Brooklyn Bar Bites: Great Dishes and Cocktails from New York's Food Mecca

Brooklyn Bar Bites Great Dishes and Cocktails from New York’s Food Mecca Barbara Scott-Goodman Photography by Jennifer May Rizzoli International Publications, Inc. 300 Park Avenue South New York, NY 10010 www.rizzoliusa.com ISBN: 978-0-8478-4825-6 US: $29.95 Can: $29.95, UK: £19.95 Hardcover 8 x 8 inches 192 pages 175 illustrations Rights: World For serial rights, images to accompany your coverage, or any other publicity information about this title please contact: Pam Sommers, Executive Director of Publicity, T. (212) 387-3465, psommers@rizzoliusa.com

BROOKLYN BAR BITES Great Dishes and Cocktails from New York’s Food Mecca

Barbara Scott-Goodman Photography by Jennifer May

WILLIAMSBURG rion nusae molorer chilluptam sequam quia dolora volorentem et odit fugit ommoluptatas minveria cor amenempore plia delitis nos nobitatur simaxim oluptiatia quas re everitem endae. Nem fugia expla estiur simagnihite vene aborernatur?

Am velendia sum eati inctur, optatempore, verum est modi-

RYE

347 SOUTH FIRST STREET

tae labo. Optur sequo

.

Chef Cal Elliot has been a part of the Brooklyn culinary scene for many years. After cooking stints at leading restaurants in Manhattan and Brooklyn, he decided to open his own place in rapidly gentrifying Williamsburg. Since he had lived in the neighborhood since 1993, he felt that he truly understood the landscape and wanted to create a bar and restaurant that would serve his friends and neighbors well. Cal restored a turnof-the century factory into the beautiful and elegant space that is now Rye. The delicious, satisfying food reflects the kitchen’s talent and care and the cocktails feature both classic and original libations meant to be savored in this warm and relaxing neighborhood spot.

© 2016 Rizzoli International Publications. All Rights Reserved

© 2016 Rizzoli International Publications. All Rights Reserved

WILLIAMSBURG rion nusae molorer chilluptam sequam quia dolora volorentem et odit fugit ommoluptatas minveria cor amenempore plia delitis nos nobitatur simaxim oluptiatia quas re everitem endae. Nem fugia expla estiur simagnihite vene aborernatur?

Am velendia sum eati inctur, optatempore, verum est modi-

RYE

347 SOUTH FIRST STREET

tae labo. Optur sequo

.

Chef Cal Elliot has been a part of the Brooklyn culinary scene for many years. After cooking stints at leading restaurants in Manhattan and Brooklyn, he decided to open his own place in rapidly gentrifying Williamsburg. Since he had lived in the neighborhood since 1993, he felt that he truly understood the landscape and wanted to create a bar and restaurant that would serve his friends and neighbors well. Cal restored a turnof-the century factory into the beautiful and elegant space that is now Rye. The delicious, satisfying food reflects the kitchen’s talent and care and the cocktails feature both classic and original libations meant to be savored in this warm and relaxing neighborhood spot.

© 2016 Rizzoli International Publications. All Rights Reserved

© 2016 Rizzoli International Publications. All Rights Reserved

G RILLED S CALLOP C EVICHE In a classic ceviche recipe, seafood “cooks” in a citrus bath before it is served, but if marinated too long it can become overcooked and will lose its firm consistency. To avoid this problem the ceviche at Rye is quickly grilled then drizzled with citrus dressing—another excellent idea from a restaurant kitchen to yours at home.

SERVES 6 TO 8

Citrus Dressing:

1 pound (about 10) large scallops

3 jalapeño peppers, stemmed, seeded, and chopped

Kosher salt and freshly ground black pepper

3 cloves garlic

Sliced avocados, for serving

Mixed greens, for serving

3 teaspoons granulated sugar 1 cup fresh lime juice 3 tablespoons rice wine vinegar 1/2 cup fish sauce 3 tablespoons water To make the dressing: Put the peppers, garlic, sugar, lime juice, vinegar, fish sauce, and water in a blender and blend until combined. Transfer to a nonreactive bowl, cover with plastic wrap, and chill in the refrigerator until ready to use.

Pat the scallops dry and season to taste with salt and pepper. Grill the scallops over a charcoal or gas grill, or on a grill pan until golden brown, about 2 to 3 minutes per side (see Note).

Cut the scallops in half, transfer to the bowl of citrus dressing and gently toss together.

Arrange the greens and avocado slices on a large platter. Spoon the scallops over them, drizzle with any remaining dressing, and serve.

Note: The scallops can also be pan-seared. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the scallops and cook until golden brown, about 2 minutes per side.

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

6

© 2016 Rizzoli International Publications. All Rights Reserved

G RILLED S CALLOP C EVICHE In a classic ceviche recipe, seafood “cooks” in a citrus bath before it is served, but if marinated too long it can become overcooked and will lose its firm consistency. To avoid this problem the ceviche at Rye is quickly grilled then drizzled with citrus dressing—another excellent idea from a restaurant kitchen to yours at home.

