You’ve been asking and now we’re telling! A new Korean menu, inspired by owner Jessica Wertz’s mother’s homestyle cooking is debuting today at No Name Bar (597 Manhattan Ave). No we are not messing with you. Plus, there is additional seating downstairs which includes a nice big booth.
Jessica tried to convince her mother to come from Korea and cook in the restaurant’s basement kitchen with no success. Instead she found another Korean chef who passed the test.
“Now I can eat food I love, the food I grew up eating, food that is good for me – everyday!” she said with a big smile on her face when we attended a preview tasting this past weekend. Continue reading →
Don’t call it a booze cruise. The Water Table is a three hour dining cruise with plans to embark this summer from Greenpoint and serve a selection of two of the following: lobster rolls, oysters on the half shell, clam chowder, and veggies, along craft cocktails, beers or wine. The brains behind this endeavor is Captain Kelli Farwell, formally of Rye, Dumont, Craft and Gramercy Tavern. They raised almost $27,000 of the $60,000 they needed via IndiGogo to launch the project, which will include driving the boat here from Michigan.
For over two years now Milk and Roses, (1110 Manhattan Ave) in Greenpoint has been the go to place for the perfect cappuccino and croissant. Now Milk has the pleasure to announce an entire new side, with the able hand of Chef Chance Jones. Jones has created an authentic southern Italian menu, featuring cheese and cured meat platters, insalate, braised meats and pasta.
Milk is especially excited about Agnello in Agro, a braised leg of lamb with cacao, egg, lemon and a warm carrot puree. Another chilly day favorite are the braised short ribs served over polenta, rucola and lemon. The pastas include Cacio e Pepe and Genovese, served daily, plus a featured different special pasta every night.
But do not worry – they still have your favorites for lunch and brunch!
Keep Milk and Roses in mind when booking your next special event, wedding or film shoot. The handsome interior also functions as a full-service event space!
I am sorry but bitches just looks so good after Bacon Pasta. Let me tell you, hipsters aren’t the only nationality in Brooklyn that likes bacon! My Sicilian family goes crazy over this dish.
After Jon got out of the hospital, the doctors recommended no fatty food. The first meal my Dad Rocco made for him when they met for the first time was Pasta with Bacon. I was like, “Are you trying to kill my boyfriend, Dad?!”
He survived and loved it!
In Sicily, it’s called Pasta alla Matriciana (mah – truh- cha – nah). And it’s another easy half hour dinner. In Italy, they use Pancetta, which is Italian Bacon.
The pasta is a Spinach Parpardelle from Cayuga Pure Organics, which sells flours and beans on Saturdays in McGolrick Park. We picked up some delicious bacon from Brooklyn Cured who sells at the McGolrick Park Famers Market on Sundays. The fresh tomatoes are paste tomatoes, good for sauce, a special breed Sam from Great Road Farm is cultivating, but I can’t remember the name! Kewalo? Roma tomatoes will do. We are saving the seeds for next year. He told us they need to ferment a little before drying, so if they get moldy and stink, then it’s happening.
Pasta with Bacon
Cut up a package of bacon into chunks and fry it until crisp but still fatty. Remove the bacon. If there is a lot of fat, drain it so the bottom is just covered with grease. Fry one whole chopped onion with hot pepper flakes in the oil. After about 5 minutes add 4-5 chopped tomatoes. A can of chopped tomatoes will do. Salt and pepper. After about 10 minutes, add the bacon back into the pot. Cook for about 20 minutes. Use the sauce on top of pasta and top with fresh parsley and grated cheese.
While shopping at the Farmer’s Market, I cannot resist fresh eggplants! There is nothing better than to simply slice and fry an eggplant and eat it, soggy with olive oil, on a piece of Italian Bread. When I fry it in little chunks, it’s perfect on red sauce with spaghetti.
