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Entries in openings (116)


The Crab Spot On Union Street Opens Today

Photo via Brownstoner

Holy crab (sorry.)

For all of you seafood lovers in the nabe, a new crab place opens today at 833 Union, between 6th/7th Avenues. According to The Crab Spot's Twitter page, they'll be open starting at 2PM, and will serve a combo of crab dishes and seafood pots, like the Crab Royale ($34.99), a combo of dungeness crab, snow crab and king crab served with red potatoes and corn on the cob, with the option of having the dish prepared in the following ways: simply steamed, garlic olive oil, old bay, chipotle bbq, spicy boiled or grilled. 

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GET PORKED at Landhaus

DO YOU WANNA GET PORKED???!!! Sweet! So do I!...Like ALL the time. PORKED IN THE MOUTH.

Unfortunately, as of lately I've been getting a little bored with all the places in Park Slope that I usually go to GET PORKED. That's why it's so perfect that two weeks ago Thursday Landhaus, Brooklyn's wandering pork purveyors, moved into the space occupied this past summer by People's Pops.

Landhaus has earned that "wandering" tag over the past few years by foregoing a physical space in favor of a booth at Smorgasburg & The Brooklyn Flea, and a menu served out of The Woods, a Williamsburg bar. Park Slope makes TOTAL sense for their first physical locale, as their slogan is "Farm to Sandwich." You Park Slopers love that locavore shit.

The tiny storefront space, however, is better suited for take-out due to the dearth of seating. Sure, you can sit at one of the few seats along the wall, or you can do like I did & eat off of the Ms. Pac Man machine, but if you show up on an eve where more than a half-dozen people are looking to GET PORKED in-house, you're pretty much taking that shit to go.

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FiPS Exclusive: Crespella to open second location in South Slope

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There are lots of places in this neighborhood to get coffee, but Crespella (321 7th Avenue at 9th Street) will always have a place in my heart because of their super tasty, highly-addictive, Oh-My-God-I-Want-To-Marry-You crépes. Which is why I'm extra excited to hear that Crespella is opening a second location right here in the Slope. 

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Today we get even more pizza with the opening of Brooklyn Central

I've said it before & I'll say it again: Park Slope needs another pizza joint like I need a fucking hole in my head.

As of press time my skull is still intact, even though as of today, Park Slope has another brand new pizza joint: Brooklyn Central. Housed in the spot previously occupied by the short-lived Pete's Pizzeria, they come with the same promise of Neapolitan pizza as Pete's, but with what seems like a better chance of success. I mean, I knew Pete for years because of his original restaurant, Pete's Downtown (RIP), and I think he's a great guy & all, but Pete's Pizzeria was a bit of a mess.

Brooklyn Central is the product of Matthew Hyland & Roberto Patriarca, two dudes who became friends whilst slinging pies at Boerum Hill's Sottocasa. Roberto got his start at his father's pizza spot up in the Bronx, headed to Italy for a while, and then eventually came back to Brooklyn. Matthew grew up in both Brooklyn & Greenwich, CT, eventually settling in Brooklyn as well. When deciding on a locale, the men decided on Park Slope as both live in Brooklyn & felt like our neighborhood fit their collective sensibility. As for the name, it's a nod to the now-defunct train that used to run down 5th Ave back in the day. Did you know there was a train on 5th Ave? I sure as hell didn't.

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FiPS Sneak Peek: Welcome to the Terroirdome

I've always been of the belief that wine is for the snooty: "Tut tut Chaz & I tried a 2003 Pinot at the vineyards this weekend" and "Fuck merlot" & such. Though I know it's an outdated, Paul Giamatti-driven stereotype, I just can't shake the feeling that wine's a rich, haughty man’s game. That's why when I learned that Terroir, a wine bar with locales in Tribeca, the East Village & Murray Hill was moving into the space formerly occupied by my once-favorite Park Slope bar, Great Lakes (R.I.P.), I once again found myself thinking, There goes the neighborhood.

Terroir is looking to open within the next week or so, and this past Saturday I got a chance to stop by & chat with Allison Whittinghill, a Terroir veteran who will manage the front of the house for the new Park Slope locale. By the time I left, she'd managed to quell most of my initial misgivings. 

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