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Tasty restaurant gossip
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del.icio.usSomething fishy is happening in Bay Ridge. On Jan. 29, ChipShop, the British-themed seafood shack, which already has branches in Park Slope and Brooklyn Heights, will be swimming out to Bay Ridge. The third location of Chris Sell’s deep-fried empire will open at 7215 Third Ave. and will serve the same classic fried cod, haddock and Twinkies that have made it famous.
In other opening news, last week was the first for Greene Grape Provisions (753 Fulton St. at South Portland Avenue in Fort Greene), the new gourmet sundries shop from the folks who brought you the Greene Grape wine boutiques. Since opening on Jan. 18, the store has been serving pastries from Balthazar, bread from Il Forno, coffee and dry goods. In the coming weeks, cheeses, charcuterie and more will all be added.
“The general reaction has been disbelief and gratitude,” owner Amy Bennett told GO Brooklyn. “This has been a long time coming for Fort Greene, and I am thrilled it was able to be a home-grown business to provide it.”
We said goodbye to two other friends last week; Laila in Park Slope and Smith Street’s Sapodilla both closed for good. It’s always sad to lose a friend, but the thought of restaurants to come — like Amy Ruth’s soul food restaurant, opening in the old Gage and Tollner location on Fulton Mall in Downtown Brooklyn on Valentine’s Day — will help keep our hearts beating strong.
It’s time for New York Restaurant Week again, and while we love the River Cafe (1 Water St. at Old Fulton Street in DUMBO), we sure wish there were more Brooklyn restaurants participating. This year, from Jan. 28 through Feb. 1, diners can enjoy a three-course lunch for $24.07 or dinner for $35 (not including tax, tip or drinks). Sadly, the River Cafe is offering only the lunch special.
What a lunch it could be, though: appetizer choices include “house-smoked salmon and crispy Maine scallops,” “Colorado lamb ‘au poivre’ meatballs” and beef salad; entrees are Scottish salmon with spinach and mushrooms, duck breast with red currant sauce, and ravioli filled with Brooklyn ricotta and wild boar. A trio of sweets — which might be as jaw-dropping at the view from the restaurant — will be served for dessert.
©2008 The Brooklyn Paper
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