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Eat Local

Eating Local: Rediscovering Runner and Stone’s Homemade Fare with a Twist

October 30, 2019 By Vivaine Eng Filed Under: Eat Local Tagged With: eating local, Viviane eng

Photos by Viviane Eng

Not much has changed at Runner & Stone, a Gowanus based restaurant, bar, and retail-wholesale bakery that’s been in operation for the last seven years, and no one seems to want otherwise. According to general manager Julio Herencia, the restaurant was among the first to open in the area, back when New Yorkers complained about how smelly the canal was, and the warehouses of the neighborhood weren’t known for housing breweries and barbecue. In spite of this fairly long history and dramatic neighborhood change, locals are rediscovering Runner & Stone, something Herencia attributes to the great care that the restaurant devotes to sourcing and preparing food.

“We make our own butter, our own ketchup—we’ve never bought a sausage. We make our own sausages. You name it, we make it. It’s borderline annoying,” said Herencia with a smile. 

In a time when restaurants are scrambling to maintain quality amidst new minimum wage laws, increasing food prices, and skyrocketing rents, Runner & Stone has stayed true to its commitment to sourcing locally when possible, developing relationships with organizations like the Park Slope Food Co-op (which sells Runner and Stone bread), and, simply, spending time with their food to make it as delicious as it can possibly be. 

“Both of the owners are often in here for 18 hours a day,” said Herencia. “Peter’s hands were in the dough until about four o’clock today and Chris works 10 to 14 hour days. I think that shines through with the product.”

It’s so wonderful to have created a business where the employees like to spend time, and where I recently see customers and employees getting together and collaborating. The inter-personal exchange that occurs around and because of food is truly inspirational on a daily basis.”

Chef Chris Pizzulli (Blue Ribbon Brooklyn) and Head Baker Peter Endriss (Per Se) are cousins and had long been discussing plans to start a business together when they opened Runner & Stone in December 2012. 

“Since he is a chef and I’m a baker, we discussed how to combine those two crafts to create an all-day business that would help us diversify in terms of business, as well as give us both the creative outlet we were hoping for. We came upon Gowanus as a kind of geographical compromise, with me coming from Lower Manhattan and Chris coming from Bay Ridge,” wrote Endriss in an email. 

Chef Chris Pizzulli and Head Baker Peter Endriss

It turned out that Gowanus was an apt place for Runner and Stone to make a home for itself. The neighborhood’s industrial-turned-early-thirties-hip identity mirrors that of the restaurant, which has become a local favorite for families, young couples on date night as well as regulars who are content sitting on their own at the bar. In a way, Runner & Stone is also part industrial, part trendy. There is somebody in the bakery at all hours of the day, a small room that is mostly ovens. These bakers and their apprentices prepare bread to be packaged and sold to places like The Park Slope Food Co-Op, while also kneading dough that will become their signature Bolzano miche, or a baguette, sliced and served onsite with a creamy herb-infused chicken liver pate. 

In the candlelit dining room, surf rock plays in the background as the dinner crowd enjoys a selection of pastas, all made in-house from scratch, paired with wine from a mostly Italian selection. Unbeknownst to some, Runner & Stone also serves its own original cocktails, often infused with syrups from the lavender, dandelion, and rosemary grown in their small rooftop garden. From the dining room, where the mood is relaxed and slow, it’d be impossible to tell that the nighttime baker hasn’t even started his day’s work.

The dining room at Runner & Stone looks like many others in Brooklyn, it’s a little dim, there’s exposed brick, and wine bottles line one wall from floor to ceiling. But if one looks a little closer, on the wall near the entrance, the exposed brick isn’t really brick at all. Rather, the wall is made from the first 1,000 bags of flour that the restaurant used, which were then filled with concrete. They look pillow-like and many first time visitors, including myself, feel inclined to touch them. The pub tables along the same wall are made from reclaimed Brooklyn water towers, a fact that is nearly undetectable, unless Herencia comes by and tells you firsthand, which he probably will. Though he is the general manager, he enjoys socializing with the customers and taking orders when the pace is slow. He tells me that he’s been invited to customers’ birthday and Christmas parties. They ask about his family and his weekend.

“The highlight of operating the restaurant is definitely the community that Runner and Stone has become, a community of both customers and employees,” said Endriss. “It’s so wonderful to have created a business where the employees like to spend time, and where I frequently see customers and employees getting together and collaborating.  The inter-personal exchange that occurs around and because of food is truly inspirational on a daily basis.”

Interviews have been edited and condensed for clarity.

http://www.runnerandstone.com

Filed Under: Eat Local Tagged With: eating local, Viviane eng

Eating Local: A Thirsty Summer – Where To Get Your Drink On

August 6, 2019 By Bryn Gelbart Filed Under: Eat Local Tagged With: bryn gelbart, Eat Local, eating local, food review, thirsty summer, where to get your drink on

Photography by Emily J. Davis

The summer in Brooklyn can get very hot very quickly. It’s a blessing that Park Sloper and the surrounding neighborhoods have plenty of trendy options for cooling off with an outdoor beverage. Plenty of bars are just opening their patios for the summer. If you are in the mood for lager, BBQ, or speciality cocktails surely you can find what you are looking for at at least one of these five outdoor spots in our area.

Brooklyn Bavarian Biergarten

Park Slope

Walking up Prospect Avenue on a summer’s day, you may be greeted by a mechanical horse. He is the unofficial mascot of the Brooklyn Bavarian Biergarten. Only open seasonally, this bar on Prospect Avenue is a go-to for giant German beers and pretzels the size of your head. Connected to the Grand Prospect Hall, a Victorian area banquet hall and venue that is still used for events on occasion, the Brooklyn Bavarian Biergarten is a courtyard full of trees and seating. And even a waterfall in the back that is worth checking out.

