Dumbo NYC

(ñ Soho, photo by Konstantin Sergeyev)

Ñ, the tapas restaurant in Soho has opened a Dumbo location, according to Grub Street. They are holding an opening celebration tomorrow, Thursday, from 7 to 11pm and will have a live salsa band, free tapas, and sangria. Sadly, they replace one of our favorite bars, Speak Low, underneath Rice.

The official name for the new tapas restaurant is ñ/BK and will open 7 days a week, 5pm until midnight from Sunday through Thursday, and until 2am Friday and Saturday.

Per Grub Street:

“David Selig, who is an owner of both ñ and Rice, tells us the move brings him full-circle in a way — after enjoying pitchers of sangria at ñ back in 1999, developer Jed Walentas left a scribbled note on a napkin asking Selig if he’d be interested in opening a similar restaurant in Dumbo…Selig says the menu will initially be the same as the Soho location’s; this summer some “culinary nerds” from the Basque country (where Selig has spent time surfing) will help him retool it.”

ñ/BK
81 Washington Street, Brooklyn, NY 11201

(Photo by innuendo.)

Our sources say that Choice Market (at Jay and York Streets) will open in February. Their awning went up yesterday, which is a sign that it may actually open soon.

Choice Market
108 Jay Street
Brooklyn, NY 11201

Previously:
{Choice Market to Occupy J Condo Location, 22Jul2008}
{April Dumbo Food Tidbits, 01Apr2009}

As reported in early December, Dewey’s Candy leased space on Front and Pearl Streets. They are now open in the space next to Blueberi at 141 Front Street. Reader Steve Talkowski took some great photos of the space. Dewey’s has an assortment of nostolgic candy as well as your favorite sweets in the new location.

Welcome to Dumbo, Dewey’s Candy!

Dewey’s Candy
141 Front Street, Brooklyn, NY 11201
(Follow Dewey’s on Twitter: @DeweysCandy)

Ed Mafoud, grandson of the founder and Principal of Damascus Bakeries gives us a tour of the facilities in Vinegar Hill Brooklyn in this news segment. It’s an interesting view in their bread making operations right in our neighborhood. They have invested in a modern facility to create a high quality baked goods and employs approximately 90 staff.

Damascus Bakeries (damascusbakery.com)
56 Gold Street, Brooklyn, NY 11201
718.855.1456

You may have seen the Wafels & Dinges truck in Dumbo once a week in the evening, but if you haven’t tried their waffels, they’re in Dumbo all day (Dec 8), according to their Twitter message at Front and Washington Streets until 6pm today and then at Front and Adams Street until 10pm.

Hey all, it’s a foodie lover’s favorite time of year. Thanksgiving!! However, as many of you can probably relate to this, we don’t have enough room let alone a dining table, to host the holidays at our house. So we’re traveling to my sister’s house in New Jersey for a pot-luck sort of holiday. We’re all working women (and men) and the idea is that it’s much more manageable to make one fantastic dish instead of being responsible for the whole meal.

We got designated soup and we immediately decided on butternut squash. We found this incredible recipe on Epicurious that called for brandy and sour cream (hello, delish!). We followed the recipe but for a few exceptions – we used half the called for chicken stock because the consistency was just right without adding all of it. Also we didn’t use a strainer for the soup because once it was blended it was gorgeous and smooth all on it’s very own.

I can’t wait to serve this soup today – we’re feeding ten and I have no doubt that it will be a hit. So here’s to you, my readers, I hope you’re all going to be enjoying your families and eating a delicious and comforting Thanksgiving meal. I’ll see you guys at the table. Yours, BB.

For the complete recipe click here:
epicurious.com/recipes/food/views/Calvados-Laced-Squash-Soup-with-Cinnamon-and-Bay-Leaves-107250

I love that we’re getting all sorts of squashes and cruciferous with the recent CSA’s, but I have to say I’m running out of ideas on how to use them all up. So as the gourds sat on my counter, looking too pretty to eat, I decided to consult my fellow food bloggers to see who had any good ideas. Low and behold there are LOTS of squash recipes going ’round the ether so it wasn’t long before I stumbled upon a recipe for pumpkin risotto with fried sage. Delicious, right? But I didn’t have fresh sage in the house, or pumpkin for that matter, so I thought I would just modify the idea.

I split the acorn squash in half, and after cleaning out all the seeds I drizzled olive oil, salt and pepper and put a little square of butter in it’s belly for good measure before popping into a preheated oven at 400°. While that cooked I got a basic risotto going, using a good bouillon instead of stock, a splash of red wine (we were out of white – so it did the trick) some shallots and garlic all sauteed to golden brown.

30-35 minutes later the squash was done, and it was scooped and folded into the cooked risotto. Right before serving I tossed in a handful of fresh arugula to wilt and not cook, and grated in some fresh Parmesan. The green in the veg added the perfect pop of color and a much needed peppery flavor. The rice was cheesy and savory, an ideal counterpoint to the naturally sweet and buttery squash. Dinner was SO filling and really tasty that I’d make it again in a heartbeat. However, if I don’t do something with all that broccoli I just got it’s going to be taking over the apartment. Anyone have any bright ideas?

P.S. in case you did want to try your hand at the Pumpkin Sage risotto, get the full recipe here: verysmallanna.com/2009/01/i-love-risotto/

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Poor Bryan got all four, count ‘em four, wisdom teeth pulled on Monday. I stayed home with him to make sure he was okay, and planned a day full of slurpable meals. Vanilla milkshake for his first foray into food after the surgery. Banana, yogurt and frozen fruit smoothie for lunch. Homemade, healthy, and hearty pureed vegetable soup for dinner. The three H’s!

