Have you been to Adelina’s (159 Greenpoint Ave) lately? For the vegetarians and vegans among us, Adelina’s is secretly and ALMOST totally vegetarian – with many vegan and gluten-free options. Plus Adelina’s owner Toby recently introduced a vegan Italian street food called Farinata, which he invited us over for a try. Of course we don’t just eat and drink when we go to Adelina’s – we also shoot the you know what with Toby. Continue reading
Greenpoint’s freshest beer store, Brouwerij Lane (78 Greenpoint Ave), has a couple very exciting events happening beginning tonight and continuing this Saturday (10/26). Along with cold, crisp autumn days are freshly brewed wet hop harvest and pumpkin ales! All day Saturday, Oktober 26th, beginning at Noon, Brouwerij Lane will feature plenty of seasonally delicious beers, seasonal food and fun! There’s nothing better on a crisp autumn day than freshly brewed pumpkin ale, except when the ale is tapped from the cask and poured from an actual pumpkin!
And tonight Thursday 10/24) from 6-10pm, Brouwerij Lane will be ushering in a new era of modern French breweries with Pays Flamand. Brewer Mathieu Lesenne will be here to share with you his wonderful beers such as the hoppy blonde Anosteké as well as his collaboration with Norway’s Nøgne Ø titled Prototype Juniper Porter. Just to sweeten the deal we’ll be pouring the Nøgne collaboration with French Brewery Page 24 a Rubarb IPA as well as a keg of French Canadian brewery Trou Du Diable Dubai Pillée double IPA. To compliment your sipping, we’ll be accompanied by French jams from DJ Bocky. It’ll be a blast!
Sponsored Post courtesy of Brouwerij Lane.
Joe Lentol shared this document on facebook this week. There is a sewer to be installed on behalf of ExxonMobil on Monitor St between Greenpoint Ave and Calyer St in Greenpoint. Construction is tentatively planned between 9/16/13 and 12/20/13 Monday- Friday between 7am-6pm.
The sewer has been approved by DEP and its construction may allow for future installation of a stormwater management system located near ExxonMobil Greenpoint Petroleum Remediation Project.
If you have any questions contact:
Community Liason ExxonMobil
Steve P. Trifiletti
It was a perfect night for the perfect storm. I decided to leave my land lubber gig, put on my sea legs and set afoot on The Bounty (131 Greenpoint Ave).
As I walked inside, I felt like I was inside a ship – from the salvaged barrels to the massive sail in the ceiling to the bar comprised of haphazardly-stacked reclaimed tables and bureaus whose drawers were spilling out (because that’s what happens on a boat on a rocky sea when you don’t lock them).
This newly opened spot is essentially a raw bar featuring local and responsibly-harvested seafood, hand-made pasta and in-house cocktail syrups. Continue reading
Paulie was there to try to the fried pizza, which you know I adore.
I was there to put the rice balls to the test.
Rice balls are my favorite food, I grew up eating my Nonna’s rice balls, therefore I am a tough judge.
I am used to gigantic rice balls. Rocco (dad) makes fun of Marcy (mom) because her rice balls are the size of grapefruits, but after their name Arancini should be the size of small oranges. But we are in America so everything is bigger right?
So I was surprised when the waitress said three rice balls come in one portion. Adelina’s owner, Toby gave us four so we didn’t have to share. Rice balls are not meant for sharing.
The rice balls were on the smaller size, about the size of a hand ball and perfectly breaded and fried. Not complaining; the smaller they are, the more fried surface area to enjoy! They were served with a light tomato sauce for dipping.
Unlike some rice balls that are stuffed in the center with cheese and meat, these had cheese running throughout the rice, which makes sense since these are small.
Toby and I texted rice balls knowledge (for real):
First I wanted to know about the bread crumbs, which are not panko as I had wondered but are made with bread crumbs from the whole wheat bread made in-house.
Butter? You bet! Toby makes a traditional risotto first with butter, then adds parmesan cheese at the end. The pinkish hue is from some tomato sauce added at the end, but you can also use pesto.
Toby will let us know when he has pesto rice balls on the menu and next time I am ordering all three for myself.
This girl has chops with pen on paper, the time and attention to detail to draw micro-fine strands of hair isn’t easy, but her hair illustrations, created just for this show, are not meant to show-off her skills but to deal with her hair that she describes as “big.” Continue reading
Brian Binsack, 30, is one of four owners of The End New York in Brooklyn, a new multifunctional creative facility, which combines professional recording and photo studio and a rehearsal room. It has a rooftop space for social event rentals and even art-gallery with paintings and sculptures of contemporary artists.
Binsack signed a lease for the space at the western waterfront on Greenpoint Avenue in February this year, and held the first arts event in May 2011. Later in the fall, the End New York finished the latest makeover works and organized a launch party to introduce their latest addition, a new performance venue.
Binsack is a professional composer converted into a businessman. In a short interview he describes his journey from music to entrepreneurship and approach in making a successful startup in New York City.