The Prospect Heights restaurant has become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste.
Restaurants
Strong Rope Brewery sees itself as a sort of missionary for New York hop farmers and malt houses. And the beer’s delicious, too.
The team plays with everything from rhubarb and rose to langoustines.
The menu takes several departures from the beloved Cobble Hill delicatessen, namely with pork.
In a kitchen led by a Marlow Collective–alum, Gertie serves old-school lunch counter offerings updated for 2019.
The new sister spot to Pilar Cuban Eatery serves delicious coffees and pastries including guava pastelitos, breakfast empanadas and Cuban bread.
While there’s a definite time and place for meticulously designed concepts, just as many of life’s moments call for the no-pretense dive.
The new Franklin Ave. spot is less interested in beating people over the head with messaging than they are in creating a welcoming atmosphere.
A delicious collaboration from Daniel, Mirazur, Booker & Dax and Bearded Lady alums, the new space aims to allow the Oxalis team to do their own thing.
How Barboncino raises the stakes on a classic combo of gin, lemon, sugar and Champagne.
The team behind Screamer’s Pizzeria and Champs Diner have opened a new restaurant in Bushwick.
