Faced with “a crazy five-year noncompete” as part of the terms of the sale, he turned to a new source of inspiration: his family’s hundred-year-old organic cacao farm in the Dominican Republic. He ...

The legendary Kentucky distillery digs deep into its history and embraces regenerative farming for its first non-bourbon spirit, Star Hill Farm Whisky.

Allen Katz sits in a broad-backed wooden chair in the Shanty, the bar attached to the New York Distilling Company, the Williamsburg distillery that he co-founded in 2011 with Tom and Bill Potter. He ...

Ten years ago, when Williamsburg was well on its gentrification journey but was still without an Apple Store, the Four Horsemen opened on Grand Street and changed what wine could be. Originally a ...

Copies of Saltie's cookbook are already in the triple digits on Amazon. Thankfully Food52 published their beloved Scuttlebutt recipe in 2014.

Downtown fixture Yasmin Kaytmaz opens her first cafe, Derby Cup Coffee.

For some, that means concocting creative jams, sausages, even soaps and lotions from farm-fresh locally grown ingredients. In other cases, the result is a cascade of beverages.

For Valentine’s Day, we spoke to a few Brooklyn couples in food about working together and living together—and how it all balances out. First, we talked to the vegans behind Chickpea & Olive, then the ...

Chakriya Un and Alexander Chaparro’s Khmer cuisine in Crown Heights looks to make space for the Cambodian community.

Yes, the name Vinegar Hill House sounds like a parody of a Brooklyn restaurant—a fantasyland where creeks burble with aged balsamics, reds and rices. But while artisanal acids sometimes trickle ...

On a scale from one to wild, the contemporary cocktail garnish is hard to place. At present, your drink—regardless of what, exactly, you’ve ordered—seems just as likely to arrive topped with a tidy ...

On day one, there are 200 restaurants. Two months in, the list has been slashed to 100. After four months, only 10 remain—the best new 10 in the nation that is—according to Bon Appétit magazine’s ...