(Photos: Virginia McLure) Glasses of the Clifford Pilsner at Dirck the Norseman.
So, perhaps you’ve made it to Dirck the Norseman in Greenpoint by now, tasted their pig knuckle, sipped their German beer, admired the murals and thought, This is the life.
It gets better. Yesterday, the people behind Dirck the Norseman, celebrated the coming out into the world (and the bar) of their eight proprietary craft beers, all brewed in-house and the brain-children of Norseman owner Ed Raven and Chris Prout, head brewer.
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Dirck the Norseman, opening in Greenpoint next month, has all the makings of heaven on earth. At least for those who love all things beer. And Belgian fries. And old church pews around a wood-burning fireplace.
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(Virginia McLure)
Good shwarma seeks stable and (meat-)loving home, preferably in Brooklyn or the East Village.
Last night, former Momofuku Noodle Bar chef/partner Scott Garfinkel brought Furn: Project Shawarma to the backyard at Fritzl’s Lunch Box, serving up shawarma (shocker), chicken wings (with garlic toum, chili, and sumac), great northern beans stewed with lamb’s neck, chicken liver pâté, smoked lamb breast, and the traditional Bushwick palate cleanser, Narragansett tallboys.
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