Dial Up Days is officially opening in Park Slope - a nostalgic new café serving full-on ’90s & Y2K vibes: screens playing throwback music videos, arcade games, and a menu designed for peak nostalgia. They will be holding a short preview including samples of food & drink for a limited number of guests (DM @dialup_days to get the deets) and aiming to open next Tuesday-Thursday!

It’s from the same team behind Park Slope News Stand - operated by the Shabain family for over 60 years, it is a legacy of the neighborhood’s past.

End of last year Park Slope News Stand was the target of a robbery where they lost thousands of dollars. They are focusing on the positive and bringing something new and fun to the neighborhood - please go show them some love and support this new chapter!

Shoutout to co-owner and your Park Slope neighbor, Zak Shabain, for walking me through the space (I beat him at Street Fighter the first round, but then he played for real the next two 😅) - it totally brought back memories.

Visit Dial Up Days at 83 7th Ave, Brooklyn

(Between Berkeley Pl & Union St)

Mariscos El Submarino is now open on 7th Ave - and after stopping by as their first customer today, I can already say it will be a neighborhood favorite.

You’ll find them at 226 7th Ave (between 3rd & 4th St - in the former Maya Taqueria space), bringing their acclaimed Sinaloa-style Mexican seafood to the neighborhood. The excitement has been building ever since Park Slope Pulse first reported the news in April last year, and the first appearance of their sign on 7th ave in November last year.

Mariscos El Submarino is owned by husband-and-wife team Alonso Guzman and Amy Hernandez, who bring family recipes and flavors from Mexico’s Pacific coast to NYC..

I had the chance to meet Alonso, who shared that the dishes are inspired by food in Sinaloa, a state in Mexico where his parents grew up. He also mentioned that it took a long time to find the right location in Park Slope (their fifth location) - a neighborhood he loves. His message to the community is simple: “Come visit us!”

I started with the Kraken taco - easily my favorite, beautifully presented and topped with succulent octopus - along with the Aguachile Verde, which is perfect for sharing (though Carlos’ favorite dish is the Aguachile Rojo, so try that and tell me what you think). The gleaming La Consentida tuna tostada was another fabulous dish.

I also ordered the La Makabra tostada, an indulgent mix of seafood piled high (because you deserve it!). It ended up being another one of my favorites and is definitely made for sharing. I paired my meal with a perfect margarita that had me dreaming of warmer days. Across the board, everything tasted fresh and full of coastal flavor - especially the chilled, refreshing La Makabra.

The whole team was warm, humble, and welcoming. Alonso, Danny (GM), Carlos, and staff give locals the kind of hospitality that makes you want to stay - and come back often.

Alonso also shared that they’re opening a Manhattan location soon.

Given the huge volume of seafood dishes I ordered plus a cocktail, the price felt reasonable and this comes across as great value for the neighborhood. If you love seafood and Mexican food, this is one to add to your list - enjoy (they’ll be open until 11pm tonight)!

Mariscos El Submarino

226 7th Ave, Brooklyn

(Between 3rd & 4th St)

Walk-ins only

Other locations include their original store in Jackson Heights, Greenpoint, Jersey City and Clinton Hill (opened most recently in September last year).

[@parkslopeliving Instagram post]

Welcome Lincoln Station to Park Slope!

They soft-opened on Thursday, and I stopped by for coffee and one of my favorite sandwiches in their beautiful, sun-filled new space.

Lincoln Station was founded by Al Di La Trattoria co-founders/owners Chef Anna Klinger and Emiliano Coppa, longtime Park Slope residents who’ve lived nearby since the mid-90s. Their original location is in Crown Heights, near the Brooklyn Museum, where I first fell for their Rotisserie Chicken Sandwich (the best). That OG location has a cozy, rustic feel, while the new Park Slope space is bright and open with high ceilings - regulars will still recognize the wallpaper and favorite menu items from the original.

I had the chance to meet Chef Anna this morning, who shared more about the menu: café fare including salads, sandwiches (including pulled pork with house-made kimchi, meatball and cheeseburger sandwiches - again - don’t skip the Rotisserie Chicken sandwich), great vegetarian options, and a comforting Chicken Dinner (rotisserie chicken with crispy potatoes and fried broccoli). Baked goods include their popular breakfast bars, scones, cookies, and brownies. Breakfast offerings include egg sandwiches and other favorites. Beer and wine are available too.

Hours will eventually match the Crown Heights location, with even more menu additions coming. There’s something for everyone: a kids menu is already up, with more vegetable dishes on the way.

Lincoln Station website: https://www.stationfoods.com

Park Slope
170 7th Ave, Brooklyn
(Corner of 7th Ave & 1st St - former Bareburger)

Crown Heights (OG location)
409 Lincoln Pl, Brooklyn
(Corner of Washington Ave & Lincoln Pl)

All photos @parkslopeliving & @will.work.for.food

I had been wanting to visit Andamiro since it opened in November, taking over the 5th Ave space formerly occupied by Naruto Ramen. Chef Suho Lee wanted to bring soulful, affordable Korean food to a neighborhood that he loves. Humble and passionate, his experience - the Wythe Hotel, The Standard, and Eleven Madison Park - clearly shines through in every dish and showcases his love for classic Korean cuisine.

