Tickets are $15/$10 (members) and available here. Since your ticket includes a beer you must be 21 before camp starts.

Camp Wanna-Catcha-Train will be help on Wednesday, July 26, starting at 6 pm.

The Transit Museum is located at Boerum Place and Schermerhorn Street in downtown Brooklyn.

by Alexandra Bowie

Yalof’s book maps New York City, from the Fulton Fish Market (now in the Bronx) to Denino’s, a family-owned pizzeria in Staten Island. The food business isn’t all high-end restaurants, though Yalof stops in at some of those. Food trucks and caterers play a role too, and one of Yalof’s most interesting interviews is with five-foot-tall Paulette Johnson, who oversees food service operations for the New York City Department of Correction. (In addition to Rikers Island, she feeds inmates at three borough Houses of Detention and for the DOC staff of 8000.) Delving into some of the byways, Yalof finds people who do jobs we don’t see and perhaps haven’t imagined. Along the way she digresses into some fascinating and frequently moving personal stories.

Yalof begins with a section she calls “Starting from Scratch,” in which she describes entrepreneurs who built a food business from nothing – most are immigrants and none, she says, are business school graduates, or trust fund babies, or had friends in high places. There’s a maker of tortillas, a couple of bakers (including Dominique Anselm, inventor of the cronut) and the Halal Guys, whose popular truck generates block-long lines on 6th Avenue. (They say the longest you’ll wait for your food is 20-30 minutes.) It’s run by a guy with a doctorate in veterinary medicine and an engineer – they have a great story. And so does Sam Solasz, who runs Master Purveyors, a wholesale shop in the Hunts Point Meat Market. He’s a Jew whose family was sent first to a ghetto, where he butchered meat for the Germans, and then to Treblinka. He survived by jumping off the train and running into the woods where he found a partisan group and stayed with them until the Russians came. He stayed with them for a few weeks, then went to a Displaced Persons camp and thence to the US. He was sixteen years old.

Other neighborhoods and cuisines follow – Duck and Other Dynasties (family-owned businesses, from fish companies to Peter Luger’s to Papaya King); Taking the Heat (line cooks); along with sections about chefs, managers and wait staff, members of successful partnerships, and party planners, including a lovely interview with Sylvia Weinstock, of Sylvia Weinstock Cakes. Ms. Weinstock contributes one of the best lines in the book:

[Well-known people] inquire[d] if I would do it for free for the ‘publicity,’ or just for the ‘honor’ (their word, not mine) of making their wedding cake. I always say, ‘Sure, I’ll do it for free. But only if you come down and talk to my seventeen employees and ask them to give up a week’s salary to create your cake. If they agree, you’ve got it for free.’ Nobody ever took me up on it.

Yalof ends her book with a discussion she calls Counter Culture, which includes interviews with a Zabar’s lox slicer, the owner of Murray’s Cheese and Brooklyn Heights’ own Charlie Sahadi. Turns out he doesn’t drink coffee, and likes chocolate and ice cream. We hope your retirement is full of good things, Charlie.

Have a book you want me to know about? Email me at asbowie@gmail.com. Follow me on Twitter @abowie917.

Here are my tasting notes:

Color: bright amber.

Head: moderate, stood up well.

Aroma: banana and peach, with a toasty malt undertone.

Flavor: good balance of fruit and malt flavors, with a hop finish that’s satisfying but not overwhelming.

Technical details (from the brewery’s website):  There are five kinds of malt used. Along with the usual two row barley, there are carapils and caramunich, melanoidin, and chocolate malt. The hops are Cascade, Amarillo, Tettnang, and Northern Brewer. ABV is a moderate 4.8%.

This is a well made, satisfying ale that complemented a tasty sandwich but could be enjoyed by itself. The flavor is complex but well balanced.

Source: Self-Absorbed Boomer
http://feedproxy.google.com/~r/blogspot/tzVM/~3/BW81IzJoEtg/coney-island-brewings-1609-amber-ale.html

Last year Coney Island Brewing released “Seas the Day India Pale Lager,” which I tasted and reviewed. Having gotten Overpass, their first India Pale Ale, I couldn’t resist sampling them side by side (see photo above). The first thing that struck me is that, contrary to my expectation, the lager (on the left) is a deeper amber color than the IPA. Please don’t conclude from the photo that the lager produces a much more ample head. Before I poured the brews, I accidentally knocked over the lager bottle, which made it very fizzy. The IPA produced a full, foamy head which had largely collapsed by the time that on the lager had declined to the point where I could finish pouring it. As I did when I reviewed Seas the Day, I paired both brews with a spicy Vietnamese bánh mì sandwich from Hanco’s.

