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Gowanus—until recently, best known for its Superfund-designated canal—has become a hotbed of Kings County cuisine, with new American eatery the Pines and pie temple Four & Twenty Blackbirds attracting Gothamites from all over. Enter baker Peter Endriss (Per Se, Bouchon Bakery) and chef Chris Pizzulli (Blue Ribbon Brasserie) with the first artisanal bread bakery in the 'hood, plus a restaurant furnished with raw trappings (concrete walls, steel chairs). Endriss's baked goods—which drew crowds at the Brooklyn Flea and Smorgasburg—are on offer for breakfast and throughout the day: Look for naturally leavened breads (made Old World–style with wild yeast) and viennoisseries. Pizzulli composes sandwiches (grilled cheddar on rye) and salads (arugula and roasted pumpkin) for lunch, as well as homemade pastas (like red-cabbage gnocchi) and hearty proteins (such as braised lamb breast) for dinner.