Only the Blog Knows Brooklyn

Bagel Hole Takes the Cake

I think this story is from my sometime employer The Associated Press. It was sent to me by Leon Freilich, OTBKB's Verse Responder:

In the bagel battle between boroughs, Brooklyn reigned supreme.

That's according to Serious Eats, which conducted a blind bagel taste test and found that Bagel Hole on 7th Avenue in Park Slope schmeared the competition.

The contest was narrowed to the three most bagel happy boroughs -- deduced by Serious Eats as Manhattan, Queens, and Brooklyn. 

Bagel tasters picked a schlew of shops, from the obvious -- H&H, Ess-A-Bagel, Murray's and Brooklyn Bagel -- to smaller locales like Hot Bialys in Queens and Terrace Bagels in Brooklyn that were close contenders for the top bagel spot.

All the doughy gems were subject to the same criterion -- which in an nutshel, was consumption quickly out of the oven.  As a sidenote of the study, Serious Eats found that bagels lose their texture and taste a mere 30 minutes after their baked.

Playa is Closed: Doomed Restaurant Location on Fifth?

Playa, the restaurant owned by the folks that brought you Barrio on Seventh Avenue, located in the doomed restaurant spot that is the corner of President and Fifth Avenue, is now CLOSED.

Another one bites the dust on that corner.

Definition: A doomed restaurant spot is a location that has seen repeated restaurant failures. But the curse can be reversed when a successful restaurant goes in. For instance, Yamato Sushi broke the curse on  their location on Seventh Avenue near 1st Street. For years, a restaurant couldn't last in there for more than a year.

Sometimes the curse is broken when a completely different kind of business goes in. The storefront that houses Dashing Diva on Seventh Avenue was a doomed restaurant spot for years. Its final food-related incarnation was as Maggie Moo's.

Who can forget Maggie Moo's?

I thought Playa was a attractive place with its paper lanterns and bright yellow color scheme. I think it served pan-South American food and maybe the identity wasn't that clear. But I enjoyed my two visits there and thought the food was tasty. There were usually a decent number of people in there.

I walked by on Saturday night and it was closed. The tables and chairs were stacked. It said closed to me big time.

I wondered if they were just making changes to the place or if it was closed for good. Maybe a Barrio, Playa's Seventh Avenue sister, will open in that space, I wondered. 

Previous restaurants in that spot were: Night and Day, Bisquit and Lookout Hill. According to one OTBKB reader: "Brownstoner didn’t mention Bebe--my favorite of the restaurants in the doomed restaurant spot. Bebe appeared in the brief time slot between Ralph’s Cleaners and Night and Day. The bar was great, the staff was great, the food was great—4 duck dishes! The story is that they were closed because they were operating without the appropriate licenses. Playa did have a bit of an identity problem. That certainly wasn’t their fault; the beach theme was pretty clear. But more than once, I overheard passers-by saying, “Look! PLAY-uh!” and chuckling about what they thought was a shady name." 

A source close to the restaurant gives the following account of Playa's shuttering: The guy who ran the three businesses before Playa was brought in as a partner on the new venture because he owned the space's liquor license. However, he's now in a legal dispute with the landlord and pulled out of his partnership in Playa, taking the liquor license with him. Playa couldn't turn a profit without the booze license, hence the closing.

I think the building is owned by Robin Hirsch, who owns the Cornelia Street Cafe,  a very successful restaurant and cultural space in the West Village in Manhattan. He opened Night and Day and was a partner in Bisquit BBQ.

Little Buddy Biscuit Company: There's A New Bakery in Town

Say hello to: the Little Buddy Biscuit Company, a Brooklyn-based micro bakery specializing in handcrafted baked goods made in small batches, that has just opened its first storefront establishment in the South Slope at 635 Fifth Avenue at 18th Street.

The shop will  feature Little Buddy's cookies, brownies, cakes, cupcakes, muffins, quick breads, and savory items, a selection of vegan goods, as well as ice cream from artisanal purveyor, Jane’s Ice Cream of Kingston, New York (served in all the best restaurants of the Hudson Valley but available only in a handful of city establishments), and specialty fair trade organic Equal Exchange coffee as well as tea selections from SerendipiTea.

Say hello to Little Buddy's tasty treats:

--Traditional favorites like Chewy Oatmeal Raisin and Chocolate Chunk
--Artful combinations like Orange Cardamom with Coconuts and Macadamia and Molasses Spice with Crystallized Ginger
--An Almond Oat Breakfast Cookie that appeals to vegans and non-vegans alike --Creative spins on butter cookies, brownies, ganache and buttercream-frosted cupcakes, cakes, scones, muffins, crumb buns and savory biscuits

So who is this Biscuit guy?

Little Buddy Biscuit Company is the creation of baker Pete Solomita, who, while visiting local cafés wit his then-infant son, Jack (the original “little buddy”), found finding a great cookie to go with his coffee a challenge. It was at that time that Pete was also seeking to combine his creativity as a musician (drummer and DJ) with his experience as a chef to develop a business. The Little Buddy Biscuit Company was soon born in the top floor apartment of his Brooklyn house where as a stay-at-home Dad, Pete spent months developing and testing recipes which resulted in a line of handcrafted cookies that he started selling to several Brooklyn cafés and catered events. Using high quality, natural ingredients and blending tradition and innovation—putting modern twists on classic recipes, “gourmet but not fussy”—Little Buddy Biscuit Company quickly developed a cult following. Fans asked for other desserts and Pete responded with an array of treats from brownies to cakes.

