They're low-key love letters of sorts to their creators' heritages.
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Chips and curry sauce, naan, and rice and pickle are on the menu.
"You are only allowed to use 18" of space extending from your storefront. Any sandwich boards or planters beyond that are illegal."
Where to go for your whole-grain, big-salad, açai-bowl fix.
The Scuttlebutts have been scuttled.
And that everyone's a bit less weird about pork in general.
Plus: The Spotted Pig's Pride party, and more, in today's Leftovers.
"Sitting on a milk crate in the back of an ice cream truck bouncing up First Avenue is not an easy way to eat a lobster roll."
Saltie Co-Owner Caroline Fidanza Loves the ‘Extraordinary’ Pine-Grilled Mussels at Roebling Tea Room
"It tasted like the forest and the ocean."
"I have two restaurants and I go there all the time, so that says something."
A sandwich that is little more than romaine and focaccia is much more than the sum of its parts.
Plus, Gael Greene visits Mia Dona post-Psilakis, and Ed Levine treks to Print, all in our weekly roundup of restaurant reviews.
The coffee roaster that supplies Double Crown, Saltie, and others will open a retail store selling everything from antiques to local pickles.
Saltie and Cheeky are reviewed, a maple-roasted pineapple recipe, and more in the magazine this week.
The Seaport specialty market will end its 2009 run on Sunday.
Plus: Andrea Thompson on the Vanderbilt, and Robert Sietsema on Saltie, in our weekly roundup of restaurant reviews.
The guest list and menu read like a who's who of Brooklyn cuisine.
Plus, a locavore festival and a pizza-and-beer pairing, in our roundup of upcoming food events.