Isa Chandra Moskowitz describes the menu of Modern Love, her recently opened Williamsburg restaurant, as “swanky vegan comfort food,” but mostly it’s just inspired by the food she ate growing up here in the city.
“When people think comfort food, they might think Southern, but I just look at all different types of food that have comforted me throughout my life,” she says on a Thursday afternoon at the restaurant, as staff prepares for their 5:30 p.m. opening. “Chinese food, Indian food, Jewish food obviously. Our menu has some Russian influences, some French-Canadian influences, but it’s really all through the lens of a Brooklyn Jew.” [Read more…]
They opened quietly a few weeks ago on Union Ave:
The two best dishes I ate here used tempeh, tofu’s firmer, cakier cousin, for textural balance and a subtle earthiness, and the results were excellent. The simple Tempeh Stuffed Avocado featured a mini mountain of the stuff, chopped into chunks and slathered in spicy mayo, exploding up from half a perfectly ripe avocado, a pile of watercress giving some crunch and bitterness, a drizzling of chili oil bringing the heat. This was the second time in a week I ate avocado paired with chili oil, and if other kitchens know what’s good for them, I predict you’ll soon be seeing this combo all over town. [Read more…]
It seems like heresy to us, but to each their own:
Champs Jr. in Greenpoint (620 Manhattan Avenue), which mysteriously closed last month, is re-opening this Monday as an ALL-VEGAN PIZZA BY THE SLICE JOINT in partnership with Philly-based company Blackbird Pizzeria. The micro-Champs will now be a late night mecca of cruelty-free, hot n’ crusty gooey junk known as Screamer’s Pizzeria. Open daily, 11am-midnight. [Read more…]
They have a $3 taco happy hour, which is alright by us:
The team behind Williamsburg barstaurant Battery Harris have joined forces with musicians Eli Goldstein (Soul Clap), Philipp Jung (M.A.N.D.Y.), and Gadi Mizrahi (Wolf & Lamb) to open Black Flamingo, a Miami-esque restaurant and lounge they say they’ve “tailored to remove the BS that plagues burgeoning New York restaurants and nightclubs alike.” An ambitious, arguably Quixotic dream, but at the very least Black Flamingo is a reliable destination for vegetarians who want to go dancing in a retro basement club after eating their Latino-inspired fare. [Read more…]
Well this is good news:
After two successful years spent as a pop-up restaurant and Smorgasburg vendor, Bunna Cafe is finally getting more permanent digs: a brick-and-mortar restaurant at 1084 Flushing Avenue. While Ethiopian food is far from a novel concept, Bunna Cafe will serve a completely vegan menu, the first of its kind in the city. Inspired by the cuisine served during the three fasting months required by the the Ethiopian Orthodox Church, you can expect to dig into flavor-packed, vegetable-heavy plates like gomen (steamed kale with carrots, ginger, and garlic) and misir wot (red lentils cooked with a spicy berbere sauce), alongside plenty of injera — a spongy sourdough flat bread. Bunna Cafe, the first part of which translates to coffee in Amharic, will also offer a traditional Ethiopian coffee ceremony, live music, and, soon, glasses of an Ethiopian honey wine known as Tej.
More information in our listings.
Vegan fast food joint Foodswings is going to be to be shutting down due to issues with their landlord. They announced in a Facebook post that they would be closing down within 1-6 months. From their post:
Foodswings has a very sad but important announcement. Due to problems with our landlord, Foodswings will likely be forced to close its doors sometime soon. We are trying to stay, and it could be one month, or 3 months or 6. Just thought I’d warn all you loyal Foodswings fans that the time to get your Foodswings fix is ASAP as we don’t know exactly when our time on this earth will be over. Come in now and often. We could really use the support right now.
For your Williamsburg family thanksgiving, I recommend keeping it simple. Even if you’re no culinary expert, these potatoes are easy, and truffle oil makes it fancy tasty. Open up a bottle of Wild Turkey to keep it festive, or make this. Put on a record, and whip up these bad boys. People will be all like, damn, them’s good taters.
2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
4 large cloves garlic, peeled and halved
2-3 Tbs. truffle oil
1 Tbs. finely chopped parsley
1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan or one of those aluminum things you get at the bodega. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork or a chopstick or something. Drain, but hold on to 1 cup of that liquid potato gold.
2. Pour another drink.
3. Return potatoes and garlic to saucepan; mash with cooking water you held on to until smooth and mashed potatoey. Stir in truffle oil and parsley, and season with salt and pepper.
Careful with the truffle oil, less is more. I can’t say the same for the Wild Turkey.
Happy Thanksgiving, friends.