During a special visit where the restaurant was closed for some housekeeping, we had the chance to dine and chat with the staff, discovering both their favorites and those of their customers. From the flavorful shiitake mushroom skewers to Dak-bulgogi (red chicken) wrapped in crisp lettuce, every bite was memorable.

One dish you cannot leave without ordering is the “make your own Gukbap”, where you choose your protein (beef, chicken, or tofu & mushroom), soup base (chicken, beef, or soy & sesame), rice or noodles, and top it with their homemade special sauces. I tried the Doenjang (“rich and umami”) sauce, and it was so addictive I kept wishing they sold it (along with the many other sauces we tried) by the bottle. Instructions are thoughtfully provided, and your server is happy to guide you through the process.

The staff’s deep knowledge and enthusiasm for the menu make every meal feel personal. They share tips for enjoying each dish to the fullest, and you can sense how much they believe in Andamiro’s vision. A special thank you to Quinn and Jonathan for making the experience even more memorable.

Although I’ve enjoyed many Korean meals worldwide, this was my first time trying Gukbap. The broth, made with multiple parts of the cow including bones, was soothing, silky, and energizing - perfect for the colder weather. I can already see myself returning to experiment with different flavor combinations, or just enjoying the comforting classics when I feel like something grounding.

Drinks are another adventure: I tried the Blackbean Makgeolli, a milky rice wine, which paired beautifully with the meal. The menu also features other Korean drinks such as Sagye, Cheongju, and Baekseju (ask your server!). Non-alcoholic options are also available.

The banchan (small side dishes) and pickled kimchi and radishes added another layer of excitement to the meal, particularly the braised beef (jangjorim). I even took some of the Gukbap broth home-a memory of the warmth and care poured into the dishes at Andamiro.

Andamiro just launched lunch, with brunch coming soon, featuring dishes like “Hangover Soup” and bacon and eggs - these dishes I am planning to enjoy perched on one of the stools at the long counter at the front.

The name Andamiro means “overflowing with abundance,” and that’s exactly how I felt: warmed, restored, and fully satisfied as I stepped back onto 5th Ave on a winter evening.

Andamiro

276 5th Ave, Brooklyn (Between Garfield & 1st Street)

(All photos from @parkslopeliving)

Last night I attended a Friends & Family preview at Folk - Chef/Owner Jay Kumar and Daria Greene’s new cocktail bar on the corner of 6th Ave and 20th Street, and the sister bar to their first Park Slope restaurant, Lore.

The 1,000-square-foot space glows from the bar lights and its large street-facing windows - perfect for sipping a drink while watching the evening pass. By day, the light pours in and keeps the space bright well into sunset.

This is a neighborhood spot where the cocktails are thoughtful and the food deeply comforting.

Every drink and dish leaned into the spirit of the place: classic foundations shaped by Jay’s memorable, globally inspired flavors. Highlights included the Steak Sando (caramelized onions, masala aioli, chips, milk bread) and the Masala Latkes (oyster mushrooms, spoonbill, caviar).

The cocktails are creative and spirited - from the festive Mangalorean (rums, lime, pineapple, amchur, curried coconut cream) to two Negronis a “House Red” and “House White”, featuring hints of pineapple liqueur and toasted coconut.

Folk feels like a true neighborhood bar - Jay greets each new arrival like they’ve been coming for years. You drop in after work. You find a new favorite dish. You start recognizing people. And maybe one day your cocktail makes the menu (Folk may name drinks after regulars).

Last night, watching guests lean into conversations like old friends, it felt exactly right.

Folk (@folk.brooklyn) is located at:

689 6th Ave, Brooklyn

(Corner of 6th Ave and 20th St)

Reserve here on Resy

Photos of food and menu from Folk’s Friends & Family event continue below:

Read more

All photos from Park Slope Pulse

Gertie has officially opened in Prospect Heights, taking over the former R&D Foods space on Vanderbilt Avenue. The team behind the project - Nate Adler and Rachel Jackson, who also run popular restaurant Gertrude’s just a few blocks away - has created a space that blends coffee shop, Jewish deli, and neighborhood hangout after closing their original Williamsburg location earlier this year.

I stopped by during their soft opening this morning, and there was a steady stream of neighbors coming through - some checking out the new space, others already ordering their coffee or breakfast. The indoor counter area is compact and bright with new seating near the window, while the large backyard (a recurring favorite on our list of Top Patios in the neighborhood) offers a quieter place to linger.

Inside, trays of freshly rolled bialys and bagels were coming out of the kitchen.

The menu feels refreshing and comforting: I ordered The Relish Tray on a sesame bagel, which came with Giardiniera schmear, hard-boiled egg, pickled beets and dill - simple and well-balanced.

The standout for me was The Best Bialy, warm and soft, filled with a mix of “hot & cold smoked salmon”, dill & caper schmear, pickled red onion on an onion bialy. For the R&D regulars, you’ll be happy to see their popular The K.S.S. Sandwich (Kale Salad Sandwich) on the menu.

