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Beth Kaiserman

EAT LOCAL: Best Outdoor Spaces to Eat & Drink this Summer

August 10, 2017 By Beth Kaiserman Filed Under: Eat Local Tagged With: Ample Hills, Faun, Olmstead, outdoor dining, Park Slope, Pig Beach

Sitting outside can be exhausting in the summer heat. These places not only make it enjoyable, but their outdoor spaces are worthy destinations in their own right. Grab a book or a buddy and check out these summer spots.

 

Threes Brewing (333 Douglass St.)

Just named Best Brewery and Beer Bar in NYC by Bon Appetit, Alex Delaney is certainly right; Threes has a great green backyard perfect for wasting time (or getting work done) this summer. It’s very easy to spend hours here sipping cold housemade saisons and crisp lagers, while enjoying a great burger from The Meat Hook for sustenance. Threes also offers a solid wine and cocktail menu.

 

Pig Beach (480 Union St.)

It is how it sounds: a good place to waste away the day and eat some ribs. Meat lovers will appreciate the Pit Master series, featuring talented pit masters from all over the U.S. for fine meaty fun. If you don’t eat meat there’s a chickpea and quinoa burger and some sides, and you should enjoy the refreshing frozen cocktails, like the Gowanus Shandy, in the spacious setting that’s great for groups. If you’re eating ribs, go for a local beer from their solid lineup.

 

Faun (606 Vanderbilt Ave.)

Summer is the best time to dream of faraway places. Feel like you’re in Italy for a night at this Prospect Heights “progressive Italian” beauty. Enjoy fresh, homemade pasta and a great list of inexpensive natural wine bottles, including a special on Wednesday in which any bottle can be opened if you commit to a half bottle (2 glasses.) Leftover wine from Wednesday is sold by the glass on Thursday. Both are good opportunities to try something new. Faun is the perfect place to celebrate a special occasion or jazz up a normal occasion; the ambiance, service, food, and drinks are all on point.

 

Olmsted (659 Vanderbilt Ave.)

Impossible to get reservations on most nights, Monday nights at Olmsted are walk-in only. When you’ve worn out all your #MeatlessMonday photos, take a breather and get to Olmsted; the duck liver mousse is back on the menu, and an array of other snacks designed to eat outside will have you swooning in their newly expanded backyard. Some of the ingredients around you will also appear on your plate. Olmsted was nominated for the 2017 James Beard Award for Best New Restaurant. PS – there’s a soft serve machine.

 

Saved room for a sweet treat? We’ve got you covered.

 

Ample Hills (623 Vanderbilt Ave. and 305 Nevins St.)

If you don’t know, now you know: Salted crack caramel will change your life. So will ooey gooey butter cake and dozens of other fresh flavors filled with yummy ingredients. The folks here are kind about letting you try as many as you want and watching you have an existential crisis over which one to order.

 

Blue Marble (186 Underhill Ave.)

Brooklyn’s finest organic ice cream parlor is churning out the good stuff for your summer needs. Though it has less flavors than other, newer ice cream shops, each flavor here is the best version of itself. The cookies & cream and the Mexican chocolate are highlights; Blue Marble has been doing it right since 2007.

Filed Under: Eat Local Tagged With: Ample Hills, Faun, Olmstead, outdoor dining, Park Slope, Pig Beach

EAT LOCAL: Navigating the Taco Scene

May 23, 2017 By Beth Kaiserman Filed Under: Eat Local Tagged With: mexican food, taco trucks, tacos, taqueria

With taco trucks, Asian fusion and dessert tacos, it can be hard to navigate Brooklyn’s taco scene. Here are a handful of places that pair perfectly with a warm spring day.

 

The al pastor and carnitas tacos at Varrio 408 are some of Brooklyn’s most authentic tacos.

Varrio 408

When Martin Medina moved to Park Slope 27 years ago, NYC was a soulless place with no avocado toast.

Ok, it probably had more soul, but avocado toast hadn’t yet swept the city. In fact, people even barely knew what avocados were, Medina said.

