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Remy Tumin

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Amy Marshall still remembers her first cup of coffee: Sumatra, loaded with a ton of sugar and half and half. And after 10 years of professional roasting experience under her lid, the new roast master at Brooklyn Roasting Company still thinks it’s okay to add a little cream and sugar to your coffee. Marshall joined the coffee company in September and is committed to having people know their coffee beans as well as they...
The line on Gem Street begins to form halfway down the block early Friday mornings with a hodgepodge of neighborhood regulars. On this normally quiet block in Greenpoint, you’re promised to hear at least five different languages as you stand next to an old Polish grandmother with a pushcart and a cool young dad with a stroller. Everyone is here for one very important item: smoked fish. “Have faith,” a happy customer tells the line as...
With a knife kit hanging from a thick chain link around his hip, head butcher Lee Desrosiers steps into his walk-in at Reynard, to check on this week’s delivery. A whole cow arrives at the Wythe Hotel’s restaurant each week, and it’s Desrosiers’ task to break it down for the kitchen. He can get about 12 ribeye steaks from the animal, enough for maybe one night’s dinner service—but Desrosiers’ nose-to-tail mission means he’s just...

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