After much success last year, Tasting Brooklyn came back for round two. A diverse collection of restaurants and foodie havens were serving up some prime bites last night and not to worry - we will let you know which ones were the cream of the crop. Attendees included:
An Nhau, Arancini Bros, Benchmark Restaurant, Cheryl's Global Soul, D. Coluccio & Sons, Egg, Fornino Park Slope, Fort Reno, Kiwiana, Littleneck Restaurant, Loreley Williamsburg, Maison Premiere, Palo Santo, Robicelli's, SoCo Restaurant, Stone Park Cafe, Sweet Loren's, Tchoup Shop, The Chocolate Room, The Meatball Shop, The Saint Austere, The Sunburnt Calf BK, and Wild Rise.
75 Ninth Ave.
New York, NY 10011
For a portable snack, or meal on the go, one might first think of pizza. Then maybe a sandwich? Or even an ice cream from a convenient dessert truck. The iconic French crepe seems to be overshadowed in popularity by the former examples. However, at around $10 or less, and with ever-changing fillings and the option of savory or sweet, you might want to spend some time at Bar Suzette.
Located in the culinary paradise of Chelsea Market, Bar Suzette is making some innovative crepes. There is a French onion soup crepe which infuses all the flavors we associate with the soup, right into the onions which are topped with melting Gruyere cheese. There is a pepper steak option with swiss cheese and sweet variations like the Nutella, fresh lemon and honey crepe. There is even a fusion-type crepe that incorporates Thai flavors into its filling. Bar Suzette's crepe is actually slightly thicker than traditional versions, but makes for the perfect "wrapper" in which to keep the fixins' inside. Too thin a crepe could spell disaster for a meal you want to eat with your hands on the go.
254 5th Avenue (btwn Carroll and Garfield streets)
Like most restaurants or commodities that gain popularity in this city, keeping up with high demand can jeopardize the quality of the product. Let's hope that is not the case with Michael Ayoub's newest project in Park Slope. With the success of his brick-oven pizza at Fornino in Williamsburg, Ayoub has built a loyal carb-cravin' clientele that swear by the thin crust and fresh, gourmet flavors of his pies. So why not bring a slice of his success to another branch of Brooklyn?
There has been mounting anticipation for the new Park Slope restaurant, Thistle Hill Tavern, to open. The unassumingly cute and cozy restaurant comes to us via some well-known names in the culinary world, and beyond. First there are the partners; David Massoni and Rebecca Weitzman. She used to cook at ‘inoteca, while he did the managing there. Before that, Weitzman worked at three of Bobby Flay's restaurants and learned how to go from a line cook to refining and honing her chef's palette. The third partner is somewhat surprising - Michael "Fat Mike" Burkett from NoFX will be an ingredient of this new venture. Cocktail creations are shook up by John Bush, formerly of Niagara in the East Village.