Brooklyn Food & Drink Round-Up

Now Open: Dewey’s and No Plates
The Brooklyn Paper reports that Dewey’s candy shop is now open at 41 Front St. between Pearl and Jay streets in Dumbo. “The new confectionery caters more to candy-loving grown-ups than kids, stocking an armory of nostalgic treats like Wax Lips and Fun Dip in addition to standard fare like Snickers bars,” writes Kristen V. Brown… And according to Gothamist, No Plates is now open at 280 Bedford Avenue, a space formerly occupied by Khim’s Millennium Market: “Menu options include sandwiches such as Pork Duo (tender braised pulled pork and pork belly with pickled daikon, greens, and spicy mayo. Served with fries for $13.) There is a soup of the day, Fried Calamari with Wasabi Mayo, Popcorn Shrimp, and entrees including Classic Steak Tartar ($13) and Pan Seared Tilapia.”

Coming Soon: St. Anselm and Dry Dock
Off The Presses says that Joe Carroll, of Fette Sau and Spuyten Duyvil, is getting set to open St. Anselm at 355 Metropolitan Avenue. Carroll says, “We’re doing burgers and dogs and also doing old school diner, blue-plate special things. A lot of offal, a lot of organ meat dishes, and a pretty sizable wine list. We’re trying to do something simliar in wine to what we do at Spuyten Duyvil with beer.” Off The Presses also reports that “work has been stepped up” at the new wine shop, Dry Dock, on the corner of Van Brunt and Van Dyke in Red Hook.

Behind the Bar with Freddy’s Donald O’Finn
485 Dean Street, Prospect Heights
Freddy’s, located in the Atlantic Yards footprint, has two years left in their lease and all intentions of sticking it out. Metromix chats with bartender Donald O’Finn and asks if the bar might relocate to “a rumored Third Avenue location in the Gowanus” in the future. His reply: “I’ve thought about it. What I would like to do is get one block down into the industrial area. To be really close to the residential areas, but you don’t have to worry about neighbors.”

After the jump: GQ checks out Brooklyn Kitchen, Chowhounds gripe about Mile End, and Edible Schoolyard is coming to Brooklyn…

Recently Reviewed: Brooklyn Kitchen
200 Schermerhorn Street; (718) 243-0050;
Brooklyn Kitchen — the restaurant inside Brooklyn Fare, not to be confused with the Williamsburg cooking store and school, the Brooklyn Kitchen — has gotten a glowing review from GQ‘s Alan Richman: “Chef César Ramirez offers what is the most outrageously wonderful, unfathomably underpriced, and virtually unattainable meal in New York. Five nights a week, his of-the-moment and of-the-market dinner is served to ten people seated around an oversized, stainless-steel work table in the prep kitchen of the grocery. It’s downtown Brooklyn’s idea of a chef’s table. Yes, you want to be there. No, I’m sorry to say, you almost certainly won’t get a reservation. Allow me to add to your pain: The cost is $95 per person.” Has anybody checked this out?

The Early Word: Mile End
97 Hoyt Street, Boerum Hill
This newly opened Montreal-style deli is still working out the kinks. Chowhound deadbot writes, “As a Canadian and smoked meat enthusiast, I was underwhelmed… Sandwiches are tiny but [cost] half of what you would pay for at Katz’s… Poutine, seemed like deconstructed version instead of the real thing. More gravy and more cheese curds please! Gravy could be hotter too, my curds didn’t melt.” Still, seems to us that this place has potential — we hope the ‘Hounds will give it another chance. Has anyone tried their bagels?

Brooklyn’s Own Edible Schoolyard
Agricultural education is coming our way. Gothamist reports: “Alice Waters’ Edible Schoolyard program will be opening its first outpost in the Gravesend neighborhood next year… Supporters will begin tearing down the asphalt parking lot behind P.S. 216 this summer, according to The Observer, in order to erect the first east coast affiliate of the Chez Panisse restaurateurs program, which enables public school children to explore the connection between what they eat and where it comes from through organic gardening and cooking classes.”