Repurposing Beer in Brooklyn

Photo: Courtesy of the Village Voice

Beer’s not just for pounding ice-cold anymore. At Park Slope’s new Draft Barn, brown bread fried with beer becomes crouton poppers to go with its 250 brews. Over in Greenpoint, the Diamond pairs fondue with heated La Dragonne ale like it’s a beer toddy. [Fork in the Road/VV, Mouthing Off/Food & Wine]