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Running the length of the room, an expansive table is set as if for The Last Supper. Although in addition to bread and wine, it’s arrayed with quinoa salad, faux gras and quiche, and instead of apostles, attendants are the pillars of Brooklyn’s dessert community--including delegates from Blue Marble, The Good Batch, Megpies, Four and Twenty Blackbirds, Baked, Granola Lab, Whimsy and Spice, Raaka Chocolate, Salty Road, Liddabit Sweets and Bien Cuit, and--holding court...
While we rarely stop talking about the supremacy of Brooklyn’s dining scene, all bets are off when we’re on vacation, when we invariably turn zealot over British pasties, Caribbean conch, Nashville hot chicken, or Cincinnati chili-smothered spaghetti. And it’s especially easy to fall head-over-heels for the ocean-fresh fare associated with Maine (where we blissfully spent the last two, glorious weeks) which is pretty much the platonic ideal of what summer food should be—an all-out...
Held from September 8-14th this year, NYC Honey Week (the brainchild of urban agriculture trailblazers, Brooklyn Grange), celebrates the profound ecological significance of the honeybee, through apiary tours, beekeeping classes, honey-themed dinners and more. And it’s also an excellent time to take stock of the impact the magnificent elixir has on restaurant menus year-round, when showcased in a number of especially delicious, finger-licking dishes.  The Hellboy at Paulie Gee’s: Long before Clinton Hill newbie, Emily,...

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