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While highly subjective and a little bit arbitrary, “best of” restaurant honorifics provide an illuminating snapshot of the year that was, from major themes (a welcome, borough-wide return to authentic, multi-cultural cuisine), to neighborhoods to watch (Clinton Hill killed it, Williamsburg laid low). So from spots peddling everything from Chinese dumplings to Caribbean curry and Catalonian confit, here are the eateries that defined 2015. The Finch: Brooklyn has only recently begun to register on Michelin’s...
While we ran a guide to Brooklyn’s best fried foods earlier in the summer, we also acknowledge that, unlike us, not everyone has given up on themselves entirely, their bodies ravaged by seven-some odd years of professional eating and 11 more of marriage. That’s why we thought we’d do due diligence by rounding up some of the borough’s tastiest salads as well, from The Finch’s tumble of burrata, chocolate peppermint, and tiny wild strawberries,...
In the interest of keeping you all up-to-date on our favorite food happenings, here’s a short rundown of local food news from the week. We schooled you all in what merits authentic moonshine. Hint: If it's being made legally, it probably ain't moonshine. We dropped by the amazing Gowanus offices of Farmigo, an online farmer's market that hosts a monthly meet-up series on "hacking" the food system. Want to get your chicken and waffle fix?...
Good news everyone who doesn't live along the L train. Soon you'll be able to get a taste of the magic behind Roberta's Pizza without having to schlep all the way to Bushwick. Former Roberta's chef Gabe McMackin is opening up his own restaurant, dubbed The Finch, in Clinton Hill. The new restaurant will focus on industrially made, pre-packaged ingredients. Kidding! It's a farm-to-table number, Fort Greene Focus reports, that will soon occupy a space...

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