Before Calebs, Britaleys and other trust fund hipsters moved to Brooklyn and made everything artisanal, these movies showcased a grittier, and less pretentious, time.

Immerse yourself in these 5 Positively Brooklyn movies.

Bye Bye Braverman

A cast of all-stars, including George Segal, play a group of Jewish men travelling to the funeral of a friend who died at 41. It’s a regular odyssey through pre-hipster Brooklyn…or what we call BROOKLYN. Gilbert Gottfried discussed the flick on this podcast this week:

For Pete’s Sake

Barbra Stressand at her kookiest. A great car chase through Downtown Brooklyn. Break out the knishes and enjoy! It couldn’t hurt.

Dog Day Afternoon

Pacino. One of his best roles and based on a true story. Want to know what Brooklyn and New York City were like in the 1970s? This is THE flick to watch.

The Landlord

Beau Bridges stars as a Park Slope gentrifier in this 1970 Hal Ashby film. Some great vintage shots of that neighborhood and Brooklyn Heights as well. Added bonus is an appearance from the legendary Pearl Bailey.

Do The Right Thing

They don’t make New York summers like this anymore. Thankgod. However, this film stands the test of time and serves as a document of an era when New York City and Brooklyn were a powder keg of conflict.

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/73406

Actor/Brooklyn Heights (technically/really Boerum Hill but we’re on a roll) resident Ethan Hawke says that Brooklyn is what Manhattan used to be in a Manhattan Magazine profile.

Page Six quotes the actor as saying, “The whole city’s changing, while Brooklyn feels to me the way New York was a while ago.” (Oddly this quote is not included in Manhattan Magazine’s digital version of the story.)

Hawke stars in “Predestination”, the film adaptation of Robert Heinlein’s “-All You Zombies-”, opening January 9.

The actor also recently worked on the biopic about jazz legend Chet Baker called Born to be Blue.

“@PageSix: Longtime Manhattan resident Ethan Hawke made the leap to Brooklyn Heights http://t.co/hr3qMQ5B18” very alternative, bk heights

— Rachel Jacoby Zoldan (@rjacoby13) January 2, 2015

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/72489

As for the clip Wing says:

Dykers Heights in Brooklyn NY is well known for it’s extravagant Christmas decorations put forth by the residents in the area. There are even tour buses going into the area now just to see the festive displays. This should give you an idea of what it is about.

I’m far from a pro at this but I didn’t just want the usual still frames, and panning up and down so I had some fun with making it. I might have over did the fun part a bit so I apologize in advance for the jumpiness in the video. I originally intended to just put this up as something for my friends to view on FB for but decided why the hell not let other people enjoy the lights if they are interested for those that can’t make it in person. Hope you all enjoy seeing this amazing community’s hard work to spread the holiday cheer.

Watch on YouTube

Your roomie
Think strategically here. A bar stocker is something that is best shared with friends.

Our pick: Martini In A Box, a bottle each of Tito’s Handmade Vodka and Imbue Bittersweet Vermouth.

Your big client
Listen, your business needs happy clients so don’t scrimp on this one. Go for something special that isn’t available just anywhere: a gift set of locally distilled whiskeys and bourbons.

Our pick: Kings County Gift Pack, a 3-bottle pack including Brooklyn-local Moonshine, Bourbon and Chocolate Whiskey.

Your kid’s teacher
A sparkling rosé. Trust us on this one— this person does not need more soap or chocolate.

Our pick: Raventos i Blanc “De Nit” Rose Cava 2011, one of our favorite cavas with layer upon layer of red fruit.

Your office mate
A bright and complex Chardonnay, something light and easy that you can open to kick off happy hour the next time you’re both working late.

Our pick: Chateau Fuisse Pouilly-Fuissé Tête De Cru 2011, a parfait of peaches, pears and honey.

Your boss lady
You cannot go wrong with a chocolatey Syrah or a jammy red Zinfandel.

Our pick: Bella Vineyards Lily Hill Estate Zinfandel 2010, a perfectly balanced, textured, sleek and smooth red.

Father in-law (Because you know you need help with this one)
Choose a bourbon or whiskey—or, better yet, one of each. With any luck, he’ll share.

Our pick: Koval Single Barrel Bourbon, organic, small batch and single barrel. Sip, savor and enjoy.

Your trainer
Even fitness buffs have cheat days, and frankly, a bit of booze is better than a burger. A smoky Mezcal is an unexpected, versatile departure from the norm.

Our pick: El Buho Mezcal, so smoky with slightly sweet and earthy undertones.

Your super
Your super is one of the most important people in your life. A warming bourbon is the perfect way to cap off a day of shoveling snow or fixing broken heaters.

Our pick: Bulleit Bourbon, with gentle spice and sweet tones of toffee and nutmeg, this is a toasty bottle.

Your doorman
In addition to the annual holiday bonus, go the extra mile and splurge on a California Cabernet—big, zesty and festive.

Our pick: Flora Springs Trilogy 2010, all big blackberries and cherries in this Napa Valley Cabernet.