Eleanor at Creative Times, a local Brooklyn blog knows the whole story. Check out her story on Pete Solamita from which this was adapted.

All About Fifth: Interview with Stone Park Cafe's Josh Grinker

All About Fifth , the Fifth Avenue BID blog, has an interview with Stone Park Cafe chef and co-owner Josh Grinker about seasonal cuisines, challenging wines and more. Interviewer Rebeccah Welch asked Grinker: What are the greatest challenges and rewards of being a small business owner?

Grinker: I will give you a short answer to what I see as a very complicated problem. The system is not set up to support small businesses, despite what the politicians say to the media. The tax system is screwy, insurance is a nightmare and there is a maze of local agencies that make doing business very difficult. Both locally and on a Federal level there are inherent policies that if properly enforced would drive virtually all small business owners in this city out of business. This is a problem, because it means as a business owner you live with constant insecurity. Who knows when a Department of Labor officer will show up at your door and start harassing your employees or a Department of Sanitation officer will cite you for having some windswept papers at your doorstep. Immigration is another huge hurdle. I was a student of labor history in my younger years and owning a small business and employing and being basically responsible for the livelihoods of twenty five people has totally changed my perspective on the issues of advocacy. Advocates and bureaucrats have no idea what they are doing or how their actions impact the economy and ultimately people’s lives.

Read the rest of the interview here

Now There Are Two: Vietnamese Sandwich Shops on 7th Avenue

The one that came first is called Hanco's and it's located in the old Tea Lounge spot on Seventh Avenue and 10th Street. The other is called Henry's and it's located in the old Slope Suds spot on Seventh Avenue between 14th and 15th Streets.

Both, apparently, serve delicious Vietnamese sandwiches. The Brooklyn Paper does a compare and contrast. There's also a bit of controversy because the owner of Henry's used to work at Hanco's. He's being accused (by the owner of Hanco's) of stealing the secret recipe.

I tried a sandwich and a bubble tea at Hanco's a few months ago and thought it was delicious!

Southern BBQ In Northern California

 Hepcat decided that he wanted to BBQ spare ribs for Friday night's dinner with his sister, bro-in-law, his mom, OSFO and me. It was a lark, really. He'd never done it before and thought it might be fun.

Quick to the rescue, I emailed Mrs. Cleavage, my friend the southern gal blogger of Eat Drink Memory, who is currently residing in North Carolina and asked if she had a recipe.

Of course she had a recipe; she wrote this in her email.

Here's a link to a solid rib recipe that I love.  A BBQ sounds like a lot of fun about now.  We are going to my Uncle's Labor Day Weekend for a pig-picking and pool party.  I plan to lounge in the water until I look like a prune.

Luckily we took a look at the recipe, which is on Epicurious and originally from a cookbook called The Thrill of the Grill by Chris Schlesinger and John Willoughby (William Morrow and Company, 1990), early in the day because it required four hours of cooking time on the BBQ.

It's a dry rub recipe, which combines: 2 1/2 tablespoons sugar, 3 tablespoons paprika, 2 tablespoons ground cumin, 1 1/2 tablespoons black pepper, 1 tablespoon chili powder, 1 tablespoon salt.

Hepcat is usually violently opposed to following recipes because he likes to improvise but he followed this one to the letter because he doesn't know squat about southern BBQ.

He did, however, substitute chipolte chili powder for regular chili powder and that was a tasty idea. Mid-preparation, he had drive to the store to get hickory chips and extra black pepper because he thought the rub and the basting sauce called for a whole lot of pepper. I see now he misread the word teaspoons in the basting sauce recipe for tablespoons. Maybe that's why it was so spicy.

Here's the recipe for the basting sauce: 1 3/4 cups distilled white vinegar, 2 tablespoons sugar, 1 tablespoon Tabasco, 1 tablespoon salt, 1 1/2 teaspoons black pepper.

Correction from Hepcat: he says he did misread it initially but when he read it again he saw that it said teaspoon not tablespoon. "Still, I think it was too peppery and next time I'd do less pepper and more sugar."

Hepcat started preparing the ribs around 5 pm which put the EST for eating around 9 pm. While the ribs cooked we had a great time sitting around and swimming in the pool, listening to music, talking and drinking beer.

The ribs were spicy, savory and delicious and there were absolutely no leftovers. We served them with BBQed homegrown zucchini and eggplant and a salad. Even the veggies had a nice hickory smoked taste.

Good job Hepcat and thanks to Mrs. Cleavage for the recipe. I see that today on Eat Drink Memory she's got a recipe for Eastern North Carolina Pit Cooked BBQ. She writes:

When my Dad and brother cook a pig, they cook the whole behemoth - everything but the squeal.  Cooking a whole pig over coals is a lengthy process, with an average cooking time of between 10 and 12 hours. My Dad and brother used to cook pigs in lined earth pits but later fashioned cookers from metal drums.

Sounds great.  But tonight, we're cooking leg of lamb here in California.

