This Sunday, September 18 at the Williamsburg Waterfront, sample local fare and complimentary booze at Taste Williamsburg Greenpoint. Tickets range from $35 to $150, with all proceeds benefitting the building of the Northside Town Hall Community and Cultural Center. The center will provide cultural exhibitions, a community meeting space and a permanent home for Neighbors Allied for Good Growth and The People’s Firehouse, Inc. to continue to serve, organize, and advocate for the community.

From 1pm to 5pm, “taste” offerings by: 1OR8, Amber, An Nhau, Aurora Restaurant, Baci & Abbracci, Betto, Brooklyn Brewery, Brooklyn Brine Co., Cafe Colette, Calyer, Caracas Arepa Bar, The Counting Room, Crown Victoria, Cubana Social, DOC Wine Bar, Dressler & DuMont, Eat, Fat Goose, Fette Sau, Fornino, Growing Chefs & Eagle Street Rooftop Farms, GuS – Grown-up Soda, The Halcyon Gourmet, Juliette, Le Barricou, Lighthouse, Lodge & Urban Rustic, Lokal Bistro, Loreley Restaurant & Biergarten, Maison Premiere, Masten Lake, McClure’s Pickles, Mesa Coyoacan, Miranda Restaurant, Mymoon Restaurant, Bar & Lounge, Nita Nita, Nitehawk Cinema, Oslo Coffee Roasters, Plan Tea, Rabbithole Restaurant, Rosarito Fish Shack, Spike Hill, Taco Chulo, Teddy’s Bar & Grill, Trix, Two Door Tavern, Valdiano, Van Leeuwen Artisan Ice Cream, Walter Foods and more.

Then from 5pm to 6pm, complete your mini-food tour with cocktails, craft brews and New York State wines with the Taste Happy Hour.

Live music will be provided all day by Friend Factory, Pati Yang, Hungry Marching Band, Mule Bone, People’s Champs, Chico Mann, Roosevelt Dime and DJ Jesse Mann.

image c/o The MMMguide...

image c/o Tasting Table

This weekend, two of the neighborhood’s foodie finest – Fatty ‘Cue and The Brooklyn Star - are switching it up to showcase each other’s famous carnivorous fare.

On Friday, August 26 and Saturday, August 27, you can dine on The Brooklyn Star’s fried pig tails with jalapeno onion hush puppies at Fatty ‘Cue. In turn, dig into Fatty ‘Cue’s lamb ribs, cincalok and white wine brine and garlic-lemon emulsion at The Brooklyn Star. And with different chefs at the helm, it’s likely you’ll be experiencing new spins on old favorites.

Exciting news for anyone who loves Egg: owner George Weld has been renovating a space on 109A North 3rd next to Mast Brothers Chocolate. Eater has the details on the new spot.

Eater says:

“Details are still hazy, but Weld says the new, “more relaxed” restaurant will “grow organically out of Egg,” and better integrate their farm. Expect a focus on dinner service this time, along with a stronger emphasis on vegetables. Weld is still looking for some more funding, so there’s no word on an opening date just yet.”

We’ll keep you updated as more details develop.

c/o GrubStreet

Alright carnivores, start working up your appetites.

Meatball Shop, currently at 84 Stanton Street on the Lower East Side, is expanding and opening up a new location in Williamsburg next week.

If you’re not familiar with the restaurant, they are a meat lovers dream, serving a wide variety of meatballs, with five different kinds of house-ground balls and various sauces. Then you can have your balls served whichever you like, as sliders, heroes, pastas or just a side.

The Brooklyn location will also include a full bar and make-your-own cocktail menu, with check boxes where customers can choose combinations of liquors and mixers like blackberry and mint.

Meatball Shop will be located at 170 Bedford Avenue, near N. 7th Street.

image c/o Edible Manhattan

A friendly reminder that the 3rd Annual Eat Drink Local Week is ending soon. Since June 24, Edible magazines and local foodies have been offering several events, from wine tasting to cooking demonstrations to cocktail ‘sips.’

In addition, restaurants are showcasing special prix fixe meals and New York wine, beer or spirits.

While you should definitely venture into Manhattan and Long Island for the deals, Edible Brooklyn is also bringing the deliciousness within walking distance. Participating Williamsburg restaurants include Carino, Dressler, Egg, Radish and Rye.