He opened Park Slope’s first taqueria and still serves up authentic tacos in fresh-made tortillas all these years later. You can watch the tortillas being pressed at the front station at Varrio408, formerly La Taqueria, a go-to spot for authentic tacos inspired by Medina’s California upbringing and travels through Mexico. The restaurant’s tacos al pastor, for example, use a recipe he found in Mexico City, which is known for the dish of slow cooked pork slices from a spit with onion, cilantro and pineapple. The carnitas is simmered in its own fat, just like in Michoacán. The restaurant also offers taco platters by the pound.

“I wanna stay very simple and very original. I don’t want to fusion-ize it,” Medina said.

Rachel’s Taqueria, next door, has more of a Tex-Mex feel.

 

Brussels, cauliflower, kale, mushrooms, jalapeno hummus and salsa verde will make you feel like a goddess at Miti Miti.

Miti Miti

If anywhere has an upgrade from the expected, it’s Miti Miti. Owned by the same folks as Bogota Latin Bistro across the street, Miti Miti is Tacos 2.0. They’re large and stuffed with lots of nice fresh ingredients, almost like a burrito-taco hybrid. Try one for happy hour during lunch (Mon.-Fri. 11am-4pm) or dinner (Mon-Thurs. and Sundays 4pm-11pm.) For a hearty dose of veggies, the green goddess has brussels sprouts, cauliflower, kale, mushrooms, jalapeno hummus and salsa verde. But the jerk chicken taco is the real star with tender, juicy dark-meat chicken, mango, cucumber, guacamole, pickled onions and crema. “It has a little spice but a soft balance to it,” co-owner George Constantinou said. There are also weekly taco specials and if you save room, apple pie tacos for dessert.

 

Pan-Latin favorite Palo Santo’s taco happy hour features fresh ingredients and tasty made-to-order tortillas, like these barbacoa tacos.

Palo Santo

Palo Santo was already a favorite spot for its Pan-Latin eats and colorful, serene setting. You can escape the crowded city life with a free taco every week day (Mon-Thurs. 6pm-10pm) with purchase of a beer, wine or sangria. The taco selections rotate, but on a recent visit there was barbacoa, fish and Koreanos, a Korean-inspired taco with tender beef marinated in homemade chili paste, kimchi juice and soy sauce. The tortillas (corn, masa, salt and water) are made-to-order.

 

El Atoradero brings some of the city’s best tacos to Washington Ave.

El Atoradero

The move from the Bronx to Brooklyn in 2015 may have been bittersweet for chef Denisse Lina Chavez, but the well-lauded spot became an instant hit with the Prospect Heights crowd. The staff serves up delicious tacos like can’t-miss carnitas, chicken tinga and lengua. It’s pretty spacious and has a backyard for warmer months that will be one of our first stops once the sun is out. The owners also opened Madre Mezcaleria next door in February.

 

Tacos Morelos brings tasty tacos to Union Street for your on-the-go summer sustenance.

Tacos Morelos

In the neverending L.A. versus NYC debate, we always hear that L.A. has the best taco trucks. But Tacos Morelos on 5th Ave. and Union St. is a pretty big contender and of course the perfect stop for summer. Stroll to the park or hang at one of the tables on Union and 4th for some flavorful, not-too-greasy street tacos. For just a second, imagine you’re in L.A., inhale deeply, and eat another taco. Keep riding the wave of those Cali vibes with a beer down the street at Pacific Standard.

 

The spots:

Varrio 408 412 5th Ave. varrio408.com

Palo Santo 652 Union St. Palosantorestaurant.com

Miti Miti 138 5th Ave. mitimitinyc.com

El Atoradero 708 Washington Ave. elatoraderobrooklyn.com

Tacos Morelos 5th Ave. and Union St.

 

 

Filed Under: Eat Local Tagged With: mexican food, taco trucks, tacos, taqueria

Best in Burgers: Transcendent Dining in Park Slope

February 21, 2017 By Beth Kaiserman Filed Under: Eat Local Tagged With: Baked in Brooklyn, burgers, cheddar, french fries, happy hour

Burgers seem to be on menus everywhere, from fast food to sushi restaurants. A good one can be transcendent, and everyone has specifics that make their own perfect burger experience. While Shake Shack reigns supreme for loyal fans, there are plenty of delicious, unique local burgers that deserve your attention.

