There has been a glut of interesting new enterprises springing up on Driggs recently.
One of the most delicious is Bread for the Eater (168, Driggs Ave). This bakery and restaurant opened its doors in September and is the most recent venture from Din Yates, the man behind the extremely popular Cheeky Sandwiches in LES.
Din describes wanting to create ‘a place where warmth exudes’, and this is certainly something he’s achieved. They bake their own bread right there in the restaurant, so the smell that greets you as you enter is nothing short of heavenly. Especially on a windswept fall night. Continue reading →
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 →
When it’s just too hot to put solid food to your lips, the only option is a liquid lunch, and I’m not talking about booze for once. Greenpoint has a pretty good selection of smoothie and juice spots depending on which end of the nabe you live. Continue reading →
While picking up special cat food for my obese tuxedo at Greenpoint Vet Hospital, I grabbed a coffee across the street at Cafe Pistachio (114 Nassau Ave), which contributor Jen H. raved about a few months ago.
It was late in the afternoon and the drip coffee looked like it had been sitting out all day so I ordered a short espresso, which was way too long and not something I would go back for. I did notice something I would return for, though.
For a while I’d been very curious about Borek after seeing the frozen variety at a European deli. (I’ve also seen it spelled Burek.) The Borek on display at Pistachio looked fresh and delicious and since we were starving it was a great take home appetizer before cooking dinner. The server said they make them in house, too.
There were a few varieties to chose from: cheese, potato, ground meat and spinach, and I went with Spinach. It was a flakey, buttery and moist phylo dough pastry stuffed with spinach and salty feta, served with dill sour cream on the side. It was really satisfying and makes for a really cheap snack or small lunch at only $4. That is cheap!
Can you recommend any other spots in Greenpoint for delicious Borek?
What’s in a name? Cafe Royal (195 Nassau Ave) was shutdown and in its’ place the owners of the building, who for reasons unknown want to remain anonymous, reopen the doors tomorrow June 21st, with a new name: Cafe Edna.
What do you think about the name change?
I chatted with manager Samantha Sharifi, one of Greenpoint’s loveliest baristas to find out what this change means for “the other side” of Greenpoint.
While you may have dug the old name and the golden rooster logo, there might have been other complaints that have been remedied by the new owners, like spotty wifi and the uncomfortable school room chairs. They overhauled the furnitures, hooked up Fios, so the internet is “10,000 times faster,” according to Samantha, plus you can print out your short stories or resumes on their wireless $0.10/copy printer and add your favorite songs to their ipod.
The same great staff with a few new hires are all on board including the beloved head chef Juan Paredes, who will still make you a delicious breakfast scramble or my favorite: the egg burrito. Plus there is an additional chicken burrito on the lunch menu and many old and new vegan and gluten free options.
Even more exciting, soon they will be rolling out a full dinner menu along with beer and wine with old favorites like the quinoa plate, vegan lasagna, the gluten-free pasta and more to come. Will you dine at Cafe Edna?
Let’s talk coffee. Samantha said they are now serving Toby’s Estate on a brand spanking new expresso machine and she will personally pull you the “perfect shot.” It better be short, girl!
Samantha is also putting together a Greenpoint artist group show, so keep your ears peeled for that.
Where have you been getting you daily caffeine dose since Royal closed and what do you think about the new name?
Cafe Edna will open tomorrow at 11am-4pm for a soft opening, then be open from 7am-6pm until they open for dinner.
The most satisfying dishes are often the most easy and simple to prepare. When I met with Chance Jones, the new chef at Greenpoint’s Milk n’ Roses, a cafe and wine bar that has just rolled out a new menu, I asked him to show us how to make the simplest dish on the menu.
He chose the Acuasale all’Uovo, which is Traditional Southern Italian Bread Pudding, Broccoli Rabe, Soft Egg & Chili.
This was the first time I have ever seen bread being boiled! It was a fascinating technique and the results were very delicious.
Boil day old bread with chopped and clean broccoli rabe in generously salted boiling water. Meanwhile, fry an egg in chili oil, and top it with more chili flakes. Cover it. Then drain the bread and broccoli rabe and toss with more chili oil. Add the egg on top and that is it!
It was the perfect rainy day lunch.
Don’t you agree that Milk n’ Roses should add this simple hearty dish to their brunch menu?
I am definitely going to try to make this at home… perhaps sweeten it with some milk and honey (no egg of course!) and maybe top it will some berries.
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.