Brooklyn

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Brooklyn Brewery

It's hard to enumerate everything the Brooklyn Brewery has done for Good, Clean and Fair food and drink in New York City.

Blue Marble Ice Cream

For kids who like ice cream, and parents who care where their food comes from, Blue Marble is a dream come true.

Brooklyn Farmacy and Soda Fountain

The Brooklyn Farmacy is a corner soda fountain, a neighborhood gathering spot and a market for local and small-producer products.

Diner

In 1998 Andrew Tarlow and Mark Firth inaugurated a restaurant renaissance in Williamsburg when they opened Diner with chef Caroline Fidanza. Caroline had learned to shop the Greenmarkets while working for Savoy's Peter Hoffman, so Diner's menu has always been built around what was at its seasonal best. The brief regular menu, including grass-fed steaks butchered and dry-aged in house, is supplemented by a long list of specials hand-written on a scroll of cash register tape, which in early March included a scrumptious house-corned beef hash under two perfectly poached local eggs.

Brooklyn Larder

For those of you already enamored of the wonderful pizzas, pastas and etc.

Greenmarkets

Greenmarket was founded in 1976 with a two-fold mission: to promote regional agriculture by providing small family farms the opportunity to sell their locally grown products directly to consumers, and to ensure that all New Yorkers have access to the freshest, most nutritious locally grown food the region has to offer.

Good Fork, The

In the battle for the most “slow” restaurants in a borough, The Good Fork may well push Brooklyn over the top. This cozy restaurant serves seasonal, eclectic cuisine with many locally sourced ingredients

Franny’s

Franny’s is the very model of a “slow” restaurant. Everything that can be purchased locally is; all meats are from sustainable sources; all curing is done in-house.

Frankie’s Spuntino

A spuntino in Italy is a quick bite, but Frankies Spuntino offers much more than that – the Frankies, the one Falcinelli and the other Castronovo, are equally dedicated to the traditions they learned in their grandparents’ kitchens and to the need for sustainability in the food supply.

Flatbush Farms

Brooklyn is at the height of its own seasonal movement with scores of restaurants serving local and sustainable cuisine. The Farm, as its owner Damon Gordon calls it, is leading the pack with Chef Eric Lind, formerly of Eberhard Muller’s Bayard.

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