Emerging from their homes, ex-hibernators in Brooklyn have many options to choose from when it comes to gathering with their friends and family and enjoying the long days of spring and summer. The new additions to our neighborhood strive to promote innovations in food, community, and—most importantly—having fun. Butter and Scotch promises to provide all the best things in life under one roof at their dessert-meets-cocktail bar, while Nightingale 9 and Fletcher’s serve up innovative updates on Vietnamese cuisine and barbecue.
Butter and Scotch
Allison Kave and Keavy Blueher were following parallel paths before ever meeting each other and teaming up to create their boozy baking business, Butter and Scotch. As Blueher was working towards her degree in Illustration from Parson’s School of Design, she was working in bakeries and restaurants. “My unhealthy obsession with creating the perfect cupcake developed during this time,” she says. What started as a hobby wound up taking over her spare time, and she began to sell her creations at markets like Artists & Fleas and Brooklyn Flea. The Kumquat Cupcakery was born. Meanwhile, Kave was reevaluating her career as the recession hit the art world hard. Throughout her years spent as a gallery director, curator, and writer, she found herself growing increasingly fixated with the food scene in the city. And it’s no surprise, since it seems to run in the family; her mom owns Roni-Sue’s Chocolates, and her brother is a chef. She had been spending Sundays baking pies and experimenting with recipes for fun, and a year after she found herself out of a job, she ended up winning first prize at the inaugural Brooklyn Pie Bake-Off Benefit. Kave started selling her first prize pies at her mom’s shop and in markets.
Blueher was introduced to Kave the same way we all were—by trying a bunch of Kave’s pies at Smorgasburg last Spring and becoming obsessed with them. She hit a lull with Kumquat Cupcakery and imagined opening a place where people could enjoy cupcakes, pies, and wine in one setting—a more grown-up version of the traditional bakery. She approached Kave with the idea of teaming up to open a brick-and-mortar space, and Kave was immediately on board. “I ran with her initial concept of desserts and wine and added on craft cocktails, house-made bitters, and even artisanal jello shots,” says Kave. “It’s all about using great, seasonal ingredients in both the desserts and the drinks, but above all, we want people to come in and have fun.” Blueher agrees. “While we plan to serve expertly-crafted drinks and sweets, we’re not interested in intimidating or overwhelming our clients. Our style is rustic, and above all, fun.”
Their quirky creations come from a variety of sources of inspiration. Many of their ideas come from looking at classic desserts and dishes and finding new ways to play with them. For example, their PB&J Three Ways is a trio of desserts inspired by the sandwich, including a slice of pie, a mini cupcake, and a sundae. They will also turn their cravings into new recipes. Blueher explains, “I’ll say something like, ‘I really want something with sesame.’ And then Allison will say ‘Oh yeah, and I bet that would go well with port!’ And then all of a sudden we have a Tahini Thumbprint Cookie with sesame seeds and port jelly.” Their friends’ and familys’ cravings and tastes work their way into Kave and Keavy’s creations as well. The Mary Ellen, which is a dry vodka martini paired with a hot fudge sundae, is inspired by Blueher’s grandmother.
Butter and Scotch will primarily focus on their dessert and liquor pairings, but will be open throughout the day to serve coffee, pastries, and sandwiches. Other items to look forward to are homemade ice cream for floats, shakes, and sundaes, as well as killer cocktails. A selection of savory snacks will also be available to balance out the sweets. As of press time, Butter and Scotch has not finalized a location, but they have been scouting Franklin Avenue in hopes to be a part of the burgeoning community come late summer. Check out www.butterandscotch.com for their updates and more information.
Nightingale 9
Having already earned the love of Carroll Gardens residents with his southern-inspired restaurant, Seersucker, and his café, Smith Canteen, Chef Robert Newton has expanded his repertoire to celebrate his love of Vietnamese food with Nightingale 9 (345 Smith Street). Last year, Newton ate his way through Vietnam, diving into the food culture through street food, home cooking, and restaurants meals. He met chefs, farmers, artists, and business owners all across the country from Hanoi to Ho Chi Minh City, discovering the diversity and regional influences of the expansive Vietnamese cuisine. A particular favorite was Da Lat, a town in the Central Highlands with a heavy French influence to its cuisine and a big focus on vegetable farming.
Newton incorporates inspiration from all around the country in the dishes at Nightingale 9 and always stays true to the principles of sourcing good ingredients—the chicken, duck, beef, and pork are all from New York. The foundation is the soups—such as a beef and rice-noodle soup—with rich, complex broths as the cornerstone of the menu. Smaller dishes include Pork Rolls, Crab and Mushroom Turnovers and, of course, updated takes on banh mi, while entrees offer takes on traditional Vietnamese fish dishes such as Catfish with Dill. For something sweet and refreshing, try the condensed milk ice cream desserts, or the house-made sugar cane juice. With communal seating, salvaged wood, and reclaimed items, the environment is warm and inviting, a perfect place to get away.
Fletcher’s
A barbecue boom has come to Brooklyn, and thank god for it. One of the latest and most exciting additions to the scene is Fletcher’s Brooklyn Barbeque in Gowanus (433 3rd Avenue). They had originally planned to open the day Sandy blew through, but they managed to avoid any damages and by opening a few days later. “We were unsure if it was the right thing to do,” says Bill Fletcher, the owner of Fletcher’s. “But the neighborhood welcomed us openly. It ended up being a place where people could come together and find some comfort.” In turn, Fletcher’s gave back to their new community by participating in Operation BBQ Relief, providing food for those hit hardest by the storm.
Now, settled in after their dramatic beginnings, Fletcher’s has become an anchor in the developing foodie enclave of Gowanus. Fletcher works together with Matt Fisher, pitmaster and chef, to develop their niche, which they refer to as Brooklyn barbeque. “I grew up in the Northeast. I don’t want to lay claim to any existing barbeque. Barbeque is a religion. People believe the only true barbeque is the one they grew up with. So, we’re here to make it our own.” Originally from an advertising background, Fletcher started entering barbeque competitions for fun and ended up meeting Fisher at Grillin’ on the Bay, the Brooklyn barbeque competition that Fisher had helped found. Now they have teamed up to create an innovative twist on the classics.
Far beyond the burgers and dogs most associated with barbeque in the North, Fletcher’s serves rotating specials like pork belly, lamb shank, and hoisin duck, as well as the usual ribs, brisket, and pork. Slow-cooked over an open-fire red oak and maple pit, their meat has an unexpected complexity compared to those coming from other commercial kitchens. They also stand out for their commitment to using locally-sourced, humanely-raised meats free from antibiotics and hormones. Their sides. like the Pit-Smoked Baked Beans, Mac’ and Cheese, and Pickles, also use seasonal, local ingredients when possible. Even their drinks are locally-sourced, mixed with spirits from King’s County Distillery and Breuckelen Distillery, which is only a few blocks away.
“When you think about what ties all of the regional styles of barbeque together, it’s not really about the food. It’s more about people coming together and enjoying themselves, relaxing,” Fletcher says, and the atmosphere of Fletcher’s holds true to the heart of barbecue. With family-style seating, everyone picks out their food at a counter from the rotating menu displayed on a blackboard, piles it directly onto paper-lined trays, and gathers around picnic tables. With the true feeling of a neighborhood spot, Fletcher’s is a welcome addition to Third Avenue.
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