Just a couple of months after Gowanus barbecue joint Pig Beach converted itself into a seasonal burger joint, the restaurant remains on Eater’s “heat map” of the hottest restaurants in Brooklyn. Now, good news for Manhattanites: You’ll no longer have to persevere the F train to get a taste of it. Pig Beach just opened a Greenwich Village outpost.
Williamsburg has more than its share of down-and-dirty Southern grub (Brooklyn Star, Pies n Thighs, Sweet Chick, The Commodore, etc.) but the team that took over Zebulon’s former home and opened The Heyward there earlier this week is aiming for something a little less defined and a little more refined.
Two of Top Chef’s blondest, Southernest contestants, Jeff McInnis and Janine Booth were making the rounds at Root & Bone‘s opening party last night. The duo are at the helm of the newest Southern dining establishment in the old Mama’s Food Shop space.
Mike O’Brien planned Northern Bell around its spacious back patio: a sun-and-shade space sheltered from the wind by surrounding buildings. But the interior of the week-old southern spot ain’t so shabby, either: there’s reclaimed barn wood, subway tiles and antique mirrors. Plus a roomy wine cabinet that O’Brien — who runs a bar in Long Island with his brothers — plans to fill when he gets the dosh.
There’s a shipment of hot sauce on its way to Williamsburg from Angola Prison in Louisiana. Alana Campbell discovered the fiery tobacco-style sauce made by the inmates while filming a television show about the prison in 2011. Now, she and her sister, Erin, will be selling it at Campbell Cheese and Grocery, officially opening on Monday.