Yankee Gift Swap
The holiday season means holiday parties and games. Bring something everyone can use (hello, Bubbly!) and don’t be surprised if your gift ends up the coveted item that players scheme to “steal” from each other.

Our pick: Moet & Chandon Nectar Imperial Champagne, an effervescent nectar that’s rich with vanilla notes and slightly sweet tropical bubbles.

Julie Bausch is a freelance writer who moonlights for Tipsy, a wine and spirits shop in Brooklyn, where you can find all these bottles and more. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

About a year ago, I helped open a wine store in Brooklyn and in the process, started to pick up a little bit of wine knowledge. So, in addition to bringing some serious pie-making skills to the table (I’m also a bit of a gravy, kale salad and cranberry sauce aficionado), I’ve started to oversee the wine selection for the big day.

What I’ve learned is this: With a few carefully selected bottles and just a little planning ahead (that means chilling wine a day in advance and stocking your liquor cabinet), you can add pairings that make every course more flavorful and fun.

The Kitchen Dwellers and The Couch Loafers
Some of us are the cooks, most of us are eaters, but either way we all need a little something to get us in the festive spirit around noon. That means brunch cocktails! My group likes to make huge pitchers of Bloody Marys (with the works: celery, olives, lots of black pepper, Tobasco, Old Bay, lemon wedges and horseradish) using high-quality and clean-tasting vodka. If it’s a bit too early for the hard stuff, hand people glasses of Mimosas or Bellinis as they shuffle into the busy kitchen (and then quickly usher them out again). Light, crisp and inexpensive Cavas or Proseccos are great for this. Remember this: It’s never a bad time for bubbly.

Want something seasonal? Try a hard sparkling apple cider. It is guaranteed to get everyone into the Thanksgiving spirit.

The Arrival
Sometime in the early afternoon, guests start showing up and milling around the living room (usually pretending to be helpful, but really trying to get dinner’s ETA). Don’t panic, the steps to placating guests are simple: 1. Find the cold bottles of white wine that you put in your fridge yesterday, 2. Open the wine, 3. Pour into glasses and hand to guests. Congrats, you just bought yourself an hour!

We often start off with light appetizers so that people don’t feel full before the big meal. Wine can also give people that full feeling if it’s too heavy, so I like to serve Chenin Blancs, Picpouls, Pecorinos and Viogniers. These tend to have some nice acidity with fruity notes, which makes them easy to drink on their own or with small snacks.

The Big Meal
Turkey, stuffing and mashed potatoes signal that it’s time to break out the reds. And since it’s a special occasion, you can get a little fancy and open some pricier bottles.

Some people prefer to go with big, burly varietals, like a Nebbiolo-based Barolo, to match the heavy fare, which have major red fruit notes with great structure and full-bodies. I prefer something a little more unique and festive than your typical red wine, like a sparkling red. It’s big-meal appropriate because it’s a red wine, but its bubbles make for some great toasts. I’m also a big fan of a balanced Zinfandel because they have fruity and spice notes with a bit of body and some lovely tannins, but aren’t so big that they’re overwhelming.

The After-Dinner Lounge
Everyone has a different approach to the after-dinner, full-stomach, nap-needing slump. Some watch a movie, others jump right into clean-up mode, and others, like us, like to sit back with a warm, relaxing libation and take it all in. (Bonus points if there’s a fireplace and slippers involved).

A nice easy red is our favorite way to unwind. We go for luscious, comforting Malbecs because they aren’t too heavy. For white wine drinkers, I’d recommend a Riesling to match the sweet notes from all the pie you just ate (sometimes a lighter white wine is needed when you’re in the unbuttoned-pants stage).

The Next Morning
My crew doesn’t take a break and try to “eat light” the next day. As soon as we wake up, we dive into cold, leftover pie, usually fighting over that last slice of apple (note to self: bake two apple pies this year). Some of us may even tear into some turkey doused in cold cranberry sauce. And yes, there are usually more Bloody Marys involved.

Specific Bottle Suggestions
Starting the Day
Dibon Cava Brut Reserve – A balanced, dry Cava with good bubbles and a decent kick.
TreCase Prosecco – Perfect crisp Prosecco: fizzy apples and melon.
Industry City Distillery Industry Standard Vodka – Great in a Bloody Mary!
True Believer Apple Cider – Like biting into a crisp apple. But better.

Pre-Dinner
Alain Paret Cotes du Rhone Blanc 2013 – White peach and green plums.
Fiorano Pecorino ‘Donna Orgilla’ Offida 2012 – Tartly honest citrus that won’t take no for an answer.
Pine Ridge Chenin Blanc Viognier 2012 – Grapefruit and pineapple balance each other and any spicy food they meet along the way.

The Big Meal
Poderi Roset Barolo 2009 – Smooth cherry with tang and a kick.
Josetta Saffirio Barolo 2009 – Big red fruits with tobacco and wood that add structure.
Villa di Corlo Lambrusco Sorbara – Primevo – Dry, light and sparkling with cherry and raspberries.
Bella Vineyards Lily Hill Estate Zinfandel 2010 – Perfectly balanced and textured, the right amount of fruit and spice.

