Food & Drink

Thursday, September 20, 2012

Smash Mouth Wrote A Cookbook... With Guy Fieri.

Posted By on Thu, Sep 20, 2012 at 9:35 AM


Dust off your flyest bowling shirt, re-bleach your tips, and get used to the nagging dread of hating everyone and everything this world has to offer.

Smash Mouth has a new cookbook hurtling into the world, and collaborators include Guy Fieri and Sammy Hagar.

Let's talk about it.

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Monday, August 27, 2012

The Secret Cheap Live Lobster Place in Greenwood

Posted By on Mon, Aug 27, 2012 at 10:30 AM

Would you like to know of a secret wonderland where you can buy very cheap lobster in South Brooklyn? Well. Let me tell you about it. There's a guy on 26th between 4th and 5th Avenues. The name of his business is TJ King's, and he's a lobster wholesaler. According to the guy fishing out the sea bugs that day, they mostly export lobsters to Hong Kong. But they also sell cheap-ass lobsters right from the tank.

He's not super easy to find, but it's across the street from the Aladdin bread factory (and their lovely new shop, Baked In Brooklyn), and lately they've had a sign out. The going rate is $4.99 a lb, or 3 1.5 lb lobsters for $20. Even with the lobster glut, that is a deal! And you can go inside and pick out the ones you want. There's just tubs and tubs of them, clacking around on those insectoid little legs of theirs.

In fact, if you're in the mood for a lobster roll, you should pop into the bakery, get a good iced coffee and pick up one of their bags of fresh rolls for $1. You are going to have the cheapest, best lobster roll in town! Don't say I never did anything for you. Believe you me I thought long and hard before divulging my lobster secret, but you guys are cool. Right?

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Wednesday, August 1, 2012

Where to Eat When You Have Jury Duty

Posted By on Wed, Aug 1, 2012 at 10:47 AM

Oh, jury duty. Every seven years or so, I remember you exist and curse you. Eight in the morning is a bit early for civic duty, if you ask me. I recently served, and was pleasantly surprised to find out that they have wifi now, and also to be reminded that you get a full hour for lunch. A whole hour! Just to eat! And no desk to sit at while shoving something in your face. Where to spend this luxurious stretch? Allow me to suggest:

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Friday, July 27, 2012

Your Handy Guide to Drinking During the Olympic Opening Ceremonies

Posted By on Fri, Jul 27, 2012 at 12:31 PM

Congratulations! You played soccer as a young tyke but only made it as far as your JV team in high school, affording you the liberty to watch tonight's Olympic Opening Ceremonies in various stages of intoxication. Take that, world-class athletes! Sure, you can spend three hours marveling as those faster, stronger and better than you proceed into the stadium, but with the help of the rules below, you'll start to care less about how fast, strong and better they are. It's the American way! The Brooklyn way!

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Thursday, June 21, 2012

'Slideluck' Your Artwork Soon at Brooklyn Brewery

Posted By on Thu, Jun 21, 2012 at 1:53 PM

This image of Slideluck Potshow Baltimore should give you an idea what Slideluck Northside might be like. Photo Casey Kelbaugh.
  • This image of Slideluck Potshow Baltimore should give you an idea what Slideluck Northside might be like. Photo Casey Kelbaugh.

In case you missed your chance to show artwork to the masses at Northside Art, or in case you had such a great experience then that you'd like to show it off again, you've an opportunity to do so very soon during the course of a slideshow-accompanied potluck feast.

At Slideluck Northside, which will be held on 19 July at Brooklyn Brewery.

To be eligible to show your work there, you need to be an artist based in Williamsburg or Greenpoint, and you need to get your materials in by Monday, 25 June.

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Friday, June 1, 2012

We Know Authentic Thai Food. And Pok Pok is Authentic Thai Food.

Posted By on Fri, Jun 1, 2012 at 1:15 PM

There’s been a lot of talk about Pok Pok, Andy Ricker’s new northern Thai restaurant in the Columbia Street Waterfront District. His popular Portland restaurant and Lower East Side wing spot have done exceptionally well, and now Brooklynites are excited to have a Pok Pok of their own.

