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Illustration by Thoka Maer IN CASE YOU MISSED IT, the Brooklyn name is a profitable one. But therein lies the problem: Too many businesses and people who aren’t even remotely associated with the borough want in on that success. So, who better to offer a solution to the issue than Brooklyn’s own Chamber of Commerce, which recently teamed up with NYU’s Wagner School of Public Service to establish the Brooklyn Made certification program, protecting brands that...
Illustrations by Thoka Maer  Fredrik Berselius; Aska I’d like to see more vegetable-centered dishes, juice with dinner, natural wines, and berry tarts on dessert menus. Zahra Tangorra; Brucie The “blownut”: it’s a blowfish inside a donut—just kidding. Every neighborhood is saturated with good restaurants, so these days you can’t just open a decent restaurant with a decent concept; you’ve got to have focused ideas. More collaboration—it’s fun to see people support each other, so I hope that continues....
ENTER ANY BROOKLYN BOUTIQUE and you’ll probably find products sourced from all over the world, be it blankets woven in Nicaragua or a scent sold exclusively at a single fragrance studio in London, sitting directly adjacent to a blouse sewn by a designer who lives just down the street. What you’re less likely to find, however, is a cup of coffee. Until recently, anyway. Take Homecoming, the Greenpoint florist that doubles as a café, or...
FILLING A CONSIDERABLE HOLE in the neighborhood’s small but increasingly lively food scene, the aromatic offerings at Nine Chains extend far beyond puffy loaves of white, lanky baguettes and rosemary-studded wheels of focaccia. Staying true to the sustainable ethic espoused at their nearby restaurant, Farm on Adderley,chef Tom Kearney sources heritage grains from the Finger Lakes region, and uses natural leaven for his long fermented baked goods, including the chia and flax seed-flecked Whiskey...

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