Park Slope Reader

Eat Local

Eating a Tuesday Night Away at “Taste of Fifth”

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If there’s one New York neighborhood you’d expect to be getting down on a Tuesday night, it certainly wouldn’t be Park Slope. However, if you throw in unlimited tastings of both food and alcohol, the residents can and will make an exception. This past Tuesday’s Taste of Fifth proved to be a massive hit, with hoards of people eating and dancing their way through the swanky yet funky event space of The Grand Prospect Hall. If Jay Gatsby were to have hosted his own food festival, he would’ve definitely put this venue on his list. 

[pullquote]Taste of Fifth continues to be a festive and filling gathering of neighborhood foodies, families, and New Yorkers looking for a good time and a good bite, of course.[/pullquote]With three full banquet rooms of 40+ businesses, Park Slope’s varied dining scene was truly showcased; Vendors served everything from Thai street food and ice cream (Sky Ice) to miniature tacos (Calexico). With an ever increasing amount of cafes and restaurants stepping up to the challenge of conquering the Fifth Avenue dining scene, the yearly Taste of 5th is easily the most fun, cost efficient, and timely way of deciding where your next go-to spot in town will be…and reversibly, which ones you may want to avoid! While Park Slope boasts an overwhelming amount of taco joints, both fusion and traditionally presented, not all vendors managed to match the savory flavors and fires of your true, authentic street taco. Similarly, the vast number of dessert providers had great ideas in concept, but in flavor may have fallen short in texture and quality. Regardless, Taste of 5th easily displayed just how diverse Park Slope can really be in its food scene, as I myself walked away with double samples and my own mental list of places I’ll be sure to grab full meals from later on.

 

A speakeasy serving up Tito’s Vodka cocktails provided a true getaway for folks seeking alcoholic provisions, while live jazz band Hot Club of Flatbush fueled both foodies and drinkers with an excess of strong energy and plenty of high-tempo jams to dance off the calories. Plenty of wine and beer vendors also managed create “warm spirits” throughout the evening. Not to mention, this was an altruistic occasion. 33% of the cost for every ticket went to a local charity of the buyer’s choice. Thanks to a myriad of humble and local sponsors, Taste of Fifth continues to be a festive and filling gathering of neighborhood foodies, families, and New Yorkers looking for a good time and a good bite, of course.

Olivia’s Kitchen: Comfort Chicken Stew

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As we move into the real heart of the cold and gray Winter months my thoughts turn to comfort foods. Nothing is more comforting than a rich creamy stew with nourishing vegetables. This recipe is simple, but rich, delicious and hearty. The rutabaga adds an unexpected element.

 

Ingredients

6 Chicken Thighs

1 leek

1/2 cup white wine one rutabega, peeled and cut into 1 inch cubes

2 tablespoons of roughly chopped tarragon

8 ounces of cremini mushrooms, quartered one bunch of purple kale, chopped

1 cup heavy cream

Salt and pepper to taste

 

Recipe

In a dutch oven brown the chicken thighs and remove. Cook leek in dutch oven until beginning to soften and then pour in wine to deglaze the pot by stirring and scraping anything stuck to the pot. Add back in the chicken thighs and add just enough wine to reach half way up the thighs. Cover and cook over very low heat for one and a half hours. Remove chicken and add rutabega to the liquid in the pot and simmer until soft then add in the cream and kale and continue simmering to reduce liquid. Saute the mushrooms with a bit of butter until nicely browned. When the cooking liquid and rutabega and kale is reduced by half add back in the chicken, the mushrooms and the tarragon. Stir to combine and serve by itself , or oven rice or pasta.

 

Warm & Buzzy Feelings: Our Winter Cocktail For You

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Ever since opening their doors in Park Slope six years ago, the Blueprint bar has become a staple in the neighborhood for meticulously prepared craft cocktails, a cove of alcoholic libations situated on the bustling 5th Avenue. Blueprint becomes extra essential when the temperatures go down and locals need something to warm them up. Last winter, co-owner Andy Bowtell crafted an extra merry holiday treat to sip and savor called the My Dear Julius, a beverage that has quintessential seasonal ingredients like cinnamon and maple. All the while, a mix of bourbon and a New York plum gin keep the drink buzzing yet still sweet with every sip. Come in and have a mixologist serve one up year-round, or try it at home yourself.

