Today’s Times Dining section has some great coverage of Brooklyn food. First, there is a great article on food producers throughout the borough:
These Brooklynites, most in their 20s and 30s, are hand-making pickles, cheeses and chocolates the way others form bands and artists’ collectives. They have a sense of community and an appreciation for traditional methods and flavors. They also share an aesthetic that’s equal parts 19th and 21st century, with a taste for bold graphics, salvaged wood and, for the men, scruffy beards.
Make sure to check out the interactive map, too.
Buttermilk Channel [is] a restaurant of real standards, noteworthy ambition and uncommon slavishness to trends. It’s laudable and predictable in equal measures. And it was packed every time I went…
The look of the restaurant, whose corner location affords it pretty windows on two sides, is on the polished side of homey. There’s nicely buffed wood, a spidery brass lighting fixture and a honeyed glow from it and handsome sconces along the walls.
There’s also ample space between tables: the owner, Doug Crowell, isn’t trying just to jam in as many people as possible. But he does ask you to trade some comfort and convenience for the refreshingly low prices.
These few blocks on Court Street are starting to fill with interesting and tasty culinary operations: Buttermilk Channel, Frankie’s Spuntino, and the
newly opened and not-yet-visited soon to open Prime Meats.
UPDATE: The Times posted a Q & A between readers and subjects of the Brooklynite food producers piece.