Whenever we have friends in town, the weekend usually starts with a hearty Greenpoint brunch to show off the neighborhood. And although there’s been endless new places opening up recently, when it comes to wowing visitors we often end up leaning on old classics for great food and reliable service
Last week was a rough for me. 911 always brings me down plus I got doored with a capital – slam me into the middle of the street – D! It was one of the scariest and alienating experiences of my life. After I got up and picked up my bicycle, the first thing the driver said was not, “are you okay?” but “you were going to fast.” After the rage subsided I started shaking and crying uncontrollably, which is a little awkward on Graham Ave with all the staring passersby. Thankfully, I’m totally fine, bruised up but alive. The mental trauma and my general disenchantment with NY set in for a few days afterwards – it’s such a rough and unforgiving place sometimes. Continue reading →
An excellent espresso is a cafe’s best business card. On Sunday October 2, 2011, Rebecca from I love Greenpoint, Mike & Charlie from Brooklynauts and I tasted a total of 19 espressos from every cafe* in Greenpoint in order to determine the champion of the Greenpointers 2011 Espresso Tour. The density of outstanding espressos in this neighborhood was impressive and made the tour difficult to judge, but we have a winner!
Each cafe was notified and generously donated 3 espressos. We judged using the following score sheet adapted from the World Barista Championship:
TASTE EVALUATION OF ESPRESSO:
• COLOR OF CREMA (hazelnut, dark brown, reddish reflection) 0/10 ___
• CONSISTENCY & PERSISTENCE OF CREMA* 0/10 ___
• TASTE BALANCE (harmonious balance of sweet/acidic/bitter) 0/10 ___
• TACTILE BALANCE (full bodied, round, smooth) 0/10 ___
• TEMPERATURE** (hot but not too hot to drink) 0/10 ___
• CORRECT ESPRESSO CUPS USED (60-90mL w/handle) YES/NO
• SERVED WITH ACCESSORIES (spoon, napkin & water) YES/NO
After judges’ individual scores were added, the highest possible score was 156. Results ranged between 97-142. (Only the top 3 scores are revealed.)
*We were unable to contact Ashbox and the cafe was closed on Sunday.
When Two Blogs Unite they apparently do an old school tour of The Point. Bonus points for including Irene’s Bar. Though any Pointer worth his salt knows that’s not the only old time wooden phone booth in the neighborhood. Remember the one at Bee’s? Any others anyone can think of? – Urbanite
On Sunday April 27th, there’s the Artwalking: Bedford Avenue exhibition, where thirty stores on Bedford Avenue are going to show art installations in their store windows. According to Matthew Silver, the person in charge has been gathering a ton of street performers to make the streets very colorful. If you’re interested in participating check out the Craigslist ad here. – The Bedford Circle of Fools
Dandelion Wine is opening up right outside my window and barring any nonsense from the State Liquor Authority (remember when Brooklyn Label was supposed to have theirs in time for Christmas? See how well that worked out.) should be open by May. Not a big wine connoisseur myself but I can always appreciate more alcohol in the hood.
I passed by tonight and noticed a chalkboard read something to the effect of them having a new revamped menu coming soon and then tonight I get the comment below…
Hi to all from Brooklyn Label-
We’d like to let everyone know what’s up lately at Brooklyn Label. We have brought on a new Head Chef, Ed Bode, whom some of you already know from Union Picnic. We’re happy to have him and look forward to the additions he will bring to our kitchen and menu.
As for the plethora of other questions:
1. Booze IS coming, we have been approved for our liquor license but have to finalize a permit from the previous owners first. If you’ve ever dealt with the city on anything, you know, I’m sure, this means we could have our license in a couple of weeks, or, mostly likely, a couple of months. In the mean time, we are going to a winter schedule and closing at 7pm. When we have our license and spring has sprung outdoor seating, we will reintroduce dinner.
2. We are working very hard to improve things at BL, from bringing in more vegan and vegetarian options to changing over to soy oil (instead of butter) to cook our eggs, hash browns, and some of our breakfast entrees. Many of our purveyors have hiked their prices substantially, especially baked goods due to a huge increase in flour prices this year (I won’t even go into the politics driving that issue). When we’ve needed to we’ve raised prices to reflect our increased. We’ve been looking at different distributors to try to cut costs, and when we can, we will reflect it in our prices.
3. Brunches here are crazy, there are no two ways about it.
4. We appreciate the hard work that went into starting up Brooklyn Label, and we believe we can continue to improve.
Thanks to all of our regular customers and weekend brunch-warriors for coming to our restaurant. We’ll continue to listen to your feedback.