The lager selection is limited, but authentic, and the same can be said of the food menu. Featuring different types of sausages, pretzels, and chicken schnitzel, this biegvrten is as German as it gets. This spacious spot is a little more low-key than the others on this list and is a great place to take a group of friends or family if you are worries about running out of space elsewhere.

Pig Beach

Gowanus

Busy on the weekends but worth it for some of the best BBQ in Brooklyn, Pig Beach in Gowanus has blown up over the past couple years.

The standouts of the menu are the chicken wings, lathered in Pig Beach’s signature tangy Hatch Vinegar BBQ sauce, and the goldfish mac and cheese, whose texture is creamy and crunchy and just heavenly. The ribs aren’t a bad call either. Not especially great vegan options, however. 

In terms of drinks, Pig Beach offers some speciality cocktails, but most people will just lean back on their reliable selection of beers and liquors. 

If you want some quietness and solitude, Pig Beach is not your spot. But if you don’t mind waiting for a table or drinking standing up, it’s a great place for that. 

Greenwood Park

Park Slope/Windsar Terrace

In South Park Slope, on the way to Windsor Terrace, lies this spacious summer spot. Greenwood Park, on 20th and 7th Ave right off the Greenwood cemetery, is a former gas station turned bar and restaurant. You can find a great selection of local drafts as well as frozen cocktails to beat the heat. Greenwood Park also offers a pretty extensive menu consisting of typical pub food fare, burgers, wings and the like. 

Greenwood Park is also notably popular with parents. The space allows children to play while their parents enjoy a draft or two. If you want a more adult bar, go elsewhere, but if you want somewhere to bring your child and feel welcome, this is the spot. 

The bar is often hopping for the big summer games. If you are into sports, the sheltered wall of TVs allow this to serve as your sunny day sports bar and protect from the rain case of emergency. 

Zombie Hut

Carroll Gardens/Gowanus

For any Tiki Bar fans, Zombie Hut in Carroll Gardens is the spot on this list that you will be hitting up over the summer. The backyard patio is open and perfect for a party, birthday or otherwise, or a low key corporate event.

Zombie Hut’s tropical cocktails are notorious for their strength, so be careful, but don’t be afraid to let loose. The Gilligan is a strong rum cocktail featuring three rums, vodka, and OJ and the Flaming Torch shot is exactly what is sounds like.

Go to Zombie hut to drink and play games — if it’s not too crowded. If you are hungry, it may not be the best pick. If you are coming with friends, share a drink.

Franklin Park

Prospect Heights

In Prospect Heights, you can find a packed Franklin Park on a nice day. Boasting their courtyard, multiple indoor bars and rooms to socialize in, and table service, this is a great spot for craft beer. Yes, there is a full bar but local and nationally renowned drafts are the focus here.

Built out of a once-abandoned garage, the lot has been turned into one of the most popular bars in the neighborhood. With outdoor seating, an indoor bar, and arcade games there is something for foodies, children, and anyone who wants a craft beer at Franklin Park.

If you are hungry, simply walk through a corridor in the back of the bar and you are at Dutch Boy Burger. Opened by owners Matt Roff and Anatoly Dubinsky in 2010, this organic burger spot is known for their sandwiches, shakes and fries and is perfect after some sunny day drinking.

Filed Under: Eat Local Tagged With: bryn gelbart, Eat Local, eating local, food review, thirsty summer, where to get your drink on

Eating Local: The Pizza Pusha

July 23, 2019 By Emily J Davis Filed Under: Eat Local, Reviews Tagged With: eating local, emily j davis, the pizza pusha

Getting to Know Chris Barrett

Photography by Emily J. Davis

I’ll start this article out with a little background about myself, the writer. I’m from a conservative family in the Midwest. I’ve never smoked pot or eaten edibles. Or any other drug for that matter, not even a cigarette. It’s simply never been a desire of mine. Paul English, owner of the Park Slope Reader, asked me to interview and photograph Chris Barrett, the owner of Stoned Gourmet Cannabis Pizza. Eager to delve into the world of food writing, I excitedly agreed. So, notebook and camera gear in tow, I headed from my tiny apartment on the Upper West Side to the deserted streets of Sunset Park in Brooklyn, in search of the man they call The Pizza Pusha.

I never tried the pizza. I can’t tell you whether or not the crust was crunchy or doughy, or whether or not the sauce was sweet or tangy. I can’t give you an honest critique of Chris as a chef. I’m not sure what the pizza tastes like, but I did learn that Chris has a lot of friends, friends who are chefs that own famous Brooklyn pizzerias. The sauce recipe is from one such friend, the crust recipe from another. Chris makes food that defines being American: pizza, brownies, ice-cream. I can’t tell you about the flavors and textures, or the kind of high you’ll get from the THC infused ingredients, but I can tell you about the kind of man Chris is and how he see’s the world around him.

I immediately appreciated that Chris was very responsive to my messages. Having photographed dozens of chefs and restaurants in my career, I can say that chefs are genuinely difficult to get a hold of. Half of the time I set up appointments, they get preoccupied and forget about me. Nobody really enjoys having their photos taken anyhow, as I oftentimes feel like a dentist running after my photo subjects, telling them they’re overdue for a teeth-cleaning. Much to my relief, Chris was welcoming, responsive and organized. He didn’t rush through the interview or hurry me along. I could tell he was a good guy right off the bat.

