No frills. Old school. Neighborhood staple. Hole in the wall. That’s how devotees of this remnant of the old Williamsburg refer to Savino’s Quality Pasta. If you’ve been there you go back. Fresh pasta, super cheap.
You won’t find any reclaimed wood or floor to ceiling subway tile in Savino’s storefront, no Edison bulbs or communal tables. Just earnest, camera shy Cono Savino, his mom and dad: Josephine and Frank, a half dozen varieties of freshly made pasta and ravioli, a few cheeses, some homemade sauces, and an assortment of Italian pantry items.
Sundays normally bring brunch to mind for any New Yorker. Sunday in Brooklyn (348 Wythe Ave.) is much more than that. Open daily for brunch, lunch and dinner this tri-level restaurant is like a fashion house of food. At “Sunday” there is creative use of fresh ingredients—even the scraps are utilized in new dishes, drinks and marketplace items. The restaurant opened for dinner in November, rolled out brunch shortly after and opened the marketplace in December. So yes, something good did happen in 2016. The marketplace features a takeout menu and pantry items to make any home chef take their game up a notch. Chef Jaime Young is passionate about sustainability at Sunday: “The marketplace gives us the opportunity to utilize everything that we’re buying…it kind goes with our whole ethos of trying to utilize as much as we can in this restaurant.”
This Friday, December 16 at 7 pm, at Archestratus Food and Books (160 Huron Street), Ankur Parikh will be creating five vegetarian courses plus a cocktail celebrating and highlighting ingredients classically described as “bitter.” The dinner will explore the bitter part of our palate through items ranging from coffee to fenugreek to bitter melon to dark chocolate, and more.
The cost is $60 for the whole menu and all of the proceeds will be donated directly to an organization called The Young Center. They are a small but special organization doing important work with the most vulnerable of the many thousands of undocumented immigrants in this country—children. The Young Center serves as expert advocates in a relatively specialized line of work that many are just learning about now, in light of our recent political climate.
Get tickets for the dinner here, and check out the Facebook event and menu here.
Spice master Chef Lior Lev Sercarz gave a zestful talk about his life, career, the art of flavor, and his new book The Spice Companion at Williamsburg’s Museum of Food & Drink (62 Bayard Street) this past Thursday night. Lior was an engaging speaker, and it’s obvious that when he’s talking about spices, he’s speaking directly from his heart.
He asked the audience how many times we’d actually tasted the spices in our cupboards, by themselves. I cook a lot, but I’ve probably never shoveled a lone spoonful of paprika into my mouth. Lior’s point: these are ingredients we’re putting into our cooking every day, so why aren’t we tasting them? Why aren’t we smelling them? We should be giving ourselves a sensory vocabulary of spices so that we know how to use them as creative culinary tools. He passed a few spices around to the audience for us to taste and smell—turmeric, cayenne, ancho chile powder, ginger, cinnamon, cocoa powder. I noticed that when confronted with the spice itself, it allowed me to really get to know the depth of its personality, while imagining where I could go with it in a way that just wouldn’t happen if I muddled it into a recipe. Continue reading →
When you are a member of a local CSA (Community Supported Agriculture), it’s easier than ever to eat local. It’s healthy, supports the local economy, and reduces your carbon footprint. There are a few CSAs around Greenpoint, including this one from Lineage Farm in upstate New York. They offer pickups at the Greenpoint Reformed Church (136 Milton Street) on Saturdays from June through November. And December may seem a little early to start thinking about next summer’s groceries, but for most CSAs the earlier you sign up, the cheaper it is. Lineage Farm is offering $20 off if you sign up by December 15th. Not to mention, early signups help keep the farms running.
Lineage Farm is located in the Hudson Valley, which is a little over 100 miles from Brooklyn. If you’re a current member, you’ve likely met Jon Ronsani who mans the CSA pickup every Saturday, sometimes with his dad Carmine. They’ve been making the trip to Greenpoint the last six seasons to deliver the CSA Shares.
Jen Ronsani, one of the Lineage farmers, says: “It is quite amazing to think that a small farm two and a half hours upstate can find its niche in Greenpoint. We would not be doing this if it were not for the support of the community, both of the CSA members and the Greenpoint Reformed Church, who has let us set up in their backyard for the past five seasons. We love growing food. The CSA allows us to do something we love and share it with people in different communities.” Continue reading →
Meyers Bageri’s (667 Driggs Avenue) first stateside bakery began as a Saturday pop-up, in the space they now occupy full-time—the former home of Margo Patisserie. Back in February, word began to spread of Saturday’s pop-up and the lines quickly followed. In late July, Meyers Bageri took over the space completely and has subsequently been introducing North Brooklyn to Claus Meyer’s brand of New Nordic Cuisine. Continue reading →
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 →
One of the most delicious dishes in Polish cuisine is Bigos, or as it is sometimes called in English, Hunter’s Stew. For many Polish Greenpointers it’s a staple, but many locals still do not know about this fantastic cold weather dish. Extremely hearty and filling, it’s a stew that is perfect for a cold day. No one is entirely sure how the word bigos entered the Polish language, but some say that it comes from German begossen, meaning “doused” or “basted.” Another explanation is that it comes from Italian bigutta, or “pot for cooking soup.” But wherever it comes from, bigos is a delicious stew that is worth the wait in cooking it. Continue reading →
For all you Halloweeners out there, here are our top picks for some fine spine chillin’ in North Brooklyn. Whether you’re in the mood to dance the night away with DJs, see rad costumed cover bands, freak out at scary movies, compete in a costume contest, take a zombie terrarium class or participate in a basement seance, our neighborhood has truly an abundance of choice this year.
⟫⌇⧘⧚⧛⧙⌇⟫ WEDNESDAY, OCTOBER 26 ⟪⌇⧘⧚⧛⧙⌇⟪
GIF-O-Ween at Brooklyn Bazaar Sponsored by GIPHY and presented by Animation Block Party, GIFOWEEN is a Halloween-themed animation loop contest!
This party will feature the official launch of GIPHY PRESENTS: GIF DANCE PARTY, a fully immersive dance environment that allows you to finally become dance partners with all your favorite online characters at once! Brooklyn Bazaar | 150 Greenpoint Ave.
8pm-12am, FREE, Costumes highly encouraged RSVP on Facebook
Just when you thought that Greenpoint eating could not get any more exotic and there was no room left for another local ethnic place, along comes a great Venezuelan place called Avila (685 Manhattan Avenue) that is causing a stir amongst local foodies.
The two Venezuelan Arellano brothers, Allan and Frank, started the place just a few months ago. Greenpoint is now a very competitive market for a new restaurant, but they seem to have a growing following. Avila has a modest décor, but the food is so good it doesn’t need a splendid ambience. Continue reading →