There is also a new Latke Bar where you can order delicious toppings like apple butter & sour cream, pickled herring, and lox with sour cream & dill - or “Reuben Style"“. I’m excited to try their soups next time (including matzoh ball soup and kasha varnishkas), Scoop Salad (a mix of fresh vegetables, hard-boiled egg and a deli salad scoop of choice), and pastries - the chocolate babka was selling very quickly when I visited a little after 10am.

You’ll also spot nostalgic classics like chocolate egg cream and other sodas (cel-ray, black cherry, Shirley Temple) on the drinks menu, and candy on the shelves like Swedish fish. Their bar includes cocktails like the Borscht Bloody Mary, Dirty Gertie and you can get Pilsner on tap.

According to reporting from Eater, the team is also working on a new Carroll Gardens restaurant - Trudie’s Tavern - coming to Court Street early next year, in the former Buttermilk Channel space. It’s expected to be a different concept from this one, but still within their broader family of neighborhood spots.

At a moment when Prospect Heights has felt the loss of several beloved spots, the arrival of Gertie brings a sense of momentum back to Vanderbilt Ave - a place for locals, Gertie and Gertrude’s fans, and anyone looking for a neighborhood staple to settle into.

You can visit Gertie at:

602 Vanderbilt Ave, Brooklyn

(Between St. Marks Ave and Prospect Place)

~~~ More photos of the space, food and videos below the paywall ~~~

Read more

All photos are from Sukh Channa via Folk

A new neighborhood bar is just 2 weeks away from opening, and it comes from the same team as restaurant Lore in Park Slope - awarded a MICHELIN Bib Gourmand 2024/25 - Chef Jay Kumar and Daria Greene. They also launched a dosa stand, Dosa, at Smorgasburg this summer!

Their new cocktail bar, Folk, announced on Instagram that they will officially open its doors on December 11th.

“At Folk, we wanted to build a place for the people who shape this neighborhood every day. The name comes from that idea — the folk who give a place its heart and soul.”

— @folk.brooklyn

“One of our menu favorites is The Mangalorean — Rums, Lime, Pineapple, and Amchur Curried Coconut Cream. It’s bold, bright, and full of character. And yes, we offer it in a non-alcoholic version too. 🍸🍹

We can’t wait to open our doors on December 11th! This bar is for the community and we’re grateful to be part of it. 🙏🏽” — @folk.brooklyn

A Bar Built for the Neighborhood

Writer Andrea Strong reported earlier in January & September that the new bar will be “beautifully curated by Daria and designed with similarities [to Lore] so it reads warm and inviting, full of soft tones and rich textures”.

The space is about 1,000 square feet with a large windowed bar flooded with natural light.

While Lore’s cocktails reference legends like Leonard Cohen and Frida Kahlo, Folk will celebrate their guests instead.

“At Folk, the legendary people are the family of regulars who have made our community,” Jay said. “So you may end up seeing your name on the cocktail list.”

Also from Andrea Strong’s reporting, Folk will feature:

• Three sections of cocktails ($14–$18)

• Small plates and snacks, including:

  • Indian flatbreads

  • Little pot pies inspired by Jay’s years in the UK

  • Modern American dishes centered on local produce

Read more from Andrea’s coverage here, including Folk’s origin story and further updates!

The Strong Buzz

A serious new cocktail bar for Park Slope

Welcome to 2025…

Read more

a year ago · 12 likes · 1 comment · Andrea Strong

Vato & Il Leone also covered here!

The Strong Buzz

The Most Anticipated Restaurants Opening in Brooklyn This Fall

Friends…

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8 months ago · 59 likes · 8 comments · Andrea Strong

The Strong Buzz is Andrea’s Substack, where she shares restaurant news you won’t find anywhere else, reviews, events, and dinner recommendations. I discovered her Substack through her memorable article on Lore below where she covered Jay’s incredible story - read her article and subscribe to her substack if you haven’t already!

The Strong Buzz

At Lore, a love story, delicious dosas, and so much more.

I love a good dosa, don’t you? And yet I haven’t had a local spot where I can find one in quite a while. That is until recently. But it’s not a takeaway joint like Hampton Chutney was (I loved their dosas). It’s a lovely rather ambitious restaurant, a convivial corner spot in Park Slope that opened a little over a year ago called…

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3 years ago · 6 likes · 1 comment · Andrea Strong

Opening details

Address: 689 6th Avenue, Brooklyn - corner of 20th Street (former Brooklyn Pub space)

Opening Day: December 11

We will update this article once hours and reservation guidance are officially released.

Vato, an all-day tortillería, bakery, and soon-to-open restaurant from the team behind the Michelin-starred Corima (#36 on the inaugural North America’s 50 Best Restaurants list),

Created by four lifelong friends - Chef Fidel Caballero, Sofía Ostos, Paco Alonso, and Erica Alonso - Vato is rooted in shared heritage and the closeness reflected in its name (“vato” is Chicano slang for homie).

Watch the reel below to meet the friends behind the project and get a feel for the space before it opens its doors this Thursday.

And here is the opening day post!

Vato is open from Thursday to Monday from 7:00 AM – 3:00 PM. The restaurant will be open for dinner as well, beginning mid-December from 5:00 PM – 10:00 PM. Vato does not take reservations and is walk-in only.

