Sunday Pig Roasts at Crown Victoria

From the inbox:

John Ratliff of Ends Meat (formally of Anella & Calyer) and Jose Ramierz-Ruiz (formally of Isa) are now doing weekly pig roasts at Crown Vic in Williamsburg on Sundays. The pigs are heritage breed from a local farm and roasted over custom built rotating spits.The chefs roasts the pigs all day starting at noon till the meat runs out in different styles that vary each week. 2 weeks ago they did a riff on babi guling from Ibu Oka in Bali. The meat comes with an assortment of sides, and the plates usually go for around $15-17. Starts at 5 until pigs gone. Usually 10

More information about Crown Victoria bar here.

Restaurant Now Open In Williamsburg: Station

166 N 7th St
(at Bedford)
Brooklyn, NY 11211
718-599-1596
http://stationnyc.com/

via Urban Daddy

Introducing Station, an antiqued-up gem of a French-South-African-Thai date spot in Williamsburg, now open for dinner and brunch.

You’re going to pick up an old-European-train-station vibe here. Which may be because it’s two steps away from the entrance to the Bedford L stop. And this being Williamsburg, the whole train thing is given a sort of handlebar-mustachioed old-timey-ness.

Gaze in through the French doors into the white-tiled, cherry-wooded dining area. Look, the kitchen is wide open. They even want you to talk with the chefs. Now stop gazing and enter. Yes, that was a 17th-century antique Columbia door handle on the entrance. Note how it opened the hell out of that door.

Now be seated. If yours is a post-work kind of get-together, pull up a two-top, preferably one next to an orchid (for mystery). Order up some African-chili mussels and getting-to-know-you peanut butter spinach. If it’s later—say, after 11pm and before 2am—grab a seat at the bar right up next to where the culinary magic is happening. You’re in the chef’s hands for the evening.

Read more: http://www.urbandaddy.com/articles/print/18502#ixzz209v32A1b

Lake Trout Due to Open This Week in Williamsburg

Via Grub Street

“I’m a huge fan of crappy food,” says Matt Lang. By which, we might add by way of clarification, he means delicious crappy food as opposed to crappy crappy food. The former Fette Sau pit-master is a Baltimore native and so, by definition, a fan of that city’s favorite fish, the fried whiting, which is known there for some inexplicable reason as “lake trout.” That’s the name Lang has taken for the fried-whiting shop he opens next week with business partner Joe Carroll that celebrates the fast food of his Baltimore youth.

On the menu, you’ll find not only the namesake specialty of the house served with white bread and housemade hot sauce but also fried shrimp, chicken wings, and a cheese fish sandwich (fried pollack on a Martin’s potato roll with a Velveeta-based cheese sauce that you could certainly describe as falling under the heading of “delicious crappy”). Lang also aims to redeem what he considers the sorry state of the crab cake by employing the little-known crushed-Saltine-cracker method he learned at the knee of his grandmother.

To wash it all down, there will eventually be beer (Schaefer, Ballantine, and Genny Cream in cans, of course). And the décor follows the direction of the food with bright-orange plastic chairs built into the cafeteria-style tables and some blown-up Baltimore Orioles baseball cards from the seventies hung on the walls.

Lake Trout, 160 Havemeyer St., nr. S. 2nd St., Williamsburg; no phone yet

Roberta’s Serves Up A Marijuana Margherita Pizza On Pot Tasting Menu

How do we get a private tasting? via GQ:

That’s why we turned to our friends at Roberta’s, in Bushwick, Brooklyn, a pizzeria-cum-culinary-empire whose bold tasting menu recently caused former New York Times restaurant critic Sam Sifton to tweet, simply: “Am rarely speechless. But #robertas #bklyn.” The guys who run the place are whip-smart and wild-eyed, such hard partiers that a night out with them is equal to three nights out with average men. And so they set about designing a threecourse, two-cocktail weed tasting menu that would leave us stoned and sated. We were still high twenty-four hours after eating it […]

Pizza Course
Margherita: marijuananara sauce, buffalo mozzarella, “oregano”

Pot pesto: ricotta, prosciutto cotto, hemp-seed dough

(Most stoners have to smoke their weed and then eat their pizza. But not me.)