Chris grew up in Brooklyn. He lived in a small apartment with his grandparents, above a tiny deli. As a kid, he was nick-named “The Candy Man” for his reputation selling Jolly Ranchers around school. It was a simple equation, buy the Jolly Ranchers for 10cents a piece, sell the Jolly Ranchers for 25cents a piece, make a 15cents profit. “The long kind,” not the short ones that are aroundtoday, Chris reminisced, “remember those?” I think back to my childhood and recall my favorite flavor- watermelon, which I think was probably everyone’s favorite. In addition to candy, Chris and his friend discovered that they could collect soda-pop cans and get 5 cents in return. Chris recalled, “I always had 5 or 10 dollars on me.” Chris’s grandparents weren’t rich by any means; he learned early on that he would have to buy things with his own money. He was a good kid. His eyes lit up when he recalled the award he was given for 100% attendance in elementary school.

In the 9th grade, Chris decided to drop out of high school. The subjects he was learning simply weren’t interesting or useful to him, instead, he wanted to make money. A friend got him a job at a nearby Shell gasoline station. He worked full- time, from 8am-5pm, five days a week. He didn’t like sitting at home, he liked being out. He liked making money. He liked the hustle. We talked about his parents, his siblings, and his grandparents. None of them had the ambition that he had, the spark, the drive, or whatever you want to call it. I’d probably call it, the entrepreneurial spirit. Chris believes you can “learn more in four years of running your own business than four years in school.” After candy and gasoline, he moved on to cell phones. Chris is about 50 years old, so when I say cell phones, I mean the earliest days of cell phones. He was offering 2 year plans before 2 year plans existed. Needless to say, Chris was an idea man.

I had first pictured Chris tossing pizza dough in the air, wearing a big white hat, like a cartoon Italian chef. He is in fact Italian, but Chris is the opposite of that image; he’s covered in tattoos, and he’s smoking a blunt. He’s not throwing pizzas in the air either. When I asked why his apron was so clean, he told me, “I put this apron on just for you.” Instead of cooking, he’s checking the incoming orders, hiring staff, planning monthly pop-up events in New York’s trendy neighborhoods, hobnobbing with celebrities and making future building plans. When I asked about his long-term goals, Chris told me he wants to be the next McDonald’s. He hopes to open multiple restaurants in California, where cannabis is legal, by the fall of 2019. A binder of architectural renderings sits on his desk, illustrations that he created himself. “My real talent is marketing” he explained, “I hope to one day franchise.”

Chris first caught on to the idea of gourmet edibles when living in Eureka, California. He spent six months living in the “Emerald Triangle,” learning how to grow marijuana from the experts. One evening, he was invited to a dinner party with cannabis infused condiments. It wasn’t anything fancy, just simple things like chicken wings with infused barbecue sauce or burgers with infused ketchup. It was in that moment that he decided he could offer up gourmet meals to private parties back home in New York City. After his crop was finished, he sold what he had, and returned home. The quiet life in the mountains of Northern California wasn’t for him; he missed the busy city life. Through his other business, Send A Package, he began meeting celebrities who were selling their music on cassette tapes to inmates in prison. Chris began offering to cook cannabis infused meals for his celebrity friends. Clients began requesting his pizzas at every gathering, which quickly became his most popular item. He doesn’t do many private dinners any longer, but instead tries to do once monthly pop-up events and continues to sell pizzas for pick-up or delivery in New York and New Jersey.

Chris seems up on all the hot new trends. We discuss the term microdosing, which refers to small doses of hallucinogenics, psychedelic mushrooms to be exact. He tells me that mushrooms will most likely be legalized down the road, as Colorado recently passed an initiative to decriminalize mushrooms. Perhaps Chris will add psychedelic pizzas to his menu in the future. Also, he suggested that drone delivery wouldn’t be too bad either.“If I wasn’t doing this, I’d be in artificial intelligence or nano technology,” Chris tells me. Besides cooking, Chris enjoys watching Shark Tank. “I’ve always been good at picking the next thing… like they say on the show, I know right away if it’s a hero or a zero.” Talking about big plans, Chris tells me that he’s flying out to LA in a few weeks, to film a show, with Snoop Dog and the Weed Bros.

Chris Barrett

If you want to order pizza, there’s no storefront. Everything is cooked in a small commercial kitchen, but there are no windows or signs on the door. It’s not a fancy place, just the basics: ovens, cooling racks, cutting boards. I have to admit, I felt a little bit like I was on the set of American Gangster. Remember that scene where the naked women were packing the Blue Magic packets? Chris’s pizza shop was a little bit like that scene; smoke filled the air while scantily clad women labeled red sauce onto rows of rectangular crusts. Granted, it was 90 degrees out that day, the kitchen was hot with minimal air conditioning. I was sweating through my new Anthropologie outfit, regretting my clothing choice, as I dashed around the kitchen taking pictures of what looked like innocent garlic knots and pepperoni pizzas.

You can visit the website for detailed instructions on how to complete an order. If you order a pizza for pickup, someone will meet you a few blocks away, in a clandestine meeting point. Delivery options are available for minimum orders of $100- 300, depending on your proximity. Chris monitors the clients, making sure that he doesn’t sell to underage kids.“Yesterday we had to turn downtwo orders,” he commented, having suspected that the people ordering were too young. When I ask if he’s worried about getting arrested, Chris doesn’t appear concerned. Marijuana is decriminalized in New York, and the cops have higher priorities. Chris doesn’t make food that’s going to “put you on the floor.” He wants you to enjoy the food and feel full and satisfied, like a normal meal. For people like me, he recommends starting slow, not more than one piece of pizza. I decide to pass on sampling the pizza, but I must admit that I’m somewhat intrigued by the whole thing. And if I wanted to try edibles, I think I’d be in good hands with Chris’s food. Perhaps I will someday.

