November 18th, 2009
Alu, Take Two | Same name, better game.2 comments
November 18th, 2009
Thanksgiving For Lazy People | They roast, baste, bake and clean up this holiday so you don’t have to.2 comments
November 4th, 2009
Ethical Butchers Do It Better | Sustainable meat hits its hot spot.0 comments
October 28th, 2009
Make Mine Meatless | Portobello cooks Italian—the vegan way.5 comments
October 21st, 2009
Q & A • Chris Kimball | The food revolution will be timed (and include a knife sharpener).1 comment
October 7th, 2009
Davis Street Tavern | It’s always sunny in Davis Street.1 comment
September 30th, 2009
Q & A • Ken Rubin | The head of a new culinary program explains why there are too many cooks in the kitchen.5 comments
September 16th, 2009
Big Fish | Bamboo proves you can have your principles and eat them, too.1 comment
September 2nd, 2009
Go Dutch | Lia and Hans Middelhoven keep the warm, fuzzy gezellig alive.0 comments
August 26th, 2009
Original Sins | The diner is ironic. The pain is real.22 comments
[April 23rd, 2008]
We’ve got to admit it—the opening of Mike and Matt Bender’s bar/restaurant/gallery/venue last winter in the space formerly filled by Nocturnal didn’t exactly fill us with glee. The hokey name, weird logo and all-in-one business plan sounded like a disaster waiting to happen.
We were wrong. It turns out East Burn is a great bar (more on that in next week’s WW) and a pretty decent, pleasant restaurant. The wide upstairs dining room is scattered with booths and decorated with price-tagged art. Fans of the old club will recognize the space, but it definitely has an identity of its own.
Prices on the “simple European” menu (read: “Brooklyn bistro”) have come down since December, and it presents a nice range of entrees: the $23 strip steak is still there, along with a hearty and warming buffalo paprikash with spaetzle and spinach ($13). Appetizers and salads are generous to a fault; the pear and spinach salad could feed two, and an excellent plate of figs, romano and sopressata at a recent visit was as big as an entree.
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But for all the fennel pollen, fontina and local-sustainable whatnot, we bet most East Burn customers will go for the burgers and sandwiches ($7-$9)—and the Trinity Fries, a pile of shoestring russet and sweet-potato fries topped with shavings of fried leek. This is the kind of side dish that breeds compulsions and is sure to keep the crowds coming in the door.
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