Archive for April, 2011
Here’s the rundown from the Brooklyn Flea site. The Flea is back outdoors and now it’s Saturdays in Williamsburg and Sundays in Williamsburg.
Brooklyn Bangers: The new sausage-sandwich venture from Saul Bolton of Saul and The Vanderbilt. Think about this: smoked kielbasa, veal bratwurst, lamb-and-pork merguez, brisket-fatback hot dogs. Now stop drooling. Sat/FG & Sun/WB
Dough: Fany Gerson‘s super-popular Clinton Hill doughnut shop (above) sets up shop at the Flea. Bring your best Homer Simpson. Served alongside deelish hot chocolate. Sat/FG & Sun/WB
Empire Mayonnaise: Noted chef Sam Mason‘s (WD-50, Tailor) artisanal-mayonnaise venture (three words you’ve probably never seen together) makes its world premiere at the Flea. There will be fries. Sun/WB
Flour City Pasta: Syracuse-area organic pastamaker Jon and co. sells handmade dried noodles, been a big hit at One Hanson. Sun/WB
Frgal: Cute Czech couple Katja and Janek make sweet-savory pastry pies from a hundreds-year-old Wallachian Czech recipe. Sun/WB
Kings County Jerky: Small-batch grass-fed jerky, made right here in Bushwick. Sat/FG
Mile End: The masters of smoked meat bring their Montreal special to our little plateau in the ‘Burg. Noah Bernamoff’s version is better than your grandma’s, and check out his new mobile meat smoker (!). Not in Fort Greene until later in the season. Sun/WB
Momufuku Milk Bar + Friends: The fine folks at Milk Bar have been selling with us for a few weeks, but outdoors they will inaugurate their “Milk Bar and Friends” concept, where Christina Tosi‘s Milk Bar employees sell items like grapefruit-and-hibiscus jam, and Peanut Butter Jellified’s all-homemade PB+J’s. Sat/FG & Sun/WB
Oystergirl: The folks from Mary’s/Brooklyn Fish Camp shuck oysters while you wait. Is there a better way to start a weekend? No, there is not. Around $1.50-$3/ea. Sat/FG
Rachel’s Pies: Brooklyn gal Rachel launches a new business using her Dutch ancestors’ pie recipes and lots of fruit ingredients from her parents’ Pennsylvania farm. Soon Gowanus will be the pie capital of the world! Sat/FG
Saltie: Caroline Fidanza and crew’s stellar Metropolitan Ave. sandwich shop will have all hands on deck for olive oil cake and buckwheat cookies (in the morning) and their perfect Little Chef and Romaine Dinghy sandwiches all day. Sun/WB
Sea Bean Goods: This new Greenpoint-based soup company will represent with warm bowls of their creative concoctions. Owners Brian and Nicole will prepare either clam and leek chowder, spicy sweet potato or cream of spring onion and oyster mushroom soup for their first day at the Flea. Sun/WB
This ‘n’ That Jam: Bearded Benjamin makes cardamom-honey pepita butter, lemon curd, grapefruit marmalade, and more; he works making healthy school lunches by day. Yum. Sun/WB
Every since my folks turned me on to this spot a few years back, I knew it was something special. Hands down the dopest chicken shawarma in the 5 boroughs. They start with a well spiced chicken hand layered on the spit, slathered in toum (Lebanese garlic sauce), pressed to a crunch, finished with house made pickled beets and turnips, and garnished with some parsley. Don’t be afraid to sample the Lebanese sausages and meat pies.
8519 4th Avenue at 86th Street in Brooklyn.
Definitely the illest pork gyro that I’ve tasted is at the BZ Grill in Astoria. This is a fresh video illustrating the work that goes into layering a true gyro spit instead of the prefabricated cones that are the standard for the vast majority of gyro spots. The chicken gyro is hand layered as well, but lacks the flavor and punch of the pork.
Manhattan’s polarizing grid turns 200. The NY Times has a great interactive map that traces the history of the grid and Manhattan.
An excerpt from the NY Time’s piece: Henry James condemned it a century ago as a “primal topographic curse.” Rem Koolhaas, the architect and urbanist, countered that its two-dimensional form created “undreamed-of freedom for three-dimensional anarchy.” More recently, two historians described its map, regardless of its flaws, as “the single most important document in New York City’s development.”