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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...
With his seemingly ever-expanding dynasty of restaurants (which currently includes Pok Pok Ny, Whiskey Soda Lounge and Pok Pok Phat Thai), Andy Ricker has provided as compelling an excuse as any for outsiders to make the complicated commute to the Columbia Waterfront District. But when it comes to WSL—which pairs Thai drunk food favorites with Ricker’s patented drinking vinegar-based cocktails—his primary intention was to create a regular watering hole for locals.  That’s why Ricker recently...
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...
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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