Vato appears in our list of lunch places under $15:

Below is a preview of the menu which may be subject to change prior to opening - NOTE 11/20/2025: this is now outdated.

New York Times bestselling author Ann Napolitano cut the ribbon at the reopening and stayed signing copies of her books, including Hello Beautiful.

Here are a few photos of the new store:

“The store is transformed and I am especially pleased with the huge new kids department we have created. All on the team of booksellers and baristas look forward to welcoming our customers back to Park Slope’s Barnes & Noble.” - Store Manager Ikwo Ntekim

Barnes & Noble Park Slope is located at:

267 7th Avenue, Brooklyn NY 11215

I recently attended Il Leone’s friends & family dinner with my daughter and right away, it felt like a welcoming neighborhood spot: the sound of the bar buzzing, plates of pizza, laughter of their friends & family warming up the restaurant.

Ben Wexler-Waite is the Chef-Owner behind Il Leone (@illeonepeaks). He first opened Il Leone on Peaks Island off the coast of Portland, Maine, in the summer of 2021 after a working in politics several years. Many food lovers have made the 15 min ferry ride to enjoy Il Leone’s delicious pizzas in past summers - including their popular lobster-topped “Isola” pizza which was born in Maine and inspired by southern Italian lobster pasta.

Now we are lucky to be able to enjoy their pizzas right here in our neighborhood. It’s been a 3-year project in the works and choosing the neighborhood was a natural decision - Ben and his girlfriend Lizzie now live just 2 blocks away from the restaurant and they have been living in Park Slope for many years. They met as kids at summer camp in Maine and reconnected on Hinge a year and a half ago.

The name Il Leone actually comes from the fact that the original location was on land leased from the Peaks Island Lions Club on Peaks Island in Maine - and “Il Leone” is Italian for “The Lion.”

The space at 158 7th Avenue was formerly Norman & Jules, then Bar Vinazo. Ben has transformed it into a lively, inviting restaurant: 32 seats, white brick walls displaying hand-painted plates and tables decorated with lemon-patterned tiles.

Here is a preview of what to expect at this fabulous new restaurant opening soon in Park Slope:

• The Isola (lobster) pizza - Maine lobster, hand-milled San Marzano tomato sauce, organic basil, garlic, chili, Italian rosé, extra virgin olive oil, fresh parsley

• My daughter had the Margherita, topped with hand-milled San Marzano tomato sauce, which she almost finished herself!

• I had the Margherita del Leone, made with homemade local cherry tomato sauce and Casolare mozzarella di bufala - a new pizza on the menu and very likely to become a favorite in our neighborhood

• The white pizza rotates seasonally; I thoroughly enjoyed the Funghi pizza, topped with organic and locally foraged mushrooms. Ben says we can also look forward to asparagus, garlic scape, and zucchini as the seasons pass. (Lizzie mentioned that the zucchini pizza is what made her fall in love!)

• Appetizers like whole artichokes fried in olive oil, meatballs made with grass-fed beef

• Dessert: we enjoyed the lemon sorbet right from the Amalfi Coast. They’ll be sourcing gelato from various businesses through the year

The pizzas are 100% naturally evened dough made in-house. Following a 48-72 hour fermentation process, their dough is topped and then baked at 930 degrees Fahrenheit. In Maine, the pizzas were wood-fired; in New York the regulations means that the Il Leone team uses an electric oven (an Italforni Caruso), but their craft and process is the same.

The toppings on the pizza showcase the high quality ingredients that Ben carefully incorporates at Il Leone’s. Ingredients are sourced from local organic farms (the cherry tomatoes used at Il Leone are grown in a Maine greenhouse) or Italy.

The bar offers a focused selection of drinks to complement the superb pizzas, like their Negroni with Vermouth di Torino and the wines centered on Campania, the region where pizza originated. The limoncello is made in-house.

The backyard will be a beautiful spot to enjoy a drink while waiting for your table or lingering after your pizza. In the spring, the team plans to open it for dining.

They’ll be taking a limited number of walk-ins tomorrow for anyone who wants a sneak peek!

Il Leone officially opens November 13 at 158 7th Avenue.

You can visit Il Leone at:

158 7th Avenue, Brooklyn (Between Garfield & 1st Street)

Hours: Thursday - Sunday 5-9:15pm

Lunch is coming soon for Saturday & Sunday

Reservations: Details to come at their website https://www.illeone.me

~~ Continued below - preview of the full menu and more photos of dishes and the space ~~

Read more

All photos & renderings provided by BKCM

The Brooklyn Conservatory of Music (BKCM) will soon begin construction on a new facility at One Prospect Park West, just across from Grand Army Plaza and four blocks from its current location. The 12,000-square-foot space, to be called BKCM Prospect Park West, will include 13 studios, a second concert hall, and dedicated community areas.

The expansion is part of a two-phase plan aimed at increasing the availability of practice and performance spaces in Park Slope and extending BKCM’s reach across New York City. Over the next decade, the organization expects to serve approximately twice as many music students, music therapy clients, and emerging and professional musicians through its studio rental program.

