03/20/17 1:13pm
The noodles are perfect, the broth is delicious and the ramen bowls are handmade in Greenpoint. Photo: @Takumenlic via Instagram

The noodles are perfect, the broth is delicious and the ramen bowls are handmade in Greenpoint. Photo: @Takumenlic via Instagram

A few weeks ago a friend who lives in Long Island City invited me to come over, mentioning that if we got hungry we could pop around the corner from her house to a Japanese izakaya where we could grab some snacks and sake. I’ll admit it, I was dubious. Long Island City has lots of choices for Asian food, but none that I’ve loved. There’s mediocre Thai in spades, just like the rest of New York City. Mu Ramen has delicious food, but the wait is always a problem and frankly, they’re just not that friendly. Hibino I do like, but I wouldn’t call it an izakaya.

What I was shocked to find, tucked behind the 108th Precinct, less than a block from the Vernon-Jackson stop on the 7 train was a perfect neighborhood restaurant, a place you can indeed pop into for some snacks a beer, but that also feels fancy enough for a special night out. (more…)

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03/06/17 2:18pm
Photo: Georgia Kral

Marie Tribouilloy and Mike Fadem | Photo: Georgia Kral

Good. Simple. Made by thoughtful people. These are the criteria that come into play in nearly every facet of the operation at Ops, from the local, farm-fresh ingredients, to the rotating natural wine list, to the ethos of the place.

Marie Tribouilloy and Mike Fadem opened this petite and homey spot next to Variety Coffee in Bushwick, in October of 2016. It’s quickly become a neighborhood restaurant where locals converge for pizza, salads and meat and cheese plates. The centerpiece is the wood-burning oven, sparkling with colorful blue tiles behind the rustic bar.

The pizza is different at Ops, too. Fadem makes it with sourdough, which he lovingly tends to and feeds twice a day.

“We wanted it to be like a classic pizzeria,” Fadem said. “People can’t get enough of pizza.”

The pair wanted a restaurant that was both welcoming and inviting.

“That’s why we do everything ourselves,” Tribouilloy said. “We have a relationship with the customers. We’re both here and on the floor.” (more…)

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