 

Andy Bowtell mixes a My Dear Julius at Blueprint

 

RECIPE: My Dear Julius

1 ½ ounces Bourbon

½ ounce Averell Damson Plum Gin Liqueur

½ ounce cinnamon syrup ¼ ounce maple syrup

¾ ounce lemon

4 dashes Fee Brothers Whiskey Bitters

3 dashes Regans orange bitters

1 egg white

– Dry shake ingredients (shake ingredients, including egg white, without ice)

– Wet shake ingredients (with ice) and strain over whiskey ice cube

– Garnish with angostura bitter love hearts

 

 

A Sip From Every Neighborhood: Where to Try NYC Coffees in Park Slope

By Filed Under: Eat Local

New York’s coffee scene is massive, to say the least. With closet-sized business spaces come a variety of restaurants and boutiques to every block; thus, the same holds true for the coffee shops of the city. While much of the café scene here is dominated by North Carolina’s Counter Culture, whose coffees can be found in nearly every other café, a small but mighty force of local roasters proudly brew and roast out of neighborhoods like Long Island City, Red Hook, and even our own Park Slope. Not only are these beans up to par, they’re improving the burgeoning coffee scene of New York from black and muddy brews to bright, floral and carefully prepared specialty beverages.

Park Slope plays host to a variety of these cafes, many spots whom hone in on local goods for both coffee and baked treats. In our neighborhood, you don’t have to trek on the bus to Red Hook or endure 12 stops on the G for some Long Island City-roasted coffee. Rather, you can simply wake up and walk over to the café down the street brewing something you’ll dig — and it’s likely it was roasted right in the boroughs around you. The only question is, whose coffee are you going to try today?

 

If you’re looking for both a savory pastry and a hearty brew, try out the Colson Patisserie (374 9th St at 6th Ave), whose one of two headquarters can be found off of 6th Avenue on 9th Street. A major wholesale pastry supplier of New York cafes, these guys serve up fresh, decadent pastries on the daily, along with espressos and a custom blend that the Brooklyn Roasting Company personally created for them.

 

Kos Kaffe (251 Fifth Ave at Garfield St) sits right in the hub of bustling businesses on 5th Avenue and roasts on site. A cozy space, it has homey elements like worn-in wooden floors, dining table chandeliers and a family of plants dispersed throughout the bar area. Come in and enjoy a full breakfast and lunch menu, along with simple coffee drinks served with their own supply. If you’re lucky, you may be able to smell fresh beans as they’re roasting on display.

A long-time staple of both Park Slope and NYC, Café Grumpy (383 7th Ave) roasts out of Greenpoint, Brooklyn, and is a no-frills joint for a solid coffee. The utilitarian café has a consistent quality standard for their menu, as well as a huge selection of wholesale beans to continue the brewed goodness at home. Local pastries also fuel the café’s efforts to support the local scene.

 

If you don’t mind an extra two-block walk to the neighboring Gowanus, the newly opened Abbotsford Road (573 Sackett, between 3rd Ave and Nevins) brings a little taste of Australia to Brooklyn, whose roasters have been at it since 2002. The spacious interior and friendly faces make this a place to lounge around for a few hours, and the massive drum roaster on display also proves to be a wonderfully distracting sight in between sips.

Lastly, while Blue Bottle (203 7th Ave at 3rd St) may be based out of San Francisco, they keep things extra fresh by roasting out of Bushwick, whose bold blends and single origin made-to-order coffees make up for a solid, reliable go-to for a full, rich experience. Their chic, white and minimalist café brings a little touch of the SF coffee scene to Park Slope, but their friendliness and ability to remember your name by your third visit make it a neighborhood hang.

