Food News!

Milk Bar (670 Vanderbilt Ave., at the corner of Prospect Pl., 718-230-0844) is hosting another one of their special Wednesday night pop-up dinners this evening. $25 gets you dinner plus beer and wine. Tomorrow's dinner will be hosted by "Not Dining Out in Brooklyn" author Cathy Erway. The menu looks super tasty and is sure to be a lovely time. Click on the link for more details.

On Saturday, May 21st, Fairway Market (480-500 Van Brunt Street) is hosting a Customer Appreciation BBQ in their parking lot. There will be tons of food, drinks and entertainment. The fun starts at 11am and lasts until 3pm. There will be raffles and give-aways as well!

And next Thursday, at The Brooklyn Museum, Chocolatier Jacques Torres, along with filmmakers D.A. Pennebaker and Chris Hegedus will be on hand to present Kings of Pastry, a film about France's prestigious Meilleurs Ouvriers de France competition which takes place every four years. It's never been filmed before and is sure to be quite a spectacle. Not sure if there will be free chocolates, but admission to the movie is free with admission to the museum.

Food News!

The 3rd-Annual Guactacular will be taking place on Sunday, May 8th at The Bell House. 20 "avocado hopefuls" will be competing for cash & other prizes. Hosted by NY Nachos, chips will be provided by Frito Lay and avocados will be fresh from Mexico. Brooklyn Brewery will also supply one beer to each attendee. Tickets are $15/$18 at the door, but I recommend you buy yours early as they always sell out way in advance of the event. For more information, go here.




Register by May 20th for the first Best Birthday Cake Contest to be held on Saturday, June 11th at the IKEA in Red Hook as part of their all-day Relay For Life event. The contest will be hosted by Fairway and the American Cancer Society of Brooklyn and will take place that evening at 5pm. They are looking for 30 professional bakers and 20 non-professional bakers to participate in the contest. There will be prizes and a fireworks display afterward. Contact Kristen LaGrua at kristenlagrua@gmail.com for information on how to register. Good luck!

Food News!

This weekend: A neighborhood-wide sidewalk sale in Red Hook. From 10am - 6pm various community members will be selling clothes, antiques, toys, books, etc. The Red Hook Mercado will be open too, so they'll be food as well! For more info, click here.



A cool food event is happening Tuesday, June 15th at P.S. 107 in Park Slope. It's "The Way We Eat: Issues at the Table", with Michael Moss, a NY Times reporter, Traci des Jardins, owner/chef of Jardiniere, a San Francisco restaurant, Kim Severson, author & Times reporter and Janet Poppendieck. Tickets are $15. More information can be found here.



For Father's Day, Little Buddy Biscuit Company is offering three special, dad-inspired cupcakes with liquor-laced frosting! They are:

*Yellow Cupcake with Tequila Lime Buttercream Frosting
*Chocolate Cupcake with Mocha Rum Buttercream Frosting
*Cinnamon Cupcake with Bourbon Pecan Buttercream Frosting

and they'll be available Father's Day Weekend (June 19 & 20).

Food News!

Happy Cinco de Mayo and Book Giveaway!!!



The Red Hook Mercado coming back May 15th! For over 30 years delicious, traditional Central American food has been cooked and sold at the Red Hook Ballfields, including dishes made by New York Vendy First Prize Award Winner Fernando Martinez of Country Boys and Summer Stage headliner Rafael Soler of Soler Dominican. There will also be new vendors joining the regulars this year, including Erin Norris of the forthcoming and much awaited for sausage parlor Grindhaus. Norris will be serving Spicy Bitches, a kind of corn dog produced for Norris by Brooklyn’s own Meat Hook. FattyCakes NY will also be there! Owner Jennifer Taylor has created a Brooklyn cookie company that will custom bake cookies in any flavor combo you want. She's also got some crazy combos of her own for sale, including the Movie Theater Cookie, a chocolate chip cookie with buttered popcorn and gummy fish ‒ can wait to check it out!

Book Giveaway! One lucky reader has the chance to win one of a these vegan, gluten free or raw food cookbooks. One winner will be chosen, all you need to do is comment on this post and tell me why you want one of these books. A winner will be picked on Monday, May 10th. Good luck!

And don't forget about tonight's Guactacular, taking place at the Bell House. Call to see if tickets are still available.

