Here’s a little Sonic Youth diddy called “Silver Rocket” from when they played Battery Park on 4th of July back in 2008.
It’s been more than a year in the making, but the Williamsburg outpost of Desnuda is now open for business. Dominic Martinez’s menu includes a handful of ceviches, like lobster and coconut milk with citrus, and salmon with Thai chili oil, almonds, tamarind, and sweet potatoes. There are raw shucked and tea-smoked oysters at the bar, and Chaim Dauermann’s cocktail menu includes the Prufrock and a Hard Place, made with pisco, moscatel, lemon, hot chiles, and, of course, peach liqueur. Dare you drink it? The ceviche list will ultimately grow to about twenty daily offerings. Check out the full menu, including wines and the lineup of South American and Mexican spirits, straight ahead.
More information in our listings.
Since 1996, this group of 1-inch bugs, in wingless nymph form, has been a few feet underground, sucking on tree roots and biding their time. They will emerge only when the ground temperature reaches precisely 64 degrees. After a few weeks up in the trees, they will die and their offspring will go underground, not to return until 2030….
This year’s invasion, Brood II, is one of the bigger ones. Several experts say that they really don’t have a handle on how many cicadas are lurking underground but that 30 billion seems like a good estimate. At the Smithsonian Institution, researcher Gary Hevel thinks it may be more like 1 trillion.
Hopefully we’ll see a few in McCarren Park. Here’s a handy Interactive Cicada Map:
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The Bounty, 131 greenpoint ave, brooklyn, ny 11222
They say that things come in threes. In north Greenpoint that seems to be true since we are about to have three seafood “shacks” within blocks of each other: Lobster Joint, the yet-to-open Archilles Heel and the just-opened The Bounty.
We poked our heads into The Bounty last night and the space looks great with several beers on tap (Peekskill ipa, Brooklyn Pennant, Jever and Kostritzer Schwarzbier) and a handful of traditional house cocktails including a Hemingway Daiquiri and a Dark & Stormy. For now, they are serving a limited menu of oysters, cheese plates, and other bar snacks. We’re told, the full kitchen will open in days to come. Here’s what we know so far:
A brand new seafood restaurant is slated to open soon in Greenpoint called The Bounty. Nika Carlson, who also operates The Drink in Williamsburg, tells Eater:
We’ll be serving seafood from the North Atlantic region, made with a hint of Southern charm. Our menu will include things like crab cakes, whole grilled fish, a raw bar (oysters, clams, etc), a burger, and eventually, when blue crabs are in season in the Chesapeake, Maryland-style steamed crabs.
The head chef is Eric Mann, who previously worked at Craft and Prune, and Roberta’s vet Kevin Ang is also on board as a baker/chef and co-owner. The other partners in this project are Adam Collison, also of The Drink, and Lance Hess, who previously worked for André Balazs Properties. The Bounty is slated to open by the end of the month at 131 Greenpoint Ave, just 50 feet away from the G-Train station.
In other Greenpoint restaurant news, we’re told Roebling Teas Room’s sister restaurant River Styx is coming soon with the Greenpoint branch of Fornino opening any day now. We’re still waiting for news about this venture, but in the meantime are loving the burger at the beautiful Alameda which taste like a Shake Shack burger cooked medium. In other words, delicious.
Last Friday, Nails played a sold out show at Saint Vitus. Video of that is below, alongside clips of the openers White Widows, Early Graves and Xibalba.
Nails at Saint Vitus on May 3, 2013
After closings its door for over a year, Williamsburg favorite Fatty Cue finally reopened this month. And we couldn’t be happier. With Fette Sau and Briskettown close-by, Williamsburg is now officially a destination for BBQ lovers.
Last week, we visited their newly-renovated digs which feature a very comfortable bar area downstairs and a cozy dining room upstairs. We sampled some amazing brisket, fresh out of their smoker, which was adorned with a tasty rhubarb kimchi that added just the right amount of sweetness to the very tender meat.
The Smoked Catfish Nam Prik and Fried Oyster & Bacon Bao were other standouts.
And if you’re just looking for a cocktail and a snack, they have you covered too. Their Fatty Manhattan 2.0 with bacon infused bourbon, vermouth and angostura bitters compliments the carnivorous menu, though the Bubbleberry Kush (vodka, lillet rose, elderflower and prosecco) probably is more fitting for the summer months to come.
Form more information about Fatty Cue visit our listings.
Photo by Theo Wenner
The L train is going down at least twice this spring/summer so you have another excuse not to leave your neighborhood on the weekend and skip your co-worker’s birthday party at Brass Monkey. Currently the two weekends with scheduled downtimes are:
Memorial Day weekend – May 25th (11:30pm Friday to 5AM Tuesday morning)
The weekend of June 21st
Hey — this is a video my friend Video Marsh made for this really old Grimes song from my first record. We were supposed to release it ages ago and somehow it didn’t happen probably because it didn’t comply with the press cycle at the time and since I’ve stopped caring about complying with press cycles im sharing this now.
This is the only post-genesis official grimes video that i didn’t work on myself that will ever be released . it’s a different vibe entirely as you can see. i think it’s very very beautiful and haunting and peaceful and scary
all footage is from the reifel bird sanctuary in British columbia
After a relatively normal evening of drinks in Williamsburg I decided at the last minute to tag along with my friends Nikki and Jackie to finally check out the two floor dance club/harbinger of Williamsburg’s end times known as Output.
We showed up at about 12:30 and there was a line of around 25 people (20 of them dudes). I’m not used to seeing a line in Williamsburg unless it’s for People’s Pops at Smorgasburg in August, but it moved fairly quickly. The bros in front of us asked if we knew if Fred Falke had went on yet. When we said we didn’t and admitted we hadn’t seen him before one of them yelled “Oh my god you are going to get your Fred Falke cherry busted so hard!” As terrible as this sounded we decided to continue on. My friend Read the rest of this entry »
We’re hungry already!
Late afternoon on summer Sundays last year, a crowd packed in to the Crown Victoria’s expansive, sun-drenched Williamsburg backyard. Friends nursed beers at picnic tables and, perhaps, partook in a game of bocce ball. But first they grabbed something to eat, forming a long line in front of a table where pork-scented smoke rose and hung invitingly in the air. There, two guys and a gal carved up a whole pig into succulent, tender cuts, sliding them onto paper plates with sautéed greens and banana cream pudding one week, Vietnamese noodles and ice cream another.
The weekly collaboration between chef Jose Ramirez-Ruiz (formerly of Isa and Per Se) and John Ratliff, owner of Greenpoint-based charcutier Ends Meats, was casually dubbed Pig Roast Sundays, and it was so popular that it’s returning for a second season this Sunday, May 5. Like last year, Ramirez-Ruiz’s girlfriend, pastry chef Pam Yung (also of Isa as well as the ParmTorrisi/Carbone group and Roberta’s), will often join the crew to dole out her finely crafted desserts.
More information here.