Filed Under: Eat Local, Reviews Tagged With: eating local, emily j davis, the pizza pusha

Eating Local: Chocolate On My Mind

May 1, 2019 By Bryn Gelbart Leave a Comment Filed Under: Eat Local Tagged With: bryan gelbart, Eat Local, food, nunu chocolate, the chocolate room

The Chocolate Room Handcrafted Chocolates

Two of Park Slope’s premiere chocolate shops have one thing in common — aside from the obvious fact that they sell chocolates. Both were built from the creative energy of artists with a love for dessert who, as it turns out,  just happened to have a knack for business. Both Nunu Chocolates and The Chocolate Room in Park Slope produce fine chocolates that you can find all over Brooklyn. But in the increasingly expensive Park Slope, running a successful retail and wholesale chocolate business is still a matter of precarity, constantly under the stress of balancing survival with your craft.

Naomi Josepher and her husband Jon Payson came to New York in pursuit of the arts. Now they own the Zagat-rated dessert cafe The Chocolate Room. 

“Jon moved here to be a rock and roll drummer and I moved here to be a dancer. We met in a restaurant working together on the upper east side,” Josepher recalled meeting her husband in the ’90s. “We didn’t have a lot of money so at night we would walk up 2nd Avenue and go out for dessert. That was our thing.” 

When they moved to Park Slope in 2003, they were both fitness consultants. When they decided to go into the restaurant business, renting out a dilapidated building across the street from their apartment cost them $1200 a month. 

“Jon picked up a book on chocolate. He was in Barnes and Noble and called me asking ‘What about a chocolate shop? There’s no chocolate shops in Park Slope.’ So we took our $2,400 we had saved up for first month and last month.” 

There’s Always Room For Chocolate

The Chocolate Shop opened January 2005. They were at their initial Park Slope location for 10 years, before moving across the street to 51 5th Avenue, where The Chocolate Room has been since 2013. There were only five items on the menu in 2005. Now they carry dozens of chocolates, brownies and cookies, prepackaged snacks like the chocolate caramel popcorn, and Naomi and Jon even have their own cookbook. 

Their biggest hit was one of the original five. The recipe for the chocolate layer cake has not changed since 2005. It is still airy, still has delicious layers of light frosting. It is not overpowering the way you might expect a slice of chocolate layer cake to be. It’s decadent, but not overindulgent. You could sit yourself down at the with a cup of coffee or espresso and dig into to the slice, and still be able walk out the door without the assistance of a wheelbarrow. 

Of course, that’s only if you stuck to the cake. It would be easy to be tempted with the addictive chocolate caramel popcorn, that is just heaven for lovers of salty and sweet. The chocolate chip cookie is another favorite of Chocolate Room regulars, but Naomi Josepher isn’t too pleased with it after 14 years. 

“We are recreating our chocolate chip cookie,” Josepher said. “I’m not happy with it.” 

A lot of folks running a business like this would not mess with success, but at The Chocolate Room something is different. The artistic passion that drives the owners means there is always more to be done, always practice and revision before the next performance. 

Despite Zagat reviews, years of packed houses and reliable clientele, running a business in New York City is no cakewalk. 

“There’s very few days we give ourselves pats on the back,” Josepher said. “We try to, but we are under constant challenge of how to make this work.”

These challenges include higher wages and higher rents. In order to stay afloat, and still give their employees a livable wage, The Chocolate Room has dove deeper into wholesale and web sales of chocolates. They sell via FreshDirect, and their brownies, cookies, and chocolates are sold at Barclays Center, Brooklyn Museum, and BAM.

Further south down 5th avenue, Andy Laird and wife Justine Pringle run Nunu Chocolates, a special store that is a cafe, bar, and chocolate factory all wrapped into one. With locations in Park Slope, Downtown Brooklyn, and now the Financial District in Manhattan, Nunu has been expanding since 2008. The idea of making chocolates started when Laird was a touring musician. 

“We saw all the merch tables looked the same,” Laird said. “We thought what else could we put on the table that would be cool? And we both paused and said chocolate at the same time.”

They lived in Park Slope at the time and began selling chocolate to local businesses. In the nascent days of the food scene they sold at the first Brooklyn Flea and collaborated with other locals about how to run a business. 

Nunu Chocolates

The chocolates are the star of the show in all locations. The Park Slope store is small, with the displays and chocolate machine lining the exposed brick walls. There is a beer tap behind the counter pumping out local brews. It is right at home next to the espresso machine. Beyond the counter, there are only a handful of tables. 

The silver beast behind the counter was shooting out dark rectangular chocolates. They were salted, waiting to be packaged. These are the grahams. The highlight of Nunu’s selection is a wonderfully buttery graham cracker dipped in chocolate. The shop sells many boozy chocolates as well, partnering up with local breweries when they can. These kind of partnerships are Laird’s favorite part of the job.  

“One of the saddest things is how few of the mom and pop shops we used to sell to still exist,” Laird said. “You are all in it together. Sure, it’s a bummer to miss out on an invoice, but these shops are really having a tough go.” 

Laird echoed Josepher’s sentiments on the success of the shop. In this part of Brooklyn, it’s more survival than it is about trying to thrive. It’s impossible with Amazon, and the way online retail is going, to run a business like this without selling your wares online or wholesale. 