Brunch at Fort Defiance

** Austria Wine Month started a few weeks ago and continues until November 22. Restaurants in Brooklyn and Manhattan will be offering special prix fixe menus, pairings and select rare Austrian wines by the glass. Boozy NYC has the complete list. Stay tuned for my write-up of my trip to Thomas Beisl! **

I was all set to love Fort Defiance, (365 Van Brunt St., at the corner of Dikeman, 347-453-6672) based on what I had read, the cool sign on the outside proudly displaying its name in cursive, with its nod to Brooklyn history and its presence in Red Hook, one of my favorite neighborhoods. Plus, the eggs are free-range and organic and the cocktail menu is extensive, creative and intriguing. Alas, Brunch did not lead me to love. (Added 11/11/09 - It has come to my attention that Sam Filloramo (the chef mentioned in the write-up on Brownstoner that I've linked to) left Fort Defiance four weeks ago).

We started with some drinks - the Bloody Mary (which you can get with gin, vodka or tequila; I chose vodka) and a Mimosa. I was interested in a Tiepolo, a drink with Prosecco and Strawberry puree, but the Bloody Mary swayed me. It was nicely spicy, not too tomato-y and just strong enough to create the lightest of buzzes. Don't they look pretty on that awesome fig oilcloth?



The Eggs Benedict sounded good, with two poached eggs, ham and Hollandaise sauce. But, the sauce was too acidic, as if whoever made it had a heavy hand while pouring the vinegar, and the ham was like boring, tasteless cold-cut deli ham, not a thick cut of something quality and savory. The bread was boring too, not even an English Muffin and a bit dry. The eggs were also a bit underdone which led to raw whites oozing out with the runny yolk. Boo. I was also disappointed in the presentation - that's it? No little salad or some potatoes? Just a julienned strawberry. Double boo.



My boyfriend and I split the eggs and an order of Yogurt, Granola & Fruit. The granola was on the light side, full of flaky bits instead of crunchy oats, but the yogurt was thick, creamy and tart, just like a good plain yogurt should be. The thinly sliced green apples were a nice touch, but I could have used a few more berries, slices of banana or something. Honey was drizzled on top which contributed nicely to the dish.



We also ordered a side of bacon (North Country Bacon - not so special, but with a special name; it's not organic or anything). It did have a good, meaty flavor, but it was served in a puddle of grease. Not very appetizing.



Our friend ordered the Red Beans on Toast with two fried eggs. It was OK, with a touch of southwestern flavor, but it wasn't spectacular, only decent. It could have used a little more fire.



All in all I was quite disappointed. Add to my reaction to the food was our waitress who seemed like there were a million other things she'd rather be doing. I don't need a lot of attention, I just like someone who is a little friendly, smiles once or twice, and makes an effort to engage while interacting. I'll definitely give it another try, maybe for an evening meal, but I don't have high hopes anymore.

Dinner at O'Barone #2

Finding ourselves in Red Hook on a recent Tuesday night, we discovered that the places we haven't been to yet that are on our list to try (Botanica, Fort Defiance, the newly-relocated Teeny) are all closed on Tuesdays! What gives? So, we ended up at a place we've been to already, but since we love it, it wasn't too much of a disappointment! O'Barone (360 Van Brunt St., between Sullivan & Wolcott St., 347-599-2758) is an Italian-Austrian restaurant in the old 360 space that opened over the summer and seems to still be finding it's footing in terms of luring eaters out to dine there. THe food is so delicious, well-prepared and well-presented, I do hope that more people find their way here, so that it can remain on the food scene.

We started with a Baby Spinach salad with Goat Cheese, Beets, potatoes and string beans, tossed in a lightly citrusy dressing. Loads of tangy, creamy goat cheese was piled high atop fresh greens, earthy beets and almost creamy potatoes. A few string beans added a nice crunch.

For my entree, I ordered the Casarecci Pasta with roasted tomatoes & sausage. The tube-like shape held the sauce, and the fresh sausage was plentiful and flavorful. Such a basic, yet delicious dish, that was also comforting as only a simple and hearty dish like this can be.

My boyfriend chose the Gnocchi from the list specials. It was a four-cheese dish with a sprinkling of crispy Pancetta and walnuts on top. The meat was smoky and wonderful, the walnuts a nice nutty crunch and the gnocchi incredibly soft and light, almost pillowy! The sauce itself though was on the bland side - I wanted it to be saltier, denser. Fairly easy to remedy with a shake of salt, but I wish I hadn't had to mess with it.

