(Bunna Cafe, though, is in Bushwick-Bushwick!)
Have lived on the same block of Montrose Ave for over a decade & I say "east Williamsburg" to differentiate it from Bushwick proper, which is east of Bushwick Ave. usually I use air quotes though, when I say it, though. For the record, a turn of the 20th-century map of Brooklyn includes as far as approx Bushwick Ave/Morgan L stop under the neighborhood designation "Williamsburg". Also the broker thing has gone the other way with Bushwick, now that it's a hot neighborhood!
I can't agree about Bamonte's - the food there is subpar (unfortunately, because it's a rad place!). If you want an old-school Williamsburg Italian experience that will provide actually excellent service and good food that won't freak anyone out, I recommend Patrizia's.
Stout ice cream with a caramel swirl & pretzel bits that magically retain their crunch.
Walked from Tribeca to Williamsburg, stopping in the east village on the way for $1 sushi and free ice cream!
Great Isan Thai at Zabb Elee. Legend for Szechuan. My favorite Ethiopian in the city is in Brooklyn, at Ghenet. So many options!
This just made me feel relevant again for having the Chicken Littles jingle stuck in my head nearly all the time for the past 20 years. Except they were thirty-nine cents then!!
I have to add Pinkerton. Lovingly curated and well-priced selection, and a great atmosphere.
One of the meanest and most cocky chef-instructors I had at culinary school was on Chopped - she undercooked an artichoke and got chopped. Sadly, it wasn't humbling, but seemed to make her meaner. Great show. I like that it's self-contained per episode.
I have this fantasy of reading a piece about a restaurant in Brooklyn with a comment thread that doesn't devolve into whether or not it's a "hipster" place. What an utterly pointless debate!
Just went to Poppy's for the first and second times this week. They'll cook your burgers to requested temperature - and both of the rare burgs I've had during my visit were plenty juicy!
Now I won't be able to think about anything but that onion ring pizza. Looks incredible!
Sigmund's Pretzels needs to open a late-night window, stat.
It's It forever! Though as a kid I probably ate just as many Klondikes.
On the one hand, Robertas makes my favorite burger (lamby at Breslin is second), but on the other, I love In 'N' Out for a whole slew of reasons, and my family's in California, so I think on balance, it would have to be a Double-Double, Animal Style.
The salmon is my favorite, followed closely by the roasted veggie. But I've never had anything less that excellent. Love this place, so happy it's a block from my office!
Blossom in Chelsea is another good option for a vegan menu that will also satisfy meat-eaters. I love Angelica, but if your diners aren't particularly adventurous, the menu might alienate. Spring Street Natural is another good option in the city, but overall, Paulie Gee would probably be your best bet, if the location doesn't make it impossible.
I guess ramps don't seem that expensive to me. I think they're delicious, but asparagus is my favorite short-lived (at least it usually is in NYC) spring vegetable.
Bring in a crate of clementines? Then, after your temp diet is over, you could bring in a "birthday observed" homemade baked treat.
Roberta's in Brooklyn is a pretty good argument that you don't have to "focus" on just pizza in order to do it well.
I'd hesitate before seasoning cast iron with flaxseed oil, which is an incredibly unstable oil that goes rancid readily at room temperature, let alone with heat applied. Better to use organic canola (in general I don't love canola, but it works here) or deodorized (high-temp) coconut oil, both of which are stable up to frying temps.
I'm with your sister on this. Spicy pickled green beans are my absolute favorite, plus a skewer of olives (so the submerged ones soak up the boozy spicy goodness), & the traditional celery. I've also enjoyed pickled asparagus spears & pickled okra in a bloody. & I haven't tried it yet, but I keep seeing folks garnishing the drink with a mini grilled cheese sandwich wedge! I'd try that before venturing into the world of bacon straws, personally.
I wonder if the problem isn't chefs wanting to "glam up" regular mayonnaise with the term "aioli", but rather that they're afraid diners will ask for the burger without the condiment, if they call it what it is? Lots of people think they hate mayonnaise, or just leave it off without thinking due to vague cholesterol fears (ironic in the case of a burger!), so maybe the thought is, call it aioli and have more diners experience the burger as intended, without letting unwarranted anti-mayo prejudice get in the way? (As a person who orders mayo on all burgers plus extra on the side for fries, this is clearly not an issue I personally face.)
I bet this would work well with tempeh. I'd throw in some cauliflower as well, as it takes especially nicely to curry flavors.
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