Watching a critical mass build from across the Atlantic early on, brewer Jeppe Jarnit-Bjergsø eventually realized that Brooklyn was where he belonged.
Search Results for: meet the bartender
The man who defined the Brooklyn food scene—and then redefined it—is at it again.
Giants have a funny ability (or, perhaps, curse?) for becoming oddly invisible–or, at least, not considered closely. Especially if that giant is a well-known, massively distributed spirit in a land where the trend is that the tinier in production and more homespun the story, the more imbibers want to sip it and hear the tale told. But everybody starts somewhere, and when you know the story of Bacardi – a name synonymous with Puerto Rican rum – it might surprise you to learn that it began on a different island entirely.
Meet Del Pedro- he’ll be the 50-something goateed guy in a tiny tie, should you go- a 30-year scion of the city’s drinking scene whose first bartending gig was pouring Rock and Rye for day drinkers in an Uptown dive.
One near pizza constant, no matter the menu or milieu? That would be mozzarella.
In our current issue we profiled the Bushwick fridge of Kid Millions–aka musician John Colpitts—the drummer for and co-founder of Oneida, a loud, weird, brainy Brooklyn band that has produced more than a dozen albums since 1997, and whose psychedelic/ electronic noise-rock is now a linchpin of the country’s underground music scene. The band are also road foodies par excellence: This past summer, in fact, they toured Europe, and the following dining diary (with pictures!) was kept by Millions’ fellow bandmate, Bobby Matador.
Brooklyn artisans are creating bitters that are joining cocktails worldwide.
