If you want authentic Mexican food in Williamsburg, look no further than the street — Berry Street, that is.
La Superior, which opened Friday, serves Mexican “comida corrida y callejera,” or Mexican diner and street food, in a colorful eatery that is designed to evoke images of a typical Mexican dive bar or butcher shop.
The food is “truly Mexican, without any pretense,” according to owner Iris Avelar, and ranges from savory snacks like “ezquites” — cups of cooked corn kernels with Mexican mayo, cheese and lime — to entrees like “pollo encacahuatado” — chicken with mole peanut sauce and broccoli, carrots and potatoes — or the exotic “nopal asado con queso” — grilled cactus with melted cheese.
The menu will change regularly, but you can count on staples like beans, tacos and quesadillas. La Superior hasn’t gotten its liquor license yet, but they do have a juice bar, serving fresh drinks like “liquado de mamey” — a sweet melon smoothie — and Mexican “limonada,” which Avelar assured GO Brooklyn is “a really amazing lemonade like you’ve never had in your life.”
For those Williamsburg bar-hoppers in search of something fast and fried, the restaurant is open till 1 am on weekdays and 2 am on weekends, and will also serve brunch on the weekends.
Navigating the cluster of cute shops, cafes and restaurants around Myrtle Avenue has just gotten a lot easier, with the release of the first annual Myrtle Avenue Shopping and Dining Guide.
The guide lists over 150 businesses along Myrtle Avenue between Flatbush and Classon avenues — including the pan-Latino restaurant Luz, the comfort food of Five Spot Supper Club and the French-African fusion eatery abistro — along with a foldout map of the area and public transportation details.
“We’re encouraging local residents to remember Myrtle Avenue as they shop,” said Jennifer Stokes of the Myrtle Avenue Brooklyn Partnership, which produced the guide. “We’re reminding them that those businesses are here.”
Stokes said that the smaller mom ‘n’ pop businesses are often forgotten, which is why the cover of the guide spotlights 16 of those li’l bizzes.
The free guide is available at the Brooklyn Tourism Center at Borough Hall in Downtown Brooklyn, the Fort Greene Park Visitors Center, and most of the shops along Myrtle Avenue.
Celebrate South American wine and the bounty of summer produce at Palo Santo! The Park Slope Latin restaurant is hosting a wine dinner on Wednesday, Aug. 6 to showcase vino made by three South American women. The dinner, hosted by chef Jacques Gautier at his Union Street restaurant, includes seven courses paired with seven wines, and costs $75 a person. Call (718) 636-6311 to RSVP.
This isn’t your parents’ potluck dinner.
Over 500 people are expected to flood into the “2008 Slideluck Potshow,” making its Brooklyn debut at the McCarren Park Pool on Aug. 2. The annual potluck-and-slideshow event showcases five minutes worth of slides submitted by each artist along with the culinary creations of all its attendees.
“We’ve had incredible potlucks,” explained founder and director Casey Kelbaugh. “It’s very much participation-based. When people start to show up empty-handed, that’s when it starts to fall apart.”
Kelbaugh teamed up with his partner Alys Kenny when he first brought “Slideluck” to Manhattan five years ago, and since then, has exported the event to over 40 cities across the world, from DC to Rio to Stockholm.
And so far, “We’ve never had any kind of a problem, like allergies or food poisoning or anything like that,” Kelbaugh assured Breaking Chews!
We think we’ll stick to the salads.
For information, visit www.slideluckpotshow.com or call (917) 804-2767.
Park Slope’s much-loved sweet spot The Chocolate Room has opened a new location on Court Street in Cobble Hill. While owner Naomi Josepher called the original shop “intimate and charming,” she said the latest — and bigger — outpost is more “sleek and sexy.” The desserts on the menu — from the chocolate layer cake to the Amadei Italian chocolate, described by Josepher as simply “the world’s best” — have not changed a bit, though.
