By Cody Reiss @codyreiss Food/van dude/funny guy Cody Reiss picked up some Brooklyn Lager and hit the beach to make some beer braised sausages with caramelized onions. We’ve got the full recipe and video below for you to study up and make it on your own— get creative! Brooklyn Lager Braised Sausages with Caramelized Onions, or “Snausage, Onions, and Lager” INGREDIENTS: 4 uncooked snausages (ex. Italian Rippers, Brats, etc.) 2 yellow onions, sliced thick 1 12oz can Brooklyn Lager Potato hot dog buns Take out sauce packets— hot mustard, soy sauce, duck sauce, or your preferred source of…
In the pink at Victor, a candy-colored Mediterranean spot that just opened in Gowanus
If you were awarded a trophy for surviving the last year, what would it look like? Instead of a golden athletic figurine, might it be adorned with a golden sofa, a mischievous cat, a loaf of homemade bread, or a thriving houseplant? For me, the prize I’ve been awaiting after a year of soggy takeout isn’t a medal or trophy, but a ceramic bowl overflowing with French fries–pomme frites, if you’re fancy–shimmering with the perfect dusting …
A Transplant’s Guide to Texas in Brooklyn
Editor’s Note: That clean-heeled fellow above is Chris Peña, also known as Peanut or Pnut. After several years of working for us in Texas and Brooklyn, he’s leaving us to return to Austin and, in his words, “raise free-range kids.” We’re not sure how legal that is, but we knew that we had to get some pro tips out of him before he left. Check out his guide to living a Texan’s life in…
Four inspired Thanksgiving sides and pies from local chefs
Photo: Jennifer Indig If you are planning your own Thanksgiving feast or thinking about what side dish or dessert to bring as a guest, you are likely knee-deep in recipe research by now. In search of a little inspiration, Brooklyn Based asked four local chefs to share their favorite Thanksgiving sides and pies. I spent the better part of the week cooking through recipes in advance of the holiday and the results were well worth the effort. These recipes offer some refreshing new takes and twists on classics like a seared brussels sprouts recipe with a surprising glaze by Ronna Welsh of Purple Kale Kitchenworks and a pumpkin pie-cheesecake…
Get Your Free Mustard Ice Cream in Brooklyn Heights Tomorrow!
Gothamist reports that, in celebration of National Mustard Day, which comes on Saturday, mustard maker French’s and L.A. based ice cream makers Coolhaus have joined forces to make a “surprisingly delicious” (yes) mustard ice cream. Tomorrow – Friday, August 2 – a truck bearing the French’s logo will visit Brooklyn Heights – the time (and presumably location) will be announced on the Instagram accounts of Coolhaus and French’s – and dispense free scoops of the delicacy in cups, each accompanied by a pretzel cookie. Bon appetit!
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…