Brooklyn

You Travel, You Eat: North Brooklyn

Guide for eating, drinking, coffee, edible shopping
Jul 7, 2014 10:00 am

Lifelong New Yorkers brave the G, L and JMZ trains to taste the future in North Brooklyn neighborhoods. These formerly industrial districts now launch global food trends, thanks to a constant influx of game-changing cooks, craftsmen and purveyors. Whether you’re craving innovative pizza, whimsical soul food or serious single-origin coffee, North Brooklyn never disappoints.

Third Base Cocktail Recipe

Proof cheekily-named cocktails can be a good thing
Jun 20, 2014 3:30 pm

Cocktails have never shied away from lewd or obnoxious names, and I might even consider ordering a Slippery Nipple, Screaming Orgasm or Bosom Caresser if they were even remotely palatable. The newly crafted Third Base at Brooklyn’s Extra Fancy disproves the stereotype of the morally repugnant cocktail genre, however. The recipe for the gin-based drink, after the jump.

For Brooklyn Butcher Tom Mylan, It’s Grill Big Or Go Home

On the pleasure of Vinho Verde, backyard ’96-ers’
May 20, 2014 9:00 am

In the eyes of The Meat Hook owner Tom Mylan, Memorial Day is a big, locally sourced and responsibly raised, deal. We spoke to the Brooklyn butcher about the trouble with grilled octopus (“by and large really gross”) and why traveling to Orange County might just be the key to understanding regional American barbecue. Also, how to do steak for 15.

FR Investigates: What's Up With This $6 Million Coal-Fired Pizza Oven?

Grimaldi's lawsuit spotlights a hot topic in pizza
May 15, 2014 8:30 am
Photo: Creative Commons

Grimaldi’s, the famed Brooklyn pizzeria and tourist magnet, built its reputation on whole pies baked in an old coal-brick oven — a distinctive style of cooking that the restaurant proudly advertises in its signage and online. That same oven is now the subject of a legal fight between the current owner and former landlord of the illustrious pizza joint.

How A Pro Baker Makes Soft German Pretzels, Presented As 3 Animated Gifs

Runner & Stone's Peter Endriss shows us the moves
May 6, 2014 10:00 am

Dinner at Brooklyn bakery-restaurant Runner & Stone means sitting down to a farm-inspired feast from executive chef Chris Pizzulli. But there is another reason to hightail it to Brooklyn: the glorious breads made by Pizzulli’s business partner, civil engineer-turned-Per Se alum, Peter Endriss. Soft, salty-sweet pretzels, tawny-hued and glazed, are among the treasures he crafts — we caught up with Endriss to find out how he makes them. Read on and scroll down to check out the pretzel .gifs!

Rolling Raw: How 6 Cultures Serve A Unique Version Of Tartare Around New York City

Thai, Korean, Ethiopian, Labanese, Nepalese takes
Apr 30, 2014 10:00 am

The story goes that steak tartare has its origins in medieval times when Tartars would shred raw meat – some say horse flesh – with a knife. The history of the classic dish may be unclear, but one thing is for sure. Many cultures, from Africa to the Middle East and Asia, have a hankering for raw meat. Here are five of our favorites from around the world and where to find them in New York City.

Ample Hills Creamery Owner Brian Smith Is The Most Popular Dad At School

Ice cream shop's co-founder talks all things frozen
Apr 28, 2014 10:30 am

Brian Smith didn’t exactly take a conventional route to making some of the country’s best ice cream. But more than three years after opening – a process he called “terrifying” – Smith is running Brooklyn’s most beloved ice cream shop, Ample Hills Creamery. We sat down with him to talk homemade ice cream, crazy flavors and what it’s like for him to (may)be the most popular parent at his children’s school. Read on.

Brooklyn Bowl's World-Famous Fried Chicken Recipe, Right Here

Which celebs keep coming back for BB's chicken?
Apr 17, 2014 12:00 pm
Photo: Adam Kane Macchia

Everyone from Kanye West to Guns N' Roses has taken the stage at Williamsburg's Brooklyn Bowl, but it's the venue's comfort-food style menu that Eater.com called "epic." The must-have item is the fried chicken, which chef Michael Psilakis said was "the best crispy, crunchy, yummy fried chicken I've had in my life."

ADVERTISEMENT

Follow Food Republic

Art
A photographer looks at papaya in a unique way
Britain stops rinsing raw chicken. We should, too.
From standard supermarket grade to coveted Arahova
Attitude, attention to detail, easy on the garnish
A huge, melty double cheeseburger lives in Harlem
It's our wine contributor's #1 pet peeve
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.