Dine Your Way Around the World in Park Slope – A New Restaurant Round-Up

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We’ve already come to know Park Slope’s Fifth Avenue as a mecca of international cuisine, whether you’re craving the soupy comfort of a bowl of Vietnamese pho or looking for the simple glutinous New York slice of pizza. From this boulevard and beyond, more and more hopeful business owners have recently decided to take the leap of faith and establish some (extremely tasty) roots in the neighborhood. For their dreams and your stomach’s delight, here are just a few of the many new restaurants that have opened within the last year. Have you indulged in any yet?

Saigon on 5th – Borrowing recipes from his Vietnamese-born grandmother, who also used to own her own restaurants in Manhattan and Queens, her grandsons are the owners of Saigon on 5th, who grew up learning her ways in the kitchen. The duo specializes in classic, savory Vietnamese dishes, and you’ll be able to get your hot pho noodle cravings satisfied, along with other sweet, sour and tangy dishes like papaya salad, spring rolls and grilled pork chops.

 

Bar Basic – Bar Basic stands as an outlier against the overwhelming amount of natural, organic and healthy options in Park Slope by providing some good old Southern comfort dishes. When you want to go back to treating yourself on a meal out, step into this comforting, rustic chic space for hearty plates of fried chicken sandwiches and jambalaya. A good 90% of Bar Basic’s ingredients are made in-house, and there’ll also be vegan options to come.

 

Maya Taqueria – For a little taste of the California taco scene, grab a few of them at Maya Taqueria. This no-frills joint has landed in both Park Slope and the neighboring Prospect Heights, and aims to provide an authentic super-size me California style of Mexican cooking, from massive burritos to decadently garnished tacos. Everything is made from scratch too, so savor that tortilla wrap a little longer than normal, and enjoy an extra fresh kick of cinnamon in the horchata.

 

Nargis Bar & Grill – This newly opened location has quickly become a 5th Avenue favorite amongst Park Slope residents, its original Sheepshead Bay location a hidden gem and mainstay with the locals. The authentic Uzbek restaurant offers an international escape, where dishes like samsa and oxtail stew provide an exceptionally unique dining experience in the neighborhood. The escape is not only evident in its dishes but within the interior too – A brick wall adorned with old plates and shelves of even older antiques suggests that you may have stepped into your Russian grandmother’s kitchen rather than a Park Slope restaurant.

 

Sushi Lin – If you’ve always thought that you’d never get to experience Tokyo’s iconic Tsukiji Market without going there yourself, then you’re wonderfully mistaken. Chef duo Lins not only source their fish from this coveted market, they also bring in a range of stock from around the world. The goal is simple: Recreate the textures, freshness and flavors of omakase. The result: A traditional, elegant menu of artfully presented sushi, hand rolls and other savory appetizers like agedashi tofu and tempura.

 

Milk Bar – Now don’t get this Milk Bar confused with the Momofuku cereal hype. You will not be consuming pounds of sugary beverages, but rather enjoying a healthy, classic brunch experience. Its 6th Avenue location is the second addition to Brooklyn, with its nearby Vanderbilt location supporting them in Prospect Heights. Milk Bar has declared that toast is all the rage, and the menu’s stacked breads of wholesome fruits, meats and vegetables will leave you guilt-free and stuffed.

From Media to Mozzarella – Our Interview with WILD’s Marina Charny

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It takes a lot of courage to completely change career paths. When WILD’s manager Marina Charny found herself frustrated with the PR business, she decided to take a 180 and dive head-first into the restaurant world, helping the small chain open a third location in Park Slope just last year. We chatted with Charny about the flip, how she found WILD, and what the South Brooklyn native loves about the neighborhood.

How did the company get started?

