Brooklyn Food & Drink Round-Up
Eton’s Amanda Quijano and Dan Schonberger make noodles by hand. Hand-Pulled Noodle Soup at Eton 205 Sackett Street (near Henry Street), Carroll Gardens; (718) 222-2999 “Some historians say that Marco Polo introduced spaghetti to Italy when he returned from his far-flung travels with noodles from China. Today, on a quiet Brooklyn side street in a…
Eton’s Amanda Quijano and Dan Schonberger make noodles by hand.
Hand-Pulled Noodle Soup at Eton
205 Sackett Street (near Henry Street), Carroll Gardens; (718) 222-2999
“Some historians say that Marco Polo introduced spaghetti to Italy when he returned from his far-flung travels with noodles from China. Today, on a quiet Brooklyn side street in a historically Italian-American neighborhood, 29-year-old Eton Chan is reintroducing the ancient noodles of his ancestors… [Chan says,] ‘Making these noodles is a dying art that I’m trying to bring back.'” [Table Matters]
The Best Restaurant in Brooklyn… Is Closed?
According to ZagatBuzz, the just-released Best of Brooklyn 2009 Zagat Survey ranked Prospect Heights’ Garden Café No. 1 for Food and Service. That’s a bummer because the last time we checked, Garden Café was done-zo. Any chance that it’s reopening?
UPDATE: Contrary to some rumors that circulated this summer and a couple of false internet listings, the Garden Cafe is not closed! We just spoke to the owner, and she assured us, “We’ll be around for a long time!”
Opening This Week: Brookvin
381 Seventh Avenue (near 12th Street), Park Slope; 718-768-9463
“Aaron Hans… bought the South Slope wine shop Big Nose Full Body from its original owner three years ago, and this week he unveils a companion wine bar across the street. The selections are as eclectic as his store’s inventory and range from $6 to $14 a glass, including an $8 proprietary house red custom-blended by Sonoma’s Jake Hawkes. Chef Dave Townsend, a Savoy alum, makes his own sausage, cures salumi on premises, and offers a selection of seasonal small plates like pickled vegetables, roasted cauliflower with capers and anchovies, and a tartine of lardo, parsley salad, and truffle oil.” [NY Magazine]
After the jump: Marlow & Daughters and Vinegar Hill House…
Coming Soon: Marlow & Daughters
95 Broadway, Williamsburg
Brooklyn Based reports that the the Marlow & Sons crew is opening this diner/butcher shop “at some point next week. In addition to beef, pork and the usual poultry suspects, M&D will be taking Christmas goose orders.”
Recently Reviewed: Vinegar Hill House
72 Hudson Avenue (between Front & Water Streets), Vinegar Hill; 718.522.1018
Chowhound Peter recommends this new spot: “Go for the novelty of eating at the SINGLE commercial establishment in Vinegar Hill, enjoy the gorgeous room and great people watching, eat the very good (very very good for the money) food and know that this place will only get better and better.”
BRG, that was lame.
altervoce…it’s Okay.
altervoce…it’s Okay.
altervoce…it’s Okay.
I think that is my first double-post ever … sorry.
As it so happens, I ate at Vinegar Hill House last night. The food is quite good. However, my dinner partner and I spent $100 (with tip) on entrees, one side apiece, dessert each and one cup of coffee and when I went elsewhere afterwards for a beer — VHH doesn’t have a liquor license — I almost ordered a second meal there. Obviously, I disagree with Chowhound Peter about whether it is “very very good for the money.” Appetitizers are almost as expensive as entrees, so another course would have added forty-bucks to the bill. Excellent food, pretty room, nice crowd for a Tuesday, but more than I am used to spending, even for this type of a meal.
As it so happens, I ate at Vinegar Hill House last night. The food is quite good. However, my dinner partner and I spent $100 (with tip) on entrees, one side apiece, dessert each and one cup of coffee and when I went elsewhere afterwards for a beer — VHH doesn’t have a liquor license — I almost ordered a second meal there. Obviously, I disagree with Chowhound Peter about whether it is “very very good for the money.” Appetitizers are almost as expensive as entrees, so another course would have added forty-bucks to the bill. Excellent food, pretty room, nice crowd for a Tuesday, but more than I am used to spending, even for this type of a meal.
“^ bay ridge girl and biff?!?”
Come now, Rob, That’s not how we cook!
“^ bay ridge girl and biff?!?”
Rob, how dare you. When BRG talks about handling noodles, that’s not what she means. Speaking of which: cwbuecheler, give Dan a break – you wouldn’t want to go on with life either if your noodle was always that limp.
Ok, but seriously folks. I’ve wanted to try Eton for awhile now. Has anyone been there?