The new space will also be home to BKCM’s new Music Therapy Institute. The Institute will have national reach and advance the field of clinical creative arts therapies by serving as a destination for workforce training, research, and advocacy.

BKCM has secured $14 million of its $16 million Phase I funding goal, thanks to contributions from private donors, the Joel Foundation, the Morris and Alma Schapiro Fund, and public partners at the city, state, and federal levels. Planning for Phase II, which will involve upgrades to the Conservatory’s longtime Seventh Avenue location, is ongoing.

Last Friday, Billy and Alexis Joel’s The Joel Foundation announced a $2 million gift to support the Music Therapy Institute and the expansion.

An Open House is scheduled for Monday, November 17 at 6 PM, offering the public a preview of the new space. More information and RSVP details are available at bkcm.org/future.

The expansion represents a significant investment in music education and therapy in Brooklyn and reflects BKCM’s ongoing commitment to community access and engagement.

More renderings:

With a mission to reinvent how vet care works—for everyone—Small Door combines gold-standard medicine, spa-like spaces, and 24/7 telehealth with a membership model that prioritizes both convenience and quality.

Small Door Veterinary officially opens its doors in Park Slope this Monday, July 21, at 435 9th Street—offering a smarter, more supportive vet experience for Brooklyn’s pets and the people who love them.

With a mission to reinvent how vet care works—for everyone—Small Door combines gold-standard medicine, spa-like spaces, and 24/7 telehealth with a membership model that prioritizes both convenience and quality.

Why it’s different:

• 📅 Same or next-day appointments

• 👩‍⚕️ No double booking = more time with your vet

• 📱 Unlimited 24/7 telehealth

• 🧡 Calm, fear-free spaces (designed to be less stressful for pets!)

• 💼 Better pay + support for medical teams

Small Door is one of the few veterinary practices in the country accredited by the American Animal Hospital Association (AAHA) and is also a Certified B Corp, which means it meets the highest standards of social and environmental responsibility.

🎉 Founding Offer for Park Slope Locals

To celebrate their opening, Small Door is offering a FREE one (1) year Founding Membership to Park Slope Living readers.
Membership includes:

• One free annual exam

• 20% off additional exams

• Unlimited 24/7 telehealth

Learn more & claim your membership

About Small Door
Founded in NYC, Small Door now operates practices in New York, Boston, and Washington, D.C. With a focus on ethical business practices, transparent pricing, and a supportive work culture for its vets and nurses, the company is raising the bar for veterinary care.

Whether you’ve got a new puppy, a senior cat, or just want peace of mind for those middle-of-the-night “is this normal?” moments, Small Door is here to help.

🐾 Now accepting new members in Park Slope.
📍 435 9th Street, Brooklyn, NY 11215
🔗 Book your first visit or learn more
📸 Follow along on Instagram: @smalldoorvet

Thank you to Small Door Vet!

Sponsored content like this allows Park Slope Pulse to continue delivering top-quality local coverage to our community. Your support helps fund our dedicated writers. Interested in advertising with Park Slope Pulse? Contact us to learn more about partnership opportunities.

Located in a beautiful open space on the first floor of Brooklyn Granary & Mill at 240 Huntington Street in Gowanus (just one block north of Smith St and 9th St), the Brooklyn Granary & Mill bakery features walls adorned with drawings of cover crops by artist Rae Frontino - a reference to the regenerative agriculture practices embraced by their partner farms. These illustrations are a visual reminder of how Brooklyn Granary & Mill incorporates these crops into their baked goods & products to support sustainable farming.

The Brooklyn Granary & Mill bakery offers 100% whole grain bread, pastries, and savory baked goods made with flour milled on-site at Brooklyn Granary & Mill, which opened this spring. You can also enjoy coffee from Driftaway Coffee (an immigrant-owned, woman-led company based in East Williamsburg) and tea from Anna Ye Tea (an Asian American and woman-owned specialty Vietnamese tea company based in Queens).

Owner Patrick Shaw-Kitch (pictured with wife and co-owner Laura Huss), formerly the head baker at Blue Hill at Stone Barns, gave me a behind-the-scenes tour of their impressive production facilities - including where their grains are stored (including Seneca Grain & Bean in the Finger Lakes, and Hudson Valley Hops and Grains) and their two 40" New American Stone Mills that run daily.

Their team manages everything from milling to delivery in-house, ensuring consistent quality and keeping their flour as affordable as possible for customers.

Since launching, Brooklyn Granary & Mill has been delivering fresh, stoneground flour from regenerative farms across the Northeast and Mid-Atlantic to restaurants and bakeries (including local favorites like Miolin, Little Honey, and Runner & Stone, all the way to fine dining establishments) as well as home bakers. Gluten-free flours like buckwheat and corn are available, with sorghum and millet coming soon.

You can shop their flour in-store, online, or complete a wholesale interest form at their website.

The Brooklyn Granary & Mill bakery is open Monday through Saturday from 7:30 AM to 3 PM - be sure to stop by!

