It seems like all we’re doing these days is saying goodbye to our favorite barsand restaurants. Throw this one onto the pile and pour one out while drinking it all in at The Drink (228 Manhattan Ave.) this Saturday night from 5pm onward.
It is with heavy hearts that we announce the very last party (and days) at The Drink.
For six-and-a-half years this bar has been a place where we celebrated, mourned, gathered in activism, and made friends and chosen family that will last a lifetime. But as the neighborhood changes, so do we, and so Saturday we’re having one last blowout to make (and forget) memories with our chosen community of very special weirdos ❤️
Hallelujah! Something’s happening in the old Cassette space, making Franklin Street a little less sparse. The past several weeks we’ve seen Brooklyn Label paper up their windows, Mr. Souvlaki bit the dust, Mrs. Kim’s is “renovating”, and Jimmy’s packed up before year’s end. Gowanus’s Threes Brewing will be opening a temporary bar and beer shop at 113 Franklin Street (at Kent) starting today, and it will run at least through the end of the month and possibly longer. Continue reading →
If you’ve exited the Graham Avenue L station recently, a tiny newcomer tucked away next to the corner bodega and behind a knockout set of art deco doors may have caught your eye. Little King (749 Metropolitan Ave.) has been quietly open for the past several weeks, nestled inside an elfin den that actually feels like it’s just the right size. It’s perfectly cozy, and to those nearby should become a favorite neighborhood spot. Given Graham Avenue’s recently changing landscape—late October saw the closure of Oak Wine Bar, soon Daddy’s is shuttering (and we hear Mother’s is not far behind)—in addition to a handful of empty storefronts, the area could use an additional post-work friendly local joint to wind down in and meet up with friends. Or even a good place to meet a Tinder date—Little King’s style is dressed to impress yet worn and approachable, so it fits the first date bill.
Inside Little King—the timeless vintage interior impeccably designed by partner Christina Salway—you’ll find a careful selection of all natural and biodynamic wines, a full bar with classic-sounding yet original cocktails (The John Henry, The War Horse, The Stoddard, among others), and a tight bar food menu. Continue reading →
I sat down at the bar at Cherry Point (664 Manhattan Avenue), trying to forget my post-election blues. I ordered a glass of wine and began to appreciate the decor and soft lighting that makes Cherry Point such a laid back, hip place. Suddenly I was seized by an urge for a cocktail. I asked the bartender Steve Walkiewicz if he had a personal favorite and a smile crossed his face and his eyes gleamed as he told me I had to try his very own creation called “A Sensitive Man.” Walkiewicz quickly went to work pouring the ingredients and then vigorously shaking them. He served it straight up, and the presentation was truly a thing of beauty—chocolate bitters on top of egg whites, looking ever so much like a barrista’s capuccino.
What’s your plan for watching tonight’s live broadcast-American-political-reality show trainwreck? Hopefully it includes drinking. A lot. Here’s some local joints where you can do just that. Greenpoint Beer & Ale (7 N. 15th Street) Sip some delicious local and house brews, while grubbing on their tasty brewpub fare. Happy hour from 5-7, $5 beers and $10 for a share plate and a beer. Continue reading →
Though it pains me as a proud Brooklynite, the Greenpoint is a variation on the famous cocktail the Manhattan. The drink, created by Michael McIlory at NYC’s legendary Milk and Honey, gets it name because the Chartreuse that is its main ingredient creates a green hue.
So, what goes into a Greenpoint? The drink consists of two ounces of rye whiskey and a half ounce of yellow Chartreuse. Then add another half ounce of sweet vermouth. The last two ingredients are pinches of angostura bitters and orange bitters. Take all the ingredients and put them in a mixing glass with ice. Next, stir and strain it into a cocktail glass. Finally, top it off with a lemon twist garnish. Continue reading →
The Diamond(43 Franklin St.) is hosting a real, live (dead?) seance in the basement of the bar on Sunday, October 30th from 8-10pm. From The Diamond:
What do the dead think of the living? Are they watching over us with judgement or joy? And what concerns animate their afterlife? Join us in the (certifiably spooky*) basement of Greenpoint’s THE DIAMOND for a paranormal experiment in which we shall attempt to pierce the veil at this time of year when it is at its most delicate, to see who—or what—remains. Led by celebrated medium Paula Roberts (aka The English Psychic), this séance welcomes the curious to join us in our custom-engineered, candlelit Seance Salon, as we summon the spirits of the dead for communion. “We don’t know what—or who—will join us, but we aim to make them feel welcome,” says Roberts, whose previous summonings include the spirits of Harry Houdini for the Discovery Channel, the General Wayne Inn for Unsolved Mysteries, and Joseph Cornell for the Whitney Biennial. “We will seek proof that the departed keep an eye on us, and perhaps even achieve communion through questions and answers. Also, phenomena may occur.”
When you think of mead, or honey wine, you might think of a sweet basement brew that a relative gifted to your parents, which they kindly accepted and then promptly dumped out. Bushwick’s artisanal meadery Enlightenment Wines and bar Honey’s (93 Scott Ave.) is seeking to open peoples’ eyes and tastebuds to what should come to mind for mead. They’re the new generation of honey wine: well-made, natural, herbal, local, and very, very drinkable. And because they’re all natural, there’s evidence that you’ll have less of a hangover, too.
Mead is created when you ferment honey with water, then combine it with herbs, fruits, spices, grains or hops. It tastes a lot like what most people call wine, but it isn’t grape wine. It’s honey wine. But similar to grape wine, mead can be still, carbonated, or naturally sparkling, dry, semi-sweet, or sweet. Continue reading →
Nowadays, Greenpoint has a bewildering number of bars, but many of the best ones aren’t really places to watch a football game. So what makes a great sports bar where you can watch all the Sunday N.F.L action (or Monday night or Thursday night or Saturday College Football)? First, the bar has to have a big screen TV, preferably many TVs, so if you don’t root for the Giants or the Jets you can still catch your team’s game. Second, the bar’s gotta have good cheap beer and preferably some kind of beer and shot specials. Also, who doesn’t watch a football game without getting the munchies? A bar that serves pub grub has to rate higher than one that doesn’t. Finally, you want to watch with a good crowd, not in some mausoleum. With those categories in mind, here is a list of the top ten places to watch an N.F.L game! Continue reading →
Editors’ Note: This is our second post in a series about solo dining. Here’s our first post.
Perhaps the most obvious spot that comes to mind when one thinks of restaurants most suitable to the individual is a cafe. Dotted with open chairs opposite a single patron hunched in front of a laptop or over a book, the scene of predominantly lopsided tables is a familiar one in North Brooklyn any day of the week. Here’s my guide for where to go to get your work done by day, and in some cases even linger into the night.
For the same reasons I think a seat at the bar is the best seat in the house, I frequently find myself at the counter of Eagle Trading Company(258 Franklin Street) where the sweet server knows I’ll be having the Coronation Chicken (mango chutney, raita, arugula $7 as sandwich; or as salad over spinach and arugula $8) as I get work or “life admin” done while enjoying refills of iced green tea and a breeze from the Franklin Street-facingwindows. If I’m there for breakfast (served until 4pm daily), it’s the B11 breakfast sandwich (eggs, jack cheese, avocado, jalapeños, tomato, onion, cilantro $7) with lots of hot sauce as I launch into productivity. Continue reading →