Deep in the Heart of Brooklyn: No More Perks at Brooklyn Cafes

Brooklyn Beat of DITHOB had this to say about the Wall Street Journal article about the backlash against "laptop malingering" at Brookllyn cafes. Read more at DITHOB.

A few years back, before the 2000 technology bust, and the 2008 financial meltdown, I recall reading an article by musician and tech guru Jaron Lanier about how the technology wave was ushering an an era where "work" and "leisure" would be interchangeable and intertwined in such away as to be indistinguishable.

Well, the recent economic downturn may have rolled back that wave somewhat, as an article in today's Wall Street Journal points out.

Interviewing the owners of Naidre's, a popular Park Slope cafe, it seems that while the owners were delighted to have loyal customers who would open their laptops and lounge, i.e., work on their computers all day, they were scaring away business by taking up seats during the busy lunch time rush. The business also recently sealed up some power outlets since most folks feel free to plug in while they sip their coffee and check their mail and websites.

To this writer, I guess if you are at a high-end chain coffee shop, spending $4.95 for an exotic coffee concoction, use of the comfy chairs and ability to plug in seems like a "value added" service to the customer and a cost of doing business to the corporate owners. But in smaller shops and cafes in this downturn, even spending a buck and a half or two dollars for a coffee, and then nursing it for 3 or four hours while you avail yourselves of the facilities, could cut into the small business owners' bottom line.

New in Park Slope: Restaurants and Cafes

In these tough times, people are still opening up new restaurants. Yay. A cause for optimism and tasty food. One hopes.

--Park Slope Grill 14th Street and 6th Avenue will be opening soon. 

--Gialeti’s Café is a new place on Prospect Avenue and 8th Avenue.

--A new restaurant on 13th Street and 8th Avenue  (owned by the team that brought you Bar Toto and Bar Tano).

--A new coffee place where Lola's Dress shop on Seventh Avenue near 12th Street used to be.

Recession Watch: Elementi Files for Chapter 11 Bankruptcy

Unfortunate news: According to Crain's New York Business, Elementi, a Park Slope Italian restaurant on Seventh Avenue between Garfield and Carroll, filed for Chapter 11 bankruptcy protection on Monday. In just three weeks they will be celebrating their two-year anniversary.

According to the magazine, the restaurant cited assets below $50,000, along with liabilities between $100,000 and $500,000.

Elementi, an Italian eatery, opened two years ago in the space that housed longtime sports bar and restaurant, Snooky's. Like Snooky's, the restaurant rented out their upstairs party space, a popular feature of both restaurants.

Here are the details listed in Crains: Elementi owes money to 49 creditors, including the  landlord 140 7th Avenue Corp., which is owed more than $63,000 in rent, and the Internal Revenue Service, to which Elementi owes more than $92,000 in payroll taxes

Elementi is still open for business. They can stay in business after filing Chapter 11 (just like GM). 

Earlier in the week I heard that Tempo is going out of business. Tempo Presto is already closed.

Recession Watch: Tempo Restaurant Closing

I am sad to report that Tempo, an extremely attractive Fifth Avenue Zagat-rated restaurant with excellent food, is closing.

The menu at Tempo was inspired by the cuisines of Spain, Southern France, Sicily, Sardinia, coastal Italy and North Africa.

A large upscale restaurant in the space previously occupied and originally designed by Cucina, it is a popular destination for special occasion dinners and events like bar mitzvah parties and weddings.

I am guessing that they fell victim to the economic downturn with its upscale menu and vibe. Their lower priced offspring Tempo Presto is right next door. I am also wondering if Tempo Presto is closing, too.

All About Fifth: Interview with Co-Owner of Moutarde

All About Fifth interviews Bruno Berrebi, co-owner of Moutarde, as part of their ongoing series that highlights local leaders in the business and nonprofit sector along the Avenue. Here's an excerpt from the AAF interview:

Where are you from originally and what brought you to Park Slope?

My partner and I come from Paris. We love New York and particularly Brooklyn and Park Slope for its welcoming atmosphere. To us, it is like a village, like an "arrondissement" in Paris. This is why I wanted to open the restaurant here—it reminds me of the small towns in France where we import most of our recipes.

Daily Dish: Brooklyn Food Conference

What’s red and wiggly and green all over? Find out at the Brooklyn Food Conference Kids’ Food Fair where red wiggler compost worms will be on display in all of their slimy eco-beauteousness. These compost-creating maniacs may not be the snuggliest pets you’ll ever own, but they’re probably the hardest working and best for the environment. See them in action, chewing up kitchen scraps to produce gorgeous, nutritious soil. Learn all about vermiculture -- the care and feeding of compost worms. Discover how easy and fulfilling it is to raise compost worms, even if you live in an apartment!

For a look at the truly mouth-watering and thought-provoking menu of talks, workshops, and activities for adults and children at the Brooklyn Food Conference, visit www.brooklynfoodconference.com. 

Brooklyn Food Conference
Saturday, May 2, 2009

Kids’ Food Fair at PS 321 (7^th Ave @1^st St)
Adult and Teen Programs at John Jay High School (7^th Ave@4^th St)

Children accompanied by caregivers only, please

So What is The Brooklyn Food Conference?

A project of the Brooklyn Food Coalition, the Brooklyn Food Conference is on May 2nd at John Jay High School and PS 321. It's an all day, free event that will feature a multitude of cool activities and speakers.

