GO Brooklyn: The Brooklyn Paper#8217;s essential guide to the Borough of Kings

Saturday, Aug. 26, 2006


When the renowned Bay Ridge patisserie and bistro, Provence en Boite, closed in 2004, you thought you’d lost your chance to sample the chocolate tarts and crepes. "Pas aussi mon cher." After a much-needed rest, the Gallic husband-and-wife team of Leslie and chef Jean-Jacques Bernat re-established their boite on Smith Street. Comment


The current exhibition at the d.u.m.b.o. arts center, "Point of Purchase" (PoP), explores the American fascination with shopping. Curated by Gretchen Wagner of the Museum of Modern Art, the show features works in a variety of media by 13 artists, including Monika Sziladi. In her series "On Display," Sziladi mines window tableaux for inspiration. (A detail of her "Wired" is pictured at left.) Comment


The borough’s aspiring playwrights are given a voice and spotlight with the birth of BrooklyONETheater, which launched with a party on Aug. 4, where they announced their upcoming festival of new, one-act plays. Comment

To the Editor

Letters: We were pleased to read the title [“Healthy grains,” July 29, 2006] and see a photograph of our food in The Brooklyn Paper’s review of our Fort Greene restaurant, RICE. I’ve heard that “bad press is better than no press,” [but] I’m not sure that I agree in restaurant reviews. Comment


Somewhere deep inside them, in some pessimistic corner, the creators and fans are always anxiously waiting for the other shoe to drop. But so far the renaissance of South Korea’s cinema, which began in the late ’90s after almost three decades of doldrums, is holding strong. Comment


While some women might settle for reading gossip mags for info about their celebrity crushes, East Flatbush resident Domenique Majors has decided to publicly crusade for the attention of Flavor Flav on his reality TV show, "Flavor of Love 2." Comment


In November, Bob Chobor opened Black Pearl in a former turn-of-the-century firehouse on Union Street. It’s a first-time venture into the restaurant world, and he’s made some smart choices. Comment

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