IN WHICH MUSICIANS, CHEFS, JOURNALISTS, AND OTHER ASSORTED FOOD AND MUSIC TYPES TELL YOU WHERE TO EAT AND DRINK. YOU DON'T HAVE TO LISTEN.
"I got to eat at Roberta’s which was pretty mind blowing." - Tommy Habetz, Bunk Sandwiches
More compound than restaurant, we're not sure if it was the pizzas, the radio station out back, the garden, or the weed tasting menu at Blanca that caused the New York Times to call Roberta's "one of the most extraordinary restaurants in the country", but they did.
WHAT: Pizza and salumi at Roberta's, tasting menus at Blanca
WHY: Because it is worth the trek to Bushwick
WHEN: Sit down and have wine or order take out/delivery
WHERE: 261 Moore St., Brooklyn
"The bocadillo de erizos is still in my dreams." - Kari Johnson, Hearth Restaurant
Toro is the second location of Jamie Bissonette’s wildly popular Boston tapas place. Food Is The New Rock’s Zach Brooks told us about introducing the chef to one of his favorite musicians.
WHAT: Tapas without borders
WHY: Because Jamie Bissonette
WHEN: With a group so you can taste more dishes
WHERE: 85 10th Ave.
"Food and Music are always together for me." - Justin Scurti, St. Vitus
Calling this a metal dive bar would never give you the impression that it has a bao-style bun bar and hosts secret shows by, oh... Nirvana. Maybe that's the idea. Owner Justin Scurti told us about eating around the globe on tour with Texas Is The Reason.
WHAT: A heavy metal dive bar, except when it isn't
WHY: You never know who might show up
WHEN: Late night
WHERE: 1120 Manhattan Ave.
"I find a lot of connections between food and music, because it's so ingrained in who I am."
- Brooks Headley to Pitchfork
New York's highest rated Italian restaurant is home to executive pastry chef Brooks Headley. In addition to the Fancy Desserts cookbook, his credits include drumming for Born Against, The Universal Order of Armegeddon, and (Young) Pioneers.
WHAT: Batali & Bastianich with a Michelin Star
WHY: Because punk rock pastries
WHEN: Special occasions
WHERE: 85 10th Ave.
THISTLE HILL TAVERN
"The offspring of 'Inoteca and NOFX" - Eater
Originally conceived by the unlikely pairing of 'Inoteca vets and Fat Mike of NOFX, this neighborhood spot got a jolt of new energy when Top Chef's Dale Talde took over as executive chef. Tasting Table's Kat Kinsman raved about the soundtrack.
WHAT: New american and handcrafted cocktails
WHY: Serious chef cred with punky roots
WHEN: Brunch or casual dinner
WHERE: 441 7th Ave., Brooklyn