Source: NY Times Food
The goal of Reem’s is to show its customers the complex world of Middle Eastern food that lies beyond hummus and falafel. And it succeeds.
Source: Grub Street NY
Way back in 2001, when a Williamsburg date night might consist of dinner at Planet Thailand, a 30-year-old Colin Devlin opened DuMont, an unassuming but impeccable little place on Union Avenue that mixed comfort food with refinement years before the rest of New York thought to do so. At the time, Devlin’s so-called “DuMac & Cheese,” with its cargo of Gruyère and lardons, seemed impossibly exotic, particularly a half-block from the Lorimer L stop. A few years later, when Devlin opened Dressler on a dog-eared stretch of Broadway, it was noted as much for its custom-made aluminum chandeliers as ...