“Wholesale can constrict for a few years. And now the new location is adding a new dynamic. This doesn’t necessarily replace [selling to local shops] because it’s not one to one, but it’s a different focus as we try to deal with that beast called Amazon.” 

Nunu Chocolates’ Park Slope location opened in 2014. In 2018, a location opened in the World Trade Center. Managing this new shop is the owners’ primary focus for the time being.

Filed Under: Eat Local Tagged With: bryan gelbart, Eat Local, food, nunu chocolate, the chocolate room

Eating Local: Dinner and A Movie – Nitehawk Cinema & Alamo Drafthouse

April 24, 2019 By Grace Guadagnino Leave a Comment Filed Under: Eat Local Tagged With: Eat Local, food, grace guadagino, movie, theater

“Goonies Never Say Die” cocktail consisting of peanut-washed High West Double Rye,
Amaro Montenegro, creme de cacao, Ancho Reyes

There is no better way to spend a rainy Saturday than cozying up inside a warm theatre while being served your favorite snacks throughout a newly released film. And, yes, I said throughout the film: truffle popcorn, charcuterie plates, and a full bar are readily available at the newest theatrical addition to Park Slope, the Nitehawk Cinema movie theatre. For those of you who don’t know that these convenient dinner theatres exist around Brooklyn and across the U.S., allow me to introduce to you Prospect Park’s newest addition.

Dinner theatres are for those who thoroughly enjoy going to the movies and, you guessed, total foodies. If you want to watch Bradley Cooper serenade you and get served a hot meal without getting up, we’ve found your sanctuary. 

 Nitehawk Cinema just opened in Prospect Park this past December, taking over a desolate venue, formerly The Pavilion, a theatre which closed in 2016. The theatre are outfitted with newly minted leather seats and a tray like table big enough to hold your “Goonies Never Say Die” signature cocktail, truffle butter popcorn (with ½ priced refills!), and a delicious burger with fries. Make sure to leave room for a whiskey root beer float or spicy Mexican chocolate soft serve ice cream for dessert! 

The way these theatres operate is very simple. You explore the menu and once you know what you would like, simply write it on the paper given and place it upright in the holder. This way the server can see from a distance that you are placing an order. The waiter will then sneak by and grab the order sheet, returning with those tater tots you’ve been craving all night.

There is also a bar outside of the multiple screening rooms where you can continue to enjoy their handcrafted cocktails and snacks after the credits start rolling. A clean and spacious balcony area above the bar is also available for sipping on your beer and lounging with a view of the park.

Nitehawk Cinema has two locations—in Prospect Park and Williamsburg—whereas its national competitor, Alamo Drafthouse, is located in Downtown Brooklyn with two other locations opening soon in the Financial District and Staten Island. Alamo, however, is a national treasure that has 35 locations all over the country, having initially begun its tasty entertainment hustle in Austin, Texas in 1997.

Both theatres have quite versatile menus, ranging from salty and sweet appetizers to heartier options, including vegan and gluten free choices, and assisted by a full bar. Whether munching on the delicious truffle parmesan popcorn at Alamo Drafthouse, or savoring the rich truffle mousse pâte at Nitehawk, you’ll never want to leave your seat (Clearly I have an affinity for anything truffle).

 One of the more creative aspects of Nitehawk Cinema has to be the film puns found in each menu. With new films being released regularly, the venue crafts their cocktails and appetizers to reflect certain movie themes. After the release of On the Basis of Sex, a film following the life and career of Ruth Bader Ginsburg, Nitehawk Cinema created the delicious concoction called “RBG Avocado Toast.” This dish consists of ricotta, brussel sprouts, guacamole, lemon, herbs and, of course, avocado over organic French sourdough toast. The Lego Movie 2 inspired another “punny” addition to the menu: the snack “Lego My Waffle,” where you can create your own waffle sandwich stack. Nitehawk does an excellent job keeping their menu up to date and consistently adding more variety (and even more puns) with new movies being premiered. Alamo does, however, have photos of old films stretched across each of their menus, but hardly any creative puns or jokes can be found other than labeling their White Russian cocktail after “The Dude.”

Tater tots with a side of hot queso topped with fresh chives
from Nitehawk Cinema

Kristen Anderson, a 25-year-old Park Slope resident, lives just a few blocks away from the new Nitehawk Cinema and is very excited for the new local theatre opening. 

“I’ve been to Alamo [Drafthouse]. We saw Vice and had dinner. We got there early so we could kind of eat before the movie started,” she began. “The food was really good. But I’m excited that this [theatre] is closer. I’ll definitely check it out!”

While the concept of having dinner while watching a film in the theatre sounds luxurious, some people aren’t totally sold on the idea of having waiters serving mid-movie. 

“I feel like bringing in the food was very awkward. They have to duck to not be in your way,” said Bushwick resident Tommy Mosqueira, who went to see Mary Poppins at Nitehawk with his roommate. “I thought it was a cool concept, but I think it could’ve been executed better.”

 Some locals, however, are much more enthusiastic about the dinner theatre world than others. Sara Fowler, a resident of Prospect Place who lives equidistant to Nitehawk Prospect Park and Alamo Drafthouse, thinks highly of both theatres and attends them regularly.

“I’m very fond of both of them,” she starts, “but they each occupy different niches. I think the beer and popcorn are just better here at Nitehawk.” The 26-year-old then described what she ordered during her cinematic adventure.  “I ordered the Nitehawk popcorn which I like because it’s sort of sour and unconventional and tropical with citric acid. It was very good.” She paired it with the Victory Sour beer, an ale from Pennsylvania. 

Nitehawk Cinema is located at 188 Prospect Park West. Now go treat yourself to a cinematic experience you’ll never forget!