• See a roundtable of NYC chefs, moderated by WNYC’s Leonard Lopate, with Dan Barber, Peter Hoffman, Bill Telepan, and Brooklyn’s own David Shea of Applewood and John Tucker of Rosewater.
• Hear LaDonna Redmond on what people in Chicago have done to change their food system, learn about worldwide food rebellions from author Raj Patel, and find out how climate change can affect the world’s food supply from activist Anna Lappé, and discuss milk health risks and benefits with author Nina Planck–plus workshops with many other dedicated activists and professionals.
• Meet your local farmers!
• Learn how to start your own victory garden in Brooklyn, compost, and start a food coop.
• Join your children at a kids’ food fair with cooking demonstrations and other fun activities.
• Workshops by and for teens plus Teen Iron Chef!

Here are the stated goals of the conference, which hopes to: 

• Bring Brooklyn together to demand and participate in creating a vital, healthy and just food system available to everyone.
• Create a Brooklyn legislative food democracy agenda and constituent base.
• Organize neighborhood meetings of elected officials—congressional reps, state legislators, city council members—to press for a food democracy agenda.
• Influence public policy by educating elected officials and showing them the depth and diversity of public interest.
• Create a broad-based Brooklyn Food Coalition.
• Create a useful, cross-referenced directory of attendees.
• Help partner organizations grow their constituency by offering attendees avenues for action.

Read about their conference mission here.

NYC Food Guy: Sunset Park Mexican Food Tour

I got am email from food the blogger at the food review site NYCFoodGuy.com. He writes about NYC's most delicious and affordable food. " My mission is simple, use vivid photos and straightforward reviews to spread the word on delicious food."

He currently has a post, which chronicles a comprehensive Mexican food tour through Sunset Park, Brooklyn.  On his tour, he discovered s  "pambazo," which he says is as good as anything he's eaten at the Red Hook Ball Field.

Here's the story from his blog:
http://nycfoodguy.com/2009/04/06/nyc-food-guys-200th-post-revolutionary-sandwich-authentic-tacos-on-sunset-park-brooklyn-mexican-food-tour/

Help Tini Wine Bar Move to Its New Location on Sunday in Red Hook

Victims of what they're calling "greedy landlord syndrome," tini wine bar, ostensibly a tiny wine bar (and restaurant) in Red Hook is moving from its old location to a new location with the help of neighbors and friends. And they want to invite the general public to come along, too. 

(Owners) Byrne and Swenson welcome everyone to their old fashioned community processional. Neighbors, patrons and close friends will be gathering and packing up at tini wine bar 414 Van Brunt Street at 11am. Those who help carry a stool or a box down the street will be handsomely rewarded with delicious  complimentary coffee, pastries and home/made eats at the end of the parade. Costumes and funny hats are encouraged but not required. The move will begin at Noon and end when everything arrives at home/made.

tini wine bar has a new name, too: home/made. A new name, a new location, lots of help from kind friends. Sounds like quite an afternoon and it's all happening on Sunday March 29th at 11 am.  The move will begin at noon. Everyone is to meet up at at 414 Van Brunt Street at 11am. Participants will be justly rewarded with coffe, pastries, and home/made eats.  

Community Supported Agriculture (CSA) in Sunset Park!

Yesterday I got this email from an organizer of a new CSA in Sunset Park:

Some of us over here in Sunset Park have gotten our butts in gear and are preparing for the first season of our very own CSA. I was wondering if you’d mind posting about us? Here’s a blurb I’ve prepared:
 
Are you interested in fresh, local veggies for a reasonable price and meeting your neighbors in Sunset Park and surrounding neighborhoods? Join the Sunset Park CSA and you'll get to do both! 

What's a CSA you ask? Here's the blurb we've got in our info. FAQ:

Community Supported Agriculture is a partnership between CSA members and a farmer. The farmer is supplied with a predictable income, and members are supplied with freshly harvested vegetables on a Weekly or Every Other Week (EOW) basis beginning in June and going until the end of October. Typically, members or "share-holders" of the farm pledge to pay in advance for the cost of growing the vegetables provided during the summer harvest. In return, they receive shares in the farm's bounty throughout the growing season. Members pick up their shares at a distribution site run and organized by neighborhood CSA members.

If you'd like more information or are ready to join us, please email us at SunsetParkCSA@yahoo.com and we'll send you a PDF of our FAQ sheet and member form. 

Sunday at 4 p.m. Save Vox Pop Town Hall Meeting

Yesterday I got an email from Debi Ryan, a member of the Vox Pop Collective, that there's going to be a Save Vox Pop Town Hall Meeting on Sunday, March 22nd at 4:00 pm at the Vox Pop Café, 1022 Cortelyou Road, Brooklyn.

For those who don't know the phenomenon that is Vox Pop: it is a cafe, performance space, and community  hang-out with a decidedly progressive political vibe in the Ditmas Park/Flatbush neighborhood. I've been there numerous times and it's a great place for a cup of coffee and a chance to read some of the self-published books they carry over there.

Save Vox Pop? I didn't know they were in trouble. I guess I'm just not up to speed about what's been going on over there. I think I heard out of the corner of my ear that there was trouble but I'm not really sure if it's economic or otherwise. Here's the email from Debi:

Thanks so much for giving us the opportunity to share our vision going forward. Our goal is to rebuild, using the foundation that is already in place to foster an even stronger sense of
community.

