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If the duck heart, lambs tongue and pigs head-based dishes at Taste Talks’ All-Star BBQ drove home one thing, it’s this—that chefs just looove offal. Not that that’s a new thing; nose-to-tail cooking has been a longstanding culinary tradition in most resourceful societies; from Scotland and their haggis, to stewed chicken feet in China, and fried, cumin-dusted liver in the Middle East. But it’s a tad surprising to see offal emerge from outside of...
“5 Questions With” is a series spotlighting some of Brooklyn’s most exciting and influential creatives. (You can explore our archive of picks here.) Molly Neuman likes to get things started. As an original member of  riot grrrl bands like Bratmobile and The Frumpies, she reigns as one of the original ladies of that revolutionary musical movement — but changing the face of the industry has only been the beginning. Since her days behind those particular drumkits, she's...
All's fair in love and real estate, right? Today, DNAinfo reported that following a hefty rent hike, Bed-Stuy's Dub-Stuy record label  is moving onto greener and cheaper pastures. In their place will be a new restaurant from Crown Height's Mayfield. In the past, we've praised the Crown Heights eatery for their well-priced fried shellfish and ceviche and now Bed-Stuy will be able to get on all that affordable goodness. Mayfield co-owner and chef Lev Gewirtzman plans on converting the new...
It’s time for our second installment of What to Order at Brooklyn’s Bib Gourmand-winning Restaurants. Because while the Manhattan-centric Michelin guide couldn’t bring themselves to award actual stars to more than two of our eateries, they’ve lavished reduced-priced love on a plethora of local spots (the Bib Gourmand highlights excellence on a budget, defined as two courses plus wine or dessert for $40 a head). So here’s how to best mete out your allotted...

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