SERVES 6 TO 8

Citrus Dressing:

1 pound (about 10) large scallops

3 jalapeño peppers, stemmed, seeded, and chopped

Kosher salt and freshly ground black pepper

3 cloves garlic

Sliced avocados, for serving

Mixed greens, for serving

3 teaspoons granulated sugar 1 cup fresh lime juice 3 tablespoons rice wine vinegar 1/2 cup fish sauce 3 tablespoons water To make the dressing: Put the peppers, garlic, sugar, lime juice, vinegar, fish sauce, and water in a blender and blend until combined. Transfer to a nonreactive bowl, cover with plastic wrap, and chill in the refrigerator until ready to use.

Pat the scallops dry and season to taste with salt and pepper. Grill the scallops over a charcoal or gas grill, or on a grill pan until golden brown, about 2 to 3 minutes per side (see Note).

Cut the scallops in half, transfer to the bowl of citrus dressing and gently toss together.

Arrange the greens and avocado slices on a large platter. Spoon the scallops over them, drizzle with any remaining dressing, and serve.

Note: The scallops can also be pan-seared. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the scallops and cook until golden brown, about 2 minutes per side.

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

6

© 2016 Rizzoli International Publications. All Rights Reserved

HOTEL DELMANO

82 BERRY STREET

.

Hotel Delmano has the aura of a romantic speakeasy from another time. Whether you take a seat at the long, curving, marble bar or in one of the plush, dark back rooms, you are sure to enjoy a well-crafted drink from its seasonal cocktail menu. This opulent place features a raw bar that serves pristine seafood and offers cheese and charcuterie boards and other small plates that pair beautifully with cocktails and wine.

Š 2016 Rizzoli International Publications. All Rights Reserved 10

B R O O K LY N B A R B I T E S

Š 2016 Rizzoli International Publications. All Rights Reserved

HOTEL DELMANO

82 BERRY STREET

.

Hotel Delmano has the aura of a romantic speakeasy from another time. Whether you take a seat at the long, curving, marble bar or in one of the plush, dark back rooms, you are sure to enjoy a well-crafted drink from its seasonal cocktail menu. This opulent place features a raw bar that serves pristine seafood and offers cheese and charcuterie boards and other small plates that pair beautifully with cocktails and wine.

Š 2016 Rizzoli International Publications. All Rights Reserved 10

B R O O K LY N B A R B I T E S

Š 2016 Rizzoli International Publications. All Rights Reserved

cocktails

K IM C HI B LOODY M ARY 1 (46-ounce) bottle tomato juice

The bloody Mary may be best known as a hangover

1 ounce fresh lemon juice

remedy to drink at brunch and it is served in many

1 ounce fresh lime juice

renditions at bars and restaurants all over Brooklyn

2 tablespoons prepared horseradish

on weekend mornings and afternoons. The bar at

1 tablespoon Worcestershire sauce

Little Dokebi serves a fantastic version that is spiced

Dash of Tabasco or hot sauce

with Korean kim chi and it’s certainly not for brunch

1 tablespoon green olive juice

only.

2 tablespoons kimchi juice Freshly ground black pepper 12 ounces vodka Kim chi, green olives, lemon wedges, lime wedges, and celery sticks for garnish

To prepare the Bloody Mary mix, combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, Tabasco sauce, olive juice, kimchi juice, and black pepper to taste in a large container with a tight-fitting lid. Cover tightly, and shake vigorously. The Bloody Mary mix may be made up to 2 days ahead. Chill in the refrigerator.

Fill each glass with ice cubes, add 2 ounces of vodka, top off with the Bloody Mary mix, and stir. Add a generous spoonful of kim chi to each glass, and stir again. Garnish each drink with olives, lemon and lime wedges, and a celery stick. For extra spiciness, add additional Tabasco sauce and pepper.

P INEAPPLE- I NFUSED S OJU C OCKTAIL SERVES 6 TO 8

Soju is a sake-like rice liquor that has a smooth and

1 (750 ml.) bottle soju

clean taste that goes very well with Korean food.

2 cups (about 16) 1-inch pieces of fresh pineapple

At Little Dokebi it is infused with fresh pineapple and served chilled in small glasses. It makes a very refreshing light cocktail.

Pour the soju into a clean container with a lid. Add the pineapple pieces, cover, and let chill in the refrigerator for up to 8 hours or overnight. It will keep, covered, in the refrigerator for up to a week. Pour the soju into small glasses, garnish with pineapple pieces, and serve.