Before this tasting, I tried the Overpass IPA by itself. My notes were: aroma–hops predominate, with floral undertones; flavor: hop bitterness dominant throughout. When I gave my wife a sip, though, her reaction was “Malty!” As the ale warmed in the glass, I got more malt flavor.

For this tasting I let both brews sit on the table for a while so that, when I poured, they were not too far below room temperature. This time I noticed malt flavor at the start in both brews, although the hop bitterness seemed more pronounced at the finish in the lager than in the ale. As it got warmer, the IPA seemed almost toasty. But as I ate the spicy sandwich, I noticed the hop flavor in the ale becoming more pronounced again. The principal difference between the IPA and the IPL was that the latter had more pronounced fruit overtones. This seems odd given that the hop mixture in the IPA includes two varieties–Centennial and Nelson-Sauvin, that are not used in the lager and are said to impart fruit flavors.

I find the Overpass IPA a fine, well crafted example of the style; one that, if not served too chilled, has excellent hop-malt balance. Of the two, I think the Seas the Day IPL is more interesting; but why wouldn’t an unusual brew like an India Pale Lager be so?

Coney Island Brewing has also recently released a 1609 Amber Ale, 1609 being the year Europeans first set foot on what is now Coney Island. I have a bottle, and will be reviewing it soon.

Source: Self-Absorbed Boomer
http://feedproxy.google.com/~r/blogspot/tzVM/~3/SeuV5X2fK3Y/coney-island-brewings-new-overpass-ipa.html

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.

The Coney Island Brewing Company’s winter seasonal offering is called “The Plunge”, after the Polar Bear Club’s winter swims at Coney Island. With a name like that it should be, well, bracing.

The label says “Belgian-Style Ale with Ginger, Orange Peel and Fennel Seed.” As I’ve mentioned before, I’m leery of brews with additives. To riff on The Lovin’ Spoonful, “All I want is malt, yeast, water, and hops just to set my soul on fire.” Still, despite initial strong doubts, I liked Coney’s summer brew, Tunnel of Love Watermelon Wheat. I found their autumn offering, Freaktoberfest, less pleasing. Pumpkin is not one of my favorite flavors, although the espresso beans added an interesting note.

So, here are my notes on “The Plunge”, which I had with a spicy take out from Curry Heights:

Color: vivid amber (see photo).

Head: ample, but not over-the-top (ditto).

Aroma: fruit and spices, hint of licorice (thanks to the fennel).

Taste: a rich mix of fruit, spice, malt, and a muted hop finish, with a touch of licorice. As the meal progressed and the ale warmed in the glass, the fennel accent became more pronounced, and malt carried through to the finish.

The Plunge went well with the spicy curry, its own spiciness complementing rather than amplifying or fighting that of the food. All in all, a pleasant drink, and one I’ll enjoy again. Would I compare it to a swim in frigid water? To me, it was more of a sitting in front of a fire on a winter’s night kind of beverage. At 6.9 percent ABV, it will warm you up. Technical details are here.

Source: Self-Absorbed Boomer
http://feedproxy.google.com/~r/blogspot/tzVM/~3/4B2LcqcxGPo/the-plunge-coney-island-brewings-winter.html

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.

We recently went on a trip back in time at some of the restaurants in the North Heights. Now it’s time to start doing the same down on Montague Street. What was there before today’s eateries? What do the owners want you to order if you stop by? Let’s find out!

Our first stop will be Teresa’s Restaurant (80 Montague Street – Yelp! profile).

Teresa’s Restaurant. Photo by Evan Bindelglass

According to owner Teresa Brzozowska (yes, there is a Teresa!), it was a dry cleaners before she opened the restaurant in 1989.

