Hook up without registration
First, second, and third place awards will be presented to men and women who have completed the most lengths beginning Wednesday, July 5 through Saturday, August 5.Also, t-shirts will be awarded to those who accumulate 25 miles or more by Friday, September 1 for either the Early Bird or Night Owl Programs.The muffuletta is layered with high-grade ham; beefy corned short ribs pop up as a special; and the long-running chicken-liver pâté, offset with smoky-sweet bacon jam, represents the spirit of the place, a blue-plate soul that still likes to get a little dressed up every now and A recent glut of seven-figure real-estate transactions may account for the spectacle that awaits visitors looking for a pound of brisket or smoked turkey on the weekends.Specifically, this cavernous dining room is full of diners who politely nurse pints and eat pork ribs with plastic cutlery instead of their hands.If the card is lost or stolen, a replacement card will be issued.All swimmers must have a card to gain admission to the program. There are currently no programs available for registration at this time.
For more information, please call (718) 760-6969, extension 0.
Chef Dave Sclarow and general manager Anna Viertel famously uncovered an ancient oven hidden behind a false wall when they were transitioning their outdoor-market pizza business into a bona fide brick-and-mortar operation.
Restored and gleaming, the white-tiled center of Moto’s kitchen would not look out of place in a sanitarium scene on a Ryan Murphy show, and yet it is turning out some of the most delightful and inventive pizza in the city.
Kim’s menu is as inventive and eclectic as ever; her excellent steak and eggs with kimchee rice, as well as her chive-and-pork dumplings, remain a draw (neighbors get livid whenever they disappear temporarily from the menu).
Next up is the debut of Das Parakeet, the Fork’s pint-size backyard, which has been renovated and appointed with enough greenery that Kim and Schneider have taken to calling it a “beer Erin Norris likes to point out that her excellent “haus” bread starts with tap water and supermarket flour that was “machine milled by homies we’ve never met.” It may be served with tahini butter one night, pistachio romesco or beet hummus the next. There’s a cozy backyard in warmer months, and Joe Macchia, the chef, favors local fish such as line-caught bass or Montauk cod.