I'm all about a new ice cream shop opening in my neighborhood, especially in the summertime! I'd been excited to try Republic of Booza ever since I first saw the signage go up a block from my apartment (dangerously close??) in Brooklyn. While you may assume Republic of Booza serves good 'ol classic ice cream, the decadent, frozen treat here is technically called booza! What the heck is booza? I had the same question. The 'original' ice cream, known for its elastic texture and resistance to melting, was developed about 500 years ago in the eastern pocket of the Mediterranean, and is super common in Lebanon and Turkey. This denser, slightly chewier cousin to ice cream gets its texture thanks to two key ingredients: sahlab, or ground orchid root, and mastic, a resin found in the bark of a tree exclusive to the Greek isles. The result is a truly creamy, flavor-packed dessert, with zero air pockets to be found. The owners like to think of it as "gelato on steroids", and I couldn't agree more. Republic of Booza offers traditional Middle Eastern flavors, like qashta (candied cream) and tahini mint chip, as well as American classics likes salted oreo and chocolate, and even some globally inspired takes like horchata de chufa and red miso! I highly recommend stopping by the Williamsburg store, and trying it out for yourself. Just look how pumped my husband is in the above photo- like a kid in a candy store ;) You may even get lucky enough to watch the spectacle of the booza being made, which involves the confectioner crushing the booza with a three foot wooden pestle and then stretching it with his or her hands! You don't see that at many other ice cream parlors!
rider
Rider opened recently in Williamsburg, and with it came a lot of hype. I had read article after article singing the praises of this American bistro & bar, so I was anxious to try it out. It was just an added bonus that it's literally around the corner from home. The interior downstairs is bright & light, with marble counters, tile tabletops & white brick walls. The upstairs offers a completely different feel- much more sleek & dark. Options for everyone! My husband and I were blown away- not just by the food, which was extremely delicious, but also with the service. The team was super helpful & generous, and we loved their attention to detail. Everything we ate was fresh, flavorful, and extremely well balanced. I cannot wait to go back for brunch!
STEAMED CLAMS
bacon, coconut, lemongrass, cilantro stems
TATSOI SALAD
coriander, celery, sunflower seeds, cider vinaigrette
LAMB BELLY
green romesco, almonds, pea shoots
FREGOLA + TURNIPS
greens, pistachio pesto, parm
DUCK BREAST
'nduja stuffed dates, parsnip, pekmez, hazelnuts
CHEESEBURGER
american cheese, cabbage, russian, fries
ROASTED VEG
shishito, carrots, scallion, celery hearts, bagna cauda
PARSNIP BREAD
coconut milk caramel, black walnuts, banana sorbet
meadowsweet
Meadowsweet is one of Williamsburg, Brooklyn's best eateries- and the Michelin guide agrees, garnering it one star in both the 2015 and 2016 guides. The restaurant offers a delicious New American, Mediterranean-inspired menu by Chef Polo Dobkin. Chef Dobkin first earned a Michelin star for the previous occupant of the space, The Dressler, which was considered one of the great, original Brooklyn restaurants. He is now back as both owner and Executive Chef of Meadowsweet, partnering with his wife Stephanie, who acts as general manager. She also oversees the cocktail program, which uses herbs from the the restaurant's own garden loft, and is not to be missed. Besides being great at what they do, the couple is also extremely generous and helpful. They've been a great aid to my husband when it comes to running a restaurant, offering beneficial advice and support along the way. Furthermore, the food at Meadowsweet highlights my favorite cuisine, and I never fail to fall in love with the fresh, creative, and beautifully-plated dishes.