Vox Pop is a coffee house/bookstore/art gallery/music venue located on Cortelyou Road in Ditmas Park/Flatbush, Brooklyn. Our vision is to stand for democracy, equality and peace in the way we treat each other, our employees and the community. We want to be a true community
center where all members of the neighborhood feel welcome and comfortable, and all points of view are respected.

Vox Pop is a collective. There is no one owner of Vox Pop. There are over 50 shareholders, most members of the community we serve, but some living as far away as California. Under our new model, there is no majority shareholder. Our hope is that everyone who loves Vox Pop becomes a part of Vox Pop. If the entire community owns the place, it will surely be a staple of the Cortelyou Road scene for many, many years.

Obamas to Plant Organic Vegetable Garden at the White House

The New York Times reports that the Obamas are planting an organic garden on the White House lawn. Well, they're not doing it themselves, but members of the kitchen staff are.

That should be like organic music to the ears of local gardeners and locavores in Brooklyn and elsewhere.The last time there was a garden at the White House was in the 1930's when Eleanor Roosevelt planted a victory garden.

The Obamas are heeding the call of many, including Alice Waters, Michael Pollan and thousands on Facebook who joined an online group in support of this idea, to plant a garden on the White house lawn to provide food for the family and formal dinners.

The planting of this garden sends out a strong message to the nation and the world about the importance of healthy and locally grown food. It will also be an important educational tool for school children and those who get a chance to visit the White House.

The New York Times reports that the Obama's will be planting 55 varieties of vegetable on the 1,100-square-foot plot of lawn. There will also be a large assortment of lettuce, including red romaine, green oak leaf, butterhead, red leaf and galactic; spinach, chard, collards and black kale; fruits and a patch of berries.

“My hope is that through children, they will begin to educate their families and that will, in turn, begin to educate our communities," Michele Obama told a New York Times interviewer.

Kappa Sake House: Tokyo Style Food and A Huge Selection of Sake and Beer

A Park Sloper who invested in the new Kappa Sake House wrote to tell me his reasons for wanting to invest money in a small restaurant on Fifth Avenue. Obviously he isn't objective about the food and sake over there but it's interesting to hear his take on things and his obvious passion for the place.

Chef/Owner Fumiko Akiyama, originally from Tokyo, has lived and raised her daughter in Park Slope over the last 15 years, is the owner of Kappa Sake House. 

I live and own a business in Park Slope and was a customer who fell so in love with the food, and people that I became an investor.  The place used to be Sakura Cafe and is now Kappa Sake House with a great friendly staff, all from Tokyo.

I have spent time in Tokyo and enjoyed this kind of delicious food. The restaurant is serving great Tokyo style cooked food, most of which are Fumiko's recipes, as well as sushi from the talented Ikeda-san, and a large and great array of sakes and interesting Japanese beers that you don't usually see.  We hope to have some Japanese wine soon. 

Try the amazing spicy miso soup, great homemade gyoza dumplings, perfectly cooked saba shio and much much more.  All the dishes on the menu are paired with sake or beer.  Kappa carry's a wide range of sakes from all regions in Japan while the beers, all of which are fantastic, are from small speciality Japanese breweries.  There is Sapporo draft on tap, although technically its from Canada but still a good inexpensive beer. 

The range of sake is similiar to wine with dry, fruity, flowery, smooth etc., It is sold by the glass, or by small, medium and large bottle sizes.  There's even aged sake, which is much like port wine and very good with dessert. Fumiko carries an amazing aged eight-year-old sake which you must try. 

You can even buy the enormously large bottle of sake, and they will keep it for you until you return, if you're  unable to finish drinking it.

Duringh Happy Hour: Sapporo draft is $3.  On Tuesday nights:  DJ Tako spins vintage Japanese/world music.  Nightly Japanese movies, and live performance Thursday night.

Kappa Sake House, 388 5th ave, btw 5th&6th tel: 718 832 2970 email: www.facebook.com (kappa sake house)

Delicious on the Slope: Looking for An Angel

The current economic climate is especially tough for small restaurants that are under-capitalized and in less than optimum locations with low foot traffic. Blogger Mary Warren of Eat, Drink, Memory, reveals that Delicious on the Slope, a restaurant on President Street between Fifth and Fourth Avenues, is in trouble. She's reaching out to members of the community to see if anyone can offer some help or business advice to the owner. Here is her post, which she asked me to feature on OTBKB.

 In December, I blogged about Delicious on the Slope. I didn't know, Luis Garcia well, but he struck me as a gracious, ambitious and self-confident man who dreamed as so many of us do of turning his passion into a business. 

Garcia chose a tough crowd - restaurateurs - to join.  Although he had years of experience managing restaurants, among them The Cub Room in Manhattan, he had never owned his own place. He had huge plans and a partner who was his chef.

A few weeks ago his partner walked out. Garcia has been struggling to keep his doors open for the last couple of months. Truthfully, he wasn't fully prepared for an industry that is fickle and savage at the best of times. Restaurants open and shutter at an astronomical rate in the City.