~~~ Below the paywall, a preview of each of their delicious creations - here is the first one below! ~~~

Read more

On April 15, Brooklyn Granary & Mill will begin delivering flour to wholesale customers. Restaurants and bakeries in New York City interested in sourcing their flour can complete a wholesale interest form at Link In Bio @brooklyngranaryandmill. Additionally, the online store will open the same day for home bakers and cooks to purchase flour directly.

To give people a taste of what’s to come, Brooklyn Granary & Mill will also be hosting pop-ups at Rhodora Wine Bar in Fort Greene, Brooklyn, on April 12, 20, 27, and May 3, from 9 a.m. to 1 p.m. Customers can purchase flour, grains, and a selection of whole grain bread and pastries.

Brooklyn Granary & Mill’s bakery buildout at the same Huntington Street location is underway, with a slated opening in early June. Until then, the team looks forward to sharing their fresh, regional flour with New Yorkers soon!
.

Visit Brooklyn Granary & Mill’s online store at: www.brooklyngranaryandmill.com

Be Pasta is a special neighborhood Italian restaurant, created for the community. It’s cozy (it’ll feel completely natural starting a conversation with your neighbor), the food is made with love, and the experience is brought to life by chef Andrea Pancani (Le Cirque, Sant Ambroeus), sommelier Alessandro, and host Daniele.

The Chef (Andrea Pancani): Hailing from Tuscany, Andrea brings a deep passion for Italian cuisine, its traditions, and it’s craftsmanship. His culinary philosophy revolves around sustainability and creativity, embracing a zero-waste kitchen while remaining true to the roots of Italian pasta-making. Every dish tells a story of ancient grains, seasonal produce, and Ime honored techniques.

The Sommelier (Alessandro from Milan): Alessandro’s expertise in natural wines adds an emotional layer to every meal. His carefully curated selection of farmers wines is not just a pairing but a perfect complement to the flavors on the plate. His wine list is designed to surprise, delight, and elevate the dining experience, giving guests a chance to explore new, exciIng wine profiles that pair seamlessly with each dish.

The Host (Daniele from Umbria): Daniele’s passion for Italy’s diverse regional cuisines and rich culinary traditions brings a warm, welcoming touch to the Be Pasta experience. Known for creating an atmosphere where every guest feels at home, he takes pride in sharing the stories behind the dishes, the wines, and the culinary philosophy that drive Be Pasta. His hospitality ensures that each meal feels like a personalized, unforgettable journey.

The experience begins with the fun ritual of “checking in” with your loyalty card (I totally did it wrong), setting the tone for a dining experience that feels personal and nostalgic.

There are some delightful surprises in store when you visit. Artisanal pasta is at the heart of every dish, with playful names (traditional Italian proverbs) you’ll want to ask about - here are some of them that we enjoyed:

• Save Both the Goats and the Cabbages: Brussels sprouts carpaccio, anchovies from Canale di Sicilia, capers “intingolo,” and steamed Fregola pasta

• Caprese: To be eaten with your hands! My favorite - bursting with flavor from chilled tomatoes and basil oil.

• To Go to Bed with the Chickens: Tumminia durum wheat busiate, with a beautifully fragrant slow-cooked ragù of three white meats (goose, chicken, and rabbit). The pasta is from a family-owned Sicilian "pastifici", Filippo Drago.

There is a focus on zero-waste dishes made from thoughtfully and sustainably sourced ingredients. Pair your meal with a glass of natural wine or a vermouth cocktail on tap - you can even order pasta at midnight!

Thank you to the Be Pasta team for the warm welcome, and to the wonderful owners Daniele, Monia, and Monia’s husband Alessandro. Make sure to also check out their other great restaurants Spes (East Village), Have & Meyer (Williamsburg), and Terre BK (Park Slope).

You can visit @bepastany at:
447 1st St, Brooklyn
(Between 6th & 7th Ave, closer to 7th Ave)

Reservations are available now on Open Table!

Continue below the paywall to see a preview of the menu and more photos:

Read more

The long-awaited premiere of Gowanus Current is finally happening! On Wednesday, April 2, filmmakers Jamie Courville and Chris Reynolds will debut their ten-year opus on the big screen at Cobble Hill Cinemas.

The film is a visual time capsule, documenting the lengthy and divisive Gowanus rezoning process as well as the passionate locals who supported and opposed plans to redevelop the formerly industrial neighborhood. Filming began in August 2013, just before the Whole Foods on 3^rd Street opened, which for many marked the beginning of the end of Gowanus. Courville and Reynolds shot over 400 hours of footage across ten years, capturing the dramatic changes happening around them. They filmed countless community meetings, cultural events, ribbon-cuttings, business openings and closings, and “a lot of things being torn down and a lot of things being built up,” says Courville.

Originally from Texas, Courville and Reynolds moved to New York City in October 2001. They lived in Williamsburg, Bushwick, and Sunset Park before landing in Gowanus. In 2009 the couple married and settled into a spacious ground-floor apartment on Douglass Street.

“It was great to have a really big apartment that was cheap on an industrial block that we had to ourselves after working hours,” Reynolds says. “I loved it so much. I loved the vibe of the place and how it felt a little free,” Courville fondly recalls. “There was always something happening.”

The bliss did not last. Not long after, things began to change around the neighborhood, with The Fairfield Marriott Hotel opening on the corner of Douglass and Third Avenue in 2011. “The thing that really started it for me was the brick building at the end of our block was torn down and became a Marriott. I couldn’t remember what it looked like before,” says Courville on what sparked the idea for the film. The two decided “before anything else goes away, let’s start memorializing a little bit, but then so much happened.”

