm ($10.50) is a shining example of just how well that approach works.
Though the shape of this everything-spiced bread is bagel-evocactive, the crunch on the crust is all pretzel.
At their creamery in Long Valley, New Jersey, Valley Shepherd makes a sheep's milk cheese called Shepherd's Basket. It's made from raw (unpasteurized) milk in traditional manchego basket molds and has a flavor profile that mimics the Spanish cheese: sharp, salty, buttery, and dense.
If we are still to have beet and goat cheese sandwiches, let them be as good as this one.
The best doughnuts are the ones fresh from the fryer. At Terroir they come in the form of Apple Cider Doughnut Holes ($5). These single bite cake doughnuts are drenched with a slow oozing cider caramel.
Monkey Bread ($3) at Du Jour Bakery in Park Slope comes in individual portions, baked in cupcake liners.
When the craving for a simple, non-fussy Chocolate-Caramel Tart demands to be satisfied, I head straight for Trois Pommes Patisserie.
Though Lady M makes the best crepe cakes in the city, this Nutella edition from Du Jour bakery also merits special attention.
Being on TV is a little like being in prison. Do either, and for the rest of your life people will find a way to work it into any bio. Kiwiana's chef-owner Marc Simmons appeared on season 4 of Top Chef in 2008 as the goofy guy who took a semi-clothed bath with one of his housemates. That Marc may be gone, but even as he's grown up, the food at his New Zealand restaurant in Park Slope shows a determined tendency toward the sweet earnestness of youth.
Park Slope has quite a few unremarkable Thai restaurants, but SkyIce features some unusual treats that make it worth the visit. Nothing outshines the Asian ice cream flavors, but we're happy to know that you can nourish both cravings here.
Dale Talde, David Massoni, and John Bush are very emphatic that their newest joint, Pork Slope in (shocker) Park Slope, is not a restaurant. And it's nothing like the trio's other spot, Talde. There's food, of course—burgers, fried chicken, a shrimp po' boy—but first and foremost, it's a beer and whiskey bar. "I want you to walk in with $20 in your pocket and walk out full and with a buzz," says Bush. "Or at least a really good buzz." And the food? "Really," says Talde, "it's just shit we wanna eat."
There are plenty of ways an eggy ice cream with sweet wine can go wrong, but this is fantastic stuff: a good hit of booze, the rich custardy depth of egg, and a sweetness that doesn't overpower the delicate flavor of the grapes.
I don't know how they keep such a thin base from turning icy at Sky Ice, but I do know that their Thai Tea ice cream is the frozen, scoopable version of Thai milk tea.