Nitehawk Cinema at 188 Prospect Park

Filed Under: Eat Local Tagged With: Eat Local, food, grace guadagino, movie, theater

A Satiable Taste of Fifth

April 16, 2019 By Candice Dixon Leave a Comment Filed Under: Community, Eat Local, Feature Tagged With: A Taste of Fifth, candice dixon, local food, Taste of Fifth

Prospect Bar and Grill, photography by Emily J. Davis

A Taste of Fifth 2019

A Taste of Fifth has seen yet another successful year, marking its highest ticket sales to date. More than 600 tickets were sold and a whopping $15,000 raised for the 15 benefitting non-profits. The excitement and merriment was undeniable throughout the evening as guests indulged in a myriad of local food and beverage selections on and around 5th Avenue. Returning veterans like Calexico (5th Ave. between Garfield Place and 1st Street) shared its famed Gringo Taco in adorable, colorful mini shells along with its delicious vegan Beet Tacos. Blue Sky Bakery, (5th Ave. between Bergen and St. Marks; 8th year veteran) showcased its token daffodil décor with platers of dairy-free veggie muffins such as  Pumpkin Apple Cranberry and Zucchini Strawberry Chocolate Chip.

Calexico
Simple Loaf Bake House

There was an impressive number of first-timers joining the fun this year. New businesses such as Simple Loaf Bake House (5th Ave. between 2nd & 3rd streets; opening May 2019) shared delectable treats such as Lemon Bars, Caramel Blondies, and Fudge Brownies. Also, Lizzy King Parlor (corner of 5th & Prospect Place) has joined the Fifth Avenue family boasting menu items which are sourced solely from New York purveyors including  Fleishers on 5th, from where their meat is purchased for the signature  pork sliders which were featured at the event. The Shaking Crab (corner of President Street & 5th Ave.) was on deck, marking its second participation. Guests sampled the spicy crawfish and head-on shrimp in a pool of ‘Shaking’ sauce: a savory mix of cajun spices, butter, and garlic with a kick.

With all the scrumptious tastes, there were many thirst-quenchers to pair along.  Zula Wines & Spirits, (5th Ave, between 11th and 12th streets, opened late 2018), had a constant line as guests enjoyed three wines – a Portuguese Rosé, an Austrian Grϋner, and a Montepulciano – and is co-owned by couple Amy Miles and Mike Robertson, and friend/comedian Amy Poehler. The featured wines are available for $12 or less. Brooklyn born Breuckelen Distillery (77 19th street; first time participant), stirred Manhattans and Gin and Tonic sippers through the night along with tastes of its whiskeys in the Grand Ball Room’s speakeasy as Hot Club of Flatbush regaled visitors.  

  • Zula Wine
  • A Taste of Fifth, 2019
  • Fogo Azul Drumline

The night was not only a fantastic opportunity for the community to meet restaurateurs and the charities, but was a treat for the hospitality community to socialize with one another.

The night was not only a fantastic opportunity for the community to meet restaurateurs and the charities, but was a treat for the hospitality community to socialize with one another. Owners of SkyIce (corner of 5th Ave. & St. Marks) were very excited about returning to A Taste of Fifth (7th year participant) and spending time with fellow industry comrades. The dine serves provincial Thai cooking and all-natural homemade ice cream, and offered Krapraw Gai Sub( a dish with minced chicken in a chili basil sauce), along with Thai Tea and Roasted Thai Coconut ice creams – just two out of the 300 flavors offered in-house. Prospect Bar and Grill provided its best seller Four Cheese Mac and Cheese, and a Roast Pork Slider with pickled cherry pepper, broccoli rabe, and mozzarella. 

All entertainment, including members from Fogo Azul, an all women Brazilian drumline, was spot-on for the festive occasion. Congrats to all participants, restaurants, charities, and the Park Slope Fifth Avenue Business Improvement District for a job exquisitely done! 

Breukelen Distillery

 Photography by Emily J. Davis

Filed Under: Community, Eat Local, Feature Tagged With: A Taste of Fifth, candice dixon, local food, Taste of Fifth

Eating Local: Community Matters

February 7, 2019 By Bryn Gelbart Filed Under: Eat Local Tagged With: bryan gelbart, community matters, eating local

Bar Toto: Family-Friendly, Affordable Italian in Park Slope

Bar Toto, located on the corner of 11th St and 6th Ave in Park Slope, is affordable italian cuisine with a twist. You will traverse the patio, open the heavy black door, and walk through half a dozen thick curtains before you enter. Therein lies a full service bar, in the midst of cozy, rustic tables and booths that line the walls of Bar Toto. The bar’s lighting and colorful selection of wine and liquor gives vibrance to the otherwise quant restaurant. 

In 2003, husband and wife restaurateur team Peter Sclafani and Kristen Hallett opened Bar Toto. These are the minds behind such casual, affordable dining options in Brooklyn as Bevacco, Bar Tano and Luce, the latter of which previously stood where Bar Toto now resides. 

“[Sclafani] always takes what worked from their last restaurant and then adds something new,” Bar Toto Manager Jed Stewart said, explaining the unique design. 

What is most striking about the dinner rush at Bar Toto, especially on a Sunday night, is the crowd. The tables were filled with regulars and Stewart frequently put our conversation on hold to catch up with guests. Still, it seemed even a neighborhood favorite is not safe from gentrification. 

“People live here for a year and they come a lot and then you never see them again,” Stewart told me. “Suddenly you starting seeing the new person that moves into their house coming in.”

