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As Chef and owner of Faro, Kevin Adey is intent on helping America reclaim its mantle as the breadbasket of the world by celebrating the terroir of wheat—one of the first small farmer-grown crops to die out with the advent of automation. Which means he’s cleansed his Michelin-starred eatery entirely of commercially-processed flour, in favor of whole grains like amaranth, rye, and einkorn, obtained from purveyors such as Champlain Milling, Cayuga Pure Organics, and...
Having arguably overtaken Williamsburg as North Brooklyn’s most formidable food hub (where else can you find Pakistani barbecue, movie theatre/bar/restaurants and coffee shops-turned-10 course prix fixe supper clubs?) it only stands to reason that Bushwick should have a tasting event of its own, Taste of Bushwick. Here are just a few edible highlights from last night’s al fresco affair, which officially have us fearing an impending L-train shut down. Montana’s Trail House/Twin Sun’s Deli Manning adjoining...
We’re four days into Passover—are you burned out on matzo yet? If so, lay down those cream cheese and jelly “sandwiches,” and seek unleavened solace at the following Brooklyn spots; they are currently making magic with the spiritually significant flatbread. Blue Ribbon/Brooklyn Bowl Passover or no, the secret to Blue Ribbon’s acclaimed fried chicken (which actually inspired a dedicated, East Village restaurant) has always been the ultra-fine, exceptionally crunchy, matzo meal-based batter. 280 5th Ave., Park Slope; 61...
When Jesus declared that man couldn’t live by bread alone, he obviously had a prescient vision of plastic baskets at red sauce restaurants, lined with foil-wrapped butter packets, and day-old, mass-produced loaves. But if he’d peeked just a bit farther into the future, he’d see that a local, whole grain movement would eventually lead to a full-on, pro-gluten renaissance—and the following Brooklyn eateries are leading up the charge. So ignore all admonitions about filling up...

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