80 Montague Street, 1967. Photo courtesy NYC Landmarks Preservation Commission

Brzozowska is originally from Gdansk, Poland. She came to America in 1980 and settled in Williamsburg, where she has lived ever since. She had what she described as “life experience in the food business.” She worked in delis (German, Jewish, Polish, French, and American) and, in 1985, she opened Teresa’s in the East Village (on 1^st Avenue between 6^th and 7^th). She had some customers and friends who lived in Brooklyn Heights and she found Montague to be a “nice street” and opened the second location. The original bit the dust in 2007, but the second incarnation is still going strong 25 years on. Brzozowska loves the support of the public and said being a “neighborhood place makes business very stable.”

What The Owner Says To Order:
Appetizer: Chicken soup
Entrée: Cheese and blueberry blintzes

ARCHIVE DOCUMENTS: 1988 Certificate of Occupancy | 2000 Certificate of Occupancy (PDFs)

Up next, we don’t have to go far. It’s on to Heights Café (84 Montague Street – website).

Heights Cafe. Photo by Evan Bindelglass

Buildings Department records from 1930 list the first floor as simply “stores.” As of 1940, the second floor was being used as a school. A 1976 document called the “Montague Street Revitalization” listed a York School, as well as an antique store. As of 1967m it was the Plymouth Pharmacy. For the 27 years prior to 1995, the first floor was the Promenade Restaurant, a staple of the area. It even had its own postcards!

84 Montague Street, 1967. Photo courtesy NYC Landmarks Preservation Commission

Eventually it closed and the space became available. That caught the eye of Greg Markman, who opened Caffe Buon Gusto up the block in 1992 (he sold his interest in it over a decade ago). Markman teamed up with Joe Secondino, who was an accountant at ABC and with whom he’s been friends with since they were seventh graders at JHS 281 (now IS 281) in Bensonhurst, and, on May 15, 1995, opened Heights Café on the corner of Montague and Hicks.
Joe Secondino and Greg Markman. Photo by Evan Bindelglass

While they run the day-to-day, Markman’s father Martin and brother Glenn (the real estate brains) are also partners in the restaurant. Greg Markman always loved the corner and said it needed “something special.” Since then (with the exception of a closure from this January to April for a remodeling and menu sprucing up), they’ve been serving “something for everyone.” “We love our customers,” he said. “[Some of them see the restaurant as] an extension of their living room.” Secondino called them “friends.”

They have had some celebrity customers. Paul Giamatti stops in sometimes, as do Jennifer Connelly and her husband, Paul Bettany. Also spotted have been Leonardo DiCaprio, Anne Hathaway, Willem Dafoe, and Susan Sarandon. Markman even got a photo with “Transformers: Dark of the Moon” star and Victoria’s Secret model Rosie Huntington-Whiteley.
Greg Markman with Rosie Huntington-Whiteley. Photo courtesy Greg Markman.

What The Owners Say To Order:
Fried Chicken at Heights Cafe. Photo by Evan Bindelglass

The Southern Boneless Fried Chicken with mashed potatoes, gravy, and coleslaw. If you are worried about boneless chicken being dry, stop. It isn’t dry and it is full of flavor, as are the mashed potatoes. It is so easy to go wrong with coleslaw, but this was very well-balanced. If you want a little extra creaminess, it’s on the bottom. The  gravy is wonderful, but everything else is so great already that you might forget to make use of it. Try to remember.

Markman and Secondino also own Dellarocco’s Pizza around the corner (214 Hicks Street – website). They opened that in 2012. In 1976, it was listed as a hair stylist and from 1981 to 2011 it was home to the gift shop Overtures.

Dellarocco’s Pizza. Photo by Evan Bindelglass

ARCHIVE DOCUMENTS: 1930 Certificate of Occupancy | 1940 Certificate of Occupancy | 1972 Certificate of Occupancy (PDFs)

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/70104

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

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.

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.

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?

A tipster winks to us that if you’re in the nabe on Independence Day, you’ll get to be one of the first patrons of JTH Next Door. Not quite a soft-opening, the doors will be open and while you may not be able to enjoy the oysters quiiite yet, you’ll definitely be able to have a bev or two and get a nice eyeful of how efficiently and stylishly Tim and co. have appointed the space with brushed metal light fixtures, custom cocktail and communal tables of reclaimed wood with one-of-a-kinda wrought iron bases. Happy 4th, indeed!

