From the outside, Roberta’s, in Bushwick, looks more like a third world eatery than a NYC restaurant, but as soon as you walk through the door the unfinished cinder block wall gives way to the aroma and glow of the wood-fired Italian pizza oven, and the comfortable hum of what has clearly become a neighborhood haunt.
Prime Meats is the latest from the two Franks of Snail of Approval winner Frankies Spuntino, and with its somewhat German, somewhat Old New York feel is a departure from their home-cooked Italian style. But it’s not a departure from their commitment to local, sustainable agriculture—produce all comes directly from area farmers or Greenmarkets, and proteins from the likes of Bev Eggleston, Niman Ranch and Pat LaFrieda.
David Crofton and Dawn Casales are obsessive about cookies and design. Their store is a jewel box, each coin-sized cookie a Tiffany-like masterpiece. The dozen different varieties are categorized either classic or chocolate – my favorite is the Cecilia, a mocha cream filling sandwiched between chocolate wafers.
Ted & Honey is a sanctuary for food lovers, with a community-feel that the New York Times recently called "the spot where the entire neighborhood is starting its day." Our cheerful red exterior invites patrons to enjoy tasty edibles 7 days a week for breakfast, lunch and dinner. At dinner, the casual café transforms into a restaurant with a wine-bar feel, serving a vast array of local Brooklyn beers, like Six Point seasonal draft, and organic old-wine biodynamic wines Thursday – Sunday from 6pm – 10pm.
Eat only the best foods, foods with real flavor, foods that treat you and your home with care and nourishment, foods that will magnify who you are, REAL FOOD. Raw/live foods put your body at ease, and a balanced body will not become dis-eased. A raw/live food lifestyle will reverse or stop the advance of many chronic diseases, including type II diabetes, heart disease and cancer. Eating raw saves your Earth, and also saves you money on vitamins, doctor bills, drugs, and health insurance.You are what you eat!
Local artwork, the occasional live band, a sunken bar, and an orange-felted free pool table draw as much of a neighborhood crowd as chef Laura Taylor's seasonal, Mediterranean-inspired menu, which changes daily and features fresh fish, savory house-made sausage, perfectly cooked vegetables, and entree-size salads. Green chiles imported from New Mexico give Sunday brunch a delectable southwestern spin. — Rob (NY Magazine)