Dessert
Parsley cake made with weed butter, topped with a weed-brittle sheet; green-strawberryrhubarb gelato with weed cream

(My scrawled notes read “This needz 2 happen allo the time.”)

More information about Roberta’s here.

The Best Brunch In Williamsburg, Greenpoint, and Bushwick

Northeast Kingdom Shrimp & Grits (c/o Becky Quan)

Northeast Kingdom Shrimp & Grits (c/o Becky Quan)

With so many great places to eat in Williamsburg and its surrounding ‘burbs, finding the perfect spot for weekend brunch can be a hard decision.

Sure, you could wait in line for two hours at Egg or Five Leaves, listening to inane conversations about fixed gear bikes, Girls, and lofi shock-rap, but who wants to waste the whole day waiting for an egg sandwich when there are so many less-crowded places to choose from. (For those who possess more patience than us, Egg or Five Leaves both have fantastic food.)

Here’s our list of favorite places to have brunch.

Radish About to Launch Supper Club and Event Space

Radish

Radish

If you love the store or have taken advantage of their catering, you already know that Radish is great. Now, they’re about to have an event space and supper club. Via Grub Street

Two-year-old Bedford Avenue picnic favorite Radish doesn’t currently have any seats to offer you, but when it launches its event space and supper club this fall, it’ll be able to host dinners for 75. Co-owner Amy Marks says the shop’s burgeoning catering business led her and partner Laura DeRemer to seek a larger kitchen space. The one they found on 190 North 14th Street (between Berry and Wythe) has a 1,500-square-food venue attached, so they snapped that up too. The pair will rent it for corporate meetings and events, weddings, and other parties, when it’s not in use by night they’ll host the occasional ticketed supper club, with a seasonal, global menu.

Marks said she’s looking forward to “having a way of hosting our customers in a seated environment, which we can’t do now.” A full liquor license means they can host wine- and cocktail-paired dinners in the space, which is decorated with dark bamboo floors, handpainted Mexican tiles, reflective copper light fixtures, and a white marble bar.

4 Local Things To Do When It’s Really, Really Hot Out

Catskills Photography's flickr

Brace yourselves: it’s going to be 96 degrees in Brooklyn tomorrow and Thursday. The city has even put a “heat advisory” into affect until 8 p.m. Thursday night. Here are some things to do in the area to stay cool, excluding the city’s “cooling centers,” whatever those are.

1. Go to the movies.

Northside Film Festival is going on right now with screenings at Nitehawk Cinema (136 Metropolitan Ave.), IndieScreen (289 Kent Ave.), and Union Docs (322 Union Ave.).  Nitehawk, which is celebrating its anniversary this weekend, is also screening Prometheus.

2. Eat something cold.

If your whole body can’t be cold, your mouth might as well be. Check out Brooklyn Ice Cream Factory (97 Commercial St.), Momofuku Milk Bar (382 Metropolitan Ave.), or ices – not soup – from Sapienza’s Fire N Ice (359 Bedford Ave.).

3. Get in the water.

While the big return of the McCarren Park Pool doesn’t happen until next week, the lesser known Metropolitan Rec Center pool is open as usual (261 Bedford Ave).

4. Get on the water.

Purchase a $4 ticket and enjoy the nice sea breeze from the deck of the East River Ferry. Make sure to check the ferry’s website though for service alerts like this one.

Mercado – The Huge Basque Joint on Kent Ave. – is Closed

Via Eater:

After just six months in business, Basque newcomer Mercado on Kent has closed, with plans to reopen with a new concept later this fall. A tipster spotted this sign in the window of the restaurant over the weekend, which explains the move. Their OpenTable account has been deactivated, and no one’s picking up the phone.