food and drink

Baoburg Moves to Greenpoint

Back courtyard at Baoburg's new home in Greenpoint
Beautiful back courtyard at Baoburg’s new home in Greenpoint

Get excited, Greenpointers— your walk to some seriously delicious Asian fusion just got shorter. Baoburg has moved to our very own stretch of Manhattan Avenue (between Nassau and Driggs). Chef Suchanan Aksornnan (aka Chef Bao Bao) had been delighting patrons in Williamsburg since 2013, but was forced to move her restaurant as a result of Thor Equities’ new mixed-use building. The menu is inspired by a variety of Asian cuisines with some nods to Spanish and French cooking as well. The interior of the new location at is still quite small, but Baoburg gained a beautiful back courtyard in its new home. I recommend walking straight to this oasis to enjoy the peaceful atmosphere and brick facades of the outdoor space you wish was your own. Continue reading

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A Taste for Books: The Love & Lemons Cookbook

Love & Lemons Cookbook; image from www.loveandlemons.com
Love & Lemons Cookbook; image from www.loveandlemons.com

For the second piece in the Taste for Books series (last time we discussed Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed), we take a look at the blog turned cookbook “Love & Lemons.” Of course, we bought and read this book as part of the monthly cookbook club at Archestratus (160 Huron Street), but it’s one of those cookbooks that’s gone mainstream – featured at Whole Foods and on store shelves at Anthropologie. So what is it that makes this book so popular? Let’s explore together after the jump. Continue reading

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The New Meat Hook, Complete With Monday Night Grilling!

The New Meat Hook, via The-Meathook.com
The New Meat Hook, via The-Meathook.com

It was big news earlier this year when our neighborhood whole-animal butcher, The Meat Hook, left their space in the back of the Brooklyn Kitchen and moved a little further into Williamsburg. The new Graham Avenue space, which opened on February 26th, is bigger, brighter and allows for a bit more interaction between their fabulous butchers and us customers. I stopped by recently to get some groceries and catch up with owner Brent Young.
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Classic French Cooking Meets Innovative Twists at Sauvage

image via sauvageny.com
image via sauvageny.com

Last week, the owners of the James Beard award-winning cocktail bar Maison Premiere, Joshua Boissy and Krystof Zizka, opened their new restaurant opposite McCarren Park, Sauvage (on the corner of Lorimer Street & Nassau Avenue/Bedford Avenue). With this new project came a full kitchen allowing the restaurateurs to expand their menu offerings in the gorgeously renovated space. The interior evokes a French Art Nouveau cafe with many decor pieces supplied by local artisans and the food thoughtfully balances old and new sensibilities. Continue reading

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Learning About Polish Food at MOFAD’s “Tracing North Brooklyn’s Polish Food Heritage”

MOFAD City North Brooklyn Polish Food Panel
L to R: Filip Stabrowski, Annie Hauck-Lawson and Andrew Konopka

In their effort to educate us on all things food and drink, the Museum of Food and Drink (MOFAD) in Williamsburg recently launched a new series of talks hoping to “preserve and promote” the culinary history and foodways surrounding specific New York City neighborhoods as a part of their MOFAD City project. Each panel takes place in that specific neighborhood with community leaders joining the discussion. After the first talk, which focused on Crown Heights, they came “back home” for “Tracing North Brooklyn’s Polish Food Heritage” Thursday May 19th in their MOFAD Lab exhibit design studio at 62 Bayard Street. The panel involved Gastropolis: Food and New York City author and Brooklyn Mompost founder, Annie Hauck-Lawson; Busy Bee Food Exchange owner, Andrew Konopka; and urban anthropologist, Filip Stabrowski.

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Behind the Toque: Chef Mateusz Wlodarksi of Selamat Pagi

Chef Mateusz at Selamat Pagi. Photo via Matt Brown.
Chef Mateusz at Selamat Pagi. Photo via Matt Brown.

