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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...
What with the recent implosion of Pacifico’s Fine Foods, AND Nine Chains (noooooo!) and a number of yet-to-be-confirmed but essentially inevitable shutters rapidly coming down the pipeline (keep your eyes peeled for further details), we’ve becoming increasingly convinced that by the year 2020, Brooklyn’s dining landscape will be entirely dominated by celeb chef-fronted, luxury hotel-based behemoths, and perhaps 10 new projects from the Major Food Group. But the announcement of two imminent openings have...
It’s a funny thing about breakfast—we’re told time and again that it’s the most important meal of the day, and yet, it’s the only one where it’s actually entirely acceptable to eat muffins, scones and sticky buns (i.e., cake, cake, and cake). So maybe our moms, teachers and doctors are merely advising us against Pop-Tarts, or those crappy, plastic-wrapped danishes sold at the counter of corner delis, and recommending we jump-start our day with...
FILLING A CONSIDERABLE HOLE in the neighborhood’s small but increasingly lively food scene, the aromatic offerings at Nine Chains extend far beyond puffy loaves of white, lanky baguettes and rosemary-studded wheels of focaccia. Staying true to the sustainable ethic espoused at their nearby restaurant, Farm on Adderley,chef Tom Kearney sources heritage grains from the Finger Lakes region, and uses natural leaven for his long fermented baked goods, including the chia and flax seed-flecked Whiskey...

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