Entertaining in Small Apartments -- Tips for Brooklyn Living

Food blogger and author Cathy Erway, right. Photo via Cathy Erway

Living in Brooklyn often means having at least a little more space than our Manhattan-dwelling peers — but that doesn’t mean it’s always easy to set out a holiday spread for 30. Or even a sit-down dinner for eight. But whatever space you’ve got, there’s always room for a party.

Here are some expert tips for entertaining in any square footage. (more…)

The Gristmill Restaurant Opens in Park Slope -- Jake Novick-Finder

Park Slope’s 5th Avenue is getting a new seasonal American restaurant with a wood-fired oven at its center, a Brownstoner reader has told us. We initially thought it would be the high-end, custom-built Stefano Ferrara oven used by the space’s previous tenant, the pizza spot Brooklyn Central, which closed last summer. But a representative for the restaurant told Brownstoner there is a new one, also custom-built, on its way. (more…)

Museum of Food & Drink MOFAD Lab Open in Brooklyn

The goal of Williamsburg’s new Museum of Food and Drink — the first of its kind in New York — is to exist at the “intersection of important and awesome,” Executive Director Peter Kim told the crowd at the museum’s official opening and ribbon-cutting on Wednesday morning.

A walk through the museum’s interactive first exhibition, Flavor: Making It and Faking It, quickly proved that it’s already succeeding. (more…)

MOFAD Brooklyn Museum of Food and Drink

Despite its location in one of Brooklyn’s fancy-food meccas, the Museum of Food and Drink, which opens in Williamsburg on October 28, has ambitions far beyond the local crowd that loves artisanal everything. In fact, Executive Director Peter Kim says it’s quite the contrary.

“It’s really not about just celebrating food, ’cause you can do that at a food festival or a restaurant,” Kim told Brownstoner. “We’re trying to take people into extremely important stories and provide rigorously researched objective information in a way that’s fun and accessible.”

Some of those stories are addressed in the museum’s first exhibit, Flavor: Making It and Faking It, an interactive exhibit that explores the $25 billion flavor industry. And down the line Kim hopes to address issues of food justice, digestion, and other aspects of eating and drinking that we may not think about constantly but affect us on a daily basis. (more…)