Shareable dishes like grilled calamari with cauliflower and chickpeas and pasta with stewed goat and red wine showcase chef Michael Psilakis’s modern-Greek style.
"They said that it's not allowed to be shown in a public setting."
Chef Jonathan Kava will finally bring a bit of civilized fine dining to Williamsburg’s gravel-strewn feedlot.
It raised $26,817 from 360 backers.
This was supposed to happen over two years ago.
"There's a real opportunity for me to do something very different than I've done before."
From the owners of Ardesia.
High-end, vegetable-centric fare in the former Lake Trout space.
Meanwhile, Brooklyn Bowl is all like, "it wasn't us."
Chips and curry sauce, naan, and rice and pickle are on the menu.
Chef José Ramírez-Ruiz, who has worked at Per Se and Chef's Table at Brooklyn Fare, will serve a $75 prix-fixe at his restaurant's 18-seat U-shaped bar.
The project will open next year.
It looks like a former garage space on South 6th Street is getting Franked.
"The older I get, the more I don’t give a shit."
Just don't ask your barista for the secret, off-menu Pumpkin Spice Latte chardonnay.
As the chain's new store opens this morning, the neighborhood yawns.