‘Bout time we got the fireworks back from all places – NJ!?! We are going to cook hot dogs to our hearts’ content (even vegan ones!) at The Diamond on July 4th starting at 3pm. Here’s the deal – Brewla Bars + Yeah Dawg Vegan! + more will be available for purchase from 3-6pm. Then at 7-11pm there will be a straight up dance party courtesy of Brian Blackout. Don’t forget to RSVP on FB.
Little Dokebi (85 Driggs Ave) has been open for just over a month and already it’s a huge hit. So popular, in fact, that when we recently tried to go for a mid-week dinner the wait was over an hour-long. Fortunately, when we returned for Saturday brunch it was much easier to get a seat, though this may have had something to do with the fact that it was the snowiest day of winter so far! Continue reading
Tomorrow – Sunday July 21st at 6pm begins the first in our monthly series of Sunday Night Guest Grilling at The Exley (1 Jackson St). We are pleased to have “Our Good Friend’s Mother” come by for some home cooked Caribbean food.
Be there for Jerk Burgers, Shrimp Kabobs, Trini-Style Boiled Corn and slightly cooler weather! Items can be purchased a la carte although we strongly encourage you to spring for an exceptionally large meal made up of each individual dish.
As we always do on Sundays, we’ll be serving from the best cocktail and craft beer lists in the neighborhood, hosting our very competitive Sidewalk cornhole tournament (look it up, it’s SFW we promise), and looking forward to meeting some new people.
Sponsored post courtesy of The Exley.
5th of July Funk/Soul Party @ Manhattan Inn (632 Manhattan Ave) Midnight-4am, FREE, Dj Bengey is KEEPING IT FUNKY AND SOULFUL in his debut at Manhattan Inn, Greenpoint & Williamsburg’s premiere late night dance spot! RSVP
♦ Drawings by James Ulmer @ Beginnings (110 Meserole Ave) Opening Reception 7-10pm, Ulmer’s drawings harmonize the naivety associated with memories of childhood picture making with sophisticated compositional choices and mark making decisions.
♫ The Free Keys / Sua / Whisky Bitches / Slim Charles @ Bar Matchless (557 Manhattan Ave) 7:30pm, $8, RSVP
* Punk Rope Happy Hour @ Greenpoint YMCA (99 Meserole St) 7:30-8:30pm, Celebrate the 4th early with an American ass-kicking, 14 U.S. rock tunes while jumping rope, rehydrate 9pm until late at the Capri Social Club (156 Calyer St), class is free Y Members and first 3 free for Y non-members, RSVP
THURSDAY (6/4) – 4th of July!!!
# Seafood Boil @ Maison Premiere (289 Bedford Ave) noon-8pm, music by Bedford Avenue Society Band
• 4th of July = Cheap Burgers @ Greenpoint Heights (278 Nassau Ave) noon, enjoy $5 burgers all day, plus patriotic drink specials!
♫ Back to the Beach @ Rippers (Boardwalk & 86th St, Rockaway) Free, 1-9pm, Performances by Friend Roulette / Celestial Shore / Pow Wow! / This Library Is On Fire / Hippy and The Road
# 4th of July BBQ @ The Richardson (451 Graham Ave) 2-6pm, Cheap $4 Brooklyn Beer, $10 Brooklyn Beer + Frankfurter with Pork Chili
♫ Beats and BBQ: The Star Spangled Boogie Marathon @ LP n’ Harmony (683 Grand St) 3pm-4am, FREE, dance music marathon, buy drinks get free BBQ
♫ 4th of July BBQ @ Secret Project Robot (389 Melrose St) 4pm-1am, Reggae, African and World Beats mixed with all day bbq with drink specials and sprinklers, art opening of the Tiny art show curated by John Eric Lawson
♫ Fourth of July Bash w/ 1-800-BAND / Endless Boogie / Dirty Fences @ Knockdown Center (52-19 Flushing Ave., Ridgewood) 8pm, Pizza by Roberta’s, beer by America, dogs and burgers by The Meathook
♫ Deafheaven / Marriages / Aun / Theologian @ 285 Kent Ave, 10:45pm, $10
♦ Unhinged @ Pierogi (177 North 9th St) 7-9pm, A sprawling salon installation tapping the depth and breadth of the Flat Files
♫ Nude Beach / Prince Rupert’s Drops @ Knitting Factory (361 Metropolitan Ave) 8pm, $10
♫ Le Bump @ Over Eight (594 Union Ave) 10pm, FREE, We’re not going to forget the singles we grew up with. Let’s get sweaty!
