Brooklyn Food & Drink Round-Up


Brooklyn Restaurant & Bar Openings
Greenpointers snapped this photo of the roof deck at Berry Park, the new bar on the corner of North 14th and Berry... Grub Street says that the new Eton location on Sackett (behind Zaytoons) will be serving frozen dumplings, plus "sixteen to eighteen varieties of bubble tea... as well as 26 varieties of Hawaiian shave ice year-round"... Brooklyn Based reports, "Caroline Fidanza, founding chef of Marlow and Sons and Diner, is opening a new place of her own called Saltie" in the old Cheeks space at at 378 Metropolitan... Thrillist shares interior photos of Der Schwarze Kolner in Fort Greene... And Little Buddy Biscuit Company is opening its first retail shop at 635 5th Avenue, near 18th Street, says Fork in the Road.

Guss' Pickles Relocating to Brooklyn
After 85 years on the Lower East Side, Guss’ Pickles is making a move. Grub Street reports: "We called Roger Janin, who has operated the stand along with his mother, Pat Fairhurst, since 2004, and he confirmed that in about four months, he’ll reopen in the Borough Park area, at 39th Street between Fourteenth and Fifteenth Avenues. The reason has nothing to do with a greedy landlord — it’s simply that fewer old-timers are coming and business has dropped off, even during the Jewish holidays."

Recently Reviewed: King of Tandoor
600 Flatbush Avenue, PLG; (347) 533-6811
"The papadum was perfect... The chicken in the kebabs were a bit dry but the flavor of the marinade was good. The jalfrezi was a mix of pepper, potato, carrot, broccoli, cauliflower and zucchini. The vegetables still had some snap and the sauce was good with some heat," writes Hawthorne Street, after visiting King of Tandoor on opening day. Service is reportedly slow, as this new kitchen works out the kinks, but all food is 25% off through Friday, to celebrate their opening week.

After the jump: Restaurant Girl hits Prime Meats, Sam Mason doles out $5 dinners tonight, Bruni bikes through Greenpoint, a blogger calls out Edible Brooklyn, and butcher Tom Mylan moves on...

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