Sohui Kim is at the forefront of technique- and flavor-driven Brooklyn cuisine with her three restaurants, where she serves Korean-inflected American food derived from her family memories and ancestral traditions.
In this edition of What’s the Dish, Jessica and Trina Quinn of Dacha 46 share the story of the pelmeni on their menu.
After leaving Syria, a culture perseveres through cuisine and community in Brooklyn.
In Brooklyn, Chef Jenny Kwak takes inspiration from Korean heritage and builds on a legacy she established with her mother with her Park Slope restaurant, Haenyeo.
At Brooklyn’s East One, roasters Selina Ullrich and Emily Wendorff work to create opportunities, foster engagement, and support a more diverse community within the coffee industry at every level.
In Brooklyn, New York, Louis Catizone of St. Agrestis shares thoughts on Italian and American drinking cultures, and his bottled negroni.
At Lilia in Williamsburg, Brooklyn, Chef Missy Robbins reexamines success—in and out of the kitchen.
In Brooklyn, New York, one family sells more than a diverse selection of groceries; Sahadi’s Importing Company puts the world on display.