For our second piece in the Behind the Toque series (we last profiled Chef Eldad of Glasserie), we popped over to Selamat Pagi for a sunny Sunday brunch and chatted with Executive Chef Chef Mateusz (Matt) Wlodarski. Over a Bali Bowl and glass of rose, we talked experimentation, the exciting seasonal changes on the horizon, and the menu’s newest sambal, the recipe for which he shares below.

Selamat Pagi (pronounced “Sell-a-maht Pah-gee” and meaning “Good Morning” in Balinese) is the Indonesian brainchild of Peter and Ben Van Leeuwen and Laura O’Neill, also co-founders of Van Leeuwen Artisan Ice Cream. Similar to Van Leeuwen, Selamat Pagi is a harbinger of creativity and a playful, exploratory take on an alt cuisine (for our neighborhood at least) that nails it every time.

Don’t be fooled by the small, quaint space, and its unassuming location right off McGolrick Park. Each dish on the menu is beautifully constructed, a nuanced layering of Southeast Asian ingredients into modern renditions of Balinese classics.

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Where to Drink Outdoors During This Two Day Heat Wave

Lobster Joint Backyard
Lobster Joint’s beer garden (courtesy their Facebook page)

Greenpoint (and pretty much all of NYC) will be experiencing record breaking temps of almost 70 degrees over the next two days. It’s March, people. Are you ready to strip off those coats? Here are some of our favorite outdoor spots in Greenpoint where you can soak up some of that good ol’ Vitamin E.

Lobster Joint – 1073 Manhattan Ave.
Open from noon every day, they’ve got a lovely New Englandy open air beer garden in the back of their seafood restaurant. Grub on a lobster roll and chill out with a beer.

More hotspots after the jump… Continue reading

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JUS by Julie’s Call for Artists: Mural for the Wall Outside the Nassau G

JUS by Julie Entrance
JUS by Julie, opening at 629 Manhattan Ave by mid-February. Photo by Rebecca Stevens.

“I get excited every time I drive in – I love it here, and I’m excited to build relationships here,” Danny Laniado, retail project manager at JUS by Julie, commented as he surveyed his shop’s construction.

At the corner of Nassau and Manhattan, JUS by Julie is building its fourth Brooklyn location. “All this was supposed to be a Starbucks,” Laniado continues. “[but] I woke up one morning and I said, ‘this might be something.’ Next stop: Greenpoint.”  Continue reading

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New Restaurant ‘Cassette’ brings French-Catalonian Flavor to Franklin Street

stainedgalss_cassette_greenpoint
Images courtesy of Cassette

‘Tis the season for new restaurant openings, and last week Greenpoint had three*. One of the tastiest additions to our burgeoning dining scene is a delightful French Catalonian eatery called Cassette, whose name roughly translates as ‘little box’. Don’t let the name mislead you though, as the space is anything but small. Positioned on the corner of Kent and Franklin streets, the front of the restaurant takes up at least a quarter of the block, which it comfortably shares with Ramona, Kennaland and the former Lulu’s.

Cassette is adjacent to the Kickstarter HQ on Kent, which is somewhat convenient since one of the partners is Kickstarter founder Perry Chen. In creating the new restaurant, Perry teamed up with Henry Rich, owner of Boerum Hill’s popular neighborhood Italian Rucola. Also hailing from Rucola is head chef Joe Pasqualetto whose passion for good, simple food means that Cassette’s veg-focused menu is primed for success from the word go. Continue reading

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Arepas All Round! Tasty New Pop-Up at Brooklyn Safehouse

queso_fresco_arepa_centavo
Adobera Arepa with queso fresco, black bean spread, avocado and pickled jalapenos (Image from @centavonyc)

The nights are drawing in, the temperature’s gradually dropping and it’s starting to be hands in pockets weather – but we’re not talking coat pockets – oh no – we’re talking yummy little stuffed arepa pockets!

A brand new weekly pop-up at Brooklyn Safehouse is bringing delicious arepas to Franklin street every Wednesday night. The pop-up is called Centavo, and is run by trio of friends John Monastero, Mike Lee and Mary O’Reilly, who are taking of advantage of cozy season to roll out an inventive menu of comforting hand-held treats to hungry bar-dwellers. Continue reading

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