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Cara Nicoletti finds something naturally meditative in her work as a butcher. Pulling apart muscles and ligaments and hacking her way through carcasses, Nicoletti is oddly at peace, even as her apron becomes splattered with blood. She recognizes the mental demands of butchery, saying "there’s something about the combination of using your brain and using your physical strength that I just find to be really calming.” Ever the more tranquil with a knife in her hand, Nicoletti...
One of the truths about eating in Brooklyn is that there are seemingly limitless options available. In a sense, there's a tyranny of choice, hemmed in only by considerations like proximity and money (both very real factors, of course!). But this tyranny never feels all that complete, really, because it never feels like any meal we have will be our last; another meal is like tomorrow's sunrise, it's bound to come. Unless, you know,...
There is a lot that people mock about the Brooklyn food and drink scene—particularly the food scene. It’s too pretentious about things like seasonality, people scoff. It’s too trend-conscious, other lament. Why does everything have to be “artisanal,” many think. Kale, some spit out, as if even naming that most ubiquitous of leafy greens is a curse unto itself. And while we understand this type of annoyed commentary, we don’t feel inclined to participate...
In the spirit of the Oscars, it’s time for our second annual BK Foodie Awards! This is where we honor excellence amongst restaurants and chefs that have debuted in the last year, with totally arbitrary, intangible ‘awards’ that don’t actually mean anything to anyone, except maybe the people receiving them. So hurry up and draft out your teary acceptance speeches all of you (restaurant) industry folk. Because we like you. We really, really like...

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