The place was virtually empty, so I want to urge everyone to go give it a try. The food is great, the waiters are great too, and as for now, you''ll get a table immediately!

Dinner at O'Barone

I have a new favorite restaurant! O'Barone (360 Van Brunt St., between Sullivan & Wolcott St., 347-599-2758) has been open for three weeks now in the old 360 space in Red Hook and it's absolutely, positively wonderful. I arrived there with a whole crew - my almost-83 year old grandfather, who doesn't speak louder than a whisper, my mother, step-father, my 14 year-old sister and my boyfriend, PLUS my parents' neighbor, her daughter, whose 15th birthday was that night, and a friend of my sister's. Luckily we got there on the early side, so we pretty much had that whole place to ourselves. The waiter was excellent - energetic, funny, capable, easy-going, and dealt with the chaos that was us with aplomb. AND...the food was great.

The chef is Italian-Austrian, and manages to mix the two in interesting, creative and delicious ways. We started out with a bunch of salads, each substantial and flavorful. There was a salad on the menu made with head cheese that we were inquiring about, but none of us was adventurous enough to order it. Well, the chef sent the dish over anyway for us to try it. Yeah, the concept is kinda gross, but I actually liked it. Never ate it in my life, and don't think I'll actually order it, but it was good. Covered with slices of radishes and shredded carrots, atop a bed of arugula, dressed with a light vinaigrette, it was fresh and flavorful.



The salad I did order was the beet salad, which came with goat cheese and apples on a bed of spinach. This was fabulous, and well-proportioned, with enough goat cheese to go with almost every bite. Tangy, creamy, deliciousness with terrific beets. Yum!



My mom got the lentil salad which was mixed with potatoes and green beans and was served on a bed of mixed greens. I didn't get to try it, but she loved it.



My grandfather got a smoked tuna salad with barley, tomatoes & scallions with arugula that he ate up heartily and enjoyed. Everything was just so fresh and lovingly prepared, it was a pleasure to eat there.



For my entree I ordered the Tagliatelle with Mushrooms. Homemade pasta is the best, and this was great, with big slices of Porcini Mushrooms.



My boyfriend got the smoked salmon pasta which came with plentiful chunks of fish, tomato and orange & Yellow bell peppers. A perfect dish for a summer evening.



My sister chose the Spinach & Cheese Ravioli, also homemade, which were tender and flavorful, not oily or greasy, in a butter & cheese sauce.



My step-dad got the lasagna which was nicely browned on top with plenty of melted cheese. It was vegetarian, which I prefer, with a meat-less sauce so all the other delicate flavors can shine through.



There was also this dish below that I can't even remember - I think it's duck with a citrus-y salad on the side.



So, the food was great, and the chef even came out to check on us and talk food, his background (born in Milan, Austrian mom), and having a restaurant in the neighborhood. But the DESSERTS - they were glorious creations, and heavenly.

This chocolate concoction was incredible - it was a chilled, chocolately zabaglione-type custard, dusted with cocoa and accessorized with real whipped cream. It was light and fluffy but deeply chocolately and good on a hot night.



But my favorite favorite dish of the night was this lemon ice, served IN a whole lemon with the end of the lemon jauntily placed on top like a cap. It was tart and icy but smooth and delicate at the same time. The presentation was gorgeous and everyone ooohed and aaaahed when it came to the table.



They also have a pretty good wine list so you don't have to worry about bringing your own. So go there! It's great, they're great.

Pupusas in Red Hook

Eat It: The Brooklyn Food Blog turned one year old this past weekend and I'm celebrating with a contest! To enter, write about your favorite restaurant or meal in Brooklyn and email it to EatItBrooklyn (at) gmail (dot) com; don't forget to include photos! Two lucky winners will each receive a copy of the new book out by Andrew Coe called Chop Suey: A Cultural History of Chinese Food in the United States and will have their submission published here on Eat It! Special consideration will be given to those who write about Chinese food! Contest ends August 3rd!

Great days involve great food. Great food does not have to be eaten at a fancy restaurant, or any kind of restaurant actually; it can be purchased from a truck and eaten with your hands at a wooden picnic table in the shade on a hot, muggy afternoon. That is exactly what I did yesterday and it was pure wonderfulness.