After Dinner
El Porvenir de Los Andes Laborum Malbec 2011 – Raspberry, cherry, chocolate and spice.
PJ Valckenberg Der Stift Riesling 2012 – Like a bowl of lemons with a touch of sugar.

Selina Andersson heads up events and social media for Tipsy, a wine and spirits shop in Brooklyn, where you can find all these bottles and more. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

Wine is an elemental component of Jewish sacramental ceremonies. Grapes hold an elevated position within dietary Jewish laws called Kashrut. The grape has a special reverence in the Kashrut because it is the only fruit from which sacred wines may be extracted. Close regulation of the kosher wine-making process insures that there is enough kosher wine for the Jewish population throughout the world.

In order for wines to be kosher, they must be produced under specific rules in accordance with Jewish dietary law. The rabbinical law states that the wine must only be made in certain wineries that adhere to these special rules and regulations. The word “kosher” means “fit,” and in terms of food or wine, it means “fit to eat.” The production, fermentation and processing of kosher wines must be strictly handled by Sabbath-observing male Jews for it to remain kosher. This ensures that the product is not tainted and remains spiritually pure. Every ingredient that goes into the fermentation process must also be kosher. The normal production of wine using yeast or gelatin is unacceptable. If a kosher wine is tainted somewhere in the processing, handling or shipping, the entire harvest is considered spiritually unclean and unfit for consumption because the religious integrity of the wine has been compromised. It may still taste lovely, but it will not be considered kosher. In fact, kosher wine must also be uncorked, poured and handled only by a Jewish person.

A second type of kosher wine, called Mevushal, has recently been cultivated. “Mevushal” means “boiled or “cooked.” The grapes for Mevushal wine are cooked prior to being crushed. This extra step of pasteurization allows the wine to be handled by non-Jewish people, and still remain kosher. This means people of any faith can partake in drinking and handling of this kind of kosher wine, which has helped the industry sustain itself and thrive. Mevushal wines are now used widely for Jewish weddings, functions and celebrations where there will be non-Jewish people in attendance.

Recently, there has been a world revival in kosher wines. In America, kosher wines were traditionally very sweet, due to the use of the indigenous Concord grape. Dryer kosher wines are on the rise in recent years with the growth of the Israeli wine industry. Now that a variety of grapes can be used in the production of kosher wines, the new tastes and types are everywhere. Kosher wines are also cultivated in France, Italy, and Australia. Commonly used varietals are Cabernet, Merlot, Shiraz, Petit Sirah, Cab Franc, Chardonnay, Viognier, Barbera and Zinfandel.

All eyes in the kosher wine industry are on Israel right now. The wines coming from the region are coveted and always in demand. New varietals are available and different tastes are presenting themselves now that the wine-makers are no longer forced to use the traditionally sweet Concord grape. With the resurgence of the practice of kosher wine making, any grape can be used to make kosher wine. And they are.

Our pick for stunning bottles of kosher wine come from Dalton Winery, a burgeoning, family owned Israeli wine maker located in the hills above Hermon Mountain in Upper Galilee. Dalton produces 800,000 bottles a year with care and patience. Their Red Canaan blend, made up of Cabernet Sauvignon, Merlot and Petit Sirah, is easy to drink with sweet red fruit notes, balanced by hints of spicy pepper and gentle vanilla. Their unoaked Chardonnay on the other hand, is a bold expression for Israeli wines with a surprising blend of tropical citrus and melon notes. Either bottle will be the perfect toast for your Rosh Hashanah celebration!

Julie Bausch is a freelance writer who moonlights for Tipsy, a wine and spirits shop in Brooklyn. Tipsy hosts 3 or more free tasting events every week. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

Join us this Sunday (9/21) as the Montague BID stages its annual Summer Space Festival. The Brooklyn Bugle gang will be there starting at noon (in front of Custom House) and the BHA Dog Show starts at 3pm.

Here’s the official dispatch:

Picnic on a pop-up park on Montague Street? You can, and much more, this Sunday September 21st, during the free, outdoor Montague Street Summer Space festival.

This Sunday, from 12-5pm, Montague Street between Clinton and Hicks Streets is closed to traffic and re imagined as a pedestrian oasis, welcoming visitors to play, learn, and enjoy the day’s activities and events.

Visit and enjoy the Brooklyn Heights Dog Show, performances by Brooklyn Ballet Company, Etsy craft-making, a photo booth, pop-up park, chess demonstrations and tables, yoga class by Yoga People, pet adoption, and interactive learning for kids with the Brooklyn Historical Society. Local businesses are offering special promotions.

Visit montaguebid.com/summerspace for more information.

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/70352

Jo Anne Simon won the Democratic nomination in the 52nd Assembly District Tuesday with opponents Pete Sikora coming in second and dark horse candidate/Brooklyn Heights resident Doug Biviano third. Simon was the winner of our Readers’Endorsement poll.

