Wednesday Food and Drink Round-Up

Giardini
363 Smith St, 718-596-5320
“It was simple — unadulterated tomato sauce and fresh mozzarella on a crisp dough. And I really dug it. The crust is thinner than most Sicilian pies giving it a nice crunch, not chew. The sauce is simple and smooth and layered not only on the base but on top of the fresh mozzarella too. They also offer a cheeseless slice with big chunks of tomato, chopped fresh garlic, basil and olive oil, given a nice punch when reheated in the oven — pizza simplicity in all its glory.” [Eating for Brooklyn]

After the jump: Drinking at Bucks Lodge, eating at Juliette, and shopping at Brooklyn Kitchen…

Bucks Lodge
Atlantic between Henry & Clinton
“Just re-opened in the old Soju space — same owners, though — it’s got sort of a ‘70s kitsch-Western-game-night theme. Imagine if Welcome to the Johnson’s and Lobo had a kid. There are peanuts in barrels (shells on the floor, y’all!), rumpus room couches, and a promise that Big Buck Hunter, a jukebox, and a 6-foot putting green are on the way.” [The L Magazine]

Juliette
135 North Fifth Street (between Bedford Ave. and Berry St.), Williamsburg, (718) 388-9222.
“Standout dishes include the Indian curry moules frites (steamed mussels) with coconut milk and fresh cilantro ($15), the grilled Cornish hens with Roquefort polenta ($18) or the classic steak frites ($19). Portions remain substantial — more American than Continental — though you may have to dredge up some of your high school French to pronounce the menu correctly.” [NY Press]

Brooklyn Kitchen
616 Lorimer Street (Skillman Avenue), Williamsburg, (718) 389-2982; thebrooklynkitchen.com.
“A no-frills place that is quite well stocked for now, and will have its racks and shelves filled with many more items as customers’ requests are added to the cast-iron skillets, rolling pins, spatulas, baking dishes, cookie cutters, casseroles, electric appliances and assorted gadgets. The store is set up to give cooking demonstrations.” [NY Times]