After a lazy swim at the Red Hook pool and cooling off in its crystal clear blue waters, a friend and I ambled over to the Red Hook Ball Fields at the intersection of Bay St. and Clinton St. to get some lunch from one of the vendors selling all manner of yummy food - grilled corn, flautas, tacos, chicharron, plantains and, of course, pupusas. I ordered one Bean & Cheese and one with Pork & Cheese, which are served with the tastiest pickled slaw & onions and doused with sour cream and hot sauce. Pupusas are small rounds of corn meal stuffed with a variety of fillings. The best is when some of the cheese spills out and gets toasted by the grill it's cooked on so it gets browned to a crisp. There are a few vendors that sell pupusas, I pretty much pick the one with the shortest line! This time I ordered from Soler Dominican and found them to be terrific.



I also make sure to get a big cup of juice while I'm there as well. My favorites include Cantaloupe, Watermelon, Tamarind and Horchata (made from rice, almonds & cinnamon), but you can also get lime & lemonade, pineapple juice and mango juice. So refreshing, sweet and delicious!

Pizza at Anselmo's

1-10-10
I'm said to report on a story I read in Brownstoner that states Anselmo's has closed, 9 months after they opened, they're apparently having difficulty with the landlords and their lease. So sad, this place was great. Hopefully, they'll find another spot to re-open and have success. Good Luck Anselmo's!

There's nothing in the world like good pizza. And it seems like good, brick-oven pizza is having a resurgence lately with all the new places like Anselmo's (354 Van Brunt St., at Sullivan St., 718-313-0169) tossing their hat into the ring. I think this is a good thing, especially when the wait on lines at some places can be two hours or you're told at 7pm that a place is not taking any more names for the night. That, to me, is just crazy-talk. So I'm glad there are new places like Anselmo's to spread the pizza around.

Before we talk pizza, let's take a look at the salad, a nice, big, arugula salad with real croutons, two garlic knots, shaved Grana Padano cheese and toasted walnuts in a lemon dressing. This was fresh and delicious and enough for three people. The garlic knots were also really good; soft and doughy and well-seasoned and not the hard, stale balls they usually are.



We also got an order of the Caprese Salad which was pretty decent. Not the most amazing mozzarella around, but good and creamy and the tomatoes were good as well. The pesto topping was a nice touch, as were the salty, briny olives.



There were a lot of us, so we got two large pies (14 inches) and ended up also needing a small pie (10 inches). You can get a whole range of toppings, or choose the special pizza of the night listed on the board. The crust was perfect, the sauce was savory and not too sweet and everything tasted fresh and was so yummy.



There isn't two inches of crust like on the pizzas I found underwhelming but everybody insists are the best, and the toppings are liberally spread about the pie. While the ambiance is a bit lacking (kind of food court-ish), the staff is friendly, there's absolutely no wait for a table, even on a Saturday night, and everything tastes great. I hope people go to Anselmo's so that they'll always be a more relaxed but still delicious pizza option. They don't have a liquor license, so make sure to bring a few beers or a bottle of wine with you!

Lunch at the Red Hook Fairway Cafe

The weather is beautiful again! Which means that it's time to have lunch and enjoy the outdoor space behind the Red Hook Fairway as you take a break from the sometimes hectic shopping that can take place there. If you haven't been, it's really worth the trip. You could plan a whole Red Hook neighborhood tour with Fairway as your lunch spot. Start at the North end of Van Brunt Street and stroll down while window shopping and taking in the last bits of industry that exist there. Stop in at Liberty Sunset Garden Center for supplies and plants, get some Key Lime Pie for later at Steve's on Pier 41 while you're there and before you know it, it will be lunch time.

There are numerous sandwiches on offer at the rear of the store (including lobster rolls, as well as breakfast foods), right by the exit to the back area overlooking the water and the Statue of Liberty. On this occasion I got a chicken salad-type deal with tomatoes that was really flavorful. You can also get your sandwiches pressed so they come out all warm and melty if you ordered cheese. All sandwiches come with a very nice, fresh mixed greens salad and potato chips.



When you're done you can walk down the pier and peek into Glass Blowing Studios and other work spaces of local artists belonging to BWAC. From there, walk down Broad Street to Dwight Street and check out the Red Hook Winery, a new spot that will soon be bottling their first wines! Continue on down towards Added Value, Red Hook's very own organic farm, and past that to the public pool (opening July 4th weekend) which is across the street from the Red Hook Ball Fields where you can take in a game of soccer. By then, you might just be ready for some more food and you'll find some of the best Central American food in town from the vendors who have set up shop on the perimeter of the field.