The Brooklyn Paper and the Brooklyn Eagle have different spins on Simon’s victory:

B’Paper’s headline: Dem machine holds strong in B’Heights Assembly race
Brooklyn Eagle’s headline: Complete Brooklyn primary results: Vindication for Simon; Hamilton over Dorancy; Barron is back

Simon will face GOP nominee John Jasilli who made headlines last year when he faced NYC Councilmember Steve Levin:

Metro: Councilman Stephen Levin, currently running on the Democratic ticket for re-election in the 33rd district, had just had dinner with a friend at Fornino’s at Pier 6 in Brooklyn Bridge Park. They were strolling through the neighborhood and happened to pass Montero’s, a little bar on Atlantic Avenue.

“I heard blues coming out of the bar and I thought that it was the juke box playing because it sounded like real, authentic, professional blues,” Levin recalled.

He had heard that his opponent, Conservative candidate John Jasilli, plays guitar there, he said.

“So I peeked my head in and there was a guy, he was playing kinda down-home blues with a slide guitar and he had a couple friends with him and it was excellent,” Levin enthused.

He and his friend decided to go in and take a seat. Levin still wasn’t sure that the star musician was his opponent, until a mutual friend of both him and Jasilli came in and said, “You know, that’s your opponent playing.”

“So they invited me up to jam with Jasilli!” Levin exclaimed.

We officially extend an offer to Simon and Jasilli to faceoff in a debate sponsored by BHB before the election in November.

Besides the 52nd Assembly District contest, Andrew Cuomo, the man who by some measures is responsible for closing Long Island College Hospital, defeated upstart challenger Zephyr Teachout.

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/70038

And we thought the big news at Key Food on Montague Street was the announcement of a Dietz and Watson food truck visit on September 11. Now comes word via Twitter of a Justin Bieber piñata on sale at there.

This, friends, is something the whole world wants and needs- the chance to smack ol’ Biebs around. His seemingly insane behavior over the last year is enough to fuel your aggression and bloodlust while hacking at Canada’s most hated export (yes, we’re including Rob Ford in our consideration).

YOU MAY ALSO LIKE: The New York Times is Idiotic, AGAIN, and It Gives Me an Excuse to Rave About Echo & The Bunnymen

RELATED: Watch Lena Dunham Take the Ice Bucket Challenge

Pardon us while we go buy one…make that two….

“@BrooklynBugle: @Todd_SimmonsNYC is that really a Bieber pinata? where?” RT Yes, indeed it is. Key Foods on Montague in Brooklyn Heights.

— Todd Simmons (@Todd_SimmonsNYC) September 7, 2014

Apparently you can buy these Justin Bieber Piñata Kits on Amazon… and there are many videos on YouTube documenting the destruction of them including this one:

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/69962

All politics is local – but how connected are politicians to “the locals?” Most everyone we know has watched The Simpsons, is either addicted to or hates Buzzfeed and they’ve definitely binge watched something on Netflix (House of Cards, Orange is the New Black etc).

BHB Candidate Interviews: Jo Anne Simon | Pete Sikora | Doug Biviano

So during BHB’s 52nd AD debate on Tuesday, your humble publisher thought it would be a good idea to ask the candidates about those topics. Heck, it’s what you’re talking about with “Bob” from accounting at the office Keurig machine… right? Behold our video of their responses, which might surprise you.

Vote in the BHB 52nd AD Reader’s Endorsement Poll Now

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/69880

Reports say that a male passenger used a product called Knee Defender to guard himself against the threat of a full-reclining troll. His fear became all too real when the female passenger in front of him attempted to recline – an argument ensued resulting in water being thrown on the male customer and the flight being re-routed to Chicago.

Ladies and gentlemen – THERE IS NEVER A REASON TO FULL RECLINE. Don’t even try to defend the practice. An airline flight is already painful enough without having to deal with a self-entitled sociopath who thinks it’s their G-d given right to slam into another person’s knees. JUST…DON’T…DO …IT.

Favorite non-sports NYT thing of the day: This @UpshotNYT defense of reclining airplane seats has 1681 comments. http://t.co/BKGrYvkz3I

— John Branch (@JohnBranchNYT) August 27, 2014

Of course, since there’s no real news to report on, many outlets are debating this issue. Behold Josh Barro’s logic in the New York Times:

I wrote an article to that effect in 2011, noting that airline seats are an excellent case study for the Coase Theorem. This is an economic theory holding that it doesn’t matter very much who is initially given a property right; so long as you clearly define it and transaction costs are low, people will trade the right so that it ends up in the hands of whoever values it most. That is, I own the right to recline, and if my reclining bothers you, you can pay me to stop. We could (but don’t) have an alternative system in which the passenger sitting behind me owns the reclining rights. In that circumstance, if I really care about being allowed to recline, I could pay him to let me.