I speak from experience. My fabulous little wine bar, Monkey Temple, sputtered along for just better than a year. With some distance, I see the mistakes I made - many of them the same ones Garcia faces - a lack of capital, no budget or time for adequate marketing, low foot traffic, and that indefinable quality - buzz.

Delicious on the Slope is a nice neighborhood place run by a lovely man who has invested more than simply money and time in the business.  It isn't hip nor does it have a new-fangled menu with unusual food pairings.  Garcia inherited a failed concept from the previous owners and he has struggled to recreate, to make something of his own.

We can all admire his determination and see ourselves in his place, seeking, yearning to create.

Yesterday, I spoke to Garcia by phone. He hadn't been returning my calls because he's deeply saddened. I didn't have much to offer, a few words which I hoped would give him courage. The idea, much less the actuality, of failure is painful. Yet, too often, we give up just at the moment we should push forward deliberately in the face of seemingly insurmountable obstacles. I hope Garcia pushes forward.

He is just one of the many dreamers who live and work in Brooklyn, who make this place we live beautiful and hopeful.  He is one of us. I wish I had the resources to help him. My wish is that someone who does will give this man some help. Foolishly, perhaps, I believe in angels.

Goals of Ambitious Brooklyn Food Conference on May 2nd

It's an ambitious event and buzz is slowly gathering for the  Brooklyn Food Conference planned for May 2nd at John Jay High School and PS 321.

Local action for global change: that's the sub-title for this free conference that will include a parade and workshops for teens and adults, that will address the effects of our food systems on health, the environment, and labor; improving the nutritional content of school lunches; urban agriculture; far­mers’ markets; community gardens; and food coops.

There will also be learning activities for kids, teen programs, a dinner and dance honoring local farmers.

The stated goals of the conference on the Brooklyn Food Conference website are:

1. Bring Brooklyn together to demand and participate in creating a vital, healthy and just food system available to everyone.
2. Create a Brooklyn legislative food democracy agenda and constituent base.
3. Organize neighborhood meetings of elected officials—congressional reps, state legislators, city council members—to press for a food democracy agenda.
4. Influence public policy by educating elected officials and showing them the depth and diversity of public interest.
5. Create a useful, cross-referenced directory of attendees.
6. Help partner organizations grow their constituencies by offering attendees avenues for action.
   

March 23 - April 2nd: Dine in Brooklyn

That's a 3-course meal for $23 dollars at all participating restaurants. Here's the list for Park Slope. Looks like just about everyone is in.

• 12th Street Bar & Grill -- Park Slope -- American
• 200 Fifth -- Park Slope -- American
• al di la trattoria -- Park Slope -- Northern Italian
• Alchemy Restaurant and Tavern -- Park Slope -- New American
• AltaVoce Restaurant -- Park Slope -- Italian
• Anthony's -- Park Slope -- Italian
• AOC Bistro -- Park Slope -- French
• Apertivo Cafe -- Park Slope -- Italian
• Applewood -- Park Slope -- American
• Aunt Suzie's Restaurant -- Park Slope -- Italian
• Barrio -- Park Slope -- Mexican
• BarTano -- Park Slope -- Italian Bistro
• BarToTo -- Park Slope -- Italian
• Belleville Bistro -- Park Slope -- French
• Belleville Lounge -- Park Slope -- French
• Blue Ribbon -- Park Slope -- Seafood and American
• Blue Ribbon Sushi -- Park Slope -- Sushi
• Bogota Latin Bistro -- Park Slope -- PanLatino
• bussaco -- Park Slope -- American
• Cabana Bar -- Park Slope -- Latin American
• Canaille Bistro -- Park Slope -- French
• Cantina Restaurant & Bar -- Park Slope -- Mexican
• Dizzy's -- Park Slope -- American
• Elementi -- Park Slope -- Italian
• Gialetis Cafe -- Park Slope -- American
• JPan Sushi -- Park Slope -- Japanese
• KitchenBar -- Park Slope -- American
• Long Tan -- Park Slope -- Thai
• Los Pollitos II -- Park Slope -- Mexican
• Luscious Food -- Park Slope -- American
• Magnolia Restaurant -- Park Slope -- American
• Maria's Mexican Bistro -- Park Slope -- Mexican
• Maria's Mexican Bistro -- Park Slope -- Mexican
• Melt -- Park Slope -- New American
• Miriam -- Park Slope -- Israeli Middle Eastern
• Mulino Ristorante Italiano -- Park Slope -- Italian
• Palo Santo -- Park Slope -- Eclectic Latin
• Park Slope Chipshop -- Park Slope -- British
• Peperoncino -- Park Slope -- Italian
• Piramide -- Park Slope -- Mexican
• Playa -- Park Slope -- Latin American
• Rose Water -- Park Slope -- American
• Santa Fe Grill -- Park Slope -- Tex-Mex
• Scottadito -- Park Slope -- Italian
• Sette Enoteca e Cucina -- Park Slope -- Italian
• Sotto Voce -- Park Slope -- Italian
• Stone Park Café -- Park Slope -- American
• Tempo Restaurant & Wine Bar -- Park Slope -- Mediterranean
• Toby's Public House -- Park Slope -- American
• Trattoria Mangia Restaurant -- Park Slope -- Italian

For a complete list of restaurants in all Brooklyn nabes:  go here.

Culinary Question: Green-wood Heights

A friend wants to know: What's a good restaurant for 15 people near greenwood cemetery? Trendy, good wine list? Any ideas?