Not long ago, I was working in northeastern Thailand and so, thinking I was pretty hot stuff, I was skeptical of the restaurant’s authenticity. One look at the menu proved me wrong—the dishes are painstakingly loyal to northern and northeastern Thai cooking traditions. But for someone who loves Thai food and eating adventurously, I remember a lot of food scaring the life out of me in Thailand. I wondered, if his restaurants are such massive successes, diners of all types and tastes must like them—so how true to the execution of these dishes can Ricker be without intimidating his customers?

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10 Foods You Didn't Know You Could Grill (But Should!)

Posted By on Fri, Jun 1, 2012 at 11:31 AM


We all know that zucchini and eggplant slices are great when drenched in olive oil and tossed on the barbecue. Or peppers and mushrooms on a shish kebab stick. But now that it's officially cookout season, what else works just as well, or better? To be honest, there are few foods that don't taste better when charred on an open flame. Here are a few of the best, and less predictable, ingredients to fire up to make your party-spread a little more exciting.

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Thursday, May 31, 2012

Bloomberg to Ban Large Sodas

Posted By on Thu, May 31, 2012 at 12:46 PM

First, he wanted to tax soda, but the idea died in Albany. Then he wanted to stop food stamp recipients from using the program to buy sugary beverages, but the feds told him he couldn't. Now Bloomberg plans to ban soda and other sweetened drinks larger than 16 ounces from being sold in any establishment that reports to the health department, including restaurants, movie theaters, and ballparks, the Times reports. The ban would not apply to no-sugar-added fruit juices, dairy-based drinks like milk shakes, or diet sodas and unsweetened teas. It would also not affect sales at bodegas unless the stores are designated as "food service establishments." (Those that are have letter grades posted to their windows.)

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Burger Chain Moving to Coney Island

Posted By on Thu, May 31, 2012 at 9:50 AM

The new Coney Island will soon be crowded with outposts from local institutions: Tom's Restaurant, Zito's Sandwich Shoppe, Grimaldi's, and Cha-Cha's are all opening new spots. Joining them will be Checkers, the national burger chain whose menu includes the Baconzilla, Brooklyn Daily reports. Because the chain's burgers start off frozen, the owner of Tom's thinks his diner's fresh ground beef will give him an advantage. As for Checkers's hot dogs? "Checkers may be on Nathan's turf," said the man who runs the hot dog eating contest, "but their hot dogs won't be able to compete with Nathan's."

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Wednesday, May 30, 2012

Sausage, Beer & Chicks: A Recap of the 5 Boro PicNYC on Governors Island

Posted By on Wed, May 30, 2012 at 12:55 PM

It was hot and muggy all Memorial Day weekend, but the rain waited just long enough to keep the crowds sitting pretty on picnic blankets at Governors Island. Most of them had come to check out the island's inaugural food event, the 5 Boro PicNYC, hosted by Food Karma Projects. The same team that has held two-day tasting events like Pig Island and CookOut NYC filled the island's Colonel's Row with blues bands, hot sauces, a chicken coop, and about 20 food vendors serving up small bites.

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Tuesday, May 29, 2012

Calexico Coming to Park Slope

Posted By on Tue, May 29, 2012 at 2:15 PM

The owners of Calexico, the popular taco truck turned brick-and-mortar restaurants known for their "crack sauce," plan to open a new outpost, their third, in Park Slope, Here's Park Slope reports. They're taking over the old Blue Ribbon Sushi space on Fifth Avenue, near 1st Street. (Blue Ribbon Sushi is now a part of Blue Ribbon, which is next door; confusing, I know.) "We are a family business (3 of the 4 partners are brothers) and we are local (Pete lives just steps away from the restaurant)," the owners wrote in a note taped to the door. "We are very proud of the fact that we have never had a noise complaint. We have always supported local charities, schools, sports teams, and we intend to carry on that tradition in Park Slope." That's the sort of thing Park Slope likes to hear!

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Friday, May 18, 2012

Ovenly Opens Retail Shop in Greenpoint

Posted By on Fri, May 18, 2012 at 12:29 PM

Erin Patinkin and Agatha Kulaga are both self-taught chefs. They've only officially begun their wholesale baked goods company, Ovenly, one and a half years ago. But the demand and reputation for what they've been making has grown such that, this Friday, they are opening their own brick-and-mortar bakery cafe in Greenpoint.

“We would get emails from all sorts of people saying how our scones changed their life,” gushed Kulaga, a silky-haired 33-year-old. “So we wanted a place where we could meet people and serve as a home for the company.”