Dan Kois of Slate wrote about this issue (and talked about it above):

The problem isn’t with passengers, though the evidence demonstrates that many passengers are little better than sociopaths acting only for their own good. The problem is with the plane. In a closed system in which just one recliner out of 200 passengers can ruin it for dozens of people, it is too much to expect that everyone will act in the interest of the common good. People recline their seats because their seats recline. But why on earth do seats recline? Wouldn’t it be better for everyone if seats simply didn’t?

Some European airlines are already banning reclining seats and recent surveys claim that 90% of travelers say they hate reclining seats. So for that 10% who enjoy and feel entitled to the full recline… we’ll see you in Hell!

My dad taught me this trick for thwarting reclining airplane seats https://t.co/2l7GoXBLaj

— Gavin McInnes (@Gavin_McInnes) August 27, 2014

Here’s Brooklyn Heights resident Dunham soaking herself.

Not everyone is greeting this publicity stunt – meant to raise funds for ALS – with sunshine and lollipops. Take this piece from Vice:

There are a lot of things wrong with the Ice Bucket Challenge, but most the annoying is that it’s basically narcissism masked as altruism. By the time the summer heat cools off and ice water no longer feels refreshing, people will have completely forgotten about ALS. It’s trendy to pretend that we care, but eventually, those trends fade away.

This is the crux of millennial “hashtag activism,” where instead of actually doing something, you can just pretend like you’re doing something by posting things all over your Facebook. Like the Ice Bucket Challenge, good causes end up being a collective of social media naval gazing. We reflected on our favorite social-movements-gone-viral and found out what happened to them after the fell off our Twitter feeds. Because, yes, social problems continue even after you stop hashtagging them.

What do you think the biggest changes have been in Brooklyn since 1989?

This week, Dom posted on Facebook that he met Bourdain:

Many blame him for the original start of the long lines. I had the fortunate pleasure of meeting him in person this weekend. Also sat in on a live interview he did and I was so impressed with his story but what impressed me most was his heart.

Vice’s Munchies blog took a trip to Di Fara’s in honor of their 50th anniversary in the abeetza biz:

Inside, Di Fara looked just as described in profiles I’d read the days prior: like a standard pizzeria. Linoleum floors, a few tables with chairs, walls covered in accolades and glowing write-ups. Domenico was busy creating the first few pies of the day, spreading sauce, drizzling prepared pies with olive oil and putting fresh basil on finished ones. The smell of fresh baked bread with three cheeses (two types of mozzarella!) and San Marzano tomato sauce at this place is definitely not like the pizza joint on the corner. There’s the lighter, round pie and the heavier, twice-baked cheesy square pie that a few regulars mentioned is the one to get. When you consider that Domenico is the only person who makes all the pies in this place (which follows his philosophy about how a pizzeria should be run), it makes a little more sense that slices are five dollars a piece. The place is closed on Mondays and Tuesdays so the old man can rest.

YouTube user “bapfu” uploaded this video of the master in action:

Photo: “Di Fara Pizza’s Pizza” by Psychocadet – Own work. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons

New Scientist: This video shows an early version used last year for the anniversary of the Brooklyn Bridge. It wasn’t yet able to harness the ‘voice’ of the bridge so the team chose representative sounds, which were modified by the movement of the strings. Soon after, Mainstone returned with microphones to record the bridge’s real vibrations. Once processed, they produced a strange droning sound that included some harmonies. “It was magical and beautiful,” she says.

She is currently exhibiting the tech at the Roundhouse in London and plans to use the Clifton Suspension Bridge in Bristol, England as her next “harp”.

NYT: But the artists, Mischa Leinkauf and Matthias Wermke, say the flags — with hand-stitched stars and stripes, all white — had nothing to do with terrorism. In a series of phone interviews, they explained that they only wanted to celebrate “the beauty of public space” and the great American bridge whose German-born engineer, John Roebling, died in 1869 on July 22, the day the white flags appeared.

To prove it was them, they posted a video:

And since this is the New York Times reporting, the story wouldn’t be complete without a correction:

Correction: August 12, 2014
A headline that appeared briefly on the home page misstated the occasion for which German artists said they placed white flags on the Brooklyn Bridge last month. It was the July 22, 1869, death of the bridge’s designer, John Roebling, not his birth.

RELATED: The New York Times Pisses Me Off Endlessly

Back in May, the city let it be known to tourists and others inclined to leave “love locks” on the Brooklyn Bridge to cut it out. While the totally ridiculous practice of leaving a gym lock fastened to a public place as a sign of a couple’s devotion has roots going back 100 years, it’s been deemed a nuisance here and other locations around the world.