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/68303

First of all, let’s address tannins, the most commonly cited reason for RWH. Tannins are a chemical substance that exist naturally in grape skins, seeds and stems. They add dryness or a bitter flavor to the wine. How do you judge the amount of tannins in a wine? Feel your tongue after taking a sip, if it feels dried out, that means that wine has very present tannins. Bordeaux wines, and some Barolos, are famous for being especially tannic. But why are there more tannins in red wine than white? Tannins are more prevalent in red wines because of the prolonged contact the grape juice has with the skins in the fermentation process. As you might imagine, the longer this contact occurs and the thicker the skin of the grape, the more tannins are imparted into the wine.

So, the question remains: Do tannins give you headaches? Yes and no. Science has shown that consuming tannins increases the release of serotonin, and migraine-sufferers can certainly get a headache from too much serotonin. But they haven’t been able to show that serotonin causes headaches in people who don’t get migraines.

What else could it be? Well, sulfites are another possible cause. Sulfites are a natural by-product of the fermentation process of wine and serve as a preservative for wines as they age, reducing their susceptibility of getting that infamous “vinegar” taste and other maladies. Sulfites can cause problems for those with asthma, but do sulfites cause our famous red-wine headaches? The answer is likely no, because many other regularly consumed food products have many more sulfites than wine, including cold cuts, french fries and dried fruits, and it’s not been shown that these foods, wine included, induce headaches. Many still worry about sulfites, so wine that does not have added sulfur has become more and more readily available, especially bottles that are 100% organic.

There’s one last enzyme that’s been blamed: the organic compound, tyramine. Tyramine is produced naturally as food breaks down and ages, so fermented foods like sauerkraut or soy, and aged foods, including some cheeses, do have high levels of it. It has been shown to cause migraine headaches in about 40% of migraine sufferers, but the levels of tyramine in wine vary and its presence in many other kinds of food likely removes it from the list of RWH-causing culprits.

Don’t get us wrong, wine can cause headaches, especially if you don’t drink enough water or have more than one or two glasses. And migraine sufferers should be extra careful because they do seem to be more vulnerable. But everyone else who has been wary of those beautiful bottles of Bordeaux or delicious Syrahs, it’s time to reconsider—you may be missing out on some wonderful wines for no good reason. 

Selina Andersson heads up events and social media 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.

But…how do you start? Here are a few steps that I took to begin my journey.

1. Select the shop.

Stop into your neighborhood wines shops and pick one that will from then on be dubbed “your wine shop.” Select one with a good selection and high and low price points. Make sure that you’ll feel comfortable talking to the clerks and won’t be intimidated by the vibe. Even if their selection is a bit overwhelming, a good clerk can easily guide you to the right bottles. Take note of their specials, events or classes they offer and their displays. If there’s a tasting, taste! That’s a great way to get the conversation started.

2. Introduce yourself.

Many people are embarrassed that they don’t know much about wine, or that they only want to spend $10 a bottle. No need to be ashamed. It’s a sensible place to start and the important thing is that you be open to everything and ready to learn. Let the clerk know you want to learn about wine but you’re just getting started. Be clear about your budget and your likes/dislikes (if you have any). Let them know that you’d like them to guide you: they’ll be thrilled that you’re a clean, unbiased slate!

3. Start with the basics

A good way to start selecting bottles is to focus on varietals, instead of regions, and to keep each bottle under $10 or $15 (or whatever budget you set). Ask your new best friend in wine to choose bottles for you that they feel represent the varietal you’re interested in. Need a place to start? Begin with the basics: Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Pinot Grigio and Sauvignon Blanc, to name a few. The bottles the clerk picks for you may be blends of different kinds of grapes but that’s ok. Not all wines, even if they are called by one varietal name, are purely made from that grape. Then once you have some basics down and have tried a few bottles of some standard varietals, branch out into the lesser-known ones. These are often some of the best values in the store because there is less demand for them, but it certainly does not mean that they’re any less delicious.

4.Taste it!

This is the fun part! Go home, open a bottle and pour a glass. Look at the color, the viscosity (the thickness) and the effervescence (if there is any). Take some notes. Then swirl it around, stick your nose in and breathe deeply. Take more notes. Finally, take a sip. Don’t just swallow, let it pour over your tongue, get some air into your mouth and really taste it. Write down anything you think of, no matter how silly. Is it sweet and fruity? Does it dry your mouth out? Is there some spice? A lot of people use strange vocabulary to describe wine, but just try to describe it with whatever comes to your mind.