CasaCara: The Best Tin Ceiling in Brooklyn

Casacara has a favorite tin ceiling  in Brooklyn. It's in the restaurant Bar Tano. which also serves her new fave burger. Nice.

That's the place we had Hepcat's birthday party last year. But there's other news in this story, too. The Bar Tano/Bar Toto (11th Street and 6th Avenue) people are venturing to the South Slope and opening Bar Tini on 8th Avenue and 13th Street and 8th Avenue. Here from CasaCara:

Finally, I have a new favorite restaurant: Bar Tano on Third Avenue and 9th Street in Gowanus, a pioneering location hard by an auto body shop, with plenty of free parking under the El. Bar Tano almost replaces the late Uncle Pho on Smith Street in my personal mythology. Alan Harding’s French-Vietnamese place was my go-to for watermelon martinis and spring rolls, until it unceremoniously closed and was replaced by a generic Indian restaurant. This was quite a few years ago, but to me, the demise of Uncle Pho was the beginning of the end of Smith Street (which is now practically over, with the coming of Atomic Wings to the Boerum Hill Food Company’s former space).

The other night, my friend Nancy and I sat at the bar at Bar Tano, where I admired, as always, the phenomenal job they did re-creating old-fashioned ambience — a job so good that even I, veteran old-house person, was initially fooled.  “Everything you see in there is brand new,” said the owner, Peter Sclafani, “believe it or not.” (Sclafani also owns 7-year-old Bar Toto in Park Slope and the forthcoming Bar Tini, opening in mid-April at 8th Avenue and 13th Street in the South Slope.)

"With a Kitchen and a Bit of Ambition You Can Make a Name For Yourself In Brooklyn"

From today's New York Times:

Follow link below to see the online version of this picture, which has Facebook style tags on it with identifying names. In the Times.

This article is so cool. I didn't know Eric Demby, of the Brooklyn Flea, looked like that.

"These days, with a kitchen and a bit of ambition, you can start to make a name for yourself in Brooklyn. The borough has become an incubator for a culinary-minded generation whose idea of fun is learning how to make something delicious and finding a way to sell it.

"These Brooklynites, most in their 20s and 30s, are hand-making pickles, cheeses and chocolates the way others form bands and artists’ collectives. They have a sense of community and an appreciation for traditional methods and flavors. They also share an aesthetic that’s equal parts 19th and 21st century, with a taste for bold graphics, salvaged wood and, for the men, scruffy beards.

"Rick Mast, 32, said he and his brother were initially attracted to the borough because it was cheaper than Manhattan. “But now I think the real draw is the creativity,” he said. “In Brooklyn, to be into food is do it yourself, to get your hands dirty, to roll up your sleeves. You want to peek in the kitchen in the back, as opposed to being served in the front.”

"Gabrielle Langholtz, the editor of Edible Brooklyn, which chronicles the borough’s food scene, said it has grown along with the arrival of what she calls the “new demographic.”

"“It’s that guy in the band with the big plastic glasses who’s already asking for grass-fed steak and knows about nibs,” Ms. Langholtz said.

"“Ten years ago all of these people hadn’t moved to Brooklyn yet,” she added, comparing Brooklyn today to Berkeley in the 1970s. “There’s a relationship to food that comes with that approach to the universe,” Ms. Langholtz said. “Every person you pass has read Michael Pollan, every person has thought about joining a raw milk club, and if they haven’t made ricotta, they want to.”"

Letter About Boycott Controversy: Written While Waiting On Line at the Food Coop

This story is making its way around the world. I just noticed that there's an article Haaretz, an Israeli newspaper (actually they republished the article that appeared in The Jewish Daily Forward article).

My Friend Gilly Youner wrote this letter to the editor while standing on line at the Food Coop. She writes: "This is the letter I sent to the Linewaiter's Gazette -dont know yet if they will print it( I wrote the original draft standing in line, a little bit shaky from the emotional aspects)...

Linewaiters’ Gazette,
Park Slope Food Coop
Att: Letters to the Editor
Brooklyn, NY 11215

To Hima B. who did not sign her last name to her letter to the editor:

As an American and an Israeli, I fully support all forms of peaceful protest, and it is certainly your right, at least in this country, to boycott any products you choose. I fully deplore the loss of life of civilians, and disagree with many of the tactics used and decisions made by all parties in this situation in Israel, in Gaza. But what did you boycott when armed Palestinians pulled my old family friend Avi Boaz out of his car in Bethlehem in 2002 and shot him dead, or when Palestinian terrorists came to my neighborhood in Netanya, and massacred families who were sitting down at a Passover dinner?

Did you boycott all American-made products when the U.S. began the war in Iraq and killed civilians there? Why ask the Food Co-op to make arbitrary black-and-white decisions, in a world of varied grays. Peace was achieved in Ireland through negotiations, how about asking the Food Coop to support the peacemakers in this process? There are many groups working on that right now, and I’d be surprised if many co-op members are not already involved in some of them.

Sincerely,
Gilly Youner
February 2009

Andy Bachman: Some Perspective On Food Coop Boycott Controversy

Here's my fave, Rabbi Andy Bachman on the Food Coop boycott non-controversy that's being fanned into one on the blogosphere. I feel like posting the WHOLE thing because it made me cry. But I'll just do an excerpt so y'all will go over to Andy's blog.

