A driver who fled the scene after running over a 25-year-old pregnant woman at the intersection of Middleton Street and Lee Avenue in South Williamsburg is being sought by NYPD.
GRAPHIC: Woman struck by speeding hit-and-run vehicle in Brooklyn at Lee Ave & Middleton Street on Wednesday afternoon. The #Williamsburg Shomrim Patrol located the empty vehicle. @NYPD79Pct are investigating. She was rushed to the hospital with multiple injuries. pic.twitter.com/01rj5aFNF3
The hit and run happened on Wednesday at approximately 3 p.m. and sent the woman flying into the air, she is recovering at Bellevue Hospital
The car, a 2007 Chrysler was abandoned by the driver after he sped away, even driving onto the sidewalk to escape, Pix11 reports.
With at least 63 fatalities this year, traffic-related deaths are up approximately 30 percent in NYC compared with the same time period in 2018, according to Streetsblog.
Anyone with information is asked to call the NYPD’s Crime Stoppers Hotline at 1-800-577-TIPS (8477) or for Spanish, 1-888-57-PISTA (74682), logging onto the Crime stoppers website at www.nypdcrimestoppers.com, or by texting tips to 274637 (CRIMES) then enterings TIP577.
With his exceedingly popular noodle den, Di An Di (68 Greenpoint Ave.), chef Dennis Ngo’s plotting to take his contemporary Vietnamese fare to new heights as the restaurant approaches its first anniversary in Greenpoint. Ngo’s a go-getter. This statement will likely come as no surprise to any who knows him–the chef has been hustling his way through New York City’s gritty culinary scene for almost 13 years now.
Ngo and his partners Kim Hoang and Tuan Bui opened Di An Di last May, after years of flirting with the idea of bringing a specialty pho shop to New York–where they’d already made their mark in elevated Vietnamese cuisine with their beloved little Lower East Side shop An Choi.
There’s the crowd-pleasing pho–a rotation which, at the moment, features a selection of buttery beef soups, a soulful veggie, and a clean, fragrant chicken noodle. But there’s also the infamous Vietnamese “pizza”–involving golden shears and a crispy grilled rice paper dusted with a toothsome medley of crumbly pork, shrimp floss, and their house-made hot sauce–and an understated, yet revelatory fried spring roll, which you can cradle in a lettuce leaf as you dunk in a fishy sauce.
Ngo, like his partner Hoang, hails from Houston, home to one of the largest Vietnamese communities in the country. From an early age, he dined on the foods of an era that predated him, recipes that Vietnamese immigrants took from their hometowns and–with the ingredients available to them in Houston–recreated with a new distinct taste. It’s the flavors and economic sensibility of Houston’s sprawling diaspora cuisines that infuse Di An Di’s menu. Continue reading →