Luckily, we did some hearty research for you. These burgers brighten up Brooklyn with fresh, exciting combinations – beyond the sloppy orange sauce and soggy bun.

Korzo’s burger is served inside langos, a deep-fried Hungarian flatbread, to protect your burger and satisfy your stomach.

Sometimes a bun can be so squishy it just soaks into the burger and disappears. That’s not the case at Korzo, an Eastern European gastropub known for its deep-fried burger.
It’s easy to get excited about anything deep-fried. But the deep-fried flatbread, or langos, wrapped around this burger basically serves as a handy pocket that catches every last drop of goodness from the burger inside. The burger is grilled to order and toppings are added before it’s wrapped in dough and deep-fried for a few minutes until the outside is crispy. Co-owner Maria Zizak prepares the dough every morning for the langos, which is usually eaten as street food in Slovakia and Hungary. (You can also order the bread grilled for your burger.)

They may be best known for the B’klyn Beet Veggie Burger: a roasted beet, walnut and black-eyed pea patty topped with baby gouda, caramelized onions, and market greens. A side of pickled seasonal veggies and fries (or salad), and you’re set for a special burger experience. Order a Korzo organic ale (a collaboration with Peak Organic Brewing Company) to wash it all down.

Zizak and her husband, Otto, met in 2nd grade in Slovakia and reunited as adults in New York City. Zizak said their goal is to convince people that Eastern European food isn’t bland just because it isn’t spicy. Their other restaurant, Brooklyn Beet Company in Bay Ridge, is more farm-to-table focused, Zizak said. Both restaurants are known for the beet burger and delicious, all-natural beet ketchup, with no added sugars, made from slow-roasted NY State beets. Their mustard is made in house, too, with mustard seeds soaked in beet juice.

 

Prospect Bar and Grill has a new burger each week to keep you hungry for more.

Down the street at Prospect Bar and Grill, there’s a new burger on the menu every week. Served on potato buns from Baked in Brooklyn (also down the street), choose between beef, bison or veggie burgers. Chef Anthony Lanci doesn’t like how sweet brioche buns are, so these buns are hearty and round, topped with sesame seeds. A recent visit included ‘The Return of El Pato Borracho,’ a burger topped with crispy duck confit and Bitburger beer cheese sauce.

A burger special Monday-Wednesday includes a free pint for $14. You can also substitute any sides instead of fries, including sauteed kale or brussel sprouts. But when it’s burger night, you may as well do it right with some crispy French fries. Beer options include a list of seasonal selections and a few German beers like Reissdorf Kolsch and Kostrizer Schwarzbier, a smooth black lager that’s great with a burger.

The lively but laid-back pub sells about 150 beef burgers per week, Lanci said. It’s been open since 2012 and serves brunch on weekends. Aside from the burger, there’s also a rotating taco special, and a happy hour that includes $4 drafts.

 

Enjoying a burger and stout on a beautiful tree-lined street at James in Prospect Heights.

On a quiet corner in Prospect Heights is James, a beloved neighborhood spot. Monday night is burger night with three options: classic beef with Vermont cheddar, cumin-dusted lamb with goat cheese, and the Chef Burger, which changes weekly based on seasonal ingredients. Recent variations included one with avocado and fried leeks and another with artichokes and mushrooms, co-owner and general manager Deborah Williamson said. The burger uses grass-fed, hormone-free, antibiotic-free Black Angus beef. It was featured in Departures Magazine last year on its list of ‘Top Burgers Around the World.’

The half pound beef burger is $15, and the others are $16 during daily happy hour from 5:30-6:30 and all night on Mondays.

The vegetable sides are always changing too, Williamson said, so there’s something for everyone.

 

Lavender Lake’s burger changes the game for bar burgers.

At Lavender Lake in Gowanus, just beyond the canal, there’s a burger that redefines the standard “bar burger.”

This Gowanus gem has it all: excellent cocktails, a menu of East Coast draft beers, a spacious backyard, friendly bartenders and a burger with, well, everything.

