Gordo’s Cantina, a brand new restaurant on the eastern border of Bushwick, offers something rare for New York: skillfully executed, authentic Mexican food without a solid fine-dining price tag (dinner for two at Enrique Olivera’s Cosme can easily set you back $300), se...

Steve Sciacca, longtime Bushwick restauranteur (Mominette, Bushwick Bakery), takes his last name from the coastal Sicilian town from whence came his ancestors. (“Just like Vito Corleone!” you exclaim, before being sharply admonished in the most scandalized of tones for...

November 26, 2019

Compared to beer and wine-making, distillation is a violent process. Where the former substances gently bubble away under fermentation’s yeasty ministrations, distillates like whiskey, gin, rum, and tequila, result from the hellish boiling of already-fermented liquids...

November 26, 2019

For centuries in New York the slippery, opalescent oyster dominated the shores, their bone white shell fragments crunching underfoot. They were so ubiquitous as to be almost an afterthought, a cheap one at that, costing nothing at all before the arrival of the Dutch.

Th...

September 22, 2019

[Editor's note: The following six paragraphs were from the writer's original edit of this Bushwick Daily article - which were not included, sadly, in the final version. Enjoy!]

First of all, the superficial nature of this, a cursory survey of a group of Bushwick restau...

September 22, 2019

Asked if there had been any notable disasters or setbacks in the few years she and her partner, Hagai Yardeny, had been operating the ultra-boutique MÔTÔ Spirits in north Bushwick, co-owner Marie Estrada thought for a second before answering, “Oh, yeah! There was the e...

September 22, 2019

For Brooklyn activist Fury Young, Michelle Alexander’s book “The New Jim Crow: Mass Incarceration in the Age of Colorblindness,” proved to be an important catalyst in the creation of Die Jim Crow, a non-profit dedicated to giving currently or formerly incarcerated musi...

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