When I see these little itty bitty purple eggplants, I have a mental freak out. My Japanese friends taught me the simplest and easiest way to prepare them. Continue reading →
When I walked into the new wine bar called Adelina’s on Greenpoint Ave for a tasting, two things caught my eye: the back corner of the bar was lined with wine barrels labeling each wine on tap with white chalk, and seated at the bar was a row of gorgeous faces, the staff, who was there for a tasting.
“Care to join us?” Toby Buggiani, Adelina’s owner asked.
“Are you asking me to drink before noon. Of course!”
Adelina’s passed the Greenpoint restaurant test of friendly servers without a doubt. Not a surprise since Toby is such a sweetheart.
I also chatted with Josh, a customer who said he liked the former Gypsy Bar, but Adelina’s is “perfect” because he lives up the block and “to get a vibe like this [he'd] have to go to Troost,” which also has a morning coffee routine and a wine and beer menu. Continue reading →
When the Sunday Farmers Market at McGolrick Park was proposed there was worry that it might compete with the Saturday McCarren Park Greenmarket. (Don’t we live in the USA?) I don’t know about you, but I hit up both every weekend and my weekly pie habit is becoming a problem.
We have a tendency to get the same old greens, like kale every week. But when I saw a beautiful napa cabbage, I asked Sam, who is the farmer from Great Road Farm if he had any recipes ideas. He likes to simply sautee it with chopped meat. That sounded great, especially since we always pick up turkey meat from the McCarren Greenmarket. (Jon makes killer turkey burgers.)
See – the markets can all just get along!
I haven’t actually made this because Jon has been ruling at this recipe. From what I have observed, you can really play around with this dish. It’s fast and easy, just the way we like it. I can honestly say it’s awesome!
Braised Cabbage with Turkey
Sautee chopped garlic and onions or shallots with hot pepper flakes and cumin. (Not sure if you are aware that cumin and ground turkey are in love.) If you have tomatoes, chop them up and throw them in. Fresh peppers would be great, too. Then brown chopped turkey meat. Season to taste with salt and pepper. Chopped pork or beef would also be fantastic.
Once browned add chopped napa cabbage on top and put on the lid so it steams in the delicious meat juice. A little soy sauce tops it off nicely. Over some rice, this is a complete, quick and delicious meal.
Our friend and local shop owner of The One Well, Kerry Jones is hosting and preparing dinner for a new Brooklyn supper club this Tuesday, June 19, 2012 at Ran Tea House (269 Kent Ave). The menu promises to be “decadent yet nutritious” with “high vibrational, living dishes that nourish the body and elevate the mood.” Sexy. Buy tickets here. BYOB.
I go insane over broccoli. If I had to chose one only food to eat everyday, you guessed it: broccoli! Boil it, bake it, roast it, grill it, steam it, fry it, pie it – any which way, it is the best vegetable. And as a cruciferous vegetable, it’s also anti-carcinogenic. Not a bad thing considering I live directly over the plume!
While having a romantic dinner with my wife (wondering what that means? read here.) at No. 7, the restaurant in Fort Greene from the same owners as No. 7 Sub on Manhattan Ave, we ordered an exclusively vegetarian meal. This is very unlike us. When Julie returned from the dark side of being a vegetarian, we celebrated with a Sausage Party, and it’s been dirty jokes and meaty dinners ever since. But sometimes the vegetarian options will surprise you, and they are often overlooked because you think, I’m out, I might as well eat meat! If you want a lighter meal, go veggie; you will certainly leave feeling less stuffed.
The Double Decker Broccoli Taco we ate was amazing, so I had to try it at home. It is basically the healthy vegetarian version of a Gordita Crunch from Taco Bell. (Don’t act like you don’t dream about it!) But with the braco, a hard taco is stuffed with feta cheese and broccoli, around which a black bean smeared soft taco is wrapped, then the whole thing is topped with pine nuts and hot sauce! Not only are the flavors happily married but the texture of the soft taco spooning the hard taco is quite a fiesta in your mouth.