Well, let’s just drink a cool glass of water and get some perspective.

Here’s what we know:

1. There will NOT be a vote Tuesday night in the Park Slope Food Coop to ban Israeli products. That’s because, despite the rumors, the proposed ban is not on the agenda. And, as many have pointed out (like Ben Harris at JTA) the Park Slope Food Coop loves equally organic food AND process (not processed food) so if it’s going to be voted on, it’s got to be on the Agenda. This of course gives me a chance to dust off one of my favorite Rabbi Arthur Hertzberg quotes (deliver with disdain if you’re trying this at home): “My generation worships the Master of the Universe; your generation worships the God of Process.” My generation also convinced its philanthropists to let us spend their money on “cool Jew” parties, but that’s another matter. Anyhow…

2. If the resolution ever comes up, it’s likely to fail, which doesn’t mean it shouldn’t be opposed when it does (because it should for its inconsistency, hypocrisy, and general ineffectiveness at ending a deeply challenging religio-national battle–”Hey Hey, Ho Ho, Israeli Persimmons have to go!”) It just means it’s one of those “wrong” symbolic votes that detracts us from the real issues and people of intelligence and reason have to focus on what can really effect people’s lives, facts on the ground, as it were.

3. Every day, every hour, every minute, Israelis and Palestinians of good will are struggling with all their hearts and souls to end this horrifying conflict. There are a very large number of organizations in Israel and Palestine dedicated to the very cause of peace. And there are several members of the Knesset and the nascent Palestinian self-governance organizations that are striving to find in-roads of mutual recognition and understanding. Those need strengthening and support.

4. A boycott of Israeli products to End the Occupation is not the Montgomery Bus Boycott or Divestment from South Africa. Why? Because each historical situation is unique unto itself. And while it may be true that the boycotts in the South or threats of divestment from South Africa helped shift political fortunes, it’s also true that great leadership–both internal and external–brought along the necessary changes to each society. King-Kennedy-Johnson or Mandela-FW De Clerk–all of whom made monumentally brave choices to bring transformation to their societies–must be remembered as critical to the endeavor. Banning Sabra Hummus (and let’s face it, Abraham’s is too chunky) just isn’t going to do the trick...

Read the rest at Andybachman.com

Blognigger on Food Coop Boycott Controversy

Here's Blognigger's satiric posting on Fucked in Park Slope about the ban proposed by a small group of Food Coop members on Israeli food as a protest against the military attacks in Gaza. Here's an excerpt:

PARK SLOPE, Brooklyn (FIPSNN) - The trouble began in a local synagogue, of all places, where at a monthly general meeting, a Park Slope Coop member proposed a ban on Israeli foods. The gesture was one of protest, aimed at expressing the organization's contempt for the country's recent military campaign in Gaza. Here in Brooklyn, however, many Jews objected; that's when divisive lines were formed, and Coop members began to choose sides.

Now, in a move that is sure to ignite protest from Jewish advocacy groups citywide, the Coop board has voted to recommend that Jewish Members adorn Stars of David while shopping at the Coop. The Coop board insists that the move is one of compassion, and senior members of the organization met with FIPSNN to elaborate.

Read more at Fucked in Park Slope.

Heard it Through the Grapevine

Olive Vine Cafe is coming back!

The middle-eastern eatery located on Seventh Avenue between Union and Berkeley that was destroyed by a fire in August 2004 is moving to 54 Seventh Street.

Seventh STREET?

Yup, that's what it says on a sign posted on the window of the burned out store.

But that doesn't make any sense. So OTBKB made a quick trip to 54 Seventh AVENUE and found the future home of delectable salads, pita, lentil soup and falafel.

Olive Vine is going IN and Prints Charming, a small framing and print shop, is moving OUT. In all her years in the Slope, OTBKB has never once set foot inside the shop. And now it's too late: oh well. They always had lovely framed floral prints, and labels from orange crates displayed in the window.

OTBKB heard that the August fire began in the kitchen in Olive Vine. It spread to Zuzu's Petals to its south and the large Korean market to its north. The demise of the beloved Zuzu's Petals inspired a neighborhood campaign to save the store. 375 Fifth Avenue, between Sixth and Seventh Streets is the new home of abundant floral arrangements and plantings.

So far, nothing has been done to clean up the severely damaged one-story building that used to house the three stores. One hopes that the landlord will tidy up the mess so that stretch of Seventh Avenue can be returned to its former glory.

One hopes.

Miracle on Third Street

Here's a tip for those of you just dying to know what's going into that corner storefront on Third Street and Seventh Avenue that used to be a Peruvian chicken place with a gigantic mural that looked like a rock climbing wall.

Well, OTBKB knows!

Miracle Grill, a popular and well-regarded southwestern eatery in the East Village, is opening an outpost in the hungry borough. Bobby Flay, the first chef at Miracle Grill back in the 1980's, went on to open Mesa Grill, Bolo and other hot restaurants. The First Avenue Miracle Grill continues to be a well-run, attractive, and delicious place to go for unusual Mexican food and drinks. It should be a tasty addition the Slope's dinner and brunch scene (eggs benedict with cornbread and chipotle hollondaise), not to mention take-out.