The Yellow King has been there the whole time. Of course!
Time is a flat circle and we are trapped in eternity, doomed to repeat episodes of True Detective over and over again over drinks, which doesn’t sound so bad actually. Still, you don’t want to do it alone, so why not hit The Silent Barn’s Yellow King welcome party/8-hour marathon of True Detective this Sunday? Starting at 1pm and leading into the big finale at 9pm, they’ll be showing every episode of the first season, with time scheduled afterwards for people to pick their collective jaws off the floor and stop weeping. (more…)
Why is David Chang smiling? Because he’s realized the futility of culinary school
So, you want to be a chef in New York City?
First off, don’t. The hours are usually absurdly long, with the overtime just barely making your obscenely low pay livable. The stress of the job is usually said to be on par with surgeons and airline pilots, and it goes on for a large portion of the night. The hours strand you in a world where you’re wandering the city while everyone else is working, and you’re working when they’re having fun.
So, despite my warning it still sounds worth it? Well OK, here’s a tip to start: Don’t go to culinary school. (more…)
Our author (right) did not test these recipes so we don’t have any photos. But here he is with Wylie Dufresne, so they must be good.
This year, in a miracle that can only be compared to the beauty of a perfect shooting star, two of the most food-centric holidays on the calendar, Thanksgiving and Hanukkah, will be falling on the same day, though Hanukkah’s eight days helps the spread). Is Thanksgivukkuh a holiday we need? Probably not, but by combining two of the most artery-exploding cuisines out there, we here at the Brokelyn kitchen have devised some Franken-recipes that take the best of both worlds and create a dream team of gut-bustiness. Let the feasting begin. [Author note: FYI Most of these recipes are on spec. I haven't been able to try them all out because I'd spend too much and have a shit ton of kugel. But the recipes are as solid as I can get them. Editor note: Lamb bacon, Kenji? ] (more…)
You cooked that (but they measured it out for you)! via Facebook
Good news for all the measurement-averse foodies in Park Slope: you’ve got a new store that’s answered your prayers for less time spent cooking and more time spent eating. The Walk-In Cookbook has recently set up shop on 7th Ave and Berkeley Place, and they take the “measuring” part out of “all-cooking-is-is-measuring-stuff-and-heating-it” by selling specific amounts of groceries that let you make one recipe, no more and no less.
The concept makes cooking easier and less messy than it can be otherwise (although all their recipes are for two or more, so lonely foodies should prepare for leftovers), but for those of us who cook not only to be generally impressive people, but also because we’re on a budget, does it make sense? It depends. (more…)
Nope, not Oklahoma, it’s Mable’s Smokehouse. via Facebook
Barbecue, with its long, long cooking times and slow perparation has traditionally been seen as the province of the South. Things just move too fast up here in the go-go North to sit all day smoking pork butt. Or so people said. At some point when these people weren’t looking, eleven barbecue restaurants have opened in Brooklyn, displaying skills in everything from St. Louis mastery over ribs to Asian/BBQ fusion to the best brisket you’ve ever had. Which one should you go to though? Well, none of these are really bad choices, but at least this will give you a peek at what to expect in Brooklyn’s new barbecue heaven. (more…)
South 629 5th Avenue (Between 17th and 18th Street)
What it is: A local staple built around the idea of a perfect neighborhood dive, with a touch of Belgian-beer-obsessiveness thrown in.
Why we love it: Friendly is the key word to this bar. Buried in the unknown depths of South Slope, this bar doesn’t tend to get a lot of tourists or other-borough immigrants looking to party. Instead, think of a bar where everyone knows your name (including the owners). To top it all off, with over 70 different bottled options and 6 taps, the beer selection here makes you dream of tulips and prostitutes (two of the three things the Netherlands is known for). (more…)
1048 Bedford Avenue (Between Lafayette and Clifton Place)
What it is: Out in the “wild west” for foodies (aka that kinda hidden part of Bed-Stuy with inexplicably amazing restaurants), this is the place to be for beers, cocktails and snacks.
Why we love it: Like we said: “beers, cocktails, and snacks.” This place is a destination for anyone looking to hang with a crew and a microbrew (taps change on the regular), and they throw a great cocktail list and a crowd-pleasing food menu on for good measure. (more…)
In today’s economy, the bartender has it pretty sweet. He’s gainfully employed, doesn’t wake up early, wears whatever he wants, and probably has more Twitter followers than I do, all dying to know what kind of bitters he’s hand-making today. While it is a sweet gig, with tip money rolling in, ranging from a $100 to thousands a night from certain big spenders and a plenty of of hot drunk people to flirt with, the job seems to have become all-but-impossible to get without that New York City experience that you can’t get without already having it. So what are your best odds to landing a job on the other side of your glass? We asked the experts: (more…)
Fatty Cue is planning to reopen in Williamsburg this fall.
Despite our best efforts, summer has ended. In some readers’ heads, the images of crisp leaves and light chills are already bringing them dreamily to the magical time of fall in New York. In foodie heads, however, people are just wondering what restaurants opening up this season will be worth a damn. Have no fear, fellow calloused gastronomes (small people who pay $30 for wines?), Brokelyn would never leave its readers with the fear that someone in your social circle would know more about the newest, coolest restaurants in the borough than you do. So, without further ado, here is what’s on the menu for new offerings opening soon that are worth your money: (more…)
Le Grand Fooding NY is coming to Brooklyn for the first time in its four-year history, and for foodies, this French export is a big deal. Think of a traveling food version of Coachella, only they have some of the most respected and innovative chefs from around the world instead of the Beastie Boys (but actually they also have Mike D DJing.)
This yearly event is moving from Manhattan to The New Food Capital of the World, AKA Brooklyn, instead of Manhattan for reasons we don’t need to go into (why beat a dead horse, when you can rub it with miso pesto and make a banh mi instead?)
What does this mean for Brokesters? Unlike this and this, Le Fooding is actually has some evenements that are très affordable. (more…)