© 2016 Rizzoli International Publications. All Rights Reserved 12

B R O O K LY N B A R B I T E S

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

13

cocktails

K IM C HI B LOODY M ARY 1 (46-ounce) bottle tomato juice

The bloody Mary may be best known as a hangover

1 ounce fresh lemon juice

remedy to drink at brunch and it is served in many

1 ounce fresh lime juice

renditions at bars and restaurants all over Brooklyn

2 tablespoons prepared horseradish

on weekend mornings and afternoons. The bar at

1 tablespoon Worcestershire sauce

Little Dokebi serves a fantastic version that is spiced

Dash of Tabasco or hot sauce

with Korean kim chi and it’s certainly not for brunch

1 tablespoon green olive juice

only.

2 tablespoons kimchi juice Freshly ground black pepper 12 ounces vodka Kim chi, green olives, lemon wedges, lime wedges, and celery sticks for garnish

To prepare the Bloody Mary mix, combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, Tabasco sauce, olive juice, kimchi juice, and black pepper to taste in a large container with a tight-fitting lid. Cover tightly, and shake vigorously. The Bloody Mary mix may be made up to 2 days ahead. Chill in the refrigerator.

Fill each glass with ice cubes, add 2 ounces of vodka, top off with the Bloody Mary mix, and stir. Add a generous spoonful of kim chi to each glass, and stir again. Garnish each drink with olives, lemon and lime wedges, and a celery stick. For extra spiciness, add additional Tabasco sauce and pepper.

P INEAPPLE- I NFUSED S OJU C OCKTAIL SERVES 6 TO 8

Soju is a sake-like rice liquor that has a smooth and

1 (750 ml.) bottle soju

clean taste that goes very well with Korean food.

2 cups (about 16) 1-inch pieces of fresh pineapple

At Little Dokebi it is infused with fresh pineapple and served chilled in small glasses. It makes a very refreshing light cocktail.

Pour the soju into a clean container with a lid. Add the pineapple pieces, cover, and let chill in the refrigerator for up to 8 hours or overnight. It will keep, covered, in the refrigerator for up to a week. Pour the soju into small glasses, garnish with pineapple pieces, and serve.

© 2016 Rizzoli International Publications. All Rights Reserved 12

B R O O K LY N B A R B I T E S

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

13

BUSHWICK rion nusae molorer chilluptam sequam quia dolora volorentem et odit fugit ommoluptatas minveria cor amenempore plia delitis nos nobitatur simaxim oluptiatia quas re everi-

DEAR BUSHWICK

4 1 W I L S O N AV E N U E

tem endae. Nem fugia expla estiur simagnihite vene aborernatur? Am velendia sum eati inc-

You wouldn’t expect to find a warm English country kitchen and bar on this rather nondescript street in an industrial area of Bushwick. But Dear Bushwick is exactly that. In 2012 Julian Mohamed and Darren Grenia opened this charming outpost that is outfitted with wooden tables, weathered shutters, pressed tin ceilings, and decorated with British flea market finds throughout. Grenia has created a formidable cocktail menu that features a number of original gin and whiskey-based libations. Chef Jessica Wilson who has cooked at Goat Town, A Voce, and Prune restaurants creates utterly delicious rustic dishes using locally-sourced meat, fish, and produce. Think fried potato peels dusted with salt and vinegar, juicy oysters under a crumble of warm bread crumbs, and seared pork belly with cracklings. This English-inspired place is well worth a visit.

© 2016 Rizzoli International Publications. All Rights Reserved

© 2016 Rizzoli International Publications. All Rights Reserved

BUSHWICK rion nusae molorer chilluptam sequam quia dolora volorentem et odit fugit ommoluptatas minveria cor amenempore plia delitis nos nobitatur simaxim oluptiatia quas re everi-

DEAR BUSHWICK

4 1 W I L S O N AV E N U E

tem endae. Nem fugia expla estiur simagnihite vene aborernatur? Am velendia sum eati inc-

You wouldn’t expect to find a warm English country kitchen and bar on this rather nondescript street in an industrial area of Bushwick. But Dear Bushwick is exactly that. In 2012 Julian Mohamed and Darren Grenia opened this charming outpost that is outfitted with wooden tables, weathered shutters, pressed tin ceilings, and decorated with British flea market finds throughout. Grenia has created a formidable cocktail menu that features a number of original gin and whiskey-based libations. Chef Jessica Wilson who has cooked at Goat Town, A Voce, and Prune restaurants creates utterly delicious rustic dishes using locally-sourced meat, fish, and produce. Think fried potato peels dusted with salt and vinegar, juicy oysters under a crumble of warm bread crumbs, and seared pork belly with cracklings. This English-inspired place is well worth a visit.

© 2016 Rizzoli International Publications. All Rights Reserved

© 2016 Rizzoli International Publications. All Rights Reserved

S t . G eorge Cucumber Tincture: Makes about 1 quart 1 large cucumber, peeled and chopped Over proof vodka, such as Everclear Serves 1 1 teaspoon Cucumber Tincture 1 1/2 teaspoon simple syrup 1/4 ounce St. Germaine Elderflower Liqueur 2 ounces St. George Botanivore Gin 1 lime peel, for garnish

To make the Cucumber Tincture, put the cucumbers in a 1-quart jar with a lid. Pour in the vodka to fill the jar. Let the mixture sit for 2 hours in the refrigerator. Strain the solids into another container through a funnel lined with 2 coffee filters. Press hard to get all the vodka out. Pour back into the container and cover. It will keep, covered, in the refrigerator indefinitely.

S moking J acket

To make the cocktail, fill a mixing glass with ice. Add the tincture, simple syrup, liqueur, and gin, stir for 20 seconds, and strain into an ice-filled old-fashioned glass. Express the lime peel over the drink, run it around the rim of the glass, and serve.

1 teaspoon chili powder

Makes about 1½ cups Chili Stout Reduction: Makes about 1 cup One 12-ounce can of dark thick stout, such as Lion Stout 3 cups Sugar in the Raw

Makes 1 drink 4 drops Bittermans Mole bitters 1/4 ounce Chili Stout Reduction 1/2 ounce bottled or fresh ginger syrup (see Note) 3/4 ounce fresh lime juice 2 ounces El Peleton De La Muerte Mezcal

To make the Chili Stout Reduction, slowly pour the stout into a saucepan. Add the sugar and cook over low heat to dissolve. Stir frequently, making sure that the mixture does not boil. Add the chili powder and simmer for 5 minutes. Remove from the heat and let cool to room temperature. The reduction will keep, covered, in the refrigerator for up to 3 weeks.

Fill a cocktail shaker with ice. Add the bitters, stout reduction, ginger syrup, lime juice, and mezcal and shake vigorously for 10 to 15 seconds. Strain into a chilled cocktail glass, and serve.

© 2016 Rizzoli International Publications. All Rights Reserved 16

B R O O K LY N B A R B I T E S

Note: To make fresh ginger syrup, blend ½ cup of peeled and chopped ginger and a cup of superfine sugar in a Vitamix and blend until the sugar is dissolved.

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

17

S t . G eorge Cucumber Tincture: Makes about 1 quart 1 large cucumber, peeled and chopped Over proof vodka, such as Everclear Serves 1 1 teaspoon Cucumber Tincture 1 1/2 teaspoon simple syrup 1/4 ounce St. Germaine Elderflower Liqueur 2 ounces St. George Botanivore Gin 1 lime peel, for garnish

To make the Cucumber Tincture, put the cucumbers in a 1-quart jar with a lid. Pour in the vodka to fill the jar. Let the mixture sit for 2 hours in the refrigerator. Strain the solids into another container through a funnel lined with 2 coffee filters. Press hard to get all the vodka out. Pour back into the container and cover. It will keep, covered, in the refrigerator indefinitely.

S moking J acket

To make the cocktail, fill a mixing glass with ice. Add the tincture, simple syrup, liqueur, and gin, stir for 20 seconds, and strain into an ice-filled old-fashioned glass. Express the lime peel over the drink, run it around the rim of the glass, and serve.

1 teaspoon chili powder

Makes about 1½ cups Chili Stout Reduction: Makes about 1 cup One 12-ounce can of dark thick stout, such as Lion Stout 3 cups Sugar in the Raw

Makes 1 drink 4 drops Bittermans Mole bitters 1/4 ounce Chili Stout Reduction 1/2 ounce bottled or fresh ginger syrup (see Note) 3/4 ounce fresh lime juice 2 ounces El Peleton De La Muerte Mezcal

To make the Chili Stout Reduction, slowly pour the stout into a saucepan. Add the sugar and cook over low heat to dissolve. Stir frequently, making sure that the mixture does not boil. Add the chili powder and simmer for 5 minutes. Remove from the heat and let cool to room temperature. The reduction will keep, covered, in the refrigerator for up to 3 weeks.

Fill a cocktail shaker with ice. Add the bitters, stout reduction, ginger syrup, lime juice, and mezcal and shake vigorously for 10 to 15 seconds. Strain into a chilled cocktail glass, and serve.

© 2016 Rizzoli International Publications. All Rights Reserved 16

B R O O K LY N B A R B I T E S

Note: To make fresh ginger syrup, blend ½ cup of peeled and chopped ginger and a cup of superfine sugar in a Vitamix and blend until the sugar is dissolved.

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

17

prospect heights

rion nusae molorer chilluptam sequam quia dolora volorentem et odit fugit ommoluptatas minveria cor amenempore plia delitis

BAR CHUKO

5 6 5 VA N D E R B I LT AV E N U E

nos nobitatur simaxim oluptiatia quas re everitem endae. Nem fugia expla estiur simagnihite vene aborernatur? Am

An izakaya is a Japanese drinking establishment that serves a wide variety of small plates to be shared by everyone at the table. Bar Chuko Izakaya opened in June 2014 in the Prospect Heights neighborhood and it is the sister restaurant to Chuko Ramen across the street on Vanderbilt Avenue. This warm and friendly spot serves small plates and yakitori alongside an extensive beverage menu, featuring house-made cocktails, shochu, and Japanese whisky. The restaurant-savvy owners and chef of Bar Chuko were eager to introduce an izakaya to Brooklyn, so locals (and others) could taste and savor a number of different scrumptious dishes to accompany drinks. Judging from the wild popularity of this perpetually packed spot the izakaya experience has caught on big time.

Š 2016 Rizzoli International Publications. All Rights Reserved 18

B R O O K LY N B A R B I T E S

Š 2016 Rizzoli International Publications. All Rights Reserved

prospect heights

rion nusae molorer chilluptam sequam quia dolora volorentem et odit fugit ommoluptatas minveria cor amenempore plia delitis

BAR CHUKO

5 6 5 VA N D E R B I LT AV E N U E

nos nobitatur simaxim oluptiatia quas re everitem endae. Nem fugia expla estiur simagnihite vene aborernatur? Am

An izakaya is a Japanese drinking establishment that serves a wide variety of small plates to be shared by everyone at the table. Bar Chuko Izakaya opened in June 2014 in the Prospect Heights neighborhood and it is the sister restaurant to Chuko Ramen across the street on Vanderbilt Avenue. This warm and friendly spot serves small plates and yakitori alongside an extensive beverage menu, featuring house-made cocktails, shochu, and Japanese whisky. The restaurant-savvy owners and chef of Bar Chuko were eager to introduce an izakaya to Brooklyn, so locals (and others) could taste and savor a number of different scrumptious dishes to accompany drinks. Judging from the wild popularity of this perpetually packed spot the izakaya experience has caught on big time.

Š 2016 Rizzoli International Publications. All Rights Reserved 18

B R O O K LY N B A R B I T E S

Š 2016 Rizzoli International Publications. All Rights Reserved

G RILLED S HISHITO P EPPER S KEWERS SERVES 6 TO 8

30 shishito peppers, stems trimmed

Queso Fresco, for garnish

Olive oil cooking spray

Ichimi Pepper, for garnish

Kosher salt

Lime wedges, for serving

Thread 3 to 5 peppers on skewers (see skewer notes) Spray each skewer with cooking spray and sprinkle with salt.

Prepare a grill for medium-high heat. Grill the peppers, turning occasionally, until blistered, about 6 to 8 minutes. Garnish immediately with queso fresco and pepper and serve with lime wedges.

G RILLED S NOWPEA S KEWERS SERVES 6 TO 8

1 pound snow peas

Kosher salt and Sancho pepper, for garnish

Extra-virgin olive oil, for garnish

Lemon or lime zest, for garnish

Thread about 10 snowpeas each on skewers.

Š 2016 Rizzoli International Publications. All Rights Reserved 20

B R O O K LY N B A R B I T E S

Prepare a grill for medium-high heat. Grill the snowpeas, turning occasionally, until tender and lightly browned, 7 to 10 minutes .Garnish with salt and pepper and zest and serve.

Š 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

21

G RILLED S HISHITO P EPPER S KEWERS SERVES 6 TO 8

30 shishito peppers, stems trimmed

Queso Fresco, for garnish

Olive oil cooking spray

Ichimi Pepper, for garnish

Kosher salt

Lime wedges, for serving

Thread 3 to 5 peppers on skewers (see skewer notes) Spray each skewer with cooking spray and sprinkle with salt.

Prepare a grill for medium-high heat. Grill the peppers, turning occasionally, until blistered, about 6 to 8 minutes. Garnish immediately with queso fresco and pepper and serve with lime wedges.

G RILLED S NOWPEA S KEWERS SERVES 6 TO 8

1 pound snow peas

Kosher salt and Sancho pepper, for garnish

Extra-virgin olive oil, for garnish

Lemon or lime zest, for garnish

Thread about 10 snowpeas each on skewers.

Š 2016 Rizzoli International Publications. All Rights Reserved 20

B R O O K LY N B A R B I T E S

Prepare a grill for medium-high heat. Grill the snowpeas, turning occasionally, until tender and lightly browned, 7 to 10 minutes .Garnish with salt and pepper and zest and serve.

Š 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

21

cobb ; le hill

Manhattan and Brooklyn, he decided to open his own place in rapidly gentrifying Williamsburg. Since he had lived in the neighborhood since 1993, he felt that he truly understood the landscape and wanted to create a bar and restaurant that would serve his friends and neighbors well. In what year?

Cal restored a

CLOVER CLUB

210 SMITH STREET

Clover Club is a very special cocktail lounge. From the marble tables and leather booths to the 19th-century mahogany bar, to the posh back room with a working fireplace, you may think you’ve stepped into a stylish speakeasy from another decade when you enter the front door. Co-owner and master mixologist, Julie Reiner, has been a key player in New York’s cocktail scene for many and her signature style of using high-quality and fresh market-driven ingredients is evident in Clover Club’s finely crafted drinks, both classic and new. The bar menu includes an exquisite quartet of deviled eggs, grilled flatbreads, and more substantial fare like steak frites and decadent mac

© 2016 Rizzoli International Publications. All Rights Reserved 24

B R O O K LY N B A R B I T E S

‘n’ cheese.

© 2016 Rizzoli International Publications. All Rights Reserved

cobb ; le hill

Manhattan and Brooklyn, he decided to open his own place in rapidly gentrifying Williamsburg. Since he had lived in the neighborhood since 1993, he felt that he truly understood the landscape and wanted to create a bar and restaurant that would serve his friends and neighbors well. In what year?

Cal restored a

CLOVER CLUB

210 SMITH STREET

Clover Club is a very special cocktail lounge. From the marble tables and leather booths to the 19th-century mahogany bar, to the posh back room with a working fireplace, you may think you’ve stepped into a stylish speakeasy from another decade when you enter the front door. Co-owner and master mixologist, Julie Reiner, has been a key player in New York’s cocktail scene for many and her signature style of using high-quality and fresh market-driven ingredients is evident in Clover Club’s finely crafted drinks, both classic and new. The bar menu includes an exquisite quartet of deviled eggs, grilled flatbreads, and more substantial fare like steak frites and decadent mac

© 2016 Rizzoli International Publications. All Rights Reserved 24

B R O O K LY N B A R B I T E S

‘n’ cheese.

© 2016 Rizzoli International Publications. All Rights Reserved

C LOVER C LUB D EVILED E GGS This Deviled Egg Plate is a beautiful thing, not a bar food afterthought. At the Clover Club each serving includes four unique, delectable toppings—Smoked Trout, Smoked Paprika and Breadcrumbs, Crispy Bacon Croutons, and Creamy Mushroom Duxelle. Paired with a drink or a glass of wine, this is a perfect snack to start off your evening. These would also be lovely to serve at a cocktail party.

SERVES 8; MAKES 32 DEVILED EGGS

16 large eggs

1/2 teaspoon dry yellow mustard powder

½ cup mayonnaise

½ teaspoon caster sugar

1 tablespoon Dijon mustard

Kosher salt and freshly ground black pepper

Put the eggs in a large pot and add cold water to cover. Bring to a gentle boil over mediumhigh heat. When the water just begins to boil, remove the pot from the heat and cover tightly.

Let the eggs stand, covered, for 10 minutes. Drain the eggs and rinse them under cold running water. Pat the eggs dry and let them cool completely.

When the eggs are cool enough to handle, peel them, and cut them in half lengthwise. Gently scoop the yolks into a large bowl, being careful not to break the whites. Arrange the egg white halves, cavity-side up, on a platter, and set aside.

Mash the egg yolks with a fork, stir in the mayonnaise, Dijon and dry mustards, sugar, and salt and pepper to taste, and mix until smooth. Add a bit of water if the mixture seems too thick.

Using a small spoon or a piping bag with desired tip, mound the filling in the cavities of the egg white halves. The deviled eggs may be refrigerated for up to 3 hours before serving.

5. Sprinkle or spoon the toppings over the eggs before serving.

© 2016 Rizzoli International Publications. All Rights Reserved 26

B R O O K LY N B A R B I T E S

S MOKED T ROUT T OPPING SERVES 8

One 3-ounce smoked trout fillet, crumbled, skin and bones removed

1 tablespoon minced red onion Freshly ground black pepper

2 tablespoons crème frâiche Put the trout, crème frâiche, onion, and pepper to taste in a small bowl and stir together until smooth. Spoon the topping over 8 of deviled eggs, dividing it evenly.

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

27

C LOVER C LUB D EVILED E GGS This Deviled Egg Plate is a beautiful thing, not a bar food afterthought. At the Clover Club each serving includes four unique, delectable toppings—Smoked Trout, Smoked Paprika and Breadcrumbs, Crispy Bacon Croutons, and Creamy Mushroom Duxelle. Paired with a drink or a glass of wine, this is a perfect snack to start off your evening. These would also be lovely to serve at a cocktail party.

SERVES 8; MAKES 32 DEVILED EGGS

16 large eggs

1/2 teaspoon dry yellow mustard powder

½ cup mayonnaise

½ teaspoon caster sugar

1 tablespoon Dijon mustard

Kosher salt and freshly ground black pepper

Put the eggs in a large pot and add cold water to cover. Bring to a gentle boil over mediumhigh heat. When the water just begins to boil, remove the pot from the heat and cover tightly.

Let the eggs stand, covered, for 10 minutes. Drain the eggs and rinse them under cold running water. Pat the eggs dry and let them cool completely.

When the eggs are cool enough to handle, peel them, and cut them in half lengthwise. Gently scoop the yolks into a large bowl, being careful not to break the whites. Arrange the egg white halves, cavity-side up, on a platter, and set aside.

