Dedicated to New Yorkers who want to eat local, a farm to table restaurant where to taste local and fresh food.
If you want to know what's happening in Brooklyn, as far as both food and fashion are concerned, you need to see how Frank Falcinelli and Frank Castronovo are dressing. They are the two chefs at the Prime Meats restaurant, and they look like they've just stepped out of a Walt Whitman poem. They could easily be members of Billy the Kid's gang, with their crumpled, vintage clothes and long hair. But they are highly sophisticated.
And their restaurant, in pure fin de siècle style, is warm and elegant. Devastatingly retro. As is their cooking, inspired by traditional German cuisine, but with a hint of Amish, and the odd foray into Italian products. In a nutshell, the history of emigration to Brooklyn.
While their style is elegant, their food is hearty. Here you can eat some of the best meat in the city. Their côte de boeuf is unforgettable. And they also offer sausages, frankfurters, chicken and pretzels. But all their products are strictly organic and locally grown. Their philosophy is that of the American food craftsmen movement: sustainability, simplicity, honesty. Everything is fresh and local. Including the great cocktails and beer, strictly made in Brooklyn.
In their new restaurant (Frankies Spuntino) the menu takes a distinct turn towards Italian foods, with fresh cheeses and vegetables, and olive oil imported from Sicily.
Prime Meats Carroll Gardens 465 Court St. / F to Carroll St. Website
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.