♫ 5th of July Funk/Soul Party @ Manhattan Inn (632 Manhattan Ave) Midnight-4am, FREE, Dj Bengey is KEEPING IT FUNKY AND SOULFUL in his debut at Manhattan Inn, RSVP
• Ghostbusters @ Nitehawk Cinema (136 Metropolitan Ave) 11:45am, $11, Tix
• 119 Underground @ Jewel St. Paradise (119 Jewel St) 12-6pm, Everything from ceramics, to paper goods & more! with refreshments & performances provided for shoppers. All in a Brooklyn basement
♫ Warm-Up @ PS1 (22-25 Jackson Ave) 3pm, $15, w/The Martinez Brothers/ Kim Ann Foxman of Hercules / Love Affair DJ set, DJ Qu / Anthony Naples
♦ From The Streets Up @ Woodward Gallery (133 Eldridge St) 6-8pm, A street sculpture show curated by Royce Bannon and Cassius Fouler, RSVP
♫ The Call Up @ Boulevard Tavern (579 Meeker Ave) 9pm, FREE, Reggae, Soul, Punk by DJ’s Sandinista and Tiny Gem, Vinyl Only! $5 all YOU can eat BBQ
* Summer Sunday Slimdown Challenge @ McCarren Park, 1:30-2:30pm, FREE, Rain or Shine, Meet at Human@Ease (31 Nassau Ave) at 1:15pm, it is summer and it is time to lose those pounds, get that blood pumping and heart rate up every Sunday in July, RSVP
# Fiesta De La Carne @ TBD (224 Franklin St) 2-11pm, FREE, 500lbs of meat! burgers, dogs, salads, veggies burgers, steaks, more – ALL FREE!
☺ Run From The Police Comedy Show @ Muchmore’s (2 Havemeyer St) 8:30-11pm, FREE
♫ Jo Schornikow @ Manhattan Inn (632 Manhattan Ave) 9:30pm, Free
* Greenpointers’ Pick
♥ Pheremones likely
♦ Art Event
☺ Comedy Event
# Foodie Event
Start your summer off properly with BBQ and Cocktails at The Richardson!
Chef Ryall Hyatt has created an inspired Lamb and Beef Kofta to pair with the Rye. The Kofta (think of it as a spiced, skewered meatball) will be grilled then served with a Rye-infused honey sauce and a sprinkle of fresh herbs.
For only $10 you can try them both, or, order a la carte for $6 each.
Come early as supplies of Kofta are limited!
Sponsored post courtesy of The Richardson.
Single People: I know, recipes are biased towards family-sized portions and cooking just doesn’t always make financial sense for one person, but take-out is expensive, too and will eventually make you broke and overweight. So here’s one solution. Buy one of those family-sized packages of chicken breasts and make this package of meat your bitch for the next three or four meals, all for about $20. First we’ll BBQ, then we’ll make a sandwich, then we’ll make salad and finally a simple soup.
