c/o DumbonYC
As the best season for Farmer’s Markets approaches, exciting news was announced by Community Markets this morning. Two additional farmers markets will open off the L line in Brooklyn on June 3rd and will run every Sunday from 11am-4pm until November 18th. The new farmer’s markets will be located at McGolrick Park in Greenpoint & Cooper Park in East Williamsburg.
Two New Farmer’s Markets Locations Announced Permalink
From the NY Times:
For three nights a week, Richard Kuo and Frederik Berselius operate this tiny Brigadoon of a Scandinavian restaurant in the back of Kinfolk Studios, a Williamsburg gallery. There are just 18 chairs. Reservations as staggered as gradually as at any four-star restaurant, but there is no four-star restaurant in New York that serves a seven-course tasting menu for $45. It may represent the city’s best bargain in fine dining.
More information at www.frejnyc.com.
Frej Now Open (If you can get a reservation) Permalink
It’s almost summer which means we can begin to regularly use our favorite mode of transport: The East River Ferry! They’ve just announced that starting this week, they’ll be offering a variety of Brooklyn-sourced food & drinks including cupcakes from Butter Lane Cupcakes, retro-style u-bet egg creams in chocolate and vanilla, and hot and iced coffees from the Brooklyn Roasting Company.
DNA Info has the full scoop:
While coffee was offered on some routes last summer, the effort marks the first time food will be served onboard the pilot ferry service, which launched last June, and travels between Wall Street’s Pier 11 and East 34th Street, with stops in DUMBO’s Fulton Ferry Landing, north and south Williamsburg, Greenpoint, and Long Island City, Queens.
“We’re very excited about it,” Paul Goodman, CEO of Billybey Ferry Company, which operates the routes on behalf of the city, told DNAinfo New York ahead of the launch.
Goodman, who teamed with restaurateur Marc Murphy, of Tribeca and the Time Warner Center’s Landmarc bistros and Brooklyn Bridge Park’s Ditch Plains, said that, after the success of last summer’s coffee service, he wanted to expand the selection for riders, with a focus on local fare.
In addition to the cupcakes and coffee, the menu includes potato chips from McClure’s, the famous pickle purveyors, and pastries from Murphy’s Benchmarc Events.
“Now East River Ferry goers can enjoy the scenic ride, and take in the amazing skyline views while snacking on local Brooklyn eats,” Murphy said in a statement.
Jim Munson, president of the Brooklyn Roasting Company, said he plans to offer ferry-riders a variety of single-origin hot coffees and cold-brewed ice coffees throughout summer, with service kicking off at dawn.
“We think it’s a great alliance. We want to promote alternative means of transportation, so we’re working with the ferries,” he said.
The menu, which will be available seven days a week, on all routes, beginning at 7 a.m, is also easy on the wallet, with prices ranging from $2 for chips and pastries, to $3 for coffees, cupcakes and egg creams.
The team is also considering the possibility of adding beer and wine to the menu at some point in the future, Goodman said
A sunset ferry ride with beer or wine without paying tourist prices? We’ll take it!
East River Ferry now serves Brooklyn Snacks Permalink
Personally, I’m going through a brussel sprouts smothered in dijon mustard phase but this truffled honey mustard on a pretzel doesn’t sound so bad. Maybe we can get a mayonnaise fest next?
The First Annual Brooklyn Mustard Festival is happening Saturday, April 28th, in the beer garden at T.B.D. Bar in Greenpoint, Brooklyn from 12-5. It will be a celebration of mustard in all of its pungency and richness, its nobility and sloppiness. A smattering of vendors — mostly local but some distant — will be offering up an array of mustards and mustard-based delicacies. You’ll find mustard styles ranging from smooth dijon to stone ground, in flavors ranging from mustard with green peppercorn to mustard with truffled honey to mustard made with Six Point beer. Mustard hailing from one of New York’s oldest mustard companies, and mustard from local, small-batch artisans. We’ll have chutneys featuring mustard seed, mustard-flavored pickles, and a terrific mustard herring. Vendors will make all of their products available for sampling and purchase. In addition, we’ll have for sale delicious soft pretzels (Sigmund’s) and some of Brooklyn’s finest hot dogs and sausages (The Meat Hook) to spread your favorite mustards on, and T.B.D.’s extensive beer list will give you plenty of options to pair your food with.
Saturday, April 28 12-5
T.B.D 224 Franklin St rain or shine! (hopefully shine since they have such a nice yard)
FreeVendors Participating-
A. Bauer’s Mustard (Queens, NY) • Divine Brine (Huntington Station, NY) • D.P. Chutney Collective (Brooklyn, NY) • Hudson Valley Homestead (Craryville, NY) • The Meat Hook (Brooklyn, NY) • My Friend’s Mustard (Brooklyn, NY – Philadelphia, PA) • Shelky’s Smoked Fish (Brooklyn, NY) • Sigmund’s Pretzels (New York, NY) • Tin Mustard (Brooklyn, NY) • Wine Country Kitchen (Napa, CA)1st Annual Mustard Festival Permalink
Via TableTalk
“It evokes both an Art Deco parlor room and a Spanish colonial cathedral,” Huckman says of the décor. The dramatically rounded high ceiling — beautiful and impossible to ignore — disguises multiple layers of soundproofing, cushioning noise that might migrate upstairs to the neighbors. Bar stools are fastidiously and playfully tiled by hand in eight-bit patterns. Even the floors tell a story: Greenpoint’s Tall Cotton Supply sourced the reclaimed pine salvaged from a 1906 Philadelphia apartment building.
Like the décor, food and drink offerings are spirited and original. “The cocktail menu is lighthearted and approachable,” says the bar manager Jeremy Oertel (of Dram and Mayahuel). “Some of the drinks are stirred and boozy. Others are light and refreshing, and then I threw a couple oddballs in there just for fun.” Basically, there’s a tipple for everyone. Original concoctions include the subtly smoky Scarlet Fever: shaken tequila blanco, Mezcal, peach liqueur and lime juice, poured into a Champagne coupe and finished with a spicy salt rim.
Of her approach to the developing the bar menu, the chef Jessica Wilson (of Prune and A Voce) explains, “I was influenced by Leif’s upbringing and culture. I wanted to create flavorful, simple snacks that will keep you drinking, laughing and satisfied.” T asked Wilson to share a favorite Donna recipe: “I picked Avocado a la Plancha because it’s easy and delicious but would be decadent to serve at home.”
More information at www.donnabklyn.com
Donna: New High Design Bar Opens in Williamsburg Permalink