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Thursday, May 17, 2012

Here Are The Top 10 Most "Intelligent" Restaurants in NYC, According To Author Peter Kaminsky

Posted By on Thu, May 17, 2012 at 12:22 PM

Brooklyn-based food journalist and author Peter Kaminsky celebrated the launch of his latest book, Culinary Intelligence to a private party last night in Manhattan. Spurred by what he calls his “occupational hazard” as a food writer, the book focuses on practical health tips for the gourmand. But it's not your average dieting how-to. Kaminsky writes an evocative personal narrative about eating, cooking, and living in Brooklyn (with much travel thrown in when the job calls), all with an ingrained sense of how not to pack on the pounds. In other words, with “culinary intelligence.”

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Wednesday, May 16, 2012

A Sneak Peek at the Great GoogaMooga's Urban Food Exhibit

Posted By on Wed, May 16, 2012 at 11:15 AM

This weekend, the Nethermeads in Prospect Park will be transformed into a circus of food and music, called the Great Googamooga Festival. Produced by Surefly Presents (which has launched outdoor fests such as Bonaroo and Outsidelands), the lineup of bands, restaurants, and activities taking place at the two-day event is dizzying, daring, and delicious-sounding. Given its unique emphasis on Brooklyn's best food, the festival's organizers collaborated with the local nonprofit Just Food on an exhibit that explores the back-end of chefs' masterpieces: growing, sourcing, butchering, and composting. The series of workshops curated by Just Food will be held in the UrBARN at GoogaMooga throughout both days of the festival.

While other activities at the festival include a “Hamageddon” and a “Hot Sauce Takedown,” the chief goal of UrBARN is to educate. (There's plenty to eat from the 75 participating food vendors, including Momofuku Milk Bar, The Spotted Pig, Mile End and Roberta's.) Over a year of collaborating, Just Food and Surefly determined to capture the mission of Just Food's work in a visual and interactive display. To that end, the activities at UrBARN include a demo with Fleisher's Meats, a “CSA Smackdown,” and a “Wiggly Worms” composting how-to. In addition, the festival is making a donation to the nonprofit organization.

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Tuesday, May 15, 2012

Attention Beer Dorks: Heady Topper Arrives in New York City

Posted By on Tue, May 15, 2012 at 11:20 AM

Timed perfectly with the kickoff of Craft Beer Week, New York City has just gotten its first ever shipment of Heady Topper, an insanely sought after beer made by a Vermont brewery called The Alchemist, whose distribution only reaches outside its home state on very rare occasions.

Heady Topper is an 8% ABV Double IPA that's sold in 4-packs of 16oz cans, and unlike any other beer sold in cans, this one, as per the big letters right around the rim, is not meant to be poured into a glass, but drunk straight from the container. The only time I was lucky enough to get my hands on one, I ignored their command and poured it into a glass. Big mistake: I generally don't mind a little sediment floating around, but I've never seen anything like this—my glass looked like a freshly agitated snow globe. It was intense and, I won't lie, pretty fucking unpleasant.

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Friday, May 11, 2012

6 Questions with Finger On the Pulse, Creators of BBQ Blowout and Snacky Tunes

Posted By on Fri, May 11, 2012 at 10:01 AM

Identical twins Greg and Darin Bresnitz have always had a taste for mixing food and music. Together, they've created the IFC Channel show, Dinner With the Band, which featured chef Sam Mason creating meals for different bands; they host the podcast Snacky Tunes on Heritage Radio Network, featuring live musical guests and food interviews; they spin at food events such as the Village Voice's upcoming Choice Streets as the duo Finger On the Pulse; and they host BBQ Blowout, a summer-long series of pop-up dinners from various acclaimed chefs paired with guest deejays.

BBQ Blowout began five years ago, then dubbed “Studio BBQ” as it was held on the rooftop patio of the now-closed Greenpoint night club, Studio B. Since then, it's been at Good Company (previously known as Hope Lounge) in Williamsburg, and it will kick off its fifth season there on May 16th. The theme of this year's food-and-music pairings, say the Bresnitz twins, is all about Brooklyn. Local chefs such as Fette Sau owner Sam Carroll will be on the bill, and Brooklyn-based music acts and deejays as well. Check out the Finger on the Pulse website for the full BBQ lineup announcement soon.

