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A caliber chef with a penchant for fine dining Italian, Missy Robbins opened Williamsburg’s Lilia in 2016 and has attracted a great deal of accolades ever since. Though she cultivated her love of Italian food in her five years as executive chef at Spiaggia, she attributes the spawning of her culinary inclinations to less romantic circumstances. It was during her time as an art history student at Georgetown University that she found herself totally...
Science! Never did we think that statement alone would merit its own protest sign. In an age of confusion, Janna Levin, professor of physics and astronomy at Barnard College, remains a bastion of truth, innovation, and levity (but sometimes black holes, and soon, black holes that light up). Her programming at Pioneer Works, where she’s Director of Science, usually involves two other scientists, unsolved mysteries, and throngs of people. “Science is part of culture,”...
David Belt is a cofounder of New Lab, a making space, workshop, and co-working space in the Brooklyn Navy Yard. A New York-based international real estate developer, he is also the Founder and Managing Principal of Macro Sea and DBI. Over the past twenty-five years, Belt has developed a diverse range of projects that vary widely in size, scope and location; he has executed over $1 billion in private and institutional development projects worldwide. How...
If you want to visit one of the most legit metal places in New York City, stop by Duff’s on Marcy Ave in Williamsburg. It has metal on the jukebox, has hosted Slayer, and always has its famous hearse parked right outside. Jimmy Duff, the owner, is about as real as they come. How and why did you become involved in your line of work? What would you even call what you do? I had spent enough...

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