First, wash your chicken. Run it under the faucet for 15 seconds and wet the entire surface and dry with paper towels. It makes for safer and better tasting chicken. Rub a little olive oil and a lot of salt & pepper on both sides and under the skin. Grill (or fry on a nonstick pan) on medium to high heat for about 6-8 minutes per side. Brush on BBQ sauce on top of one of the chicken breasts right towards the end of the grilling. Flip it a third time just for a minute, brush the sauce on the other side. Remove from grill and eat one of them with rice and some steamed veggies. Continue reading
It is this Sunday April 21, 2013 from 3-6pm at 59 Java St. Suggested donation is $10 and bring something to feed 6-10 people. Everyone is welcome and there will be plenty to eat and share.
FUN! EARTH! GARDEN!
Fellow block & lot and rooftop chefs: Burger season is upon us. Let 2013 be the year you took your burger to the next level. Your patty prep is key to getting compliments around the grill from your homies! There are a lot of things you can add to your beef before you grill to make it tasty. Start with quality beef. And try some of the following additions to the mix. Just remember to go easy with quantity. If you are using butcher beef, you don’t want to overpower a complimentary flavor with the natural flavor of fresh beef. The following five ways to prep your ground meat are tried and tested, so give these ideas a chance for your next rooftop BBQ.
Half & Half Use 50% ground pork with 50% ground beef. I hear a lot people say this is a Greek version of the hamburger, but my Italian grandmother made her meatballs this way, too. If you do want to go Greek, add some parsley and minced onion and squirt a little lemon on the patty right before you take it off the grill. Otherwise keep it simple with the mixture with good amount of fresh ground salt & pepper.
Soy Sauce Use a tablespoon of soy sauce for every 8 ounces of meat, mix thoroughly. I like to use my hands for all ground beef mixing. Your fingers can mix more efficiently than any stationary tool. Squeeze the beef in both hands in a big bowl. Add some fresh ground pepper, but no more salt. Don’t forget that the soy sauce is all the saltiness that you need. Continue reading
Disclaimer: I grew up in Queens on my Nonna’s red sauce, so I am no judge of barbecue. That being said, I was honored to be invited to the Family & Friends Dinner at BrisketTown (359 Bedford Ave) in Williamsburg last night for a preview and I loved every minute of it.
Finally I would try Daniel Delaney’s cooking after many failings on my part to attend his awesome foodie parties. In June, I bailed on a hot dog movie night because I got caught with some illness (that hurt), then I missed his Rooftop Craw Fish Boil because we just needed to get out of town during one of those nasty heat waves. I signed up for a BrisketLab at Little Field and realized at 11pm that night that I forgot, and the worst offense – we made it into his apartment for his Fourth of July party with a 12 pack and a Banana Cream Pie, saw a crowd of people, had an anti-social “we can’t talk to anyone” moment, brought the beer and pie home and ate it all like two fat weirdos while listening to firecrackers on Sutton St.
What a friend I am! (Sounds like something a rotten family member would do.)
When I arrived at the door, flying solo with a bottle of whisky for Daniel and a bottle of wine for me (it’s BYOB), Daniel walked out, looking cool as a cucumber with his white apron on and a confident smile. He got this. Continue reading
Want Brisket? BrisketTown is opening at 359 Bedford Ave on October 31st, 2012 and the Greenpoint design brothers Evan and Oliver Haslegrave (Paulie Gee, Manhattan Inn, Donna) are designing the space to be modeled after a Texas Meat Market. So basically it will look as awesome as the brisket tastes.
I ran into Daniel Delaney, BrisketMan while he was on his way to start demolishing the soon to be restaurant. He showed me the layout and as usual we talked a lot of shit. Dude knows exactly what he wants. The design on his phone looks amazing. There may even be beer to go, but this is just between us.
To get your brisket you have to pre-order. But wait – there will be more than Brisket: “We’re going to slowly develop other proteins with the same iterative mentality we had when approaching our labs.”
It’s so great to see Daniel, who I first met at a crazy pie bake-off a few years back at The Diamond Bar, realizing his carnivorous dream via a genius marketing plan that totally fucked with New Yorkers taste buds, which crave food that is not even in existence yet!