Pour One Out for Marco's, Closing Mid December

Categories: Closing Times

Marco's via Facebook
Sad news just came down the wire that Prospect Heights restaurant Marco's (295 Flatbush Avenue, Brooklyn; 718-230-0427) is set to shutter on December 14. Marco's is the Italian trattoria Andrew Feinberg and Francine Stephens opened just over a year ago in the space left vacant by their beloved pizzeria Franny's when that restaurant moved to bigger digs down the street.

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Ai Fiori Alum Brings Cooklyn to Prospect Heights

All photos by Michael Tulipan
Anthony Theocaropoulos grew up in Greek diners -- "I remember going into [my father's] diners and living that skit from Saturday Night Live," he says. "You know, the John Belushi 'cheeburger, cheeburger' line. It really was like that." His love of restaurants might be rooted there, but after culinary school in south Florida, he fell in love with Italian food, and he spent years working in Mario Batali's empire before opening Ai Fiori with Michael White.

He now brings that résumé to Brooklyn, where he just debuted Cooklyn (659 Vanderbilt Avenue, Brooklyn; 347-915-0721) in Prospect Heights.

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Get Your Hands on Kings County's Rare Peated Bourbon

Categories: Booze News

Liz Barclay
Upon opening in East Williamsburg in 2010, Kings County Distillery (63 Flushing Avenue) became the city's first post-Prohibition distillery. Although co-founder and master distiller Colin Spoelman could trace his roots back to the land of bourbon, he was clearly influenced by the single-malt tradition. Copper stills were imported from Scotland, and malted barley played heavily in the mash bill of his whiskey. After four years of steady growth -- and a relocation to a larger facility in the Brooklyn Navy Yard -- Kings County readies itself for an added infusion of scotch-like flavors to its lineup. Spoelman discussed details with the Village Voice.

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Geoffrey Zakarian's My Perfect Pantry Is Bringing Cooking Back to Basics

Photo courtesy Clarkson Potter

In addition to his regular TV appearances on Chopped and Iron Chef America, working as executive chef and owner of the Lambs Club (132 West 44th Street; 212-997-5262) and The National, and overseeing numerous concepts on the Norwegian Breakaway cruise ship, Geoffrey Zakarian debuted the newly renovated Palm Court in his position as culinary director at The Plaza Hotel. He is also the chairman of City Harvest's Food Council. Oh, and he became a father, yet again, when his wife gave birth to son George Harris in the spring.

On top of all that (and various other projects and commitments), the celebrity chef recently released his second cookbook, My Perfect Pantry: 150 Easy Recipes From 50 Essential Ingredients.

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Delicious Ukrainian Food in a Basement

Photo by JoAnn Costanzo
A church parishioner happily making dumplings one by one.

Hidden restaurants usually fall into two categories: Those that cater to Wall Street types looking to impress on a second date, and those that don't need to advertise, because they're places so excellent and revered, word of mouth is all that is needed.

Located just below a chiropractic office in the basement of an East Village townhouse, Streecha Ukrainian Kitchen (33 East 7th Street, 212- 674-1615) is the latter, a place that a friend may tell you "is kind of hard to find."

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The 10 Best Restaurants on the Upper West Side

Categories: Our 10 Best

Dovetail / Zachary Feldman

The Mary-Kate Olsen to the Upper East Side's Ashley, the Upper West Side, labeled a dining wasteland, has long shivered under a cloud of misunderstanding. And while it's impossible to ignore the massive uptick in real estate development and mallification the area's undergone, the neighborhood's options have expanded to include some truly creative eating. As the numerous Chino-Latino restaurants that once dotted this landscape have faded away, many of the new outfits setting up shop are either popular local mini-chains, like Xi'an Famous Foods and the Meatball Shop, or concepts that would otherwise do well downtown. Like so many of New York's rapidly changing puzzle pieces, it's a mix of satisfying stalwarts and glossy newcomers. Here are the 10 best restaurants in the neighborhood.

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Pastries Infused With Tea and Love at Tiny Pinecone Teahouse

Categories: Filtered

Lauren Mowery

Pop-ups continue to proliferate around the city, as rents remain absurdly high and storefronts vacant. Greenwich Village newcomer Tiny Pinecone (58 West 8th Street, 732-977-8775) fills the area's void in high-quality teas, which are here paired with pastries that outshine the usual baked goods found in local cafés. But be careful of falling in love: For now, the cute Japanese-inspired spot plans to remain in its 8th Street location (a woefully cursed block for retailers and restaurants) only until February 2015.

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Galen Zamarra's Almanac Brings Hyperseasonal Produce to Old Mas (La Grillade) Space

All photos by Thomas Schauer Studio
When Galen Zamarra opened Mas (La Grillade) in 2011 as a follow-up to his now decade-old Mas (Farmhouse), he wanted to cook everything on his menu over a wood fire. Unfortunately, while the chef received plenty of critical accolades for his venture, the neighbors weren't so pleased with the concept: "It created a lot of smoke, which was troublesome for the neighbors," he says. "We installed all this equipment and were largely very successful with making smoke not an issue, but it killed the passion of the restaurant."

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Need a Recipe for a Real Cocktail Awakening? Check out the Jungle Bird

Categories: Good Call

Dustin Olson/Forrest Point
The Jungle Bird is known to help you fly high.

Sick of your usual call drink? Try something new. In this series, we're asking the city's bartenders to name their current drinks of choice. Check out our Good Call archives for another round.

Today's call comes by way of Dustin Olson, beverage director at Forrest Point (970 Flushing Avenue, Brooklyn; 718-366-2742).

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Grasshoppers Are in Season! Here's Where to Get Them

Categories: ¡Oye! Comida

'Tis the season for chapulines, grasshoppers of many different sizes and stripes that spring up throughout the summer and are harvested in early autumn as food. In markets throughout central and southern Mexico, chapulines are sold in big, rusty mounds; they're often toasted on the comal, seasoned with salt and lime, and eaten as a popular snack food.

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