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New Brooklyn Cuisine


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Although this topic is often discussed here, there isn't a separate thread for it.   As I contemplate trying to have dinnner at Brooklyn Star -- even though chances are I will have to go back to Ma

Well, the great thing about Brooklyn is that it's a far better place to live than Manhattan. And now we don't have to commute to Manhattan in order to eat food that isn't red sauce Italian or pink ta

Put those goal posts back.     I am not talking about bars which are good, not that good, and bad. I am talking about bars with extensive beer lists*, even if the bar is a dump. I have a dol

I mean, I just wear something low cut and I tend to get a table fairly quickly.. Honestly, speaking, I would give them a call, the few times I have been there, it has not been crowded, which makes me nervous for them.

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I think Allswell is one of the better restaurants I have been to in some time.

Likelihood of getting in?

 

What about making an attempt at Bar Corvo? Also locanda vini e oili takes reservations.

 

 

 

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The "1890s" clip is scary.

 

The dream lives on in Bushwick too.

Bushwick is over. When the founders of Ad Hoc Art closed up shop, they moved to Londonderry, VT, and are trying to set up some kind of collective here. But Londonderry was ethosed a long time ago. A very long time ago.

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As if proof that Brooklyn is over was needed - Whole Foods is apparently opening on Bedford and North 4th Street. ohmy.gif

 

I've come to understand that you attach a different meaning to "over."

 

I thought we've been through it - over in the sense that the new frontier/cheap land/innovation by means of acute hipsterism/new-brooklyn-anything is done. Of course economically it's only going to get better, but everything it experiences from now on will be simple gentrification making it indistinguishable from downtown manhattan. Same people, same business owners, slightly discounted rents but probably not discounted enough to make up for the difference in traffic. Not a bad thing, surely, but nothing particularly Brooklyn about it.

 

eta: I'm only talking about Williamswick because that's the part I'm very familiar with, others seem to believe Park Slope is over too, I have no opinion:

 

http://www.newyorker.com/online/blogs/culture/2012/02/park-slope-is-dead.html

 

 

 

I struck up a conversation with Ogonnaya Dotson-Newman, who was fanning herself with a book called “Black Feminist Thought” while she danced, and asked her whether the closing of Southpaw signaled the end of Park Slope. “There are other cool things in Park Slope!” she protested. I asked her to name one. “Parents are cool, I guess,” she said, gamely. When I asked her how old she was, she answered, “Too old to be in the club.” Later, she told me she was thirty.

 

A few paces away, a young white man in a flat-billed Raiders cap, skinny jeans, and snow boots was talking to a black girl whose neckline plunged to her navel. I asked him the same question. “Park Slope is dead,” he said. “And it’s shitty timing, because I just turned twenty-one.”

 

 

 

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Perhaps the only disagreement, then, is that I think what's happening in Billywick can't be found in Manhattan any more. I remember you predicting some interesting openings in the East Village, but from where I'm sitting it's all sandwiches and burgers, whereas there's a self-conscious movement towards grown-up, "proper" dining in Brooklyn.

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There's a movement to try and collect $60/person instead of $30/person because rents are up. It's not easy, the natives are resistant, but most of these operations cannot survive on any less.

 

Empellon Cocina is an obvious example for an EV opening. There's some sort of high end modern (Spanish, I think) concept opening a block north, although they're about a year behind on construction. Whether you want to call IBV/Bohemian/Acme Noho is up to you but they're being fed off the same stream of people. Neta, although not good right now, aspires to be slightly above Nobu.

 

On the other hand, there's still a huge cheerleading effects in Brooklyn because it's severely underserviced - places like Upstate, Prima, Cukoo and Panther, etc. that open in the EV with nobody noticing, would be an event in WB. (which reminds me - is there any sea food/raw bar sort of place in Brooklyn?)

 

If you want to see where things are going, look at this - it's very useful as it mostly includes businesses that matter.

 

As you can see, WB and downtown are serviced about as well for coffee - a bit more dense downtown but that makes sense. Other parts of BK are like the UES/UWS:

 

http://thescoop.nytlabs.com/#!/viewList/coffeeshops

 

Bars, same story:

 

http://thescoop.nytlabs.com/#!/viewList/bars

 

But restaurants, hay caramba:

 

http://thescoop.nytlabs.com/#!/viewList/restaurants

 

This is all just numbers. The social aspect is that the people moving in are looking for 30% discounts on rent by now, not the 70% discount of the old days. They have kids, or live in some sort of non-roommate household, they're older, and they wouldn't know post-consumerism from post-consumer products.There's no reason to think anyone will want to service their dining needs but the same people who'll be doing it in the far west side or other new copies of Murray Hill.

 

For example:

 

http://therealdeal.com/blog/2012/01/26/williamsburg-condo-jardin-goes-rental/

 

941-square-foot for $2800/month

697-square-foot for $2600/month

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