An charming French bistro in Williamsburg, La Cafette serves heavenly bites such as caramalized banana topped french toast and stewed onions on brie toast.
For those of us who are impatient to visit Rider located in Williamsburg for brunch, read this post to see how you can create the Lemon + Fennel Doughnuts recipe featured on the menu
As part of its massive transformation The New York Marriott at the Brooklyn Bridge bakes, bottles and brews some exciting fare proving Brooklyn is the place to be for the summer.
In the heart of Williamsburg, The Regal offers classic drinks and house specialties. The kitchen’s French-taught headed chef Seth Levine presents a new take on the traditional gastropub fare that won’t disappoint.
Calling all chocolate lovers! Have you every tried virgin, unroasted chocolate? Now is your chance. Brooklyn’s small-batch gives us the scoop and the opportunity to enter to win a six-month supply of chocolate.
Easily overlooked, Union Pizza Works in Bushwick greets guests not only with pizza, but pastas, fresh salads, creative cocktails, and affordable wines.
Be sure to include beer and Nordic street food in your day on Sept. 14th at NORTH, hosted at Brooklyn Brewery. Stop by for a beer and a taste of the cuisine!
The inner circle of specialty coffee is small, interconnected. Budin is a welcoming Scandinavian coffee bar in Greenpoint with imported Scandinavian goods.
From Williamsburg, to watering holes in Bushwick or East Williamsburg dives, B’klyn Burro delivers nightly burritos to hungry Brooklyn bar patrons.
For a taste of international coffee in the US head to Budin. Regardless of price, there are a variety of complex roasts available that must be tasted.
At a farm in North Jersey, a team headed by an ex-engineer churns out European-style cheese to be turned into sandwiches with an nostalgic Americana twist.
Carly DeFilippo takes us to Brooklyn’s Take Root for a sustainable and seasonal 8 course tasting menu: Amuse bouche, baby eggplants, French onion soup..
Omnivore started like a rebellion, [spring from the] understanding that food and cuisine were about to change, that they needed to change in France. Young chefs arriving…
From craft beer crawls to ethnic fare, David Naczycz and his staff are revolutionizing our understanding of New York’s food culture.