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What to Drink This Weekend: Spider Bite Eight Legged RyePA

Posted By on Fri, May 11, 2012 at 9:05 AM

Long Island's up and coming Spider Bite Beer Company, who've brought us such stellar beers as their First Bite Pale Ale and an imperial stout called Boris the Spider, has another excellent new offering starting to make the rounds here in the city. It's called Eight Legged RyePA, and it's a light and refreshing American-style IPA that still manages to come in at a hardy 7% ABV. The aroma is all juicy grapefruit and floral notes with a pleasant touch of bready sweetness, and the taste follows suit, adding a good amount of bitterness and a hint of spiciness at the end, thanks to the rye malts they use to brew it. It's not overpowering the way rye can sometimes be—it just pops up at the very last minute and, working in conjunction with the carbonation, has a sort of cleansing effect on the palate.

At the moment it's available at only two establishments here in the city, albeit two of our finest: on tap at Bleeker Street's noted beer haven the Blind Tiger Ale House, where a 16 oz. pour will set you back $6.50, and at Breuckelen Bier Merchants, where a pint will cost you $5 and a 64 oz. growler (do it) is going for $16 (less, I assume, if you already have a growler in your possession.)

Keep an eye on these guys—they've got some exciting stuff happening over the next few months, including the first ever bottling of their First Bite Pale Ale, as well as the introduction of two more brand new beers this summer. For now, though, the Eight Legged RyePA should be more than enough to keep you busy.

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Wednesday, May 9, 2012

Interview: Brooklyn Food Book Fair Founder Elizabeth Thacker Jones

Posted By on Wed, May 9, 2012 at 10:41 AM

With its world-renowned restaurants, artisanal food products, and glut of food writers residing here, Brooklyn has become the epicenter of food culture in New York City, if not the world. Should you need any further proof, the first-ever Food Book Fair, a three-day conference of panel discussions and unique food experiences and dinners, took place in Brooklyn from May 4-6 at the newly erected Wythe Hotel in Williamsburg, and featured presenters such as cooking guru Harold McGee, nutritionist Marion Nestle, and food justice advocate Bryant Terry. But rather than focus on, say, just restaurant trends or sustainability, the long list of panels covered a plethora of broad topics related to food, from food and art, to cooking for change; and several nighttime events that include a dinner inspired by Ernest Hemingway's The Sun Also Rises.

The event's creator, Elizabeth Thacker Jones, shared her thoughts on how the Food Book Fair got started, and where it might be headed.

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Monday, May 7, 2012

Where To Buy Oysters (and How to Shuck Them) in Brooklyn

Posted By on Mon, May 7, 2012 at 3:40 PM

Last week, we posted a round-up of our favorite oyster bars in Brooklyn. But if you're craving the briny, slurp-worthy creatures from the sea, you don't need to be waited on at all; live oysters can be found at fish markets to take home and shuck.

Be warned: oyster shucking is not a delicate process. But the challenge of shucking them open yourself can be just as fun as eating the results. Sure, you could always ask the fishmonger at one of the reputable markets listed below to shuck the oysters for you instead; but that would mean schlepping oyster meat removed from their pearly shells. And once you get the hang of cracking them open with a shucker — a sturdy blunt-edged knife — you might not want to stop. Aside from the shucker, which can be found at most any kitchen store (such as The Brooklyn Kitchen), you'll want to stock up on dish towels, too. Grab a pack of a dozen or so absorbent, white cloths, or bar mops, to sop up your "raw bar" at home.

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Friday, May 4, 2012

The 10 Best Oyster Bars in Brooklyn

Posted By on Fri, May 4, 2012 at 11:22 AM


If oysters are best eaten during the cold months, before they go to spawn from May to August, then it's the last call for prime, East Coast oysters about now. The mouthwatering mollusks are on the menus of too many restaurants to name, but we've narrowed down the field to those which really specialize in the art of selecting, shucking, and serving them ice-cold. A real New York institution, the oyster bar was among the first types of eating establishments in the city – and it was one of the first street foods, too. The borough's shores were so rife with oysters that they were often served at an all-you-can-eat price. Nowadays, freshly-shucked half-shells command a pricier sophistication, but there's a mini-Renaissance of neo-oyster bars in Brooklyn that evoke this earlier heyday. Here are some of our favorites. Check back on Monday for a list of trusted fishmongers to buy oysters from to shuck yourself.

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