So far this summer, the homemade ice cream has been a hit, especially the “fresh mint chip” and the vanilla, which is made with gourmet beans from Madagascar and whose proceeds help to support an orphanage there.
If you really deserve a treat, go for the brownie sundae, complete with a warmed brownie, ice cream, hot fudge and whipped cream.
The Cobble Hill location expects to get its liquor license soon, when it will start pairing wines with its desserts.
It’s time to get your fingers greasy, because the Five Guys in Park Slope is open!
The national chain, which made a name for itself with its pared-down, but well-executed menu, already has one location in Brooklyn Heights. The Park Slope store boasts the same burgers, hot dogs, fries and soda, but with seating for 80, it’s a lot bigger.
So why Park Slope’s Seventh Avenue? General Manager Nitin Yadav said the decision was simple.
“We felt that it was a neighborhood that was underserved by great hamburgers,” said Yadav. “And we have the best burgers and fries around.”
That’s one man’s opinion, of course. Indeed, in other burger news, what was once Mediterra on the corner of Fifth Avenue and Sixth Street in Park Slope is now Corner Burger.
“I wanted to respond to the younger crowd and serve American food — just to have a new clientele,” explained owner Hilda Hampar.
From the Mediterra menu, Hampar kept only the chicken platter, house salad and falafel, and added an array of hamburgers made from meat freshly ground every day, along with shakes, fries and her own specialty, “fried pickles.”
The most popular burgers are the “Slope Burger” — with cheddar, bacon and onion rings — and the “Soul Burger” — with bacon, cheese, ham, sauteed onion and barbecue sauce.
Variety is the spice of life, however, so Corner Burger also offers veggie burgers, turkey burgers and bun-less burgers served atop salad.
Brother-sister team Chris Jackson and Michelle Mannix opened the new Cobble Hill cafe Ted & Honey as an “organic and local cafe,” which serves breakfast, lunch and dinner prepared with produce supplied by local farmers.
Everything is made in-house, from the early morning muffins, scones and granola, to the popular “Fidel” sandwich — slow-roasted pork with Gruyere, pickles, mustard and Berkshire ham, all pressed into a baguette and grilled.
There’s also a daily special, like the zucchini-portobello “burger” with Gorgonzola and a daily “aqua fresca” chilled drink, like watermelon-cinnamon, as well as a full coffee bar, salad bar and Van Leeuwen ice cream for dessert.
This week, Ted & Honey will be offering dinner as well, with one meal a night consisting of an entree and two sides, for a fixed price. They’ll be posting the upcoming menus at the Clinton Street cafe at the beginning of each week, so you’ll know when to come back.
The Spot — right around the corner from the Brooklyn Museum — is the latest addition to Prospect Heights.
This self-styled “American bistro” on Prospect Place is actually more of a cultural melange, according to co-owner John Harris, who said that the menu is influenced by the three partners’ different backgrounds — Southern, Dominican and Ecuadorian.
The seafood dishes — such as ceviche, lobster ravioli and paella — are among the most popular, although the weekend brunch, which includes unlimited tea, coffee, champagne or mimosas, is a big attraction as well.
“[The Spot] has a city-lounge feel to it,” Harris said. “People come in and they just sit for hours and enjoy it.”
Yet another pizza place is nudging into Williamsburg’s mozzarella-lined streets.
Barosa, which opened July 12, serves brick oven pizza along with a full Italian menu. Although the classic Margherita is the pizza of choice, Barosa also offers appetizers such as fried calamari with hot chili peppers and tomato sauce, a full pasta menu including the “rigatoni Barosa” — broccoli rabe, sweet sausage and hot chili peppers — and homemade cannoli, along with paninis, heroes and calzones for lunch.
The liquor license is pending, but Barosa is already serving beer and wine.
Owner Nick Repcaru opened the first Barosa in Queens four years ago, and said it’s been so successful that he’s not worried about the competition on Graham Avenue.
Said Repcaru, “It’s not a problem. We’re not afraid.”
©2008 Community Newspaper Group
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