What's New

This week we’re sharing 3 cool new restaurants, highlighting art crawls & craft fairs and introducing you to a cool new friend: Cara Nicoletti of Seamore Meats & Veggies. 

Culture Corner

Deux Chats

Deux Chats quietly opened in Williamsburg on Tuesday, expanding the empire of Golden Age Hospitality (The Nines, Le Dive, ACME, the Happiest Hour). While the online presence is still a bit hush, from what we’ve seen the interiors look amazing, and the seafood towers look top notch. It’s all happening at 1 Dunham Place near the southern base of the Williamsburg bridge. 
Photo via Xavier Donnelly

Le Rock
Thanks to this very newsletter you probably knew that Midtown is BACK. Well, the neighborhood’s winning streak seems to continue in Rockefeller Center with Le Rock – a new restaurant from the team behind Frenchette and Frenchette Bakery. You can expect a quality raw bar, New American takes on French classics, and a baguette with every meal. Reservations are open now. AND if you haven’t already, check out our recent Guide to Midtown Manhattan!
Tonchin Brooklyn

PSA – you don’t have to leave Brooklyn to enjoy Tonchin Ramen anymore! Tonkatsu lovers may have been used to schlepping to Penn station for the Michelin-rated noodles, but now the classics, plus natural wines and small bites are available out of their gorgeous N. 3rd street location in Williamsburg. Reservations recommended


Create Dinners Event

NYC creative dinner series, Create Dinners, just launched a 3-night dining experience in Brooklyn called 'Sourdough'. Think: five-course meal with wine pairings served with a conversation question. Create Dinners is built upon intentional conversation and gathering around food to build community & Sourdough will be delivering just that.

The event will be located at 145 Scott in BK & u can grab ur tickets here!! Doors will open at 7 PM and the event will conclude at 10 PM.

Event photo is from a previous Create Dinner.
Turkey and the Wolf vs. Gertie

New Orleans’ much-famed sandwich shop, Turkey and the Wolf, will be popping up at Gertie in Williamsburg to celebrate the release of their new cookbook. On August 2 from 5:30-10pm, you can expect a whole host of sandwiches from Turkey and the Wolf & Gertie, as well as a few collaborative dishes…and probably a LOT of beer. 


New York Times-bestselling author Mohsin Hamid is releasing his new book, THE LAST WHITE MAN next week, and to celebrate the release, he is partnering with our Fort Greene fave, Greenlight Books, on Aug. 3 to host a reading/fun chat/signing of the book. Tixx are FREEEE so get them here and snag a copy of the book while ur at it!


Bed-Stuy Arts Crawl

Kendra J. Ross, founder of STooPs, is bringing back the BedStuy Arts Crawl for its 9th year THIS SATURDAY. This year will feature Urban Bush Women and many other extraordinary BedStuy/Brooklyn-based artists. This art crawl is a celebration of the arts, culture, and community & if ur in BK this weekend, you must stop by! All happening in the neighborhood from 12-6pm.

Queens Craft Brigade

Once you stop by the Bed Stuy Arts Crawl, make ur way to Astoria to pay a visit to the Queens Craft Brigade on its five year anniversary. The Queens Craft Brigade is an independent, queer owned market bringing together talented makers exclusively from around the borough and has created monthly curated events featuring artwork, jewelry, fashion, crafts, and more.  

Don’t worry if you can’t squeeze both in this weekend - the market runs monthly through December at Katch Astoria!! All going down 12-5p.

Cool Friends:
Cara Nicoletti of Seemore Meats & Veggies

Meet Cara, the very cool fourth-generation butcher behind Seemore Meats & Veggies – a sausage brand focused on using veggies as well as meats in their blends. We caught up with Cara to hear how the sausage is made ;) (sorry we kind of had to)

How did you start your sausage company, Seemore Meats & Veggies?

I grew up in the meat industry, the men in my family were butchers going back 4 generations, and I found my way back to it after years of cooking professionally in New York. I started working as a whole animal butcher about 13 years ago at a shop in Brooklyn and pretty quickly grew frustrated that the "good" meat movement was only accessible to people who could afford to care about where their food came from. I started experimenting with ways to stretch the beautiful whole animals we were getting further in order to get them to more people at a lower price point.

Sausages are sort of the original sustainability-minded food, so I chose them as my medium and started pushing the boundaries of how I could make them even more sustainable. I started adding fresh vegetables into the sausages I was making, using the veggies to mimic familiar, comforting flavors--chicken soup, chicken parm, loaded baked potatoes. The veggies made the meat stretch further and kept the price point fair, and best of all they made the sausages taste really good. Seemore (named after my grandpa, Seymour) is the scale-up of that original idea. We launched in February of 2020 and we're now in stores across the country, including Whole Foods, Sprouts and Target, and online at retailers like Fresh Direct, Imperfect Foods and Thrive Market. 


What's your favorite part about the New York creative community?
New Yorkers are constantly being inundated by the truly bizarre and chaotic all day every day and I think this leads naturally to more creative experimentation. I also think that, probably because of all the chaos around them, New Yorker's sense of humor is unmatched, which in my opinion experience is key in the creative process. There are a lot of times where we'll be coming up with brand campaign ideas at Seemore and when we zoom out we realize that no one outside of New York would get the reference. That to me is a really interesting thing, for everyone living in this one small place to have so many cultural references and touchpoints, in-jokes with each other that are wildly specific and weird. 


What's inspiring you right now? 

It's a little bit hard to feel inspired right now because everything feels (and is) sort of terrible, but watching my friends who are makers and chefs and business owners use their talents to raise money for causes like reproductive healthcare has been a real bright spot. 

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