Just when we thought the world was safe from lovers defacing the Brooklyn Bridge, blogger Jen Jones notice they’ve adopted a new practice:

WYSK: So as I’m reveling in the absence of these “love locks,” a tattered ribbon flapping in the wind catches my eye. Then another and another and another. Next thing you know, I am staring at a long straightaway section of bridge wall that is littered with ragged ribbons, toilet paper, plastic bags, paper receipts, and ear buds that have all been tied on, by hand.
I didn’t think it was possible, but the human desecration of the Brooklyn Bridge had reached a new low… THIS is what tourists have moved on to doing after the city’s lock-down on the locks!
So let me get this straight, you come to visit a world-renowned landmark – one that is often referred to as the “Eighth Wonder of the World,” one that has inspired all forms of art, one that took 14 years to build, one that over 20 people died constructing – and you pay your respects by tying your garbage on to it?
I stood there dumbfounded and continued to walk past the stretch of fluttering refuse. That’s when I saw three guys in orange vests and hard hats. I watched them painstakingly cutting and untying every piece of garbage left “lovingly” behind by legions of disrespectful tourists.

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/69152

She asks:

Has anyone heard of this kind of… harassment before?
I was at the Manhattan-bound side of the 7th Avenue Q stop walking up the stairs when I feel someone grab my foot from behind. I quickly look down and see someone’s hand around my foot and bare ankle. I was wearing flip-flops and shorts, if that is relevant. I thought for a second maybe someone I know recognized me and was trying to get me to slow down. As soon as I felt this, I turned around–it was a man with a blank expression on his face. I said, “What the fuck!” pretty loudly and he just stared back. As soon as I turned around he had released his grip. I promptly ran out of there.
It was honestly really absurd. I considered maybe that he had fallen and needed to grab something in front of him, but he didn’t appear off-balance or apologize when I turned around, and he gripped my foot and entire ankle. What the fuck? I know about groping but this was very weird. Could this be a foot fetish thing?
Maybe this person is a repeat offender.

So what would you do? Have you encountered freaks like this on the subway? Comment away!

DepthsofHell is a semi-regular Bugle feature. H/T to our pals at TrainPigs for the name.

Who is the biggest asshole in the Heights? There’s tough competition, but today’s nominee is the guy behind the counter at night at the Haagen Dazs on Montague St. Here are his credentials:

Many customers complain that he weighs the scoops to ensure, heaven forbid, that he not dole out too much of that already overpriced ice cream. But what happened to me on Monday night was so egregious that he should be run out of town on a rail (from the grubby Clark St. station, no less!).

I called the shop at 10:45 to inquire when it closed and was told by a lady that it was open until 11 p.m. I rushed to the shop, getting there at 10:53 (verifiable!) only to find all the ice creams covered. But I’m a friendly, personable guy, so I said to the man who would later become the object of my eternal wrath, “You can’t be closed! It’s only 10:53. Isn’t it great that I got here before you closed.” He said, “We’re closed.” I said, “I’ll have a chocolate peanut butter in a sugar cone.” He decided against his better judgment to serve me.

Now, here’s where it gets truly assaholic. I have never in my entire 49 years of eating ice cream — from parlors all over the world in every season and at every time of day — been served a portion so measly as the one served by this paragon of parsimony. The ball of ice cream barely broke the plane of the cone itself! Three bites and I was done.

Oh, and it was $4! Four dollars! I could have gotten a pint of premium ice cream at a store. I remain enraged and will never darken that man’s door again.

The National Report: Sheldon Wayne Thomas is a New York firefighter stationed in Brooklyn’s 68th precinct. He accompanied officers Tuesday because of his experience as a climber, helping them traverse the cables to reach the flagpoles 277 feet above the ground.
“What NYPD Commissioner William Bratton failed to mention during the recent press conference–and what I believe the American people deserve to know–is that evidence found at the scene point to Islamic involvement.”

It’s not true, it’s satire as the National Report is a humor site. Of course simple logic would alert you to the fact that:

A) The 68th Precinct does not cover the area of the Brooklyn Bridge, it’s the 84th Precinct.
B) Firefighters are part of Engine or Ladder Companies in NYC, not precincts.

Not only that, using a simple tool we’ve discovered called “Google” reveals that Fox News has been duped by this site in the past as has Arizona Governor Jan Brewer.

In the pre-9/11 era in Brooklyn, teens fortified with hubris, pot and a 40 would regularly climb the bridge’s towers. It was considered a rite of passage. So the idea that scaling these towers was somehow a new event is just wrong. And as for flag theft, it’s happened at least twice before. And we’re all still here. So nuts to the claim that this has somehow made the bridge more vulnerable to attack.

While we’re at it, saying the flags “could have been bombs” is to use the vernacular whack. Because even if they were bombs they’d have to be pretty big to do damage and the NYPD patrols on either side of the bridge would surely spot that sort of thing.

And while Brooklyn Borough President Eric Adams “isn’t laughing” about the incident, but some people might see a little whimsy in the prank. The only thing that will be maddening is if it’s a marketing stunt for some TV show or worse yet a wacky website (remember GoldenPalace.com?).

In a year we’ll all look back and laugh at this — that is if we even remember it. After all, isn’t there Justin Bieber and Kimye news to keep us occupied?