Can’t articulate the flavors? Have someone else give it a sip. Did you taste the same things or different things? If different, can you taste the flavors your friend tasted? If you’ve given it a few tries and you’re still stumped, go online and look up some tasting notes for the wine. Do you agree with them? It’s ok to disagree too (taste is subjective!), just try to write down what you tasted differently. This will help you get better at identifying and then giving names to the many different flavors that wine can have.

5. Repeat as necessary.

If you continue with this, even if just for a couple months, you’ll start to make connections between how a certain grape varietals display in wine and then how the region it’s from can affect it. At the very least, you’ll recognize common varietal names and know the basics of what they taste like. That’s some pretty solid knowledge to have in your back pocket. From there it’s easy to branch out into blends, different regions and to explore things you really liked. Remember to take a picture of the label. If you liked the bottle, it will be easier to go find it again and easier for you to remember what you liked about. Cheers!

Selina Andersson heads up events and social media 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.

Its also got some great options for those nights when it’s 9pm and you’re eyeing that bottle of wine you’ve been dying to drink, but you have nothing “gourmet” to pair with it. That’s right winos, there are flavor combinations abound in those snack-filled aisles and we won’t pass judgment when you reach for that bag of pork rinds too (plus they go great with a finger or two of bourbon, but that’s another article altogether.).

If it’s a chilly night and you’ve got a big, hearty bottle of red, an easy place to start is with beef jerky. It’s the charcuterie of the bodega, loaded with salty umami flavors and tones of beefy goodness. Almost any deep fruit-forward red with some tannins, whether it’s a blend or not, will be a delicious accompaniment to a bag of jerky. Zinfandel, Barbera, Nebbiolo and Sangiovese are great starting points for this pairing, but you’ll find that almost any jammier red will do nicely.

Warmer weather means easy-drinking whites that are best enjoyed on your fire escape. And yes, we promise, your bodega will come through here too! If you’ve got a crisp white wine with strong acidity or minerality, look no further than your bodega’s refrigerator. Chances are they’ll have some cheese rounds and a back aisle might even lead to a hidden jar of preserves. Any fruity preserve, like apricot, raspberry or strawberry, atop a slice of cheese is so tasty with a bottle of Pinot Grigio, Chenin Blanc or Albariño, just to name a few.

Does your white have some buttery notes, like a Chardonnay, or is it a bit heavier without the aforementioned racing acidity? Find your bodega’s trail mix section and look for some dried fruit. Apricots, dates and figs will match your bottle’s bigger body and add a perfect touch of sweetness to cut the lingering qualities.

If you’ve picked up one of the luscious North Western Pinot Noirs, you’re in for a real treat. These Pinots, especially those from Oregon, tend to have lovely smoky notes, just under a subtle fruity layer so they lend themselves so well to smoked nuts. My pick is a bag of smoked almonds which have a host of complex flavors; they’re nutty, slightly creamy, salty and deliciously smoky. I love to snack on these bad boys with an earthy Pinot Noir that has silky tannins and cedar undertones.

Of course, we can’t forget about those with a sweet tooth. If you’ve got a full-bodied Malbec, chocolate is your best friend. These Malbecs, especially those from Mendoza, Argentina are big and bold, but many times also have undertones of vanilla or spice. Grab a pint of your bodega’s deepest, darkest chocolate ice cream or chocolate bar and indulge.

Nicole works with 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.

IN WATERMELON SUGAR the deeds were done and done again as my life is done in watermelon sugar.Richard Brautigan, In Watermelon Sugar

The Tunnel of Love might amuse you….
Richard Thompson, “Wall of Death”

I wasn’t sure what to expect when I was invited to a tasting of Coney Island Brewing Company’s summer seasonal brew, “Tunnel of Love Watermelon Wheat.” You can see it, freshly drawn, in the photo above, sitting on the bar of The Brazen Fox, where the event was held. Before I tasted it, I had Richard Brautigan’s words in mind, and feared I might be getting something akin to alcoholic Hawaiian Punch. I took a sniff–hop aroma prevailed, but with a little hint of fruit–then a swig. Like Richard Thompson said I might be, I was amused. Even pleased. This was beer, not melon juice, though the melon flavor was there, working well with the cascade and citra hops, and with the two row barley malt, malted and unmalted wheat, and dark crystal malt. It’s not something I’d make my everyday beer, but I’d be glad to take it to our roof deck or to a beach on a summer afternoon with some chips and salsa. At 4.8 percent ABV, you can have more than one without fear.

