Kingsland Bar: Now Open in Williamsburg

kingsland-bar2

via:

Remember back in 2009, when Chloe 81, the subterranean Lower East Side lounge, was the “new Beatrice”? (We do! It was one of the few times the author of this post has been a bold-faced name.) Well, now there’s a “new Chloe 81,” and it’s launching tonight. With free vodka. [Read more…]

Gothamist Puts Williamsburg’s The Bagel Store At The Top of Their ‘Best Of’ List

And they are correct. The Bagel Store is amazing!

Williamsburg almost lost this little Bedford Avenue gem when a rent increase pushed owner Scott Rossillo out of his North 3rd Street Space. Thankfully, Rossillo just moved his operation down to the Southside, and they’re still cranking out hot handmade bagels for morning commuters there, and at a second outpost on Metropolitan Avenue. The Bagel Store’s perhaps best known for their specialty limited-edition bagels: seasonal offerings include spinach artichoke ($2 per bagel), sun-dried tomato ($2), banana ($1.75) and bacon-egg-and-cheese ($2.50). They also offer vegan bacon egg and cheese bagels on request, plus themed ones like a red velvet Valentine’s Day bagel in the shape of a heart ($2) and a Mardi Gras french toast bagel with extra sprinkled sugar ($1.50). Now we’ve seen everything!

Paulie Gee’s Latest Pie: Sake Mountain Way

Sake Mountain Way

Greenpointers recently announced a contest to see who could name Paulie Gee’s latest pie – a pizza that replaces vodka sauce with a sauce made from sake. They came up with some great suggestions — The Akira Kurosake, Land of the Rising Dough, Greenpointzilla — but Paulie seems to prefer classic rock names like In Ricotta Da Vita and Grapeful Dead. Here’s what he told Greenpointers:

“We are going to go with a name suggested by our busser Jake. It will be called Sake Mountain Way, a take off on the Joe Walsh song Rocky Mountain Way. Jake was inspired by whomever suggested Sake Balboa, so whomever suggested that is the winner.”

We love Paulie Gee’s and can’t wait to try it.

Fortunately, Paulie’s looking to name another pie:

inspired by my favorite calzone. Fresh mootz, sliced Canadian bacon, sweet Italian fennel sausage, a touch of fresh basil and post-oven ricotta dollops.

Any ideas? Go leave your suggestions at Greenpointers.

Speaking of Paulie Gee’s… he’s opening shop in Baltimore!

“Dinner With Friends” Series at the Wythe Hotel To Host Guest Chefs

Reynard’s Andrew Tarlow on the dinner series (via Eater):

Some of the thought behind this was obviously that having a hotel, we can attract our friends and have them stay with us for a week. It’s the idea of cooking with friends and inviting them to our home. We’re trying to offer up an experience that you can’t get in New York.

We’re thinking about doing it monthly, and doing a series of like four to six of them, and then we’ll take a little break and figure out how we want to do it after that.” He plans to eventually host acclaimed chefs from outside the country. Reservations for the first three dinners can be made by calling 718-460-800

Here’s the menu for the first three events:

[Read more…]

Tørst: Craft Beer Bar With Scandinavian-influenced Fare (Coming Soon to Greenpoint)

Greenpoint is becoming an essential stop for beer snobs. We’re looking forward to this opening from Momofuku alum Daniel Burns!

Before working as the head of research and development for the Momofuku restaurants, chef Daniel Burns cooked at The Fat Duck in England, and he built and ran the pastry program at Noma in Copenhagen. Somewhere along the way, he connected with Jeppe Jarnit-Bjergsø, an acclaimed Danish brewer who has created beer for some of the world’s best restaurants. Now Daniel and Jeppe are teaming up to open a new Brooklyn project that they hope will be the best beer bar in the country.

The bar is called Tørst (the Danish word for “thirst”), and it will open at 615 Manhattan Avenue in Greenpoint, just around the corner from the Nassau Avenue G-train station.Jeppe is curating the beer list, which will feature about 20 beers on tap. Jeppe owns both a brewing company, Evil Twin Brewing, and a beer distribution company, so he has deep connections in the world of European craft beer. The menu is still a work in progress, but expect a few selections that have never been served before in the United States. The bar will also have a special beer storage system, where the ales will be kept at different temperatures — serious beer nerd stuff.

In addition to the barroom up front, the space will also have a 25-seat restaurant in the back called Luksus (the Danish word for “luxury”) where Burns will serve a menu of Scandinavian-influenced American fare, all paired with beer. Burns notes: “We want to focus on food that will go well with the beer.” The restaurant will open a few months after the bar up front

Newish Gastropub In Bushwick: Dear Bushwick

Dear Bushwick

Village Voice Says:

Inside the long, narrow dining room, couples talk quietly and a cyclist massages a cramp from his bare, tattooed calf. A small kitchen relays smells of meat and vegetables sizzling in duck fat, of hot oil meeting battered shrimp. Jessica Wilson is the chef. She used to run the kitchen at Goat Town, in the East Village. Here, she cooks English-inspired dishes with American ingredients: A grand pork chop ($20), the centerpiece of the menu, sits on shaved brussels sprouts in a bacon-y vinaigrette. The sprouts pack flavor without adding weight to the dish. This is the sort of simple, seasonal food that might change your mind about contemporary English cooking. Tiny appetizers are ideal with the cocktails (all priced at $10) that make use of many gins and exciting tinctures. Fried potato peels ($4) are a tangle of see-through fairy wings, dusted with salt and vinegar. There’s a fine duck-sausage roll ($6) with ginger-cranberry chutney, but it has a sad, soggy bottom of undercooked pastry (no, this does not make it more traditional). Halved, smoked eggs ($6) with creamy yolks and horseradish butter are squeaky and wonderfully messy. As prices go up, so do portions. A slab of crisp-skinned pork belly on wilted beet leaves ($12) could make a light meal paired with dressed roasted carrots ($5) or a shaved vegetable salad ($9) studded with cheddar. Big, juicy oysters ($11) are hot under a blanket of bread crumbs, spooning with fennel stuffing. A blob of goose terrine ($12) tastes precisely of Christmas: racy game, pickled plums, and enough clove to numb the tongue—Wilson is not shy with spices. A mutton shoulder ($21), though cooked inconsistently, was terrific when it was served tender and pink in the middle. Service is scatterbrained but caring. Twice, something my party ordered simply never arrived (on both occasions, apologies were genuine). Despite this, and the long waits that can draw out between dishes, it’s easy to see why locals like to gather at Dear Bushwick: They can eat and drink well without much fuss.

More information here.

The Times Loves Zizi Limona’s Desserts

Zizi Limona (c/o NY Times)

Mr. Mesika doubles as pastry chef. (His grandfather was a baker for the king of Morocco.) A cardamom-laced semolina cake anointed with rosewater syrup arrives in rubble around a mound of vanilla ice cream, with shavings of sesame halvah twisted up into a peak and drizzles of tahini and silan down the slopes ($7). It is an astonishingly calming dessert, the polar opposite of a sundae: there are so many flavors that you want to take your time eating it. Baklava ($6) is almost as light, with spice outflanking sugar, the pistachio-walnut paste seeded with coriander, fennel and ginger, then finished with a syrup of anise, cardamom and cinnamon.

The restaurant, which opened in Williamsburg in September, cultivates an air of unhurry. Enter and the pulse slows. Tables are set a respectful distance from one another. Empty picture frames hang on exposed brick walls, blank as the mind. The only distraction is the soundtrack, which makes jarring shifts: you might start the meal with “Stairway to Heaven” and end it with Jack Johnson. It is a long way to fall.

More information here.

Qi Thai Grill Is Now Open In Williamsburg

QI Thai

QI Thai (c/o Gothamist)

They’re still awaiting their liquor license but Qi Thai Grill is now open for business. Hopefully it won’t suck as much as Sea.

And here we have the new Williamsburg restaurant QI Thai Grill, a collaboration between Pichet Ong, the creative chef and baker who ran the now-defunct P*ong, Sripraphai Tipmanee of Woodside’s Sripraphai, and chef Kea SiwaSila….

The menu is divided into two parts, with Ong handling the “Grilled” side, creating such items as Grilled Pork Jaw (Kor Mooh Yahng) served with spicy tamarind dipping sauce; Cinnamon Pork & Crispy Pork Belly (Mooh Dang Mooh Grohb), which is described as a “duo of roasted marinated pork and crispy pork belly, sweet Thai cinnamon soy dipping sauce; and Pork Satay (Mooh Sa-teyh). Ong explains, “Chicken satay didn’t originally exist in Thailand, just juicy pork! Served with toasted bread (as Bangkok street food style), peanut sauce and cucumber chutney.” And then there is the aforementioned Ovaltine Pork Ribs (Kra Dook Mhoo O-Wun-Tin), which are slowly marinated in five spices and then glazed “with Ovaltine barbecue sauce.” And be sure to save room for the Cinnamon Pork & Crispy Pork Belly (Mooh Dang Mooh Grohb), a “duo of roasted marinated pork and crispy pork belly, sweet Thai cinnamon soy dipping sauce marinated in five spices.” That’s ALSO glazed with (why not?) Ovaltine.

Tipmanee’s half of the menu focuses on small plates such as Spicy Pork Trotter with Fresh Herbs (Kee Mao kah Mooh); Mango Soft-shell crab (Yahm Puu Nihm) with mango salad, red onions, chili, lime, cilantro; and a Spicy Beef Tendon Salad (Larb Enn). They’re still waiting on the liquor license, but once that comes through you’ll be able to order (deep breath) Krungthepmahanakhon Amornrattanakosin Mahintharayutthaya Mahadilokphop Noppharat Ratchathaniburirom Udomratchaniwetmahasathan Amonphiman Awatansathit Sakkathattiyawitsanukamprasit. Named for Bangkok’s official name, it’s made with gin, vodka, star anise, ginger, yuzu, lime, Thai iced tea, and guava juice.

More pictures at Gothamist.

Qi Thai Grill
176 North 9th Street, Williamsburg
718.302.1499