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“You Can’t Buy Happiness, But You Can Buy a Bowl of Pasta,” reads the sandwich board outside of LaRina Pastificio & Vino, a Fort Greene newcomer from the Aita team. “And That is Pretty Much the Same Thing.” Our sentiments exactly. And while pro-gluten passions have been running high these past couple of years (thanks largely to locally grown and hand-milled grain enthusiasts like Faro, Gristmill and Brooklyn Bread Lab), it’s a pleasure to see...
In the hours before opening for dinner service, the bar at Park Slope newcomer Gristmill is littered with herbs and edible flowers—a recent delivery from owner Jake Novick-Finder’s mother, via her farm in the Hudson Valley. Also called Gristmill, it’s not just inspiration for her son’s legitimately local-seasonal eatery, but one of its regular suppliers as well, along with a collective of over 30 small-scale purveyors positioned within the Northeast. “Farm-to-table has become such a...
Cronuts and cupcakes; slightly disturbing milkshakes; gluten free and gold-plated donuts: NYC is known for its attention grabbing, food-fad frenzies. The city’s insatiable desire for the next big thing is matched only by its obsessively nostalgic tendencies. In an era where the media is constantly aflutter with news of shuttering mom & pops, we’d like to celebrate an ilk of stores still open and thriving. New bakeries pop up all the time, but the...
True crime used to be tawdry, on late-night network television and low-numbered basic cable channels, hidden on bookshelves in a back corner of the bookstore, featured in magazines you’d be embarrassed if your mailman saw. Now stories about Making a Murderer, the latest zeitgeist-conquering entry into the genre, are at the top of the New York Times trending list; Seth Meyers made his return from the holiday break with a parody; and tens of...

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