LinkShare_468x60v1

Stack your burger to new heights with Barrel Manager Eric’s Brooklyn-Style Double Double

Double burger. Double cheese. Double bacon. The double bacon cheeseburger is exactly what you imagine when you picture the perfect burger. We didn’t think a burger like this could get much better, but then Barrel Manager Eric Brown stepped in and proved us wrong. Meet the Brooklyn-Style Double Double. The secret to bringing this classic to the next level? Plenty of candied bacon. Ingredients: 4 of your favorite burger buns (we like Martin’s Potato Rolls) 1 pound ground chuck, 80/20 lean to fat 8 slices American cheese 1 large yellow onion Mayo Butter 8 thick slices candied bacon (recipe below) For the candied bacon: Glaze ingredients: 1/4 cup brown …

Arrivederci, Armando’s, and the Lobster; Adios, Taperia

The Eagle reports that Ristorante Armando’s, a fixture, with one brief interruption, on Montague Street since 1936, has closed for good. Along with the loss of what, for many in the Heights was a favorite eating place and hangout, will come the loss of the iconic (What other word can I use to describe it?) lobster on its neon sign. Back in March of 2008, when owner Peter Byros (Did I catch im in the lower left corner of the photo above I took early this evening? I think so.) decided to retire, and the space was leased …

Tame Your Cravings with Beers And Bites at Parm

Our friends at Parm have one of the most challenging menus in the New York City. Not in the sense that it’s tough to understand, or holds dishes we don’t understand; it’s just impossible to choose between all of our favorites. Fortunately, we’re making things easy for you (and us) with our special Beers And Bites offering, available now at Parm on the Upper West Side and Battery Park. After many test dishes and sample beers, we’re proud to reveal…

Teresa’s to Re-Open Tomorrow Morning?

The Brooklyn Paper reports that popular neighborhood eatery Teresa’s was closed Tuesday by order of the Health Department because of “evidence of mice inside, and … that the kitchen’s setup did not adequately protect food from contamination.” However, this afternoon the yellow Health Department sign was gone, and in its place was a hand-lettered sign saying the restaurant was “closed for maintenance” and would re-open tomorrow (Friday) morning.

These Are The Pizzas In Your Neighborhood: An Incomplete Guide To Slice Spots Near Our Tasting Room

A true New York City style slice of pizza is a thing of nearly alchemical beauty. Crust, sauce, cheese, and toppings fuse centuries of tradition with modern know-how to provide a symphony equally at home at a fine restaurant or on a grease-spotted paper plate. Best of all, it provides us with something to argue over forever. No true New Yorker will ever back down from their favorite slice joint. We’ve rounded up some of our favorite slices within walking distance of our Tasting Room …

A million hearts will break when they learn Rosemary’s Greenpoint Tavern is closing

Rosemary’s Greenpoint Tavern, a Bedford Ave. fixture since 1955, will close on Feb. 28. Photo: Carrie Lou It’s always been happy hour at Rosemary’s Greenpoint Tavern, a warm and welcoming Williamsburg hole-in-the-wall that has stood defiantly unchanged for decades amid Bedford Avenue’s rapid gentrification, its neon sign signaling a refuge from the corporate franchising that has swallowed the neighborhood’s busiest street. But in a few weeks the lights will go out at the Greenpoint Tavern. Its namesake owner, Rosemary Bleday, has worked behind the bar since her parents opened the tavern in 1955. Now 86, a bartender last night told us that Rosemary has opted to retire from her regular perch as the watering hole is being drowned out by the noise and mess…

Cheese Pairing | Week of July 21st

Brooklyn Hammarby Syndrome with Adelegger. Meaty, nutty, and complex, this cheese is part of the German new wave of alpine cheeses. It’s nuttiness will pair well with the fruitiness of the brew. Martin Johnson runs The Joy of Cheese, a series of informal cheese and beverage classes that take place at a variety of Manhattan and Brooklyn venues as well as at the 92nd St. Y.  He is also Cheese, Charcuterie, Beer and Wine Manager for Gastronomie 491, a new market/cafe on the Upper West Side.  He blogs at www.thejoyofcheese.com

Hay Rosie Scoops Dinner-Inspired Flavors in Carroll Gardens

Lemon and raspberry cones, ready for licking. Photo: Hay Rosie “We’re trying to balance between ‘This is insane’ and ‘This is delicious,’” says Stef Ferrari, owner of Hay Rosie Craft Ice Cream Co. as she feeds me a sample of Bonfire at the Beach–mesquite smoked sweet cream with candied pineapple and coconut scratch (more later on “scratch”). A former beer brewer, Ferrari took inspiration from her background in positioning Hay Rosie as a micro-creamery, which she opened in May. An amalgam of a Brooklyn Brewery-style factory and a neighborhood ice cream store, all of Hay Rosie’s artisan ice creams are handmade from…