The New Bedford: Scratch Bread

Scratch Bread lives in an unassuming building in Bed Stuy, Brooklyn. Their workshop has no tables to sit at or waiters to take your order. Scratch Bread operates solely out of a window on the side of the building. Severing edible creations to Brooklynites waiting along the side walk. It's their Stoop Brunch that brings the crowd, offering delicious, all from scratch, meals capable of fitting into a cup. Perfect for eating on a brownstone stoop. Highlights of an ever revolving menu of items include the Anson Mills Grits with soft boiled egg, kale pesto, charred jalapeno sauce, and thick cut crispy bacon ($6); the Pizza bread, focaccia with fresh Jersey grown tomatos and hand-pulled house-made mozzarella; and The Ben ($5) (pictured above), a soft boiled egg, hot peppers, corn succotash, and cheese curd on top of a savory muffin.

Scratch Bread Workshop 1069 Bedford Avenue, Brooklyn, NY 11216
Open Monday, Tuesday, Friday 6:30am to 3:00pm; Wednesday 6:30am to 8:00pm; Saturday and Sunday 10:00am to 3:00pm. www.Scratchbread.com

The New Bedford: Do or Dine

Flatiron steak with roasted potatoes, kimchi, and avocado; Fish and Chips; and Squid. 

This post is apart of a series about the changing neighborhood of Bedford Stuyvesant and the great places that have been popping up over the past 4 year since I've moved here. I call this series The New Bedford, referring to the other end of Bedford Avenue that is bound to be out-cooled by it south eastern tail.

Do or Dine, the michelin recommended restaurant that's located in what some people would call an unexpected neighborhood for such an accolade, is celebrating it's first year anniversary.  One year ago, Perry Gargano, Justin Warner, George McNeese, and Luke Jackson created this ironic little eatery on Bed Stuy's Bedford Avenue. Offerring dishes like E666s, tempura deviled eggs and Nippon Nachos, nacho dressed potstickers, one has to admit that there is something unique about this place. It's apart of a trend, much like that of Momofuku Milk Bar's cereal milk ice cream. The trend of bringing together high and low cuisine. But Do or Dine doesn't stop there, they take it a step further combining more opposing ideas to create something that's extremely now. Examples include a coffee rubbed flatiron steak with Kimchi and avocado, a full fried snapper with a crown of yellow fish roe over top french fries, and Chicken and Woffels servered with fior gra and passion fruit dressing. Do or Dine is part of something bigger, a change in a neighborhood perviously perceived for only breeding rappers and violence, now a hot bed for delicious and unique cuisine.  

Curried eggplant chimichanga and Chicken and Woffles, mango sorbet with black currants, and a scoop of homemade strawberry and cocoa nib ice cream and black sesame ice cream.