When I first started to go wine tasting, you could drive from winery to winery, picking almost at random. You’d go into a barn, or a shack, or just taste on a picnic table out front. While tasting, chances are you’d be talking to the winemaker or at least someone who had worked there for a decade. It’d be a lingering tasting, alternating between joking and learning from your host. You’d make friends with another couple that came in. It wouldn’t be unheard of for the host to open up something special just for fun. After a while, they’d give you a recommendation on where to head next. There’s little better relaxation available than sipping wine in the warm sun looking out over vineyards.

Unfortunately, that experience is largely gone from Napa. There are still places where you can do that (I suggest giving Spring Mountain a try), but by and large the barn has been replaced by million dollar tasting rooms, where you elbow your way to the bar, often so you can hear a memorized script.

Luckily, Sonoma still has plenty of places that offer that relaxed and special feeling. Maybe there aren’t many tastings in barns anymore, but it’s still a casual experience. You will rarely be jockeying for space or feel like you are being rushed along to finish your glass. Quite a few folks will simply sit and chat, and that special bottle still often appears from nowhere.

The other enormous advantage is that Sonoma has variety. This may be cheating a bit, as Sonoma County is simply much larger than Napa with more varied climates, but that’s kind of the point. Here’s where I’d head:

For Pinot Noir Lovers

If you’re into Pinot Noir, head first to Russian River. The valley itself produces spicy and bold Pinots, but most of the wineries there also source grapes from nearby Sonoma Coast, which produces a more tart, light and bright Pinot Noir than most people are used to getting from California. They’ll also often have Anderson Valley and Oregon fruit as well, which means even more styles to sample.

Recommended Stops: Visit Siduri for the best value. Visit Lynmar for great wine, great gardens and views. Visit Littorai for amazing wine and an education in biodynamic winemaking.

Zinfandel Heaven

Want bolder, bigger wine? North of Russian River is Dry Creek Valley. It’s most famous for its Zinfandel, and for good reason. Dry Creek Zin is spicy and juicy, and can be one of the best combinations of both big fruit and complexity out there. But Dry Creek’s climate also does a number of other wines well—Rhone and Italian varietals seem to do especially well here.

Recommended Stops: Visit Bella for caves, a wonderful picnic spot and my favorite Zinfandel (their Lily Hill Estate Zin). Visit Ridge because their Zinfandel is just that good. Seghesio has a number of great Italian wines. including their Omaggio, which goes wonderfully well with my rib recipe. Hit up Unti for the best Italian varietals in Northern California and Frick for some great, affordable Rhone varietals.

Something for everyone

None of those hit the spot for you? That’s alright. There’s more Zin in Rockpile, Chardonnay and more in Chalk Hill, some nice Cabernet in Alexander Valley and just about anything you could want in Sonoma Valley proper.

Have I convinced you yet to abandon your trip to Napa and head on over to Sonoma? Well, the good news is you don’t really have to choose: Sonoma is right next door to Napa. You might just have to extend your trip.

Alan Greene is co-owner of Tipsy, a wine and spirits shop in Brooklyn. Tipsy hosts 3 or more free tasting events every week. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

COUNTERPOINT: Brooklyn Bridge Flag Swap: Pranksters Are Not Gangsters Let Alone Terrorists

NYPD photo shows how the perps covered up the tower lights with an aluminum pan

Marketing stunt? Artistic statement? Still an act of terror. At the very least this stupid and selfish act shines a light on our vulnerabilities and will only encourage those who wish us and our city actual harm.

Step it up NYPD, the city is depending on you.

image via

Writer Emily Gould has upset Brooklyn Heights resident Lena Dunham. Apparently the author of the new book Friendship has been using an anecdote about the “Girls” star and her boyfriend/rock star Jack Antonoff engaging in “PDA” at a party here recently. This resulted in Dunham reportedly (and rightly) direct messaging the author saying “you fully suck”.

Gould now says she’s sorry.

Huffington Post: “I really wish that none of it had ever happened,” she told HuffPost Live’s Ricky Camilleri. “I’m a big fan of hers. I really am and I always have been. It was really disappointing to me that she felt like, because I had been outspoken in interviews about being jealous of her, she felt like she couldn’t support my book. I feel really hurt by it.”

The anecdote in question detailed the 28-year-old Dunham engaging in “elaborate PDA” with her musician boyfriend, Jack Antonoff. While Gould admitted that if she was in her shoes, she may not’ve “behaved any differently,” she still hoped for more from the actress.

Silly Millennials! This is hardly a good show biz feud. Take it from the masters Gore Vidal and Brooklyn Heights legend Norman Mailer. Ladies, this is how it’s done:

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/68841

Jack Antonoff of fun. who is currently enjoying success with his latest project Bleachers, talks to Vulture about what he’s been up to lately. Part of the interview includes a passage about how he and girlfriend Lena Dunham have recently traded up here in Brooklyn Heights:

Vulture: It took a full year to close on his new apartment in Brooklyn Heights with Lena Dunham. “If you’d told me that when we bought it, I would have just exploded, like my head would have fallen off,” he says. They’d been looking to upgrade for a while since Dunham’s apartment felt too small for two people with a lot of stuff, plus a dog. Also, their neighbors were smokers, so their apartment always smelled. And, most irksome to Antonoff, the building was so old they only had two-pronged outlets, which meant they couldn’t plug in electronics that had three prongs, which is basically all modern electronics. The new place will have a studio for Antonoff and an office for Dunham, and hopefully a Victorian doghouse for their rescue dog, Lamby.

