neighborhood watch

DB Bistro Moderne Turns Ten With a Special Menu; Bacon Bakery in the Works

Carrol Gardens: Prime Meats is putting together Fourth of July packages for your grilling convenience, available now for preorder. The packages include burgers, wieners, potato salad, homemade pickles, buns, and even a growler of PM Pilsner. Details and ordering info here. [Grub Street]
East Village: The outpost of Brooklyn Farmacy inside of the Kiehl's is vacating the store owing to a discordant relationship. [Carroll Gardens Patch via Eater NY]
Fort Greene: Supper club NY Bite Club has a few more spots at their members-only dinner on June 25 at 8 p.m. The dinner will be six or seven courses, including dishes like crispy-skinned Griggstown Farm duck with caramelized pineapple, foie gras, and cherry demi-reduction. For tickets, head here, click on the membership button, and fill out the form in detail. [Grub Street]
Harlem: A former manager of an electronic business has been stricken with a stroke of genius: a bacon bakery. Although the idea is still in the works, the Baconery (as it will be called) will have items like bacon banana bread, bacon chocolate chip cookies, and bacon Belgian waffles. [Fork in the Road/VV]
Lower East Side: Head down to Whole Foods Market on June 22 for their Best Butcher Competition to see which Whole Foods butcher you should be getting your grilling meat from. Grub Street founding editor Josh Ozersky and meat specialist Pat LaFrieda will be judging, and meat will be flying. [Grub Street]
Midtown West: DB Bistro Moderne is celebrating its tenth anniversary by hosting a four-course tasting menu featuring the restaurant's favorite dishes. The menu includes classics like roasted Atlantic cod and coq au vin, and is $55 per person. Reserve a spot here. [Grub Street]
Williamsburg: Two Door Tavern, a new restaurant furnished with salvaged materials, is opening today. It's going for a taverny feel, serving fare like lobster macaroni and cheese, fish and chips, penne à la vodka, and buffalo chicken tenders, all washed down with craft beer. [Eater NY]
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