If you want delicious and unique type of ice cream, you should go to Republic of Booza. Booza is an Arabic ice cream known for its stretchy texture and resistance to melting (at regular ice cream temperatures). It is claimed to be one of the oldest forms of ice cream, and is most commonly found in the Levant. For the most part, booza is made with standard ice cream ingredients like milk, cream, and various flavorings, though it does not contain any egg. The base does get mixed with salep and mastic, however salep is a flour traditionally made from..
Tag Archives: Williamsburg
I’ve been meaning to go to Sunday in Brooklyn for a long time. Not because everyone was Instagramming the restaurant’s brunch malted pancakes stacked and glazed like a three-tiered layer cake but because I remembered Chef Jaime Young back when he was the chef de cuisine at Atera and had a delicious and beautiful, boundary-pushing cuisine. Interestingly enough, my mother wanted to go there for Mother’s Day and unsurprisingly it was packed to the gills with diners who had reservations and a long waiting list that the hostess frequently quoting tables who are more than two people, at least 90..
Rider is a new restaurant from chef Patrick Connolly in Williamsburg, Brooklyn performance space National Sawdust. Chef Connoly won a James Beard Award while at Radius in Boston before decamping for Bobo here in New York City several years ago. The restaurant is named after the hospitality contract musicians have with performance venues that covers food and beverage. Roughly 65 seats are divided between two floors, with a marble bar downstairs, a wall of windows above, and a bench made of timber salvaged from the building’s former life as an actual sawdust factory. This restaurant is the sharing, small plates..
MatchaBar in Williamsburg, Brooklyn is a hip matcha tea bar and brand founded by brothers Max and Graham Fortgang. Matcha tea was “discovered” by the Fortgangs out the necessity of a caffeine alternative that was healthier for them since they led stressful lives when they were college students. Their Williamsburg storefront offers drinks made with the fine-ground tea, including hot and iced matcha teas, iced specialty drinks, and Matchaccino, a matcha “cappuccino” made with almond milk and vanilla powder. Besides peddling the typical matcha lattes (they are almost everywhere in Manhattan), they want to introduce and educate the masses of..
This weekend I’ve visited Caprices by Sophie in Williamsburg, Brooklyn. This small beautiful bakery owned and head baker, Sophie Jager. Sophie believes in baking with all-natural, local and organic ingredients. This bakery is specializes in primarily two items, the merveilleux (called capricieux), a light and airy Belgian pastry made of meringue and luscious whipped cream, and pâte à choux (they are called “magic choux” here), a light cream puff pastry. (more…)
Bakeri is an ambitious, charmingly small bakery in Williamsburg, Brooklyn. They bake their own bread – and forming the loaves in front of you nearby. They are constantly rotating the various creative pastries baked what seems almost every hour. Since we did pigged out on the huge (but amazing) Dough doughnuts and Ramen Burgers at the Brooklyn Flea and planned on heading to Patisserie Tomoko, we went on the lighter side and ordered these three items. (more…)
This past weekend, we had an intense craving for doughnuts and since the snow was holding off until later that evening, we made the trek across the East River to the Brooklyn Flea in Williamsburg and headed straight to Dough‘s stall. Dough does have a brick-and-mortar store in Greenpoint but it’s a bit of a trek for me to head out there. So, Smorgasburg is closest to get my doughnut lovin’ self to get their delectable sweets. These doughnuts were made by the talented hands of Chef Fany Gerson (yes, the same woman behind La New Yorkina). These dessert plate-sized,..
Patisserie Tomoko is a relatively new bakery and dessert bar in Williamsburg, Brooklyn. The proprietor Chef Tomoko Kato, who helped open a favorite Japanese tea and dessert house (at least for me) in East Village, Cha-An, who bridges the Japanese and French influences into pastries. The space itself feels futuristic with the large U-shaped bar yet cozy from the warm blonde wood. One half of the bar is the bakery take-out section while the other half is for the dessert bar, where there are mid-back stools that line up lets you peer at the chef plating and creating the desserts..
Entrance to The Elm; Bar/Dining area; Part of our table setting; Amuse Bouche: Olive financier I’ve been a fan of Chef Paul Liebrandt’s elegant, modern, envelope-pushing food for a while now. I’ve eaten at his now closed 2* Michelin restaurant Corton a few times (my most epic, humbling experience was the 20-plus course birthday tasting menu I ate two years ago) pretty much affirm my adoration of his food. When I heard from Paul earlier this year at New York‘s Culinary Experience that he was opening The Elm, it comes as a mild shocker to me since I thought Corton..