North of Sunset Park, grocery store and taqueria El Tenampa offers a tempting mix of filling sandwiches and tripe soup with all the Mexican groceries and snacks that you could hope for. Here's how to make the most of your visit.
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Though their claim to fame is the fried Korzo Burger, they also have some choice central European fare. On a cold winter's day, nothing is better than the Spicy Hungarian Goulash ($5 small / $15 large).
Indonesian food is rare in New York, rijsttafel especially. But the Dutch colonial feast is alive in South Slope at Java, and even if the food isn't perfect, it's a good deal for an uncommon dining experience.
The Executive chef of DBGB dishes on where to eat between Park Slope and the Greenwood cemetery.
Enormous even by torta standards, it's easy to see why El Tenampa's Mexican sandwiches are a South Slope favorite.
The Country Boys are one of our favorite Red Hook Ball Fields vendors, and with the opening of this South Slope restaurant, we can get our fix all year-round, even if the offerings are inconsistent.
Huddled under the BQE overpass, on a somber stretch of Third Avenue otherwise characterized by liquor shops and 24-hour "video" stores, is a breath of fresh air: Rossman Farms, a purveyor of a staggering variety of fruits and vegetables sold at jaw-droppingly low prices.
The notion that New York is one of the best restaurant cities in the country could mean a lot of things. Could mean the quality of its highest-end restaurants, the constellations of Michelin and New York Times stars—the Riperts and Bouluds and Kellers of the city. But one of the most exciting things, as I see it, is the unbelievable number of very good restaurants—where dishes are inventive and well-prepared, service is friendly and practiced, where you know you'll get an excellent meal and enjoy yourself besides. And Lot 2 in Brooklyn is one of those.
When it opened in 1992, Jubilat Provisions' neighborhood of south Park Slope was heavily Polish. Though the neighborhood has changed and is now also home to Latin American immigrants and native-born Americans, Jubilat's extensive selection of housemade, house-cured meats has kept the locals coming in for two decades.
You love Pat LaFreida; we love Pat LaFrieda (and if you don't know Pat, his new show on the Food Network, Meat Men, will make a fine introduction). He supplies stellar meat to some of the best restaurants in New York City and all around the country, and a good percentage of our favorite New York burgers start with his custom blends. So when Pat offered to take us on a burger crawl of the city to learn how some of our favorite burgers get made, the only questions were, "How many?" and, "When do we get started?"
There is comfort food and than there is comfort food, like Korzo's Buttermilk-Crusted Fried Edam Cheese ($11.50).
Thistle Hill Tavern is on its way to becoming a great neighborhood restaurant, but it's not quite there yet.
It's not exactly a bar. Yet walking into Brooklyn's cave-like Beer Table, there's a welcoming familiarity, something warm and right about the small shared tables and lanternlike light that makes you feel maybe a little less weird about nestling up with a $30 beer.
Clockwise from top left: Toby's is usually packed, especially in summer, when this photo was taken. It still weirds me out when a Slice review gets posted at a pizza joint. The pancetta-mushroom–black garlic pie and a Margherita. [Photograph: Adam Kuban] Toby's Public House 686 Sixth Avenue, Brooklyn, NY 11215 (at 21st Street; map); 718-788-1186; tobyspublichouse.com Oven Type: Wood-burning Pie Style: Neapolitan/New York–Neapolitan The Skinny: A relaxing, laid-back pub whose name belies the fact that there are some first-class pizzas coming out of the rustic wood-burning oven here. My God, man, get the black garlic pie! Previously: Toby's (6/30/2008)...
[Photograph: eater.com] While the New York Post doesn't name the pizzeria in question, it's a good bet that it's Giuseppina's in South Park Slope: "Mr. Dionisio's duties at the new location will require him to travel to [Manhattan] for, among other things, his food handler's license and permits for the restaurant," his lawyer, James Froccaro informed the judge. "He will be purchasing décor and equipment for the new restaurant as well." Giuseppina's (aka Lucali II) 691 6th Avenue, Brooklyn NY 11215 (South Slope, at 20th Street; map) Related A Second Lucali Location? Yes and No » Lucali, One of...
[Photograph: eater.com] The blog Eater brings word via photographic evidence (above) that "Lucali II," the spin-off pizzeria from Mark Iacono's brother, Chris, will be called Giuseppina's. Wow. Doesn't quite roll off the tongue the way Lucali does, does it? Giuseppina's (aka Lucali II) 691 6th Avenue, Brooklyn NY 11215 (South Slope, at 20th Street; map)...
The site of Chris Iacono's future pizzeria.* The News The brother of Lucali's Mark Iacono has plans to open his own pizzeria in South Slope/Greenwood Heights. Chris Iacono has taken the space at 691 Sixth Avenue, Mark Iacono confirms, and hopes to turn the former medical supply shop into a wood-oven pizzeria styled after Mark's renowned place in Carroll Gardens....
South Slope's 5th Avenue started 2009 with two new coffee shops. A sterile soulless-feeling chain off 16th Street called High Point with multi-colored triangular flags outside that should go back to the car dealership, and the polar opposite, Roots...