It’s all kind of random. So Miki [Agrawal] founded Wild 10 years ago. It was called Slice at the time. It happened all kind of organically. There was really no gluten-free options at the time and she was having a lot of stomach issues and health issues and she was finding that a lot of the food she was eating was making her sick, and pizza was her favorite food. So basically she’s really creative and an entrepreneur, and she was thinking, “I just wish there was an option for healthier pizza.” I don’t think she had celiac disease, but I think there was sort of a tolerance or something along those lines so she basically set out to create this great pizza. When she founded the restaurant it was called Slice and she opened it on the Upper East Side 10 years ago and it was just a regular over-the-counter pizza place. It was really cool for being one of the first 100% gluten-free places but there were other issues. She had never really run a restaurant before. So she ended up finding this great partner whose name is Walid Hammami, who’s still involved with the business, and they sort of rebranded, which took a couple of months. They changed some of the things that were going into the pizza dough. They actually simplified it. They made it what it is now, which is thin crust. There’s just a few ingredients that go into it. So yeah, long story short they basically rebranded, they changed the concept, they made it kind of the farm-to-table, sustainable organic simple from the earth ingredient type of place, which is what we do now. Changed the name. It’s not an over-the-counter pizza place anymore. It’s a full service restaurant. And then they moved downtown, so now Wild is open in the West Village. Together they opened another location in Williamsburg, and then shortly after that they came up with the idea to create a franchise.

Where did you come along in the journey?

I have no restaurant background, so a lot of people have asked me how I ended up getting involved. I was working with this journalist named Gail. She met Miki and I met Miki through her. It was like a little sort of connection and I was just really interested. She’s not even really directly involved with running the restaurant anymore. She founded this other company called Thinks, which is this period underwear company. So yeah, she’s kind of like this serial entrepreneur. She just starts companies and then moves onto something different. I was just really fascinated with her and was interested in all the different projects she was working on and when I went to check out the restaurant in the West Village I thought it was so cute and I’m from Brooklyn. All I had was this idea that the restaurant would be a nice fit in Park Slope. I just thought it was a good demographic for gluten-free, for healthy, for vegan. I saw that they had just started this franchise and that was nice because it was really small, not like a McDonalds type of situation where there’s a billion locations. I was like it might be nice to get to work closely together and just sort of pursue it, and I reached out to them and ended up getting in touch with her directly and they liked the idea of opening up a third location in New York because both she and her partner are based in New York. That was it. It was born after that. I immediately started looking for places and found this spot. It used to be a Spanish restaurant so it looks completely different. Fast forward 8 months and here we are.

What was it like building up a restaurant without any experience?

I did have it easier than it could’ve been because I had some assistance. Like I said, Miki is not directly involved anymore, her partner Walid…he still runs the other locations so I would say I had some assistance from him and we have the same menu across all three locations so the hardest part, which is designing and building a menu, that’s already been done. It was definitely difficult. I was sort of going off of my instinct and best thought process as far as designing the place, and… I don’t know. I just wanted it to be, because it has these harmonica doors, I just thought it’d be nice to have a sort of open vibe, like inviting and airy. I thought with the whole farm to table concept it might be nice to have plants and stuff like that.

Is it similar to the aesthetic of the other places?

No, all the other locations look completely different, which is funny. People comment on that. All three locations look totally different, and we’re the only location that has a full liquor license. The other ones only serve beer and wine, and then we also have the outdoor seating. So yeah, I was just navigating through the open waters as I went. I just thought I’ve been working in PR and just getting frustrated with that job and I wanted to do something different. I never owned a business before but I was thinking, now’s the time to try. You know, you get to a certain point in your life where you’re in your 40s and you have kids and you’re married and you have a house and all these responsibilities. You can’t just quit your job and chase a dream. That’s literally what I did. I quit the job I was working in and was like, let me just throw myself into this full speed ahead.

Do you live in Park Slope?

No, I live in the City on the Upper East Side. I grew up in Brooklyn. I lived in South Brooklyn my whole life. When I was finally ready to move out of my parents’ home I was like, I can’t wait to move to the city! And I lived in the city for two years before this whole restaurant thing happened and now I commute back, which is kind of silly. It’s nice to kind of distance yourself because I’m here a lot. So when I go home, I feel like I’m home. I kind of cut myself off a little bit. I think if I lived nearby I would never leave.

Do your parents come here?

