Sycamore Bar + Flower Shop in Ditmas Park hosted some of the city’s best homebrewers to flex their homebrewing talent and tastes.
Tag: Ditmas Park
Come summer, you can eat, drink and be merry every meal of the day. Here’s proof.
Plus: A lot of drinking and drawing is happening.
The Ditmas Park restaurant is teaming up with forager Leda Meredith for a wild-inspired spring menu following a forage tour in Prospect Park.
It was a big year for photo essays, hidden gems in Crown Heights and booze.
We’re addicted to Potluck Video’s how-to clips—from cocktails in a can to a two-minute guide to Irish whiskey, they’re a great resource for last-minute New Year’s Eve inspiration.
Organized bike tours of community gardens and farmers markets abound this time of year.
Expect made-from-scratch tamales, a flower shop with a whiskey bar alter ego and a late night haunt dishing dumplings.
A fig tree does indeed grow in Brooklyn. Lots do, actually, largely thanks to fig farmer Nelson Ryland who runs a family business selling fig tree cuttings out of his beautiful Victorian house in Ditmas Park.
Accidental fig farmer Nelson Ryland runs the family business with the help of his two oldest sons, Jack, 6, and Sam, 4. At the company headquarters—a beautiful Victorian house in Ditmas Park–fig tree cuttings spill out into every available space.
In our magazine, Rachel Wharton takes a closer look at Purple Yam, the sublime Filipino restaurant on Ditmas Park’s up-and-coming Cortelyou Road. As she puts it, “Besa and Dorotan may have both grown up in the Philippines, but their restaurant is to Filipino food what Pies ’n’ Thighs is to chicken and biscuits, what Franny’s and the Frankies are to Italian food: kind of like your mother’s cooking, but only if she once worked the line in a four-star restaurant.”
In our current issue, Nancy Matsumoto takes us into the kitchen at The Farm on Adderley, a much beloved locavore restaurant in Ditmas Park created by Gary Jonas and Allison McDowell. Read the story to find out how two people who had no idea what they were doing came to run a fantastically sustainable and delicious eatery.