Eat Drink Local Week ends on June 30 (tomorrow!), so get your yummy on ASAP.

image via Yelp

From the mailbag

Serving up Lobster rolls, Hamburgers, Fish & Chips, Full Raw bar, Full Liquor and much more. Justin Ernsberger (former Executive Chef, Walter Foods & Mermaid Inn; consultant at Lure Fish Bar) and Thomas Chabrowski (owner of Lunchbox and The Mark Bar) Bring you Lobster Joint.

Lobster Joint is dedicated to serving great seafood in a casual atmosphere. Lobster Joint’s menu features classic New England-style comfort food, as well as other traditional international seafood offerings. Our menu specials rotate based upon supply, emphasizing freshness, quality and seasonality. Our cocktail list utilizes simple, quality ingredients that would be typically found in any seafood shack, and our service style is based on traditional window service found at many seaside seafood restaurants. Additionally, we offer bar/counter service for fast and casual dining and cocktails. Lobster Joint is open until 2am for late-night dining!

More information here.

photo via Gothamist

Ever get super hungry while on the L train?  Ever miss the days of your suburban youth?  Well these two birds have been killed with one very syrupy stone.  According to Gothamist, IHOP will be coming to the East Village and will be just one of 24 branches of the chain opening in the City.  Can’t wait to go there after prom again!

We love Cubana Social, so we won’t hold it against him. From the New Yorker

A month later, Mann flew to Texas. He met his sister, in Austin, where they spent two days “laughing and crying and freaking out” before driving to his father’s ranch, in China Spring, near Waco. “There he was, standing on his porch with his big cowboy hat,” Mann said. “I thought I was gonna throw up or jump out of the car and run off his property.”

Mann pulled out his iPhone to look at photos from the trip: Big Ted and Little Ted kneeling before a grill covered with elk steaks; Little Ted aiming a rifle (his girlfriend: “I think you just got sexier”); the contents of Big Ted’s pockets—handgun, ammo, handkerchief—displayed as part of a lesson in “what a man should carry”; father and son, arm in arm, holding a semiautomatic rifle and an Uzi. “I couldn’t believe it,” Mann said. “Here I am, a grown man, and I wanted to make sure I hit the bull’s-eye so I could show my dad I can shoot.” Mann flicked to another photo: a deer carcass hanging from a tree. “He sends me random shots of everything he kills now,” he said.

In April, he joined his dad on a hunting trip in Michigan—his “baptismal bloodletting,” Nugent called it—and, earlier this month, Nugent came to New York. He was in town for a concert, at the Iridium, and several media appearances. Howard Stern told him to bring the kids. (Stern to Mann: “Have you gotten laid more now that Ted Nugent is your dad?”) Nugent also wanted to see his son at work, so they went to Cubana Social, Mann’s Williamsburg restaurant—Nugent wore the neighborhood’s only authentic National Rifle Association cap—for empanadas and chorizo burgers.

image via NY Times

via Brooklyn Flea:

Starting May 21, we’re launching an all-food bonanza called “Smorgasburg”—every Saturday at the new Williamsburg site from 9am to 5pm. Smorgasburg (thank Brownstoner for the name and Camden for the awesome design) will feature 100+ food vendors—packaged, cooked, raw, Mason Jar’d, and more—as well as a bonafide GrowNYC Greenmarket with 15-20 farmers (see lineup below).

We’ll have lots of updates in the weeks to come (sign up to receive news at Smorgasburg.com; follow us on Facebook and Twitter). But right now what we want are the very best food vendors/purveyors/growers anywhere to apply for Smorgasburg, so we can create the next phase of local/regional market, and also make the tastiest/healthiest/friendliest food available to as many people as possible.

Click here for map.

Here are our goals with Smorgasburg: directly connect local/NYC purveyors with regional farmers/producers; make good, fresh, affordable food accessible to as many people as possible; provide purveyors and farmers with a platform to sustain their businesses; and create a market that makes eating and buying food fun, democratic, and easy.

Read the full list of vendors and their descriptions over at The Times. And maybe start fasting now, because you’ll be stuffing your face all day on Saturday.