Brooklyn’s about to have a lot more choices! Choice Market, the Clinton Hill bakery and organic cafe frequented by Pratt students, is expanding to three more locations in Clinton Hill, Prospect Heights and DUMBO.
The new places will be variations on the original: Clinton Hill will have a market, with local produce, cheese and charcuterie; the DUMBO location will be another cafe-bakery, with fresh bread, pastries and light meals; and Prospect Heights will be the location of Choice’s central kitchen and warehouse, with a small storefront and possibly a roof garden to grow fresh veggies.
“There’s nothing like what we’re doing at Choice,” said manager Thierry Alberti. “It really brings something to the community.”
The owners of Choice are hoping to buy all of their products locally and are turning the garden behind their Clinton Hill market [318 Lafayette Ave. at Grand Avenue, (718) 230-5234] into a community space, open for neighborhood events, chef dinners or “whatever they want.”
Everything’s still in the works though, so while we can hope to see the Clinton Hill market open in September, the DUMBO cafe isn’t likely to open for another six months.
Next generation
James [605 Carlton Ave. at St. Marks Avenue, (718) 942-4255] is the newest, old-fashioned restaurant to hit Prospect Heights.
Owner and chef Bryan Calvert named the place after his great-grandfather, who came to New York as a chef in the 1850s, and has worked to create an “Old World feel with some modern touches” to both the menu and the decor.
A dark mahogany bar boasts a selection of European wines and James’s own specialty cocktails — like the summertime ginger fizz, with ginger-infused vodka, ginger beer, champagne and mint — fresh from Calvert’s own garden.
The “seasonal American” menu changes every few weeks, but for the summer there are plenty of seafood dishes, including seared scallops with watercress puree and roasted corn, and brook trout from the Catskills, stuffed with hazelnuts and yellow chives and served with a salad of fennel and oranges.
All of the bread, ice cream and desserts are made on the premises, with highlights including the chocolate ganache cake with hazelnut center and brandy ice cream, and the grilled lemon-almond pound cake with house-made rhubarb sorbet.
Calvert, who has worked for upscale Manhattan restaurants like Union Pacific and Bouley Bakery, said that he brought his experience to his restaurant, but wanted to make James “more casual” and “more Brooklyn.”
“We’ve got good food and a nice atmosphere,” said Calvert, “But it still has a professional feel to it.”
Relocated
How do you like your St. John? If you’re dining at the new Bristen’s Eatery [751 Franklin Ave. between St. John’s and Sterling places, (646) 393-9422] — which has relocated from Bedford-Stuyvesant to Crown Heights and changed its moniker from Bristen’s Cafe — then your grilled panini comes with turkey, provolone cheese and pear-and-truffle mayonnaise.
Or try a latte and St. Franklin — a grilled sandwich stuffed with ham, avocado, tomato and Swiss cheese “that is melted and gooey” — described owner-chef Carleen Haughton.
But paninis aren’t the only thing on the menu. Bristen’s serves breakfast, lunch and dinner — with an all day breakfast menu. Haughton says that customers love the “chicken and waffles” and the grilled lamb is a favorite entree.
“We even have food for vegans,” said Haughton. The Pacific PLT — their take on the BLT — is made with portobello mushrooms, lettuce, tomatoes and truffle mayonnaise.
Put up your cukes
Should you find yourself in a pickle while trying to decide what to purchase from Brooklyn Heights’ new Spicy Pickle franchise [143 Montague St. at Henry Street, (347) 463-9403, www.spicypickle.com], it’s more than a mere coincidence. The sandwich shop that opened Thursday, Aug. 14 is all about delicious choices. As co-owner Bob Sheahan explained, “It’s your culinary playground.”
“Pick a meat, a bread, a spread, and don’t forget a topping,” Sheahan told GO Brooklyn, as his staff and employees anxiously anticipated the arrival of guests for a “family and friends night.” In addition to more than 25 menu items, customers are always welcome to create their own concoction from the selection of fresh ingredients served on artisanal focaccia and ciabatta breads.
Of course this doesn’t mean, no holds barred; customers are restricted to paninis, subs, “pizzetti” (individual, 11-inch Neapolitan thin-crust pizzas), soups and salads with a selection of 12 meats, eight cheeses, 15 spreads and 22 toppings.
Open daily for breakfast (consider the grilled egg sandwich on rosemary focaccia with a gourmet coffee!), lunch and dinner every day, the Spicy Pickle seats up to 55 people and has a homey atmosphere, replete with huge, wall-mounted flat-screen TV.
Owners Sheahan and John Young won’t stop there.
“Soon we’re going to have free WiFi,” said Sheahan. A place to work while you eat? Like their menu says, “Now who wouldn’t want that?”
If you’re still not satisfied, order a few signature, spicy pickles cured in housemade brine. Sheahan assured us, “They have just the right kick!”