They do! They always come. It’s funny because everybody knows they’re my parents but they always pay for their meals and they like to be waited on and they just want to be treated like regular customers. It’s really cute.

What’s your favorite thing on the menu?

Probably the pizzas. I mean, definitely the pizzas. They’re really good. I love pizza too. I’ve always tried to watch what I eat myself. I don’t have celiac or anything like that. I just generally try to eat healthy. I eat these pizzas almost every day and it’s nice to constantly be able to eat pizza and not feel guilty about it or feel like you’re overwhelming yourself with fat and greases and stuff like that.

Which particular pizza?

The local mozzarella is our basic margarita pizza is really good. The caprino pizza, which is our vegetarian option, is really good, and the pear gorgonzola, which is what we call our dessert pizza, those are my favorites. The wild truffle mushroom penne is really good. That’s probably my favorite pasta. The salmon is really good. I’m biased but the pizzas are definitely there.

What do you like about Park Slope as a restaurant owner?

A lot of things. We get a lot of regular customers. It’s really nice to see the same people over and over, especially the customers that have been coming here since day one. We get customers that are like, oh we were here when you first opened and now everything looks different! We were here when your bar was empty. We were here when you had a different chef and things tasted different. It’s nice that they’ve been here on this journey with us.

We’ve had customers that were like, “Oh it was a little rocky in the beginning but now everything is great and we waited it out with you and kept coming back.” We had a customer whose wife was pregnant and now she’s had the baby and it’s like you feel like you know them because they come in so often. There’s also a lot of events that happen on 5th avenue that all the businesses are invited to participate in. It’s very nice. I know that at the Wild in the city, there’s a lot of tourists so it’s busy because it’s Manhattan. It’s not like that here. It’s more community spirit, which is nice. It’s a beautiful neighborhood, and there’s so many different people.

It seems like the food scene changes here drastically? Some of which opened around the same time?

Some of those restaurants, within the time we’ve been here, which is about a year and a half coming up. Some of those restaurants have already closed, so I think two of them are already closed. It’s very competitive and it’s kind of nice that we’re slowly but surely building up our customer base and it’s nice. Challenging but rewarding.

 

https://www.wildparkslope.com

Olivia’s Kitchen: Roasted Butternut Squash and Sage Lasagna

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I have no memory of where I got this recipe in the first place but I scribbled it on a piece of Japanese stationary at least 12 years ago and have tweaked it over the years to work perfectly for sweet shortcakes. Every time I look at that greasy beat up piece of paper I think “I gotta write that down somewhere where it can’t get lost”. So, now I am…

 

Recipe-

Roasted Butternut Squash and Sage Lasagna
Toss 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces with a coating of olive oil and spread in single layer on a baking sheet.  Salt and pepper the squash and then roast at 400 degree oven until soft and golden.
Mash the cooked squash with a half cup of water and some freshly grated nutmeg
Mix 1 pound whole-milk ricotta cheese with 1 cup heavy cream, 2 large eggs and salt and pepper.
Using no boil lasagna sheets layer the squash mixture and ricotta in a baking dish.  The last layer should be a dry sheet of pasta.  Drizzle another 1/2 cup of heavy cream.  Place leaves of fresh sage on top of the cream and then sprinkle 1/2 pound of grated Parmesan over in an even layer
Bake in a 400 degree oven for 30-40 minutes or until bubbling and golden brown on top.

EAT LOCAL: MIRIAM – CONTEMPORARY ISRAELI CUISINE

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Chef Rafael Hasid opened Miriam in 2005, naming the contemporary Israeli restaurant after his dear mother. A native of Tel Aviv, his vision was to share his perspectives on what his country’s food really represents: various cultures coming together to create one strong community. Or in this case, taste.

[pullquote]Chef Rafael Hasid, or “Rafi” as the regulars know him, has successfully created a restaurant that features great food that illuminates his views on contemporary Israeli cuisine.[/pullquote]When you step into the quaint corner restaurant, the first thing you notice is the colorful, ornate lanterns hanging from the ceiling and the hand painted plates on the walls. The bar is a sort of focal point and displays the extensive wine collection offered to patrons. With mellow music wafting in the dimly lit space, relaxing comes natural.