Mash the egg yolks with a fork, stir in the mayonnaise, Dijon and dry mustards, sugar, and salt and pepper to taste, and mix until smooth. Add a bit of water if the mixture seems too thick.

Using a small spoon or a piping bag with desired tip, mound the filling in the cavities of the egg white halves. The deviled eggs may be refrigerated for up to 3 hours before serving.

5. Sprinkle or spoon the toppings over the eggs before serving.

© 2016 Rizzoli International Publications. All Rights Reserved 26

B R O O K LY N B A R B I T E S

S MOKED T ROUT T OPPING SERVES 8

One 3-ounce smoked trout fillet, crumbled, skin and bones removed

1 tablespoon minced red onion Freshly ground black pepper

2 tablespoons crème frâiche Put the trout, crème frâiche, onion, and pepper to taste in a small bowl and stir together until smooth. Spoon the topping over 8 of deviled eggs, dividing it evenly.

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

27

R AINBOW C ARROT S ALAD Beautiful rainbow carrots have recently been showing up at farmers’ markets and the chef at Long Island Bar uses them in this bountiful salad—a tangle of vibrant yellow, orange, and purple carrots that is drizzled with orange vinaigrette, tossed with hunks of sheep’s milk cheese, pickled raisins, capers, piquant chilies, sunflower sprouts, and topped with fresh herbs and toasted sunflower seeds. You might not expect a salad as light and refreshing as this one to be served at a bar, but after a few bites of this showstopper, you’ll think, “Of course, why not?”

SERVES 6

8 large rainbow or orange carrots,

Sunflower Seeds:

Kosher salt

1 cup raw sunflower seeds

Orange Vinaigrette: ¼ cup orange vinegar (see Note)

2 tablespoons sunflower oil 1 teaspoon salt

1 tablespoon white vinegar

1/4 cup capers, rinsed and drained, for garnish

¼ teaspoon orange blossom water

2 red Fresno peppers, stemmed, seeded, and

1 tablespoon honey

cut into very thin strips

¾ cup sunflower oil

1/2 cup sunflower sprouts, trimmed and rinsed

½ teaspoon salt

1/2 cup sheep’s milk feta cheese,

Freshly ground black pepper Pickled Raisins: 1 cup golden raisins ¾ cup white vinegar

crumbled into large chunks 1/2 cup chopped fresh dill 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh tarragon

¼ teaspoon orange blossom water 1/3 cup sugar ¼ teaspoon salt

© 2016 Rizzoli International Publications. All Rights Reserved

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

31

R AINBOW C ARROT S ALAD Beautiful rainbow carrots have recently been showing up at farmers’ markets and the chef at Long Island Bar uses them in this bountiful salad—a tangle of vibrant yellow, orange, and purple carrots that is drizzled with orange vinaigrette, tossed with hunks of sheep’s milk cheese, pickled raisins, capers, piquant chilies, sunflower sprouts, and topped with fresh herbs and toasted sunflower seeds. You might not expect a salad as light and refreshing as this one to be served at a bar, but after a few bites of this showstopper, you’ll think, “Of course, why not?”

SERVES 6

8 large rainbow or orange carrots,

Sunflower Seeds:

Kosher salt

1 cup raw sunflower seeds

Orange Vinaigrette: ¼ cup orange vinegar (see Note)

2 tablespoons sunflower oil 1 teaspoon salt

1 tablespoon white vinegar

1/4 cup capers, rinsed and drained, for garnish

¼ teaspoon orange blossom water

2 red Fresno peppers, stemmed, seeded, and

1 tablespoon honey

cut into very thin strips

¾ cup sunflower oil

1/2 cup sunflower sprouts, trimmed and rinsed

½ teaspoon salt

1/2 cup sheep’s milk feta cheese,

Freshly ground black pepper Pickled Raisins: 1 cup golden raisins ¾ cup white vinegar

crumbled into large chunks 1/2 cup chopped fresh dill 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh tarragon

¼ teaspoon orange blossom water 1/3 cup sugar ¼ teaspoon salt

© 2016 Rizzoli International Publications. All Rights Reserved

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

31

cocktails

C OOL H AND C UKE SERVES 1

1½ ounces Crop organic cucumber vodka ½ ounce St. Germain elderflower liqueur 2 ounces fresh cucumber juice ½ ounce fresh lime juice ½ ounce mint simple syrup (recipe follows) 1 slice cucumber, for garnish Mint Simple Syrup: 2 cups sugar 1 bunch of fresh mint, trimmed

Fill a cocktail shaker with ice and add the vodka, elderflower liqueur, cucumber juice, lime juice, and simple syrup and shake vigorously. Strain the drink into a martini glass. Arrange a cucumber slice on a skewer for garnish and serve.