April Goettle GM, Brooklyn Label
I think it’s great that the new management over there is ‘listening to feedback’. Brunch is always crazy there but that’s still no excuse for the seriously bad attitudes of the staff there. It takes a lot for me to say that because I know that being a waitress/waiter/host/hostess is no easy task - especially when things are crazy. But the fact that every single time I’ve been in there I’ve felt that the staff was either rude or incompetent – or both – has to count for something.
I’ve witnessed it take ten minutes to turn a table over there. The people have left and then it’s five minutes or more before the table is cleaned and then yet another five minutes or more before the table is sat. All this while there are twenty people waiting staring at the table. It’s like BL is more concerned with hiring cute hipsters instead of actual people who can do the job.
I have no problem waiting for a table or service if the person who finally does come around is nice and genuinely apologetic for the wait. It’s Waitressing 101. I still eat there but only as a last resort which is a shame because it’s right downstairs. If there’s any improving going to go on, I sincerely hope they take a look at the attitude and competence of the staff. A smile works wonders kids.
To my Loyal customers and fans: On Feb 1st 2008, I resigned my position as Founder/Head Chef/Owner of Brooklyn Label, due to un-reconcilable differences with Financial business partners. Since then I have noticed numerous comments on quality and service throughout blogs and web reviews and want to let my loyal customers, friends and neighbors know that I have left the trust of your favorite neighborhood café in the hands of my ex partners and crew, and I wish them the best and most success possible. As many of you know I was a regular feature behind the counter or in the kitchen making sure all your needs where met and your food was “excellent” every time. I fully intend to complete my mission statement of bringing the most “excellent” products, services, coffee, and neighborhood business improvements to Greenpoint. I am currently working on a really exciting project that should be open summer of 2008. Thank you again for all your support, rave reviews, and friendship in the past year. I look forward to welcoming everyone to my new place that will be the very best you’ve seen yet!!
I am creating a mailing list to notify you all of my future projects. If you would like to join, send an email with “Brooklyn” in the subject to email@example.com
Thought you would like to know, we received our full liquor license approval letter one week ago from the state. We will be having the best bloody Mary’s ever real soon. We are currently in the process of obtaining inventory and build out required for the storage and preparation of cocktail, beer and wine. Should be no later than Dec 1st. PS thanks for the good comments!!!
Here’s a new question I received today. It’s one I was curious about myself!
“here i am, a newly-minted greenpointer asking an old school greenpointer this:
will Brooklyn Label ever get a liquor license or do they choose not to have one, going the BYOB route? i did as one of the waitstaff once but she did not know.
love the place, excellent food and coffee, right around the corner from me in the infamous Astral and was curious.
I did a little digging and according to the New York State Liquor Authority, Brooklyn Label filed for a “Restaurant Wine” class license on 7/2/07 and it’s status is currently pending.
I thought that was a little odd since they were open for awhile, why so long before they applied?
So I checked into the mandatory Community Board thing applicants have to go through, which from what Ive heard can make or break you getting a license. From the NYSLA website:
“On-premises license applicants must notify the appropriate government entity (village, town or city clerk or the appropriate community board if in NYC) as well as the designated newspaper of a pending license application at a particular location.”
According to the CB #1 Brooklyn Label was first on the docket to be heard in October 2006 for a new Liquor License (The Gutter, which has it’s liquor license since it opened just a few months ago was on the same list that date). Then they’re shown on both the June 12th and June 28th 2007 meetings but this time designated for a Restaurant Wine License.
My assumption from this information is that they didn’t get the full bar liquor license and they refiled for just beer and wine and it’s currently pending.
So it doesn’t look like you’re going to be having a Bloody Mary any time soon at your Brooklyn Label brunch. But maybe a beer with your burger isn’t that far off.
I know you’ve missed me… don’t lie, I can tell. Anyways last week was super busy, work, partying and still not entirely moved in I haven’t had the chance to blog or as Justine says I’ve been lazy. You say tomato I say fuck you.
That lovely motto is on one of my favorite tee shirts; a gift from my dear friend Lizzy. Dear friend that I haven’t seen in months. Okay I am lazy; especially about keeping tabs on friends, family, actually anyone really. I am pretty cool with the dude at the Bodega on Greenpoint & Manhattan, we keep in touch daily.
So months ago I blogged about the lack of dining options in the nabe. Well don’t you know it, Brooklyn Label launched their Dinner Menu. Woo hoo! More choices? I practically ran there when I heard. The verdict? I can’t fully review the dinner menu until I’ve tasted more of the tasty offerings. So far, I’ve tried the Greek Salad (which doesn’t really count because I think it was on the original menu) and the veggie burger. Both were fantastic. I am really looking forward to returning soon to try the 3 different macaroni and cheese dishes..could it get any better?