On the way in we were greeted by Sarina Appel, who encouraged me to try Mermaid Pilsner and Seas the Day IPL, both of which I’d previously tasted from bottles (see here and here), on draught. I did, and didn’t taste any major difference from my earlier impressions, other than that the Pilsner seemed a bit more assertively hoppy, and the India Pale Lager perhaps a bit less so, than I remembered.

My wife and I had a delightful and informative conversation with Coney Island’s brewmaster, Jon Carpenter. Actually, my wife got the conversation going, asking Jon about the varieties of yeast used in brewing. Jon is a native Californian and a graduate of U.C. Davis. He has previously worked for L.A.’s Golden Road and for Dogfish Head in Delaware, makers of 90 Minute Imperial IPA (I’ve yet to try their 120 Minute, but must soon; stay tuned). I also had the opportunity to meet Alan Newman, head of Alchemy & Science, Boston Brewing Company’s “craft beer incubator,” which now owns Coney Island Brewing. Alan told me a tale of how he and Steve Hindy, President and co-founder of the Brooklyn Brewery (see my reviews of their brews here and here and here) were at a convention in Las Vegas when the 9/11 attacks occurred and, because all air transport was grounded, bought a van and returned by highway to the East Coast.

Source: Self-Absorbed Boomer
http://feedproxy.google.com/~r/blogspot/tzVM/~3/6mqzfxEFOz4/coney-island-brewing-companys-tunnel-of.html

You may have heard about Brooklyn’s burgeoning distillery scene, but whiskey, rye and bourbon aren’t the only things our borough is producing.

A few months ago we were introduced to a liqueur called Sorel, which is a Caribbean spirit made from hibiscus flowers. The producer of this spirit, Jack (pictured), is a New Yorker, born and raised, but has roots leading back to Barbados. His grandparents told him stories of sending the neighborhood children to pick the flowers, which, Jack says, “are as common as dandelions,” so that they could make hibiscus iced tea. Since Barbados was part of the spice route, they flavored the tea with cinnamon, cloves, ginger and nutmeg. When the kids were asleep, his grandparents would spike it with rum, making it a perfect nightcap.

For years, Jack made his own version of Sorel right here in New York, but never had aspirations to bottle or sell it. That changed when he was suddenly diagnosed with cancer and given a five percent survival rate. Jack quickly reassessed his goals and focused more intensely on what was important to him: enjoying time with friends and family while discovering and drinking spirits, especially Sorel. He applied himself fully to making a commercial version of the liqueur and officially launched his distillery in Red Hook in May of 2012. He beat the odds and is healthy today.

Jack only uses organic grain alcohol as his base of his Sorel, as well as pure cane sugar and imported spices. What really impresses us is the flexibility of this liqueur; it’s delicious straight up, hot or on ice, with mixers, in punch and the list goes on. When Jack visited our shop, he shared a recipe with us called “The Ariana” and this cocktail is our new go-to for every boozy brunch.

The Ariana

For one cocktail, you’ll need:
1 champagne flute
2 oz Sorel liqueur
3 oz Prosecco
Pour Prosecco into champagne flute and finish with Sorel.

Or, you could take after the founder himself, who likes to mix two parts Brenne Single Malt Whiskey with one part Sorel. This combination, he says, brings out the best qualities of each spirit. Now that’s a motto I’ll keep in mind the next time I’m mixing up a cocktail.

Selina Andersson heads up events and social media 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.

Long Island Bar and Restaurant owner Emma Montero Sullivan spoke with NYC Media’s Neighborhood Slice recently. She discusses how she came to own the bar, how she met her husband (both served as bartenders) and eventually why she made the decision to rent it out to Toby Cecchini, and partner Joel Tompkins who have kept the place true to its history.