Lunch at Hope & Anchor

Happy Earth Day! There's lots of good, fun stuff to do today! Check out the celebration at The Gate (321 Fifth Avenue at 3rd Street, 718-768-4329). There will be raffles and 100% of the profits from the sales of select draught beer will be donated to The Rainforest Alliance. Very cool.

I recently went to Hope & Anchor (347 Van Brunt Street, at the corner of Wolcott St., 718-237-0276) in Red Hook for lunch. It's a corner bar/diner neighborhood place with standard fare (sandwiches, burgers, beer) and surprisingly interesting other dishes (samosas with mango chutney, pierogis and tofu quesadillas). They also have Karaoke every Thursday, Friday and Saturday nights! I've never been, but the photos on their website look like a lot of fun, if you're into Karaoke.

My friend and I got two entrees and split them both, a great option when you can't decide on what to get, one of which was the Red Hook Burger. It comes with cheddar, bacon and sauteed onions and was quite tasty and substantial. You get two strips of bacon but minimal cheese and the onions were nice but the fries were bland and ordinary. They made us think about frozen fries out of a bag. The bun was good though, soft and chewy but not overwhelming.



We also ordered the Crab Cake sandwich which I really liked. It comes with watercress and dill mayo on an Onion Bun. It was moist and tender, and made from real lump meat. The bun was a bit greasy, like a croissant, but it was totally enjoyable and finger-licking good.



I like this place for a laid-back meal when you're wanting something easy and tasty with not a lot of frill.

Wine Tasting in Red Hook

A few weeks ago I was part of a small group of people who got to sample five new wines from the yet-to-be-named Red Hook winery. You read right, there's a winery in Red Hook, just across the street from the Six Point Brewery, with a number of whites and reds developing in their barrels, getting ready for their debut sometime in July. Brooklyn Based teamed up with the fellows who started the winery and presented a lovely wine-and-cheese pairing experience.

There were three whites and two reds, all made from grapes trucked into Red Hook from vineyards on Long Island. Each wine tasted so unique and different from the other, with distinct notes and flavors. I'm still learning about wine, so I can't go into too much detail, but I preferred the whites, and I'm usually a red wine drinker. Again, nothing was named, as the wines are still developing, but a lot of thought and love and effort went into creating them, I'm excited to see what the final products are like!



After the wine-tasting, the table was lavishly set up with yummy cheeses from Upstate and Long Island and slices of crusty bread as well as some smoked lox. Even though most of the food was not from Brooklyn, the experience was so wonderfully Brooklyn, it seemed a shame to not share it. At least most of it was from small NY farms! Although they were serving the incredible ricotta from Brooklyn's own Salvatore Ricotta. Spread on bread (it's also good with some honey drizzled on top) this is a delightful treat. That's it in the photo below, on the plate in the lower right corner.



The big platter to the left had my two favorite cheeses. In the lower left corner is the Cayuga Blue from the Lively Run Goat Dairy in the Finger Lakes region of new York. Delicious goat's milk blue cheese, creamy and tart and wonderful. The cheese in the upper right corner is the Sigit from the Mecox Bay Dairy in Bridgehampton, Long Island. This was a crumbly, dry aged cow-milk cheese, flavorful and yummy.



The two other cheeses were good too, but a little on the mellower side, and I like my cheeses strong! At the bottom is the Shusan Snow from 3 Corner Field Farm in Battenkill Valley, NY. Their version of Camembert made with sheep's milk, it was mid and creamy. At the top of the platter is the Eden from the Sprout Creek Farm in Poughkeepsie. Made with cow's milk and washed with apple cider, it has a pungent flavor and smell.

Keep your eyes out for this wine. Come summertime, everyone will be able to enjoy the fruits of their labor!

Dinner at Kevin's

After hearing so much great stuff about Kevin's (277 Van Brunt St. between Pioneer St. & Visitation Pl., 718-596-8335) I decided to check it out for dinner recently. It's BYOB, so make sure you come with a bottle of wine since pickings are slim in that neighborhood since LeNell's shut down earlier this year. It's a small, kinda quirky place that felt a little odd to me. It seems like it should be cozier, since the staff are SO nice and a lot of thought has gone into the place (having compostable take-out containers and bags for leftovers), but it feels a little bland, which unfortunately, was the overall impression we had with our food as well.