I followed a recipe in a Williams Sonoma cookbook for soups, and riffed off of it a bit. Here’s the loose version – and know you can add ANY vegetable to this soup. Use what you have at home. Use what’s on it’s way out. Use what you love best, and use as much of it as you want! This is just a guideline, and as in all homemade rustic soups, a base for you to have fun and experiment with.

Chop 3 leeks, small onions, or shallots (which ever you prefer) and sautee in olive oil. Once softened add 3 chopped zucchini, 3 peeled and chopped waxy potatoes, 3 peeled and chopped carrots. Cook until soft and add 6 cups chicken or veggie stock and 1 tablespoon tomato paste. Simmer for 30-35 minutes and add 1 drained and rinsed can of chick peas. Season with salt and pepper to taste. Blend with a hand mixer or in batches in a blender. Before serving add chopped fresh parsley, and the zest and juice from 1 lemon. Also a healthy grating of fresh parmesan can’t hurt.

Like I said, there are infinite ways to play around. Use a can of stewed tomatoes, chopped spinach, or shredded cabbage. Have a can of cannelini beans lying around? Dump that in. Add rice or pasta! Go crazy, and please, report back. I’d LOVE to get some new ideas and see what you guys are up to.

Until next week, B.B.

Dumbo General Store (or DGS) has announced their new chef, who will be replacing the space that is left by Hecho en Dumbo after Saturday. According to their announcement today, chef David Conn, owner of Edisto Restaurant will be the resident chef at DGS. According to the announcement, Chef Conn “recently arrived from Nashville, where he owned Edisto, a well-received restaurant of Southern-inspired flavors.” His specialty is authentic Southern food, but incorporates dishes from other regions. He is also a “master of classic brunch food, including supergood weekend fare like his signature Hangover Pancake (Goldschlager infused apples in a Bailey’s pancake batter and Grand Marnier syrup!) or his Brie Stuffed Brioche French Toast w/ Rasberry Coulis.”

We spoke with Anna Castellani, owner of DGS on about the new chef and the upcoming changes.

How did you end up picking Chef Conn for your space? Does he already live in NYC or is this a move for him?

A bit like Danny with Hecho, David came to me through his good friend. In this case it was Tom, our manager. Also a bit like Danny, he’s a young ambitious chef without capital for his own restaurant. He moved to the city 6 months ago. I tasted some of his cooking and loved his energy and enthusiasm. I really enjoy being a venue for young chefs to showcase.

How much of Edisto’s menu will be coming over to Dumbo? Will Chef Conn’s Sweetgrass Smokerie menu items also make it to the Dumbo General Store?

As for the Sweetgrass Smokerie items, Two Trees wouldn’t be too thrilled with a smoker. We are contemplating a mobile truck smoker though. I think he will be bring some of his Edisto menu here with some changes. There will be a lot of small plates, a changing entree menu, seasonal desserts, an expanded brunch menu on the weekends and homemade soups everyday with sandwich specials at lunch using house-roasted meats. Prices will be in-line with my commitment to be a great neighborhood value.

Will there be a new name for the restaurant similar to what Hecho en Dumbo had?

In order to reduce confusion both day and night will be the DUMBO General Store or DGS.

Will Chef Conn’s interest in music be a part of the restaurant? Will there be live music?

There will definately be music.

The opening date is scheduled for first week of November with small plates, tastings, and new cocktail offerings. There are also two new bartenders from NYC who will be making great cocktails (No worries to Hecho regulars, there will be a killer margarita.) There will also be a happy hour feature for all the mom’s in the neighborhood. On weekdays between 4-6pm, DGS will be family-friendly event, offering drink and wine specials for the adults and a healthy, kid-friendly menu. Please welcome Chef Conn to the Dumbo General Store.

Dumbo General Store (dumbogeneralstore.com)
111 Front Street, Brooklyn, NY 11201
Phone: 718.855.5288

Having some friends over for a little TV watching mid week? Want to make a yummy snack without spending too much time or money? Forget spending over 5 buckaroos at the bodega for store bought hummus. I’ll show you how easy it really is.

Lemons? Check. Can of chick peas? Check. Garlic? Check. Tahini? Well, I did have to make a run to the store for that, but honestly tahini never seems to go bad. So I’d say that was a good investment. Plus, it’ll give me an excuse to finally try my friend Barbara’s insanely delicious and hearty tahini cookie recipe.

Drain a 16 oz. can of chickpeas but keep 1/4 cup of the liquid from the can and set aside. In a blender (if you don’t have a Cuisinart you can use a regular blender) combine chickpeas, 2 cloves crushed garlic, 1.5 tbsp tahini, juice from 1 lemon, 2 tablespoons olive oil and a pinch of good salt. Add the liquid you’ve saved from the can and blend until smooth. Or a little chunky, depending on how you like it.

We drizzled some olive oil, paprika, salt and pepper on some sliced up pitas and baked in the oven to crisp up. Accompanied with the hummus and some good olives this is a major hit.

The above recipe makes more hummus than you can eat, so be sure to bring some to work the next day for a little baby carrot dipping action. Oh, and some gum too – I can guarantee garlic breath with this one. Enjoy!
-BB