The burger patty is embedded with bacon for a fully packed flavor experience. On top is a beer-battered onion ring, seasonal sauteed greens, white cheddar and house aioli on a brioche bun. It is heavenly; the greens melt in with the bacon flavor, and the crunch of the onion is a nice little treat on top. Any of the toppings (and the bacon) can be omitted at the customer’s request, general manager Analisa Baduria said. Tuesday nights are “neighborhood nights,” featuring the $15 burger and beer. It’s served with homemade chips and a nice spicy pickle.

None of these burgers will disappear from their respective menus anytime soon. A delicious patty and bun combo will always have a loyal following. So cozy up at one of these local haunts and enjoy a stellar burger. It just might make your day a little bit warmer.

The spots:
Korzo
667 5th Avenue
korzorestaurant.com

Prospect Bar and Grill
545 5th Avenue
prospectbarandgrill.com

James
605 Carlton Avenue
jamesrestaurantny.com

Lavender Lake
383 Carroll St.
lavenderlake.com

 

Remember to eat in the Slope as much as possible, there are endless choices and one of them may become your new favorite go-to place.

 

See you in our Spring edition!

 

Filed Under: Eat Local Tagged With: Baked in Brooklyn, burgers, cheddar, french fries, happy hour

A Slice of Life

November 16, 2016 By Beth Kaiserman Filed Under: Eat Local Tagged With: cheese, cheese pie, grandma, la villa, Park Slope, pino, pizza, plain, roma, Sicilian, slice, wood-fired oven

The pizzamakers of Park Slope

There’s nothing quite as satisfying as a tasty slice of New York pizza. I chatted with three local pizzeria owners about why they do what they do, how the neighborhood has changed and what their favorite slice is.

Lorenzo Scotto, Pino’s La Forchetta, 181 7th Avenue

Lorenzo Scotto, or “Larry,” has been involved with Pino’s since 2005.

“Almost 12 years,” he said. “Wow, fast. Ohmygod, time flies.”

Pino’s opened in 1962. They had another store in Staten Island, which his father recently sold, before the Brooklyn location. The biggest change since 2005 is from lots of walk-ins to way more delivery with Seamless and Grubhub.

“I think that made people stay inside all day,” he said. “They don’t wanna move; they just play with their phones and that’s it.”

Pino’s actually had its own delivery app for a while, but even with a 10% discount, people still used Seamless and Grubhub. Of course visiting a pizzeria has its own perks, including the potential for a freshly made pie right out of the oven.

“We just try to make it fun; service with a smile—we try very hard for it,” he said.

“People ask for crazy things though. Sugar is a weird one. A sprinkle of mustard before baking?—Too far. Ketchup; I could understand once in a while, but mustard?!” he said.

Business-wise, this year was “exceptionally crazy,” he said, partly due to the snowstorms closing roads in the winter. But it’s been consistent otherwise, and new locations are definitely possible, probably in New Jersey or downtown Brooklyn.

lorenzo-larry-at-pinosThe pizza: “Old school straight up pizza.”

Preferred slice: “Me personally I like regular and Sicilian – plain. I like the plain just regular old style.”

Drink with a slice: “I’m addicted to water.”


William Rubin, La Villa Pizza, 261 5th Avenue

La Villa has been in the neighborhood for 13 years. The biggest change Rubin has noticed is that people are here to stay, he said.

“There’s more people making this home and sticking around and settling in,” Rubin said.

There are two other La Villa locations, one in Mill Basin and the other in Howard Beach in Queens. The Howard Beach one opened over 32 years ago. Another location in Dyker Heights is on the way.

Rubin said La Villa had the first wood-burning oven in Park Slope when they opened.

“We actually flew out to Seattle, where they make the ovens, and we did a test kitchen. We brought our own water and flour and then we came back and made a decision to put wood-burning ovens in here. The other locations now have wood-burning ovens … I wondered what it was like transporting buckets of water through airport security. This was about 15 years ago though, probably right before 9/11″, he said. “What’s the sense in using Seattle, Washington water when that product could be different? The water is 50 percent of the product.”

His business partner’s mother is from Italy and works at the Howard Beach shop. A lot of the recipes come from her family.

“We try to represent an authentic Italian feel as much as [we can] being an American restaurant,” he said. The restaurant keeps the menu consistent, updating it maybe once per year, he said. They do have daily specials starting at 4pm.

william-rubin-from-la-villaThe pizza: “Wood-fired oven pizza. Personal and large size. Pizza cooked to high heat and charred to perfection. You’re not gonna get a lightly baked pie if you don’t ask for it that way.”

Preferred slice: “Grandma slice; anything with pepperoni on it I can eat. I go traditional; I don’t go out of the box.”

Drink with a slice: “Coke. I like a coke and a slice.”


Phil Castellano, Roma Pizza , 85 7th Avenue

Phil Castellano’s father owned a pizzeria on 5th Ave. when he was a kid. His family is Sicilian. Back then, the neighborhood was very different.

“5th Avenue was horrible. You couldn’t walk on 5th Avenue past sundown,” he said.

It was particularly scary running a business there, especially since all the businesses were cash-only back then. In 1982 they opened Roma on 7th Ave. His pizzeria is still cash-only today.

“That’s just the way it was, and no one really changed it. Now, people get a real kick out of it. It’s like going back in time,” he said.

Castellano remembers playing outside when he was nine or 10 and sneaking away to eat a whole pizza pie himself. There was no doubt he was going to go into the family business.

“Women were seamstresses, and men were cooks,” he said.

The same recipes from his father’s shop are used at Roma today. The shop now has a liquor license and serves more meals like veal, mussels, clams and handmade soups.

filippo-castellano-from-roma-pizzaThe pizza: “Traditional, classical NYC street pizza. What the city is built on.”

Preferred slice: “Regular and Sicilian. Those are our biggest sellers.”

Drink with a slice: “I drink a lot of water. Coke occasionally.”

Filed Under: Eat Local Tagged With: cheese, cheese pie, grandma, la villa, Park Slope, pino, pizza, plain, roma, Sicilian, slice, wood-fired oven

THE FINDS: SUMMER IN THE SLOPE… The Heat is On Your Plate

July 19, 2016 By Beth Kaiserman Filed Under: Eat Local Tagged With: beer, beer garden, Brooklyn, cocktail, eating out, Prospect Heights, South Slope, summer, taco

Summer’s here and let’s face it, you’ve got about an hour of walking around before you need to unwind in an air-conditioned restaurant. Cool down and eat up at these fun local spots.  By Beth Kaiserman / Pics by Beth Kaiserman

image6
Steak tar tare with pickled ramps and quail egg at Freek’s Mill

Freek’s Mill

285 Nevins Street

The actual Freek’s Mill was located on the corner of Union Street and Nevins Street in 1784. The 2016 menu aims to highlight the area’s industrial past – when everyone knew where their food was made. Fresh, seasonal and local all shined through on my visit, from crunchy julienned snap peas, candied almonds and mint with stracciatella cheese on my plate to the purveyor delivering a small container of scallops for Chef Chad Shaner. “You know what these are,” he assured Shaner. The chef, formerly of Union Square Cafe, BLT Prime and Le Zie, recommends 2-3 plates per person, and the dishes rotate often. Watch the magic happen in a beautiful, airy open kitchen in the back.


 

three’s
Plenty of room both inside and in their spacious backyard at Threes Brewing

Threes Brewing

333 Douglass Street

If you can manage to tear yourself away from Freek’s Mill, one of my favorite places to unwind during any season is Threes Brewing. The beer menu is super solid, with mostly housemade brews and a handful of other carefully curated picks. There’s always a new beer to try, but you can’t go wrong with any of their refreshing saisons. Though it gets busy, there’s plenty of room both inside and in their spacious backyard. It’s an easy place to waste some time and catch up with pals. There’s a pop-up eatery that changes every few months, and the current one is Tortilleria Nixtamal from Corona, Queens, running through July 10.


 

image3
Shrimp, al pastor and barbacoa tacos at El Atoradero

El Atoradero

708 Washington Avenue

Over in Prospect Heights, we’re lucky enough to have another great taco spot that hails from the South Bronx. Chef Lina Chavez and her crew have been trying new dishes to suit Prospect Heights, while sticking mostly to the original menu from the Mott Haven days, partner Noah Arenstein said. They serve up daily specials, weekend brunch and will soon have a full liquor license, he said. Arenstein recommends the chicken tinga and chorizo tacos and mole poblano. On my visit, the barbacoa was so soft and tender it was like it didn’t even happen. Don’t forget the nachos and flautas de queso when you need a summertime snack.


 

IMG_2690
The River of Smoke Cocktail: Ascendent Distilling Ghost Chili Vodka, Denizen Dark Rum, Lemongrass Lime and Pineapple at Iron Station.

Iron Station

683 5th Avenue

In one of my favorite neighborhoods for hanging out lies—you guessed it—the perfect place to hang out. Iron Station opened last June in South Slope and started out serving southern plates. They instead became more revered for their cocktail list, and a recent menu revamp has them creating dishes to pair with their libations, which utilize small liquor brands. The friendly atmosphere and jolly owners encourage chatting among guests. “I hate cliquey bars where you’re the outsider,” owner Alex Haskell said. Their large backyard is great for fresh summer mingling.

image3-1
Mural at Iron Station

Filed Under: Eat Local Tagged With: beer, beer garden, Brooklyn, cocktail, eating out, Prospect Heights, South Slope, summer, taco

The Finds / Dining in the Hood

April 18, 2016 By Beth Kaiserman Filed Under: Eat Local Tagged With: beef, beef carpaccio, breakfast, burrata, coffee, italian dishes, Live music, Local restaurants, mexican food, Park Slope, prawns, Smorgasbord, steaks, taqueria, Windsor Terrace, wine

Local Restaurants Bring Smorgasbord of Tastes

Stroll through Park Slope on a sunny day, and your eyes will usually find a restaurant you’ve never noticed. There are so many places to eat, it can be impossible to choose one. Here’s a rundown of a few unique spots we’ve found in the past year that tickled our taste buds. Have a spring adventure and check one out for yourself!

 

Carnem2

Carnem — 318 5th Avenue

Carnem, which opened last May, offers up classic steaks, sauces, and seafood with a side of whimsical delights like pork belly cotton candy lollipops. Yes, it’s a delicious tender pork belly surrounded by a pink cloud of cotton candy, served on a stick. For the more straightforward meat fare, the beef carpaccio is excellent: filet mignon, served with fried capers, parmesan, oyster cream sauce, and crispy potato skins. The menu, curated by owner Jacob Krumgalz, offers a bit of fun with your standard steakhouse staples, perfect for a celebratory night out.

 

PrawnShop-0

Prawn Shop  —  669 Union Street

If you thought the closest thing Gowanus had to the seashore was the Whole Foods patio next to the canal, you’re wong. Prawn Shop has asnwered the call for local, sustainable seafood, including creative seafood boils like the Far East, with sweet potato, green curry and coconut. They source from New York and New England, and Prawn Shop aims to showcase local fish and seafood, even if the options are less widely known. Hang out at a communal picnic table outside and enjoy dollar oysters and prawns for happy hour, or try out the newly launched brunch menu. Also, the chalkboard behind the bar helps you decode the art of crab shucking using Breaking Bad references.

 

Varrio408-4

Varrio 408 412 — 5th Avenue

The crew from Rachel’s Taqueria, two doors down, opened this spot last year, slinging fresh tortillas and Mexican fare from Tijuana. Watch them make the nicely blistered tortillas using a comal, and order meats family style for build-your-own tacos. Tacos, burritos, and mulas are also available à la carte. Don’t skip the carne asada al carbÓn, with perfectly juicy medium rare skirt steak. It’s a no-frills spot to eat some quick tacos with a homemade agua fresca, or take food to go. Visit Rachel’s Taqueria for a more sit-down experience.

 

Hugos4

Hugo and Sons 367 — 7th Avenue

On the first warm night of March, Hugo and Sons was buzzing with hungry, happy people. Andrea Taormina was running the show, seating people into slick, red booths and serving dishes inspired by his childhood in Palermo, Sicily. A delicious burrata is made light and refreshing by celery, apple, pine nuts, and parsley, with a light drizzle of extra virgin olive oil. The pappardelle with sausage, fennel, and chili peppers had just the right amount of spice that sneaks up on you while you bite through perfectly cooked pasta. A fairly simple menu offers mostly Italian dishes with a few French and American foods as well. Find pizzas, pastas, salads, a full kids’ menu, and also gluten-free dough and a gluten-free bun for the burger. A fun spring activity might be working your way through their pasta selections and asking Andrea for wine suggestions, including a few unfiltered orange wines.

 

Krupas0

Krupa Grocery — 231 Prospect Park West

Settle in for a nice breakfast at this charming spot right by Prospect Park, owned by the folks behind Slope Cellars and Windsor Wines across the street. Breakfast is served from 9 a.m. to 5 p.m. daily, and brunch is served on the weekends. The energy was sunny as I enjoyed breakfast gnocchi with fried eggs, bacon, kale, squash, and breadcrumbs and large lemon ricotta pancakes, and neither dish was too greasy or heavy for a satisfying morning meal. But the highlight was their serious attention to the beverage program, especially the coffee from Irving Farm Coffee Roasters. Good coffee is crucial to a solid breakfast spot, and Krupa offers both a rotating hot coffee option and a rotating nitro iced coffee. The cafe portion of the restaurant is open daily for grab-and-go coffee and pastries from Ovenly. There’s also a rotating Kombrewcha on tap, and the draft lineup changes regularly. The spot’s name pays homage to the newsstand that was there for twenty years before the restaurant. (The landlords still live upstairs.) The space was then styled in honor of legendary jazz drummer Gene Krupa. Enjoy a Tuesday night dinner accompanied by live music at 8 p.m. Though it was too early for me when I visited, the panko-crusted shrimp burger is calling my name for lunch or dinner.

 

image2Shrimp Boil with Far East Sauce, Prawn Shop.

 

image3

Burrata with apple, celery, pine nuts, and parsley, Hugo and Sons.

 

image8

Breakfast gnocchi, Krupa Grocery.

 

image6

Beef Carpaccio with oyster cream sauce, crispy capers, potato skins and parmesan, Carnem.

 

 

 

Filed Under: Eat Local Tagged With: beef, beef carpaccio, breakfast, burrata, coffee, italian dishes, Live music, Local restaurants, mexican food, Park Slope, prawns, Smorgasbord, steaks, taqueria, Windsor Terrace, wine

New Korean

February 8, 2016 By Beth Kaiserman Filed Under: Eat Local Tagged With: Brooklyn, Kimchi, Korean Food, Korean Restaurants, New Korean, Sake

Korean Restaurants Heat Up Brooklyn Dining Scene

A bright pink and turquoise scheme brings a welcoming, even kid-friendly vibe at White Tiger on Vanderbilt in Prospect Heights. In the kitchen, chefs create fresh versions of the Korean food Chef Liz Kwon grew up with.

Bartenders pour glasses of soju and sake and mix creative cocktails like the Citrus Moon, with sugar-washed moonshine, rice wine, chamomile, yuzu-honey, and lime. Kwon will deliver you large portions of piping hot food herself, like savory anchovy-fried rice topped with a runny egg and spicy, chewy pan-fried ricecakes. The spices will thaw you out but won’t knock you down. The menu isn’t exactly ‘fusion,’ though, Kwon explains.

CHEF LIZ KWON
Chef Liz Kwon

“It’s Korean flavors that I’ve just riffed off of some other things,” she said. “It’s still very rooted in Korean traditions and Korean flavors, the same way New American takes influences from other places but [is] still American food. It’s influenced by flavors from other places in the world that I’ve traveled to or eaten in New York.”

Before this year, your best bet for Korean food in New York City was Flushing, Queens or one block of Korean bites on 32nd Street in Midtown. You could hit one of chicken master David Chang’s top-notch spots or relax at places like Fat Buddha Bar with their kimchi back (whiskey shot and kimchee juice) and Oiji, which Pete Wells praised back in August.

Now Brooklyn chefs are putting their own twist on Korean food right here in the capital of kale.

Some traditional menu items at White Tiger include bibimbap, kimchi, and bone broth—which Koreans eat this time of year according to Kwon—and 90 percent of her menu is gluten-free. Many dishes can be made vegan or vegetarian by simply omitting the meat. When it comes to meat, she opts for sustainable and humanely-raised products: “I always found it a shame that I can’t find more of that in ethnic restaurants.”