The video below is well worth watching:

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/66758

The Brooklyn Eagle’s neighborhood site, Brooklyn Street Beat, has enlisted the help of two plucky millennials to file reports on area eateries. “Sarah” and “Troy” have already tried “The Cleanser” at DUMBO Kitchen but didn’t offer an opinion opting to just let us know they were there. Hey, they’re putting the social in Social Media. Errr sumthin’.

Today they filed a video report on the offerings at Ani Sushi as they were “rockin’ down Montague Street looking for a place for lunch.” So, did they find their new favorite sushi spot? Watch the video above to find out!

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/66170

A few weeks ago I noticed Brooklyn Brewery’s “Dry Irish Stout” on a shelf at my local supermarket. This piqued my curiosity. “Dry” isn’t a word I’ve associated with stout. I decided to get some and compare it to the stout I, and most people, know best: Guinness. I know there are some of you who, seeing the photo above, are saying, “Why do this at home?” Bottled stout isn’t stout as it should be, drawn slowly from a tap. I’ll grant you that. My excuse is that I didn’t have time to go bar-hopping until I found one that had both kinds on tap. Also, my wife needed some bottled stout to use as a marinade for the corned beef we had with cabbage, potatoes, and carrots for our pre-St. Patrick’s supper tonight (see below):

I did the tasting this afternoon. The bottles were kept a little below room temperature until I was ready to pour. Here are the results:

Guinness

Color: very dark brown.

Head: ample and long lasting.

Aroma: malty, with hint of floral.

Taste: black coffee with a hint of caramel; some hop bitterness in the finish.

Brooklyn Dry Irish

Color: dark brown, a slight shade lighter than Guinness.

Head: small, brownish white; collapsed quickly (see photo at top, taken shortly after the Brooklyn stout was poured; the Guinness had been poured earlier). According to the brewery’s website, this stout differs from Guinness and other widely marketed Irish stouts in that no nitrogen is added to enhance the head.

Aroma: floral, with a hint of berries.

Taste: initially tart and fruity; no strong coffee or chocolate taste (my wife, trying it without having had Guinness first, said she tasted chocolate; perhaps my palate was skewed by having just tasted Guinness). A pleasant but subdued hop bitterness at the finish.

The verdict: not a real contest, as these are very different beers. I like them both, and they went equally well with our corned beef repast. Brooklyn Brewery also makes a Black Chocolate Stout that might make for a better head to head (as it were) comparison to Guinness.

Beannachtaí na Féile Pádraig oraibh!

Source: Self-Absorbed Boomer
http://feedproxy.google.com/~r/blogspot/tzVM/~3/GlgQNqwI-Ro/stout-standoff-guinness-vs-brooklyn-dry.html

India Pale Lager? I’ve long been a fan of India pale ales, or IPAs as they’re usually called. I like their intense hop bitterness balanced, in the best of them, by a rich barley malt flavor. I didn’t know quite what to expect from this lager offering by Coney Island Brewing Company. “India Pale” made me expect big flavor, so I paired it with a Vietnamese bánh mì from Hanco’s, doused with some extra hot sauce.

I poured, and was rewarded with a full, foamy head. The color (photo above) was a golden amber. I took a whiff: the aroma was powerfully hoppy, with some floral notes. My first sip made my taste buds confirm the evidence of my nose. The hops have it! A few bites of the sandwich convinced me it was a good pairing. Still, I thought, while this beer goes well with spicy, flavorful food, is it something I’d want to drink by itself?

After a few minutes, though, the beer started to open up. I began to get some of the “[b]ig citrus and passion fruit aromas” promised on the label and on the brewer’s website. The flavor also became more rounded, with fruit overtones softening the hoppy edge. I realized that I should have taken the beer out of the fridge and poured it a few minutes before tasting.

I checked the ingredients on the website. Five kinds of hops are used: Galena, Warrior, and Simcoe, all of which are considered “bittering” hops; Cascade, which is moderately bitter and gives a floral aroma; and Citra, a fairly new variety that has quickly become popular (with some dissenters) and that accounts for the notes of passion fruit. There are four malts: two row barley (commonly used in the best beers and ales), malted wheat, oats, and biscuit malt (I had to look that up). The last three would, I believe, tone down the flavor of the two row barley, and, set against the assertiveness of the hops, explains the beer’s lack of any noticeable malt flavor or aroma.