Unsurprisingly for Park Slope, a family was seated at nearly every table, strollers lining the walls. Bar Toto’s menu is crafted with family in mind. Portions are heaping and nothing on the menu costs over $20, with the exception of the meaty entrees. Still, $27 for a steak or short rib dinner is well within reasonable. 

The pasta dishes, all fresh pasta with the exception of the penne and spaghetti, are all modern twists on classics like the Bolognese or the Penne with prosciutto, peas and cream sauce. The  ingredients are sparse but refined. There are a variety of kid-friendly Panini Burgers, but what I saw in front of every child was Bar Toto’s Grilled Pizza. Similar in look and preparation to a woodfired pizza, but with less smokey flavor and a little more dough, these are a hit with families, always ensuring leftovers for the next day. 

The prosciutto pie is tasty, a simple pizza topped with crisp prosciutto and arugula to cut the salty flavor. The crust may not be thin and crisp to the liking of many pretentious New Yorkers, like myself, but it is by no means a bad pizza. 

Speaking of crisp dishes, the calamari was remarkably hot and fresh. Lightly breaded, and slightly -less-lightly salted, the rings and tentacles avoided the pitfalls of bad calamari. The dish were neither too cold nor too chewy. As is a recurring theme at Bar Toto, this appetizer did not skimp on the portion. This house favorite is meant to be shared. 

The homemade pasta is the real star of the menu. The popular Bolognese over tagliatelle was a sweet, hearty dish. The fresh tagliatelle was delicate but kept just enough structure to support the beef, veal, and pork ragu. There was a real sweetness to the red sauce that was foregrounded by the addition of the veal and pork.  

The more time I spent at Bar Toto, the more I realized how oddly specific is to the Park Slope, and how catering to locals has been the key to its success of over 15 years. Affordable large portions appeal to the palettes of both adults and children through the use of organic produce and eggs, grass-fed beef and fresh herbs. 

On the wall in the back corner, you can see local art for sale. That’s the work of a Bar Toto bartender’s husbands, they’ve been selling them for over a year now. And people have been buying them. Community matters in Park Slope. Even when the community is only home to a family for one or two years, Bar Toto gives them a place to feel like a member of the larger family — the kind that still comes home from miles away for a good dinner. 

 

Filed Under: Eat Local Tagged With: bryan gelbart, community matters, eating local

Eating Local: Flaky Croissants, Exceptional Tarts, & Cozy Nooks

February 5, 2019 By Bryn Gelbart Filed Under: Eat Local Tagged With: bryan gelbart, eating local

Park Slope Is Home To The Finest French Pastry In NYC

Great French pastry is hard to come by in New York City. Lucky for Brooklynites, Park Slope is home to a two of the finest patisseries in the city. These bustling neighborhood spots have brought us flaky croissants, exceptional tarts, and cozy nooks where we can read and write to our hearts content. Both founded by immigrant chefs who brought recipes straight from France, we are lucky to call Park Slope home to these authentic eateries.

 

Colson Patisserie 

Colson Patisserie, on the corner of 6th Ave and 9th St in Park Slope, is a neighborhood institution. Local writers tuck themselves away in the corner with a coffee as regulars shuffle in and out with their daily breakfast usual. If you are lucky you may catch certain city council members or local celebrities getting their daily latte and pastry. 

In 2006, Parisian filmmaker Yonatan Israel moved to New York and turned his passion for baking into Colson. Through collaboration with the shop’s namesake Belgian chef Hubert Colson, the two brought a great pasty shop into the world. 

“Some of these people have been coming here since 2006,” said Natalie Alexander, Director of Retail at Colson. “We try to support community events in Park Slope. We are doing our best to make Colson part of the neighborhood.” 

Colson is a Park Slope staple, but they are expanding, having recently opened a second location in Industry City. 

The patisserie serves typical French pastry fare like croissants, brioche, and eclairs as well as more American treats including jelly doughnuts, muffins, and their beloved chocolate chip cookies. Colson is known for their skilled, friendly baristas and their lattes, which are the most popular accompaniment to a tart or pastry. Alexander’s personal highlight from the menu is the Apple Calvados Brioche.

 “I probably eat more of them than I should in a given week,” she admitted to me. 

The brioche tart lives up to the hype. The bread is a sweet cloud-like base for the lightly spiced apples and delicious calvados cream to rest. Each bite was a perfect mix of each ingredient and can be easily eaten on the go, with a latte in your other hand, as you rush off to work or your next destination. 

Colson offers friendly atmosphere, sharp espresso, and tasty speciality pastry. But if you want a mind-blowing croissant, look no further than Le French Tart. 

Le French Tart 

When you walk into Le French Tart you are immediately struck by the wall to wall assortment of imported French products. Sweet snacks and strange candies line the walls. Savory meats and fruity carbonated beverages lay in wait in the fridge.  Walk in a little further to the deceptively deep store and you will find yourself faced with the best croissant in New York. 

Located at 5th Ave and 16th St in South Slope, Le French Tart is a pastry shop offering croissants, crepes, desserts, and of course tarts. The fresh fruit tarts are a great option, but you are missing out if you don’t try the croissant – especially the pain au chocolat that defies reality. Room temperature, flaky and buttery, yet the chocolate filling melts in your mouth every time. 

“It’s all about the butter,” Le French Tart Owner and Head Chef Laurent Chaverent told me. “You can’t rush a croissant. You have to take the time to do it right.” 

Before coming to America, Chaverent had been working at a Michelin 3-star restaurant for a number of years. 17 years ago he came to America and opened the first Le French Tart location in Staten Island. In 2017, Le French Tart opened their Park Slope location. 