DINING AREA
White Tiger Dining area

That sounds like a trend that could continue with Korean food in Brooklyn, but the term ‘New Korean’ isn’t quite a thing yet, she adds. Still, fermented foods and bone broth—both Korean staples—have become trendy this year in health-conscious circles, especially those avoiding dairy and gluten. Tofu shines in the health category too, and it’s a major part of Korean cuisine, with dishes like soft tofu soup and pan-fried tofu. It makes sense that Kwon’s versions of Korean dishes have found a comfortable home in Brooklyn.

“I think Brooklyn is very open to new flavors. Brooklyn is so gigantic and [has] such a diverse base of cultures and flavors. I feel like people are expanding their horizons a lot. People are really excited about new things, and for us, I feel like it was a really good time to open.”

The prices at White Tiger are moderate, and the portions are large. The sake might seem expensive at first glance of the menu, but the generous pour makes it a perfect portion for two people to share.

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Insa

If all this talk of delicious food and sake makes you want to get a little loose, head over to Gowanus where Insa opened just this December. The Good Fork, which opened in 2006 in Red Hook, showcases Chef Sohui Kim’s Korean and Bronx culinary upbringing, which she has now expanded to her new 4,600 square-foot Korean BBQ and karaoke bar on Douglas Street. Tables have built-in grills and can accommodate parties of two to sixteen. The karaoke rooms have themes: jungle, deep sea, space, and psychedelic.

This sudden spurt in Korean establishments may have to do with the current fast-casual obsession. Fast-casual places are generally quicker and cheaper than sit-down restaurants, ideal for Brooklyn millennials with little time and money to spare.

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Insa

There have been a couple Korean spots dotting the area before this year. Moim opened in Park Slope in 2007, serving slightly modern takes on bibimbap, noodles, and stews. Kimchi Grill went from a food truck in 2011 to a brick-and-mortar on Washington Avenue in 2012.

Similarly to Kimchi Grill, Domo Taco helped turn Korean food into NYC street food and now has its own permanent location on Franklin Avenue in Crown Heights. It opened in the summer, as did Bunsmith down the street, a casual gastropub serving Korean baos, bowls, and a few appetizers and sides.

Bunsmith owner David Moon, also manager of Spritzer’s on the Lower East Side, wants to avoid the “fusion” label. He says if anything, “new Korean” is more accurate. “The bottom line is I just try to make good tasting food.”

He toyed with the idea of Korean tacos, but ultimately decided to focus on a diverse selection of baos, or steamed, filled buns. “With few exceptions, nobody was really expanding on the fillings of buns.”

Moon has been pleasantly surprised by the number of customers who are familiar enough with Korean dishes to pronounce them correctly: “It’s been a combination of people who have gone to Koreatown in Manhattan quite a bit and people who are new to it,” he observes. “We try to make it as approachable as possible. It’s been a nice combination of both.”

So will Korean food become as ubiquitous in Brooklyn as Chinese, Thai, and sushi have become? Only time will tell.

“It’s not quite a trend yet, though it’s on the cusp,” Moon predicts. “All of the Asian cuisines have pretty much hit their stride, but Korean’s kind of lagging.”

He also points out that traditional Korean food is labor intensive, especially because of the banchan, or side dishes— usually five to ten small side dishes are served complimentary to guests with each meal. “Korean food, with all the side dishes and banchan, is usually a larger format meal. There’s a lot of labor and a lot of love that goes into the food. People just underestimate how much work and time people actually put into each one of those things even though they’re free. Every little thing is just done with a lot of attention to detail.”

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White Tiger Cocktail

Kwon adds that knowing your customer base is key in menu planning. She learned that firsthand when running a restaurant in Germany with her husband.

“You have to know [your customers] really well. You can’t underestimate their taste buds. Even if they don’t know Korean food, they know what’s good and they know what’s bad.”

Korean food isn’t as spicy as some might think, she adds. “Koreans are all about eating lots of food, so if you have lots of spice you can’t really have too much of what you’re eating. It’s fairly moderate in most of our food.”

As the Korean food scene evolves in Brooklyn, we should brace our taste buds and our vocal chords for more exciting flavors and experiences.

Filed Under: Eat Local Tagged With: Brooklyn, Kimchi, Korean Food, Korean Restaurants, New Korean, Sake

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