Brooklyn Quotes

“I hate Brooklyn.”
― Cassandra Clare, City of Bones

“Some people are nice and if you talk to them properly, they can be even nicer.”
― Colm Tóibín, Brooklyn

“Google “brooklyn writer” and you’ll get, Did you mean: the future of literature as we know it?”
― COLSON WHITEHEAD

“Brooklyn was a dream. All the things that happened there just couldn't happen. It was all dream stuff. Or was it all real and true and was it that she, Francie, was the dreamer?”
― Betty Smith, A Tree Grows in Brooklyn

“Men were good for one thing only. Killing spiders. Other than that, I was on my own. It was sad though. Where was the chivalry of yesteryear?”
― