Grab a brat, take a seat.
Plus: Sutton reviews Prime Meats, and more, in this week's roundup.
The Franks are opening a restaurant for visiting chefs to come in and do whatever the hell they want.
"It's some kind of walnut-y, vinaigrette-y, thyme-y thing and it's f-cking awesome."
Plus: The Greenwich Project opens on Tuesday, and more, in today's Leftovers.
Bartenders who refuse to make particular cocktails? In New York? Get out of town.
Just in time for fall-food-festival season, a guide to navigating the tasting-plate circuit.
"That's very classy. I drink Wild Turkey, she drinks Bulleit."
"I guess I spend my days trying to drink juice and cleanse, and I spent my night going out and eating meat and drinking cocktails."
Also: Pedlar has expanded its to-go offerings, too.
Plus: Fourth of July preordering from Prime Meats, and more, in our daily roundup of neighborhood food news.
It's now accepting Visa and MasterCard in addition to AmEx.
"I love nothing more than toasting a piece of bread, and putting butter on it, and a sprinkle of salt ... I love it, I love it, I love it."
The 'Times' critic says he doesn't have a Brooklyn bias.
"I've eaten bone marrow before and thought, this is the emperor's new clothes — they give you this oily stuff and are like, this is some great delicacy! But this time I was like, 'Oh yes, this is why people like bone marrow.'"
They'll sell sausages and house-branded olive oil next door to Prime Meats.
The owners of Prime Meats clearly don't agree that Edison bulbs are played out.
Plus, new locations of Blue Smoke at Floyd Cardoz's taquería.
Plus: Sutton unimpressed by Pulino's, and Gael Greene goes to Lugo Caffé, in our weekly roundup of restaurant reviews.