After we were seated, they brought us some Amuse Bouche of Eggplant Bruschetta which was a nice touch and were fairly tasty, but nothing too exciting. One for each of us at the table.



I started with the Corn Shrimp Chowder which was really good. Made with a tomato base and not as creamy as I'm used to, I was happily surprised by the spicy undertones, tender pieces of shrimp and kernels of corn.



The best dish of the night however, was the Fried Calamari my step-father ordered. This was really fantastic and we were all exclaiming how good it was. Big pieces of really fresh, juicy calamari, breaded and fried, but not greasy at all, were piled high upon the plate. The dish of marinara sauce served on the side was underwhelming, but the calamari were so good, a squeeze of lemon was all it needed. By far some of the best around of this dish!



But that's as good as it got. The entrees were very bland and disappointing. Perhaps as they settle in and get their groove on, Kevin's will improve and everything will be as good as the appetizers (and apparently, the brunch), but it hasn't happened yet. I chose the Raffetto's Pappardelle with julienne vegetables and sun-dried tomato cream. It was pretty bland and needed a lot of salt to make it interesting. Even the sun-dried tomatoes seemed a little plain and in need of some garlic and olive oil.



My mom ordered the Ciopinno fish stew over rice, with mussels, shrimp and scallops. Again, underwhelming and bland. It was loaded with pieces of fish and was quite a substantial portion, but some more flavoring would've been nice.



My boyfriend picked a curried fish dish with tomatoes, spinach and onions. This too was shockingly bland. I mean, c'mon, bland curry? It was so sad because we really wanted to like this place a lot, and I guess we sort of did, since it was so nice and the appetizers were so good. Like I said, maybe it'll settle in and start to shine.



I've mostly heard about their brunch and how they have the best pancakes around, so I'm definitely going back to try them, but I'm not so sure how soon I'll be back for dinner.

Breakfast Sandwiches at Fairway

Ah, the Fairway Cafe. I really do love it. The view most especially, but the food's pretty good, and is a good value as well.

On this visit I ordered an Egg & Cheese on a roll. This is a very basic and simple sandwich, but when done improperly is quite a disappointment. Not so at the Fairway Cafe. This breakfast treat came with a substantial amount of egg and a perfect amount of gooey, melty cheese. Yes, it's American cheese, but that's why this is a basic staple for breakfast. It's comfort food at it's best on a fluffy Kaiser Roll.



My boyfriend ordered the Ham & Cheese on a croissant. This comes a little bit more deluxe, with a side salad of abundant, fresh greens and a pile of perfectly salty potato chips. There's also the obligatory pickle spear, but it's needed, and it's good. It cuts the salt & grease with some tang. The sandwich was also nicely stuffed with it's components on a grilled, flaky croissant. Tasty.



And of course, I had to order a cranberry scone. If you read my former Fairway Cafe post, you know how much I love these scones. I mean, look at it! It's Gorgeous! Full of plump cranberries, causing the scone to burst apart, all crusty and sweet and excellent.



I got an iced coffee to go with this lovely breakfast and at Fairway, it's self-serve when it comes to pouring the coffee. On this day, they were offering Hazelnut and Mocha flavors, and so I decided to combine them into a one flavor. It turned out OK; a bit much after a while, but kinda nice for something different.

The Good Fork - Dessert

Part Three of The Good Fork: Dessert

Everything we got in the way of sweets at The Good Fork was just divine. My sister ordered the Warm Chocolate Cake with Raspberry Sauce. It was molten in the middle and cakey on the outside and so chocolately we ended up ordering a second one because everyone wanted some. The sauce was a nice, tart addition to the sweetness of the chocolate.



I ordered the Warm Chocolate Bread Pudding. I think I exclaimed out loud every time I took a bite. It was SO good. So warm and dense and comforting. Really, it was perfect.



My step-father ordered Steve's Key Lime Pie direct from Red Hook itself. Steve is famous for these pies and for good reason. They are a perfectly balance of tart and sweet with a lovely citrus overtone. The crust is a lightly sweetened crumbly mixture, just moist enough that it holds together. YUM!



My grandfather ordered the Goat Cheese Panna Cotta which was delightfully rich yet light at the same time. It had a delicate consistency and was really good. It was all beige and white however, and the photograph does not do it justice. You'll just have to go there and see it for yourself!