On balance, this is a good beer. It would go very well with spicy food like bánh mì, Hunan or Szechuan cuisine, and the more picante of Mexican dishes. At a moderate 4.8 percent alcohol by volume, it shouldn’t get you in trouble too quickly. My preference continues to be for IPAs that balance the hops with malt. Still, I would drink this again, maybe with my next takeout vindaloo curry.

So, what about this Coney Island Brewing Company? Is the beer made on Coney Island? No, it’s brewed upstate, in Clifton Park, just south of Saratoga Springs, by the Shmaltz Brewing Company, makers of He’Brew (“The Chosen Beer”) and other craft beers and ales. In this respect Coney Island Brewing is much like Brooklyn Brewery, which has most of its beer and ale brewed under contract by F.X. Matt in Utica. Coney Island Brewing does have a tiny brewery at 1208 Surf Avenue on Coney Island where small batches of specialty brews are made and sold to the public. The brewing venture is a partnership between Shmaltz and Coney Island USA, a not-for-profit arts organization dedicated to “defending the honor of American popular culture.”

Next on my beer tasting agenda is Coney Island Brewing’s Mermaid Pilsner. I’ll be reporting on it soon.

Source: Self-Absorbed Boomer
http://feedproxy.google.com/~r/blogspot/tzVM/~3/YNNwXnnxALY/coney-island-brewings-seas-day-india.html

Brooklyn Magazine published its list of the “Best Dive Bars in Brooklyn” this week and one of Brooklyn Heights’ oldest makes the list — Montero’s Bar and Grill (73 Atlantic Avenue).

Brooklyn Magazine: “We don’t have a lot of foot traffic,” the bartender here told us recently—at least not in this weather, when no one’s at the park or riding the ferry. Way down by the waterfront—one of the last remaining bars in an area that used to be full of them, to service all the longshoremen from the nearby shipyards—it’s a trek from any subway station, and that’s part of what it makes it appealing; also, there’s the cluttered decor’s nautical theme (the Times once called it a “waterfront museum with alcohol”), the no-nonsense booze (they don’t even have taps), and the classic, preserved interior, not to mention the famous and beloved neon sign out front. People make special trips just to get here, taking cabs or buses or long hikes, because it’s just that special.

Last year, Montero’s made headlines when one if its “historic” lifesavers went missing.

Do you agree that its one of Brooklyn’s best dives?

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/65658

This dispatch just in from Chez Moi’s Patricia Ageheim as the eatery enters a new era under Executive Chef Willy Ono. If Ono’s Instagram feed is any indication, Brooklyn Heights is in for some eye popping cuisine:

We have had many requests to open earlier for brunch, finally we are able to accommodate! We will be serving brunch from 10am on Saturdays and Sundays instead of 11am as of tomorrow [2/8].
We are also excited to introduce Chef Willy Ono who after spending time in Europe working at iconic restaurants like Noma (named as best restaurant in the world 2010,11,12) and Mugaritz, went to the Big Sur as a Sous Chef at Sierra Mar. Now back in New York we are pleased to have him as our new Exectutive Chef. He has already made some popular additions to or menu, such as the roasted chicken with hay smoked sunchokes. More exciting specials to come!

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/65505

This yummy dispatch just in from Eater:

EaterNY: Saul Bolton’s Italian restaurant, Red Gravy, has started serving weekend brunch. The menu includes things like pork belly with chickpea puree, and pasta carbonara. Brunch is served on Sundays only, from 11 a.m. to 3 p.m.

Have you tried Red Gravy?

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/65109

Have you visited yet?

Local blog Stuff I Ate raves about Court Street mainstay Queen in a recent post. With many new eateries opening in the area, the red sauce Italian-American is still a go-to for a solid meal in the area. Do you agree?

Stuff I Ate: We have a new favorite restaurant in Brooklyn Heights: Queen!
This is especially delicious considering 2 of our favorites in that area closed (Ciao, La Traviata– I miss your shrimp fra diavolo!)

That’s just about all you need to know when it comes to Queen, a long-standing Italian restaurant on Brooklyn’s busy Court Street. It’s less than a 2 minute walk from a bevy of subway lines, so you really have no excuse for not trying it!

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/63847