“We were looking for a project and we thought let’s just look at what’s happening around us,” Reynolds says, noting that they never expected to work on “a feature ten years in the making.” Their plan was to make a film “about how the physical landscape around us changed and how we remembered it.”

They started by interviewing some of their friends and neighbors but ultimately did not use any of that early footage. “It was hard to know what to shoot when you could just shoot everything,” Reynolds notes. They began focusing on various forms of civic engagement and public, outdoor events, to create an “observational” film that does “a lot of showing, not telling,” according to Courville.

“We don’t do interviews. There’s no score. There’s no text on the screen,” Reynolds says of the final cut of the movie. “The people who are speaking on camera were speaking to a different audience, to a community meeting audience, or something like that, and we tried to be a fly on the wall.”

“In the final version of this film, everything that you see is something that anybody could see, and that was important to us,” Courville adds. “Sometimes with vérité documentaries, it does feel very performative…. It feels like they’re doing it for the camera. We don’t have that. Nobody’s performing for us.”

Editing the hundreds of hours of footage down to 89 minutes took a year. “It’s a very intricate edit,” Courville notes. “Every shot does something, and they often interact with each other, but in very subtle ways.” Some viewers may be surprised by the non-narrative approach of the film. “This may not be in a style that people are accustomed to, so just be ready to sit back and go on a journey for a little bit,” she suggests. “This is meant to be seen in a theater surrounded by people who are also interested, probably your neighbors, to be seen together as an event,” Reynolds adds. “It’s not something to watch passively on your phone.”

After seven years of happily living in Gowanus, Courville gave birth to their daughter Opal in 2016. Then, after several rent hikes and a carbon monoxide leak, the couple made the difficult decision to leave Gowanus and move to Cobble Hill.

“It was great because we were still able to walk to Gowanus and finish the film and stay connected to that,” Reynolds says, but ultimately, the couple missed living at the center of it all. Previously, “every time we walked out of our front door, we were in Gowanus. Everything we saw around us reminded us of what needed to be recorded…. [After we moved] it was stressful to feel like we were missing something.”

“I really did love living in Gowanus,” Courville muses. “I wouldn’t want to go back right now, but I loved the time that we had there.”

Despite having less time to shoot due to parenthood, and being slightly further away from the action, the pair persevered for the next seven years, continuing to capture as much on film as they could, including the 2021 passing of the Gowanus Rezoning at City Hall. “That’s the only thing we did not shoot in Gowanus,” Courville notes. “But that wasn’t the end of the movie,” Reynolds adds. “If we ended the movie there, I think it would give the wrong idea about what we are trying to say.”

The filmmakers want Gowanus Current to show viewers what it is like when a neighborhood undergoes a rezoning process. Reynolds says that people featured in the film, on both sides of the development debate, raised valid questions about the loss of industrial space, climate concerns, the Gowanus Canal cleanup, and more, and there aren’t any “yes” or “no” answers. “What I hope this film does is let people feel what it’s like to go through it. You always hear about rezonings in other neighborhoods, but when it’s yours, it’s quite different,” Courville says. “I never see myself on screen, I mean that metaphorically as well as literally. I want people to see themselves on screen.”

The pair also hopes the film will show viewers how they can become more engaged in their communities. “I definitely learned a ton about the city,” Reynolds says. “I liked seeing how these decisions get made and seeing how the city works because I’ve lived here for a long time and I’ve never really been engaged or involved in this sort of stuff. I think it’s fascinating to see how this complicated process of planning for New York really goes down.”

The film required a lot of hard work and long hours planning, shooting, editing, fundraising, and promoting. “We did a whole lot with a team of two,” notes Courville. “We did a lot with a little, and that was challenging.”

Along with challenges, the film also brought the couple joy. “I love the moments when you’re shooting something and you know, ‘this is it.’ You feel something magical happening in front of you, and you’re there as part of it. It’s just the best feeling,” Courville says. One of these moments was a 90-minute guitar performance by Elliott Sharp on a canoe floating along the Gowanus Canal. “It had a transcendental feeling,” she recalls.

After ten years of shooting and hundreds of hours of footage, the last scene Courville and Reynolds shot is also the final scene in their movie. “We’d been looking for an ending for several months after the rezoning was officially signed off on,” says Reynolds. “I remember shooting it and thinking, ‘I really like this.’” They won’t give away any spoilers, so viewers will have to wait until April 2 to see how they wrap up their Gowanus saga. “It was one of those magical moments,” Courville promises.

Following the April 2 screening of Gowanus Current, there will be a Q&A with the filmmakers moderated by 2023 Pulitzer Prize finalist Xochitl Gonzalez, a staff writer for The Atlantic and author of Anita de Monte Laughs Last and Olga Dies Dreaming.

Visit gowanuscurrent.com for more info on the film.

** Tickets for the premiere of Gowanus Current on April 2 sold out fast. Click here to be added to the waitlist. **

Pam Wong is a Brooklyn-based writer and curator who loves contemporary art and sharing community stories. Follow her on Instagram at @arthagnyc. For more of her writing, go to arthagnyc.substack.com.

