The Old Brooklyn Cuisine

This was way before Pelaccio's son was alive.
This was way before Pelaccio's son was alive.Photo: Melissa Hom

“Back in the early 2000s at Chickenbone Café we used the term ‘Brooklyn Global’ to define the cuisine. […] What the term did require was a back-up statement of ‘well, you know, I buy from the Polish grocer in Greenpoint, the Hasidic appetizing store on Lee St., the Sicilian gelateria in Bensonhurst, the pig farmer in Sullivan county and, of course, Chinatown.’ The ethnic diversity of the places I shopped formed a definition for the cuisine.” —Zak Pelaccio of Fatty ‘Cue and Fatty Crab has always liked a melting pot. [Food Republic]