In addition to the traditional pastry offerings, Le French Tart has a line of gluten free pasty. 

“We import our gluten-free flour from France,” said Chavarent. In addition to expanding to gluten-free offerings, Chaverent recently opened Italian Bakery Pane Caldo just south of Park Slope.

Filed Under: Eat Local Tagged With: bryan gelbart, eating local

Eating Local: Shelsky’s Brooklyn Bagels

December 18, 2018 By Nicole McNey Filed Under: Eat Local Tagged With: Bagels, China, eating local, Jewish, nicole mcney, Shelsky

Bagels Brings Sichuan Flavor to Jewish Food

Like most New Yorkers, Peter Shelsky and Lewis Spada miss the good old days. “Bagels were small and dense with a profound crust,” co-owner Shelsky says, “not these massive, soft dough balls.” Nearly eight years after opening Shelsky’s of Brooklyn in Cobble Hill – which was, at the time, the borough’s first delicatessen to open up in 60 years – Peter and Lewis are opening Shelsky’s Brooklyn Bagels to give Kings County the bagels we may not even know we’re missing out on. 

Come fall, and even possibly by the time you have this in your hands, Shelsky’s Brooklyn Bagels will be open for business in a space on the corner of 4th Avenue and 9th Street, a spot they jumped on because it met at least one of two criteria: in proximity to a subway station or next to a school. Slope locals commuting via 9th Street may have become antsy after passing the construction day by day, but it’s only given Peter more time to recipe test and play around with flavor ideas.

“When I’m not selling Jewish food I’m eating Chinese food,” Shelsky says, inspired by his recent trip to China that his wife gifted him for his 40th birthday. After spending five days in Chengdu, the capital of the Sichuan province, the wheels started turning.

“One day I thought: why not develop a chili crisp sauce, mix it with cream cheese and spread it on a sichuan peppercorn-studded bagel, paying homage to the Jews’ relationship with Chinese food?” And that’s just what you’ll find at the soon-to-open Shelsky’s: traditional New York-style bagels and bialys sprinkled with the flavors “new” New York wants to see. For those more rooted in tradition, you’ll still be able to waltz in, get your everything bagel with scallion cream cheese and schlep over to the train with time to spare; but we can’t promise the smell of a chopped cheese on the griddle or the rare sight of authentic German deli cold cuts won’t hold you up (think: jaegerwurst, headcheese, and various bologna).

Shelsky’s Brooklyn Bagels will be mostly grab and go, but will have a few tables and, weather-permitting, benches outside. If you can’t find it by its marquee-esque signage, then follow the smell of cracked black pepper and sea salt bagels.

Filed Under: Eat Local Tagged With: Bagels, China, eating local, Jewish, nicole mcney, Shelsky

Eating Local: Harira with Spelt and Pumpkin Recipe from Kos Kaffe

December 12, 2018 By Daniel Noonan Filed Under: Eat Local Tagged With: daniel noonan, eating local, recipe

 

This is one of my all-time favorite soup recipes from the cafe. It’s vegetarian but has a heartiness that satisfies meat eaters. It is heaven on a cold fall day and is very adaptable and easy to tweak as you go along. The only ingredient I find somewhat essential is the saffron. 

– Sarah

This is a very adaptable soup, so don’t fear if you don’t have it all on hand. You can easily use more lentils if you’re missing chickpeas, or more pumpkin if you’re missing lentils. You can even substitute another grain, such as freekeh or farro, for the spelt if you like.  

Makes 3 quarts to serve 8 

1/3 cup extra-virgin olive oil, more as needed

2 medium onions (7 ounces), peeled and diced small

1 tablespoon fine sea salt, more as needed

1 bunch cilantro, leaves and stems separated

1 cup finely diced fennel, fronds reserved

3 garlic cloves, finely chopped

2 1/2 tablespoons Baharat Spice Mix (see note)

1/2 cinnamon stick

2 tablespoons tomato paste

2 quarts chicken broth or vegetable broth, more as needed

1 1/2 cups spelt or freekeh

1 (15-ounce) can chickpeas, drained 

1/2 cup red lentils

Large pinch crumbled saffron, optional

2 1/2 cups peeled and finely diced winter squash 

Tangy plain yogurt, as needed

Aleppo pepper or hot paprika, as needed

1. Warm the oil in a large pot over medium heat. Toss onions with 1/2 teaspoon salt; stir into pot with 2 tablespoons water. Cook, covered, over medium-low heat until very soft, 7 to 10 minutes. Uncover and continue cooking over medium-high heat until onions begin to brown, about 10 minutes more. While the onions are cooking, finely chop the cilantro stems. Stir stems into the pot, along with fennel and garlic and cook 2 minutes. Stir in spices and tomato paste; cook until paste begins to caramelize, about 2 minutes.  

2. Stir in the stock, 2 cups water, spelt, chickpeas, lentils and 2 1/2 teaspoons salt. Bring to a gentle boil over medium-high heat. Stir in saffron if using and reduce heat to medium. Simmer steadily, uncovered, 15 minutes. Stir in squash and continue cooking until spelt is cooked through, 20 to 30 minutes longer. Taste and adjust seasonings, if desired. 

3. Ladle soup into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves and Aleppo pepper.    

 Note: To make Baharat Spice Mix, in a small bowl combine 2 tablespoons sweet paprika, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground turmeric, 2 teaspoons black pepper, 1 teaspoon grated nutmeg, 1 teaspoon ground cardamom, and 1 teaspoon allspice. Yield: 1/2 cup.

Filed Under: Eat Local Tagged With: daniel noonan, eating local, recipe

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