It seems like kind of a morbid last supper theme, but a rich one from the looks of it. For $115, the Titanic enthusiast in black tie attire will be treated to a full 10 courses featuring items like oysters, filet mignon, lamb, foie gras and pickled quail eggs. The meal is then topped off with a mysterious, expensive-sounding "Waldorf" pudding, but from a cursory glance at internet recipes, it appears that it's actually just pudding.
Jonathan Butler, along with the developer BFC and Goldman Sachs' Urban Investment Group, has closed on three adjacent industrial properties totaling over 155,000 square feet of space at 1000 Dean Street. The new beer hall space will be on the Bergen Street side (pictured); the rest they plan to turn into office space to attract the sort of businesses now getting shut out of no-vacancy DUMBO.
Today, April 3, 2012, from 12pm-8pm, please observe Ben and Jerry's annual Free Cone Day celebration at a location near to you. Free ice cream for lunch! Adulthood is exactly as we all dreamed it would be. I scream, you scream, we all scream.
I am far from what one might call 'tuned-in' or, honestly, 'informed' when it comes to even barely underground forms of almost anything, in large part because I'm not very skilled at catching proper waves in the sea that is, at least metaphorically, the internet. Or Internet. (On that note, has anyone settled that yet? Oh, right, duh.)
But today, a good friend of mine from college, Brandon Gentry, an International Security Analyst and music writer living in Austin (obviously), with the simple gesture of sending along an unexpected email and some links related to a Wu-related dialogue we recently reinvigorated—the reinvigoration of which was caused by my recent posts related to the Ghost Face exhibit (obviously)—made me feel particularly inept in this ocean of the web.
How? By sharing a very creative recipe for preparing tuna, of all things.
The chef? A red-bearded Albanian rapper-cum-culinary wizard, from Queens (obviously).
In other words, a poly-aesthete tour-de-force: Action Bronson.
It's something of a riddle being instructed to “enjoy only once in a while” a fillet of farm-raised Atlantic Salmon on FreshDirect's website, as indicated by a red Swedish fish-looking icon, when right next to it is a three-star rating for its “quality” from the vendor, as well as gushing copy extolling the fish's culinary charms. This friendly-sounding rating is the lowest of the low for FreshDirect's sustainability ratings, denoting that the fish “could use significant improvement” in its sustainability. This rating is also given to to Chilean Seabass, and twelve other seafood options available to purchase, although several of them (such as the overfished red snapper), do not yet feature a rating at all.
How long have you and Matt been planning a cookbook?
This is honestly something I've been daydreaming about since I learned how to read; I read cookbooks like other girls read Sweet Valley High, and to this day my nightstand contains nothing but cookbooks. We've always talked about writing one in theory, but as well known as we are for our recipes and flavors, we really just didn't see a need for another cupcake book. We joked about writing a book called Robicelli's: Yes, More Fucking Cupcakes.
Have you become a creature of mono-eating habit? Or are you just sick of the food trends in last week's Most Overrated list? This similarly biased list of ingredients instead uncovers those that don't seem to get enough respect. For health or sustainability-seeking purposes, or just plain clever ideas to entertain the palate, here's our list of the 10 most underrated foods at this particular moment.
The vendors will be organized into themed "pavilions," such as those dedicated to pizza, burgers, sweets, and pig. ("THE HAMAGEDDON setting the deliciousness of the pig against a rock and roll inspired design and featuring bacon selections by Allan Benton.") There will also be pavilions for beer, curated by the Brooklyn Brewery's Garrett Oliver, as well as for domestic and international wines.
Remember when we made a list of the ten restaurants Brooklyn is desperately missing in hopes that their owners would open outposts here? Well, we haven't got our own Jeni's Splendid Ice Cream yet, but we just spotted some in the freezer at Stinky on Smith Street. As the cashier rang up our Roxbury Road and Gooey Butter Cake ice cream at a whopping 11 bucks per pint, she said, "It's expensive, but it's really the best ice cream I've ever had." Though we hesistate to call this a good deal, the only other way to try it is via mail-order, which costs $12 per pint plus shipping. According to the Ohio ice cream shop's website, their pints are also available at Forager's Market, Brooklyn Fare and Green Grape Provisions.
The space has sat empty since, but was recently sold to the owners of the popular bars Mission Dolores (in Gowanus) and Bar Great Harry (in Carroll Gardens), Here's Park Slope reports. "The owners plan to serve beer from small American breweries as well as some rare German and Belgian beers. There will be a small food menu that will have similar offerings as the other two bars," Brownstoner reports. The community board approved the liquor license earlier this week.
Check out the copious photos at Scouting NY.
The L: Where in Brooklyn do you live and how long have you been here?
Mel Flannery: I live in Crown Heights, and I've been in the city for 9 and half years. I moved here to go to Manhattan School of Music — which is a good place to get into if you're trying to convince your parents that you can leave Wisconsin when you're 18!
The L: Did you always plan on studying jazz singing?
Flannery: I took classical singing all through middle school and high school, but I'm really, really happy that I went with jazz when I went to college. I learned so much about general musicianship — writing and arranging — and I got so much personal attention because there were only two people in my program in my grade.
Because rates of obesity, diabetes and heart disease in these areas were so disproportionately high, the NYC Department of Health and Mental Hygiene started an initiative in 2006 to get bodegas to start stocking healthier items. Only, change is a slow and painful process, and most bodegas still lack the basics. That's why, for our DIY feature, we called on Brooklyn personality Ella Nemcova, nutritional consultant, founder of vegan catering company The Regal Vegan, and maker of hit spread faux gras™, to show us how to make something reasonably healthy under these limitations.
What Nemcova came up with was nothing short of badass bodega gourmet: A bean, beet and plantain stew in coconut milk sauce, served with tortillas and an surprisingly fresh-tasting salad for stuff that came out of a can. You can watch Nemcova's tips for shopping and cooking healthy from a bodega and consult the recipe after the jump.
Finally a good break from hectic weekdays..
I would normally agree with the other comments on this board. Or I'd simply stop…