From pie weights to Pyrex, each of us considers a different set of elements to be crucial to our cooking, and we often have strong opinions as to why. In this column, I will ask chefs, foodies, and restaurateurs from across the borough for the top ten necessities—both edible and utensil—that they keep stocked in their home kitchens. In this installment, Working Class Foodies producer Rebecca Lando gives us her top ten must-haves.
We’ve heard all the jokes before: The sidewalks are so clogged with strollers that they’ve become impassible. Bars are about as hip as a windbreaker, are perpetually overrun by the under-5 contingent, and you’ll be shushed if you curse in public. There are no restaurants other than high-chair strewn pizza parlors, making it ludicrous for North Brooklynites to bother leaving their adult environs and subject themselves to the mercurial whims of the F train. Wary travelers take note – there’s a lot more to Park Slope than Gerber Organic.
Brooklyn The Borough felt it was about time to send a Vanderbilt to Vanderbilt Avenue. And what better place to kick-off this adventure in gentrification, family history, and neighborhood love than with dinner and drinks at The Vanderbilt in Prospect Heights.