Chef Christina Lecki joined Reynard as executive chef in July with an ambitious goal: reduce the kitchen’s waste to zero.
Restaurants
They can make you feel at home, no matter how weird you like your eggs.
Their hands-on approach to the business has made the five-year-old Gowanus restaurant a neighborhood favorite.
The menu here changes regularly, but you’re always guaranteed something delicious—that might change your mind on a vegetable.
The Yemeni-owned Jewish deli uses food to connect different races, faiths and nationalities.
Where to eat and what to order at the park’s most exciting new spots, including Cecconi’s and VHH Foods.
Neighborhood residents are organizing a community dialogue to take place tomorrow, Saturday, July 22.
Expect purple Peruvian potato puree in your pisco sour.
Karasu creates balanced, playful cocktails inspired by Japanese ingredients and tradition.
New York City’s first meadery is half Brooklyn-industrial, half whimsical-herbalist.
Ichiran opened last Wednesday, and a server told us the lines have not let up since.
For $35, you get about 3½ pounds of corn, potatoes, and crawfish.
