Hardly a month goes by that I’m not writing about yet another restaurant that specializes in seasonal ingredients, locally sourced from artisanal farms—what New York’s Adam Platt calls an “haute barnyard.” As Platt puts it, these restaurants are “country-themed, supplier-obsessed, [and] increasingly expensive.”
FULL REVIEW
8
Macaroons and Applewood: Two Years of Love...and Great Food
Yesterday, J and I celebrated two years of love and friendship together. What a fabulous time it's been! I arranged this lovely bouquet of organic flowers for him; he gave me a fancy bottle of organic, seasoned olive oil; he gave me a card painstakingly made on an 1890's printing press; I gave him a batch of homemade vanilla-coconut macaroons. Aren't we just perfect for each other?!
FULL REVIEW
I believe it’s called skill when a chef can take a cheap cut of veal and mask it as if it’s not part of the animal’s chewy shoulder. And I believe that it’s only a sincere love for food that can make a lamb loin taste, not like lamb, but of the combination of the complementary ingredients with it.
FULL REVIEW
When I first ate at Applewood about a year ago, I proclaimed to myself that this could very well be the best restaurant in Brooklyn (in the end though is there really such a thing?). The seared duck breast and grilled venison were perfect. Any place that has a commitment to organic foods has an automatic leg up in my book. Since then, Applewood has garnered much press.
FULL REVIEW
What an amazing transformation the space at 501 11th Street has undergone! Formerly a struggling open-mike bar showcasing dangerously off-key singers, it is now a charming restaurant that manages to be both sophisticated and cozy at the same time. Just a bit off of Park Slope's 7th Avenue, Applewood embodies all of brownstone Brooklyn's charm while providing a wonderful dining experience.
FULL REVIEW
LINK: http://www.blogsoop.com/nyc_rid_5813.html
Copy and paste this field to link back to this page.