Photo: Hannah Whitaker/New York Magazine
In the magazine this week, Adam Platt reviews Braeburn, a neighborhood restaurant made for these times. “Braeburn isn’t a particularly ambitious restaurant,” writes Platt, “but none of the items my little band of tasters and I sampled was bad, and many of them were quite good.” In this week’s openings, Rob Patronite and Robin Raisfeld preview the pizza at Kesté, the “Über-Roman fare” at Sora Lella, and the Cambodian sandwiches at Num Pang. If you’re thirsty, the Robs have some intel on Greenpoint’s new beer store, Brouwerij Lane. There’s an in-season recipe this week for dried beans, but we also looked to Floyd Cardoz, Ryan Skeen, and Ilene Rosen for ways to improve our brown-bag lunch. And who says you need that? Our Strategist editors found four better ways to bring your lunch to work. If defrosting is more your style, Adam Platt endured a frozen-entrée taste test. (Skip the Stouffer’s pot roast.) Just beware what kind of plastic container you use.