Fresh ingredients (some of which are imported directly from Israel) make these traditional plates outstanding. To start off the experience, the house made flatbreads are a staple and have a nice combination of crunchy burnt-bubbles and gooey centers. The Za’atar spiced flatbread is especially good. Several of the “meze” items, or appetizers, are excellent as well. Puff pastries filled with Swiss chard, leeks and feta make up the Burekas and falafels with green tahini are prepared with skill. But, the best meze is the Kadaif wrapped shrimp with spicy aioli. It is coated with extremely thin crispy noodles, adding delectable crunch to the juicy jumbo shrimp. You may recognize the distinct layering of these noodles from the Turkish dessert, Baklava.

The main courses represent the many cultures that have influenced Israeli cuisine. This is particularly evident in the Merguez selection of couscous, which features North African spicy lamb. Other couscous options include grilled chicken thighs, shrimp, all-vegetables and Dorado fish. They are complemented by zucchini, carrots, potatoes, celery, raisins and butternut squash, slow-cooked in a sweet brown sauce. In addition to fresh fish dishes and shawarma options, a must-try is the chicken schnitzel. With two huge cutlets served alongside creamy mashed potatoes, Israeli salad and beets, it is a definite crowd favorite. The breaded cutlet has just the right amount of crunchy sweetness and is complemented by spicy mustard served on the side.

Looking at the crowd, it seems that Miriam has become a relaxing local spot for people of all cultures. The friendly waiters are happy to explain the delicacies that you may not be familiar with. Chef Rafael Hasid, or “Rafi” as the regulars know him, has successfully created a restaurant that features great food that illuminates his views on contemporary Israeli cuisine. It seems that for him, community is everything, as he recently offered a special Rosh Hashanah menu that certainly brought comfort to many locals.

Whether you’re looking for an adventurous change to your ordinary dining experience or a place to unwind with mezes and wine, Miriam is a must-visit gem in Park Slope.

 

Olivia’s Kitchen: The Best Strawberry Shortcake

By Filed Under: Eat Local Tagged With: ,

I have no memory of where I got this recipe in the first place but I scribbled it on a piece of Japanese stationary at least 12 years ago and have tweaked it over the years to work perfectly for sweet shortcakes. Every time I look at that greasy beat up piece of paper I think “I gotta write that down somewhere where it can’t get lost”. So, now I am…

 

Ingredients

1 1/2 cup flour

4 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon salt

6 tablespoons cold butter

3/4 cup heavy cream

1 teaspoon Vanilla

 

Fresh strawberries

Lemon

Sugar

 

Cream

Vanilla

Sugar

 

 

Recipe

In a bowl mix together the flour, sugar, salt and baking powder. Then cut in the cold butter, cut in to small pieces, either quickly with your fingers or a pastry cutter until it’s a course meal texture. In a measuring cup measure out the heavy cream and the add in the vanilla. Pout that mixture over the flour mix and quickly, with as few strokes and possible, combine the wet and dry ingredients. Using your hands at the end bring it all together in a ball and the flatten it out to about 1 1/2 inches thick. Cut into squares. 4 for very large cakes, 6 for medium, 8 small. Place on an ungreased cookie sheet, sprinkle a little more sugar on top and place in a 425 degree oven for 15-20 minutes. They should be golden brown on top. Slice up strawberries, squeeze a little lemon on them and add some sugar to taste for the filling. Make vanilla whipped cream. Once the shortcakes cool split them in half and put some strawberries inside and top with a healthy amount of whipped cream the replace the top. The dough part of this recipe also makes a phenomenal cobbler. Just mix cut up fruit with a couple tablespoons of corn star, sugar and a couple tablespoons of melted butter. Put in in a baking no dish and the crumble the dough over top. Bake at 400 for 1/2 hour or until the fruit mixture is bubbling and the dough is golden brown.

 

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

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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.