There will also be rare Spanish natural wines.
On Saturdays, Claus Meyer makes rugbrød, Danishes, and cinnamon buns.
This will be the smoked-fish institution's first location outside of Manhattan.
A 2,000-square-foot outdoor space is coming this spring.
Le Boudoir recently opened underneath Chez Moi.
"We put the syrup on the radiator while we prepped everything else, so it would be warm in time."
He'll oversee food operations at the William Vale Hotel.
The brothers say that they used premade chocolate in their earliest days, despite claims of bean-to-bar authenticity.
Denisse Lina Chavez is making her own masa from blue corn.
All of his restaurants will be gratuity-free by the end of next year.
From the couple behind the Good Fork.
The music venue relocated to Williamsburg in 2014.
"We will retract the surcharge and reconfigure our menu pricing instead."
Whole-grain breads, pastries, and Roman-style pizza al taglio.
There are two official flavors: the Light Side and the Dark Side.
At Franny's menu prices will also rise to pay cooks higher wages.
The Hard Times Sundaes Truck is now set up at Brooklyn's Pfizer building.
From a former Eleven Madison Park sous-chef.
Three pints of Nonna D’s ice cream meets one Salty Honey pie on equally delicious terms.
The nomadic, Brooklyn-based operation now has a permanent home.