southside

“Super Trashy Heavy Snacky” Potlikker: New WB Restaurant By Former Queens Hideaway Chef Liza Queen

Duck confit croquetta with heirloom grapefruit, blood orange, roasted beet, cucumber, and celery salad in a sherry mignonette with fried walnuts

Before it was Anella, the restaurant space on Franklin St was the beloved Queens Hideaway that served “homely southern bent American cuisine.” If you are still broken hearted about its closing, head over to Southside Williamsburg for Chef Liza Queen’s new restaurant Potlikker (338 Bedford Ave), where you will find new riffs on old favorites because food is always on Liza’s brain.

Literally, she is holding a binder of recipes on her head!

Chef Liza Queen

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Quit Sniveling: Learn Abuela’s Remedies at the EcoHouse Today! (11/29)

At Greenpointers we are all about feeling good and believe that Grandma knows best!

Whenever I got sick my Nonna would make me chicken soup with Chickarina, little chicken meat balls. How can that not make you feel better?

Today 11/29 from 5-7pm, the El Puente Green Light District, which organizes informal, intimate community events on Thursdays that focus on health & wellness is presenting Abuela’s Remedies, to share and learn traditional remedies passed down from generation to generation at the EcoHouse, located at Middle School 50 (183 S. 3rd St)

PS. Is that the Grandma from strawberry shortcake?!

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BrisketTown Opening Pop-Up in South Williamsburg


Brisket Town

Want Brisket? BrisketTown is opening at 359 Bedford Ave on October 31st, 2012 and the Greenpoint design brothers Evan and Oliver Haslegrave (Paulie Gee, Manhattan Inn, Donna) are designing the space to be modeled after a Texas Meat Market. So basically it will look as awesome as the brisket tastes.

I ran into Daniel Delaney, BrisketMan while he was on his way to start demolishing the soon to be restaurant. He showed me the layout and as usual we talked a lot of shit. Dude knows exactly what he wants. The design on his phone looks amazing. There may even be beer to go, but this is just between us.

To get your brisket you have to pre-order. But wait – there will be more than Brisket: ”We’re going to slowly develop other proteins with the same iterative mentality we had when approaching our labs.”

It’s so great to see Daniel, who I first met at a crazy pie bake-off a few years back at The Diamond Bar, realizing his carnivorous dream via a genius marketing plan that totally fucked with New Yorkers taste buds, which crave food that is not even in existence yet!

Category: Eat & Drink | Tags: , , , , , , , , , , , , , , , , | 1 Comment