There are two women in Brooklyn making jams in small batches. Jams like blueberry bourbon, sugar-coated banana and rum, and pumpkin chai. And if you’re a living, breathing human, you’ll hear that and be excited that we have an exclusive bundle of five such jams just for you. Your toast thanks you in advance.
Things to do for December 07, 2016
The All-French-Dip Restaurant You Never Knew You Needed
And the Holiday Gifts You DidBy Lauren Sloss
An Important Addition to Your Lunch Canon
You’ll recall Motze, that Japanese-influenced temporary restaurant from Nick Balla and Cortney Burns of Bar Tartine. Well, they’re serving lunch now, meaning your midday lunches suddenly include 100% more ginger noodles with sunflower tahini and rice bowls loaded with spicy chicken, sausage and schmaltz. You heard us. Schmaltz.
They Do French Dips and Only French Dips
A magnificent pile of meat on a crusty roll with some jus for dipping. That’s precisely what you’ll get at Dip, a new French-dip-centric restaurant with fillings ranging from classic roast beef to porchetta to leg of lamb. In conclusion: meat.
A Holiday Market You Can Actually Get Behind
Holiday markets can be... challenging. Not so when they’re held at Heath Ceramics and feature things you’d actually like to gift or own from the Citizenry, Mt. Washington Pottery and plenty of others. Consider the fact that it’s in close proximity to Tartine Manufactory a very happy coincidence.
Vinyl and Whiskey and Welcome Stranger and You
Whiskey and vinyl. Sounds like a nice little Sunday. So, no reason not to stop by Welcome Stranger as they celebrate their new in-store pop-up from record label Light in the Attic. You’ll listen to records. You’ll drink Seven Stills whiskey. You’ll go home and probably do it all over again.
And on Sundays, We Fried Chicken
Two Birds/One Stone is already your go-to for California-inspired yakitori from brand-name chefs. Now, it’s your go-to for Sunday night family-style Korean fried-chicken feasts. Kimchi-brined whole fried chicken tossed in Korean “buffalo” sauce, anyone? You don’t have to answer that.