While other publications speculate about this year, we here at Brokelyn are already getting a head start on 2017. After months of research, crystal-gazing and blind-guessing, our in-house R&D team/time scientists bring you our 10 best predictions for what you’ll be eating in 2017 (we hope you like horse). (more…)
We can see it now, you on the treadmill or the elliptical, or whatever other machines they have at the gym, we don’t know we never go. You walk out after a hard 20 minutes and then you see it, that window. The one with those round treats covered in frosting. You’re easily tempted and why wouldn’t you be? We’re spoiled with great donut options here. You fight it, but it’s no use. Before you even realize it your standing in front of a cashier whose handing you a bag of donuts. You take a bite. It’s delicious and you savor the enormous amounts of calories and sugar put into this wonderful circle of joy.
If this is you, someone who has an addiction to good donuts, well we’re here to help you with your addiction. Not by making you stop, but by putting you near as many donuts as possible. The first ever NYC Donut Fest is happening and instead of spending $35 on fruits and vegetables, how about you put that money into something you really want. (more…)
Today is International Talk Like A Pirate Day, which is our second favorite jargon-based holiday right after The Feast of Ninja Speak. In honor, donut-flavored food chain Krispy Kreme will give you a free donut if you talk like a pirate, or a whole dozen if you dress like a pirate [insert donuts lead to diabetes leads to pegleg joke here]. The one NYC location is in Penn Station, which means you’ll have to shiver your timbers into the briney deep of midtown, avoiding the tourist krakens to save some doubloons. That’s enough pirate talk for today. Except: booty.
While your friends are spending their underemployment days learning the intricacies of Excel spreadsheets and half-skim-frappa-mocha-chinos, you could be mastering the arts of donutry. Bed-Stuy shop Dough (home of tastes like the hibuscus, graham cracker cheesecake and lemon poppy donuts) is looking to hire a few good bakers to learn how to make and glaze doughnuts for a part-time position. Pastry chef Beth Costello tells us the job is not difficult and doesn’t require any experience: “You pretty much just get to hang out all day, listen to music and make doughnuts,” she says. The job is between 20-30 hours a week, midday and evening shifts, pays $10 an hour, you get a 35 percent discount at Dough and Choice Market, plus you get to taste doughnuts and French press coffee all day. To apply, email email@example.com. Dough is at 448 Franklin Ave.
By now you’ve heard of the Dekalb Market, where local artisans and foodists peddle their wares in shipping containers parked on the corner of Flatbush Avenue and Willoughby Street. But are there deals lurking in those the steel-encased shops? Here’s what we found on a Brokelyn-style scout… (more…)
Sunset Park, we just can’t quit you. As a resident of the neighborhood and surrounding area for nearly four years, I’ve been able to partake in all of its minimally gentrified goodies. It’s now no longer a secret that Sunset Park is an affordable oasis in the money sinkhole that is greater NYC, and that’s why Brokelyn keeps going back for more. And this week, the Daily News gets in on the bargains by profiling the neighborhood it its Savings in Brooklyn series. After the jump, their picks, and a few of mine. (more…)
Your devoted scribe once spent two weeks driving through Canada with a singer-songwriter on an acoustic-duo tour, and if there’s one phrase that trip brings to mind other than “indifferent audiences” and “lame beer,” it’s “Tim Hortons.” The Canadian donut chain is a ubiquitous presence on the endless highways of the Great White North, more common than caribou roadkill.
Now the chain is generating some hoopla by opening a dozen stores in New York City, having been imported to replace Dunkin’ Donuts outlets by the Riese Corporation, the Chilis-and-TGIFridays-pimping restaurant group whose influence on the Manhattan food scene is akin to Custer’s influence on the Indians. The question: will they steal the thunder of Dunkin’ Donuts, which has opened hundreds of outlets in the city over the past few years? (more…)
Waiting for the bus after leaving Jubilat Provisions last week, I stuck my face in my shopping bag and inhaled. Ahhh, there it is – the smell of victory. Less metaphorically, it’s also the smell of wood smoke, which perfumes this small Polish butcher shop and the pork products that emerge from its back-room smoker. If you’re thinking Greenpoint it’s a logical guess, but Jubilat stands apart from that Polish nabe’s cluster of meat markets. Instead it sits on Fifth Avenue in the South Slope, near a handful of other long-running Eastern European spots, including Milan’s restaurant, Smolen’s Bar and Grill (no grill exists, unfortunately) and the 70-year-old Eagle Provisions (home, though you’d never suspect it walking by, to an astounding beer selection). (more…)