Chef Mike Price grew up along the Chesapeake Bay, so it was no surprise when he landed in DUMBO not far from the East River. It also turns out that he is only a few subway stops away from downtown, where he's made a name for himself.
'Dumbo' on Serious Eats
Here are 9 Brooklyn restaurants with superior cocktails—go for a drink, or go for a meal, or the best option: both.
"My inspiration comes from my roots—the south of France—the great mentors I have, and my family," explains Laurent Kalkotour, chef of the recently opened Brooklyn spot, Atrium in the old Governor space.
After suffering extensive damage from Hurricane Sandy, Almondine is back open in Dumbo. Once again we can enjoy Almondine's excellent patisserie and, more importantly, some of the best baguettes in New York.
For all of its Brooklyn affects, Gran Electrica isn't just posturing: there are arresting dishes painted with bright colors: tostadas de jaiba, beet margaritas, and the first torta ahogada that won't stain your fingers.
This is a proper angel food cake, delicate and feathery with that fine melt in your mouth texture. They give it extra oomph with a bright passion fruit glaze and a flurry of pistachios, toasted, crushed and finished with a tiny bit of salt.
AlMar, in Dumbo, is a restaurant that feels of its neighborhood rather than simply in it.
When asked what "Modern American cuisine" really meant, Chef Brad McDonald gave an answer that was articulate but unrehearsed: "It means taking a huge leap from a single reference point and doing something really different." This seems to be the mantra at Governor, his new Dumbo restaurant from the same team behind Gran Electrica and Colonie.
We were in Dumbo—under the Manhattan Bridge, literally— for the Lucky Rice Asian food festival Night Market on Saturday night. The rows of vendors, which included Asian restaurants like Sripraphai and Red Farm, as well as non-Asian ones like Maialino and Cookshop, lined up to serve dumplings, soba noodles, kimchi, green tea-ramisu (get it?) and other great bites.
The team behind Colonie in Brooklyn Heights have been wanting to open a Mexican restaurant for a while. "Mexican food is what we find ourselves eating on our days off," said co-owner Elise Rosenberg. Their new spot Gran Electrica has been open about a month now on Front Street in Dumbo, right next to Grimaldi's pizzeria. Instead of slinging pizza dough, they're pressing 400 to 500 corn tortillas a night.
I had low expectations in visiting Grimaldi's new location at 1 Front Street, just up the street from the original spot at 19 Old Fulton. The place has been in the news as of late more for tax and landlord drama than for its product. And, I gotta say, it's often served me some underdone, soggy pies. I figured that in moving to a new space, Grimaldi's would give me more of the same—minus the quirky, cramped Brooklyn charm of the original.
Over the weekend Grimaldi's made the move to their new location, just around the corner from the home of their longstanding tenancy. The big upset in all this was that Grimaldi's would be leaving their coal oven in the dust, as concern about city licensing raised some doubts as to whether they would be granted permission to install a new coal oven. When the city issued stop-work orders and put a halt on building at the new locale, the prospect of coal remaining king at the new Grimaldi's looked grim.
After the eviction papers were served last year it was clear Grimaldi's tenancy would have limited standing. Despite making arrangements to pay the back rent, owner Frank Ciolli lost the right to renew the pizzeria's lease. With that lease expiring at the end of this month, Grimaldi's will be moving next door, sans the oven that started it all.
Wild Rise is making what so far seems to be really promising pizza. Really tasty pizza. All in a laid-back atmosphere. It almost seems an afterthought, something you'd order while drinking. That it is, of course, but it's also pizza worth seeking out on its own.
Almondine's focaccia is a little too rosemary-studded, but soft and oily, it's still an excellent sandwich vehicle.
Forget the cheeseburger macaroni or the mac and cheese burger with the bizarre pasta-beef patty. Combining two of America's most classic bar dishes should be as easy and delicious as the version at reBar, one of DUMBO's most beloved gastropubs and event spaces. The premise is simple. Take one thick sirloin beef patty and cook to a juicy medium rare. Pile on gooey no-frills mac and cheese. Top with bun. Squish. Eat.
Brooklyn Ice Cream Factory is eternally touristy, but a visit is always undeniably satisfying. At $7, the coffee milkshake isn't exactly a bargain, but you'll start making excuses for it as soon as you take the first heady sip.
Most vegetarian sandwiches these days seem to consist of squidgy roasted peppers and zucchini slithering around in a balsamic ooze. The Vegetable ($7.25) at Almondine Bakery has not only peppers and zucchini, but broccoli, cauliflower, and eggplant as well, held together by a creamy schmear of goat cheese.
In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check...
The third annual Burger Bash, one of the hottest tickets at the New York City Wine & Food Festival (the event sold out almost as soon as tickets went on sale), went down last Friday night. Check out our slideshow for a recap of the event.