He also adds that he was kidding around about being on a “double date” with the first family:

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/68674

Think there hasn’t been too much development? Think again.

So what do you think?

We are a popular restaurant for both locals and tourists alike. Having been in business for many years we noticed that although the number of customer’s we serve on a daily basis is almost the same today as it was 10 years ago, the service just seems super slow even thou we added lot’s more staff and cut back on the menu items.

One of the most common complaints on review sites against us and many restaurants in the area is that the service was slow and or they needed to wait a bit long for a table.

We decided to hire a firm to help us solve this mystery, and naturally the first thing they blamed it on was that the employees need more training and that maybe the kitchen staff is just not up to the task of serving that many customers.

Like most restaurants in NYC we have a surveillance system, and unlike today where it’s a digital system, 10 years ago we still used special high capacity tapes to record all activity. At any given time we had 4 special Sony systems recording multiple cameras. We would store the footage for 90 days just in case we need it for something.

The firm we hired suggested we locate some of the older tapes and analyze how the staff behaved 10 years ago versus how they behave now. We went down to our storage room but we couldn’t find any tapes at all.

We did find the recording devices, and luckily for us, each device has 1 tape in it that we simply never removed when we upgraded to the new digital system.

The date stamp on the old footage was Thursday July 1 2004, the restaurant was real busy that day. We loaded up the footage on a large size monitor, and next to it on a separate monitor loaded up the footage of Thursday July 3 2014, the amount of customers where only a bit more than 10 years prior.

I will quickly outline the findings. We carefully looked at over 45 transactions in order to determine the data below:

2004:

Customers walk in.

They gets seated and are given menus, out of 45 customers 3 request to be seated elsewhere.

Customers on average spend 8 minutes before closing the menu to show they are ready to order.

Waiters shows up almost instantly takes the order.

Food starts getting delivered within 6 minutes, obviously the more complex items take way longer.

Out of 45 customers 2 sent items back that where too cold we assume (given they were not steak we assume they wanted the item heated up more).

Waiters keep an eye out for their tables so they can respond quickly if the customer needs something.

Customers are done, check delivered, and within 5 minutes they leave.

Average time from start to finish: 1:05

2014:
Customers walk in.

Customers get seated and is given menus, out of 45 customers 18 requested to be seated elsewhere.

Before even opening the menu they take their phones out, some are taking photos while others are simply doing something else on their phone (sorry we have no clue what they are doing and do not monitor customer WIFI activity).

7 out of the 45 customers had waiters come over right away, they showed them something on their phone and spent an average of 5 minutes of the waiter’s time. Given this is recent footage, we asked the waiters about this and they explained those customers had a problem connecting to the WIFI and demanded the waiters try to help them.

Finally the waiters are walking over to the table to see what the customers would like to order. The majority have not even opened the menu and ask the waiter to wait a bit.

Customer opens the menu, places their hands holding their phones on top of it and continue doing whatever on their phone.

Waiter returns to see if they are ready to order or have any questions. The customer asks for more time.

Finally they are ready to order.

Total average time from when the customer was seated until they placed their order 21 minutes.

Food starts getting delivered within 6 minutes, obviously the more complex items take way longer.

26 out of 45 customers spend an average of 3 minutes taking photos of the food.

14 out of 45 customers take pictures of each other with the food in front of them or as they are eating the food. This takes on average another 4 minutes as they must review and sometimes retake the photo.

9 out of 45 customers sent their food back to reheat. Obviously if they didn’t pause to do whatever on their phone the food wouldn’t have gotten cold.

27 out of 45 customers asked their waiter to take a group photo. 14 of those requested the waiter retake the photo as they were not pleased with the first photo. On average this entire process between the chit chatting and reviewing the photo taken added another 5 minutes and obviously caused the waiter not to be able to take care of other tables he/she was serving.

Given in most cases the customers are constantly busy on their phones it took an average of 20 minutes more from when they were done eating until they requested a check. Furthermore once the check was delivered it took 15 minutes longer than 10 years ago for them to pay and leave.

8 out of 45 customers bumped into other customers or in one case a waiter (texting while walking) as they were either walking in or out of the Restaurant.

Average time from start to finish: 1:55

We are grateful for everyone who comes into our restaurant, after all there are so many choices out there. But can you please be a bit more considerate?

Gilberto Aceves Navarro’s Las Biciciletas appeared at the Fruit Street Sitting Area in Brooklyn Heights last week. Karl Junkersfeld has filed a video report about them.

There are many exhibits in Brooklyn and Manhattan through September. Full map here.

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/68607