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There are a number of factors that compel the steadfast Brooklynite to plunk down inconceivable sums on pint-sized apartments—and for us, it’s always been our unparalleled access to unique, independently-run restaurants. But crushing rent hikes, unworkable regulations and an easily distracted audience (the number of permits issued to new eateries rose by 26 percent in 2014) has proved an ever-ringing death knell to businesses not owned by hospitality groups and corporations, from Smith Street...
Much debate is often had about what constitutes the best Bloody Mary. For some, horseradish is mandatory. Others require a rich, sweet tomato-y base. Some opt for tequila, most choose vodka, and others want no alcohol taste at all. Because the appeal of this storied cocktail is so dependent on its imbiber's specific sensibilities, creating the all-around "best" Bloody Mary is a major challenge for barkeeps and restaurateurs alike. This weekend, though, 11 Brooklyn bars...
When I was growing up, breakfast during the week was boxed cereal or, on occasion, french toast sticks thawed quickly in the microwave. But come Saturday, I’d wake to find my dad standing at the stovetop stirring a saucepan of grits. He’d dress his with Crystal hot sauce, while I’d make a bowl that was essentially equal parts grits and ketchup. Eventually my tastes matured, and I abandoned ketchup altogether in order to savor...
I know it still seems sunny out, and you're going to see the occasional shorts and sandal combo throughout the rest of this month, but I am here to tell you -- Autumn is coming. You can feel it in the air on your way to the subway, when the early morning no longer smells like hot garbage but instead the crisp promise of crunchy leaves. Perhaps, if you're a certain kind of person...

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