To make the Mint Simple Syrup: Combine the sugar with 2 cups of water in a heavy-bottomed saucepan, and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Remove from the heat, add the mint and let steep 15 minutes. Strain into a clean container with a tight-fitting lid and refrigerate until ready to use. It will keep in the refrigerator for up to a month.

E MPIRE S TATE S OUR SERVES 1

2 ounces rye whiskey 1 ounce fresh lemon juice ½ ounce simple syrup (page xxx) ½ Granny Smith apple, juiced 1 dash egg white

Fill a cocktail shaker with the whiskey, lemon juice, simple syrup, apple juice, egg white, and bitters and shake vigorously with no ice. This method is called dry shake. Strain the drink into a rocks glass, dust with cinnamon, garnish with a cinnamon stick, and serve.

2 dashes Bar Keep Baked Apple Bitters Pinch of ground cinnamon, for garnish 1 cinnamon stick, for garnish

© 2016 Rizzoli International Publications. All Rights Reserved 32

B R O O K LY N B A R B I T E S

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

33

cocktails

C OOL H AND C UKE SERVES 1

1½ ounces Crop organic cucumber vodka ½ ounce St. Germain elderflower liqueur 2 ounces fresh cucumber juice ½ ounce fresh lime juice ½ ounce mint simple syrup (recipe follows) 1 slice cucumber, for garnish Mint Simple Syrup: 2 cups sugar 1 bunch of fresh mint, trimmed

Fill a cocktail shaker with ice and add the vodka, elderflower liqueur, cucumber juice, lime juice, and simple syrup and shake vigorously. Strain the drink into a martini glass. Arrange a cucumber slice on a skewer for garnish and serve.

To make the Mint Simple Syrup: Combine the sugar with 2 cups of water in a heavy-bottomed saucepan, and bring to a gentle boil over medium heat, stirring to dissolve the sugar. Remove from the heat, add the mint and let steep 15 minutes. Strain into a clean container with a tight-fitting lid and refrigerate until ready to use. It will keep in the refrigerator for up to a month.

E MPIRE S TATE S OUR SERVES 1

2 ounces rye whiskey 1 ounce fresh lemon juice ½ ounce simple syrup (page xxx) ½ Granny Smith apple, juiced 1 dash egg white

Fill a cocktail shaker with the whiskey, lemon juice, simple syrup, apple juice, egg white, and bitters and shake vigorously with no ice. This method is called dry shake. Strain the drink into a rocks glass, dust with cinnamon, garnish with a cinnamon stick, and serve.

2 dashes Bar Keep Baked Apple Bitters Pinch of ground cinnamon, for garnish 1 cinnamon stick, for garnish

© 2016 Rizzoli International Publications. All Rights Reserved 32

B R O O K LY N B A R B I T E S

© 2016 Rizzoli International Publications. All Rights Reserved B R O O K LY N B A R B I T E S

33

dumbo

rion nusae molorer chilluptam sequam quia dolora volorentem et odit fugit ommoluptatas minveria cor amenempore plia delitis nos nobitatur simaxim oluptiatia quas re everitem endae. Nem fugia expla estiur simagnihite vene aborernatur? Am

GRAN ELECTRICA

5 FRONT STREET

Gran Electrica is the creation of Colonie partners Tamer Hamawi, Emelie Kihlstrom, and Elise Rosenberg. This lively spot in Dumbo serves diverse, market-driven Mexican fare made with authentic ingredients like fresh hand-pressed tortillas, house-made crema and queso fresco, and spicy chorizo.

Mexican-influenced cocktails, created by Hamawi, are crafted with a range of tequilas and mezcals made by small batch distillers. When the weather is balmy, there are few finer places in the city to drink and dine than in the lovely expansive outdoor garden that boasts a great view of the Brooklyn.

Š 2016 Rizzoli International Publications. All Rights Reserved

Š 2016 Rizzoli International Publications. All Rights Reserved

dumbo

rion nusae molorer chilluptam sequam quia dolora volorentem et odit fugit ommoluptatas minveria cor amenempore plia delitis nos nobitatur simaxim oluptiatia quas re everitem endae. Nem fugia expla estiur simagnihite vene aborernatur? Am

GRAN ELECTRICA

5 FRONT STREET

Gran Electrica is the creation of Colonie partners Tamer Hamawi, Emelie Kihlstrom, and Elise Rosenberg. This lively spot in Dumbo serves diverse, market-driven Mexican fare made with authentic ingredients like fresh hand-pressed tortillas, house-made crema and queso fresco, and spicy chorizo.

Mexican-influenced cocktails, created by Hamawi, are crafted with a range of tequilas and mezcals made by small batch distillers. When the weather is balmy, there are few finer places in the city to drink and dine than in the lovely expansive outdoor garden that boasts a great view of the Brooklyn.

Š 2016 Rizzoli International Publications. All Rights Reserved

Š 2016 Rizzoli International Publications. All Rights Reserved