Williamsburg chef sets the food scenes of Marlon James’s Black Leopard, Red Wolf.
On a recent evening at Egg, artists concocted the “next menu”: a seaside supper set 30 years down the road.
A few months of meetings, visits and hopeless Japanese lessons later, here we were, meeting the chickens who’d be laying the eggs for our Tokyo outpost.
Here’s what’s been on the Edible editors’ radar this week.
Talk soda with Marion Nestle, learn about the pawpaw, harvest honey at the Brooklyn Grange and more.
I was not the first person to come rolling up from the city with a head full of big ideas only to find that these hills had their own lessons to teach.
This year’s Queen Bee Cocktail Classic, featuring some of the city’s top lady bartenders, will go down in Long Island City on September 12.
Their five-year-plan includes 100 more hubs on the East Coast, starting with one in Manhattan in the next year.
Suddenly all poorly cooked eggs seemed like sins, blowing this potentially sublime experience.
Join them on April 11 for a multi-course affair derived from a Carson McCullers’ classic.
The book fair brings together great minds from across the food world. This year’s conference on April 10-12 boasts the most impressive speaker lineup yet.
Bed-Stuy now boasts a purveyor other neighborhoods can covet: Nextdoorganics, a community supported agriculture project and food delivery service with its own storefront at 360 Throop Ave.