Radio Bakery first opened in Greenpoint in 2023, quickly becoming a local favorite, and a destination for pastry lovers from near and far. It was recently featured on The New York Times’ end-of-2024 list of the “22 Best Bakeries Across the U.S. Right Now” (yes, across the country!).

I got there around 10:30am (they opened at 7:30am with Mencin handing out hot chocolate to everyone waiting in line around the corner on a freezing morning!) and there were a lot of items sold out already. They were completely sold out before 2pm.

I was lucky to try the Sausage & Chive Focaccia (my favorite - but all the focaccia looked delicious), Pistachio Croissant, Chocolate Chunk Cookie - all blissful experiences.

Look out for their Vanilla Custard Croissant, made in collaboration with Nielsen-Massey for StarChefs Restaurant Week - part of Mencin’s well-earned recognition as one of NYC’s Rising Star Chefs!

Can’t wait to treat myself to even more yummy pastries from the Radio Bakery team!

~~~

You can visit Radio Bakery at:

186 Underhill Ave, Brooklyn

(Between Sterling & St Johns Pl)

More food and store photos below paywall - get the first look here:

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A new buzzy business has arrived to the Gowanus scene. Liar Liar, a natural wine bar debuted at 285 Nevins Street (formerly Victor), on January 31. Their opening week—though not highly publicized—has been bustling, filled with friends and curious locals. “We want to get the systems down, get our aesthetic down, really figure out what we’re working with before we publicize to the world that we’re here,” explains Gabi Gimson, one of the bar’s owners.

Liar Liar is the brainchild of four friends: Mateo Simo, a service industry veteran who opened the popular Bed-Stuy watering hole Bad Luck Bar in 2022; Reed Yarber, who tended bar there; Andrew Goss, a DJ, event producer, and regular at the bar; and Gimson, who formerly worked for a boutique natural wine importer.

The idea for the new venture was sparked last summer during a trip to Europe for Yarber’s birthday. “I started that Europe trip in Lisbon,” Yarber recalls. “Mateo knows Lisbon pretty well and he recommended a bar called Black Sheep. It’s incredible. It’s my favorite bar in the world now.” Yarber was charmed by the bar’s welcoming atmosphere and excellent service. “What makes Black Sheep so great is how community-oriented it is,” notes Simo, who along with Goss, joined Yarber on his trip abroad.

The trio checked out venues in different European cities. “We’re all coming from very different nightlife backgrounds, centered on certain things,” Goss says. “We had a lot of fun going to certain wine bars and aligning on vision.”

The bar’s “cheeky” name Liar Liar will surely attract customers looking for a fun, unpretentious spot. “There’s something sort of mischievous about it that we really liked — and it’s sexy,” Gimson says. The cozy space, with seating for about 50 in the front room (and once completed, 25 in the back), is perfect for a date or small groups looking for great drinks, food, and music.

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I was lucky to visit Pitt’s last night, located at the familiar old Fort Defiance space - now transformed into a cozy, whimsical dining room. With classic tablecloths and complimentary warm caraway pull-apart rolls served with butter, Pitt’s strikes a perfect balance between charm and warmth.

Each dish (bistro-style food with Southern influences) is crafted with attention to detail and exciting flavors:

• Oysters with jalapeño salsa verde and bone marrow toast

• Escargot with green goddess butter, accompanied by ranch dusted leaves

• Grilled pork chop over Pitt’s sauce - playfully served with a single green olive and a tiny bowl for the "pitt" (a clever reference to the restaurant’s name - intentional or not!)

• Carolina grit rice with bottarga

• The Pancake Souffle with Maple and Cream which was divine, a must-order that needs to be requested early in your meal

For families, there’s a delightful kids' menu with the heading “Tiny Pitt’s” featuring fun, kid-friendly dishes and even non-alcoholic “kid-tails.”

The cocktail list for grown-ups offers classic drinks with a twist. I tried the Roberta Burns, which is Pitt’s elegant take on Manhattan. Beers from Strong Rope Brewery (@strongropebrewery) in Red Hook are also available.

With its two bustling bars and a dining room filled with lively conversation, Pitt’s brings a vibrant energy that perfectly complements the charm of the Red Hook neighborhood.

You can visit Pitt’s at:

347 Van Brunt St, Brooklyn

(Cnr Van Brunt St & Wolcott St)

[Note: Mockingbird’s opening date has been moved to January 16 instead of January 10.] Just in time for Dry January, Mockingbird, an innovative non-alcoholic cocktail bar, will open its doors at 213 7^th Avenue Brooklyn on January 10.

Coulton Vento and Evan Clark, the friends and founders of the new zero-proof venture, developed the concept about a year ago. On New Year’s Day 2024, Vento, a former cocktail enthusiast, stopped drinking for Dry January. Enjoying better health, clarity, and no hangovers, he decided to give up alcohol all together.

Though he’s enjoying sobriety, Vento does miss the “creativity, atmosphere, and connection that come with meeting at a cocktail bar,” he says. “There’s a lack of adult spaces to hang out at night that don’t revolve around alcohol.” That, along with his love of cocktails, sparked the idea of opening a welcoming space that caters to non-drinkers.

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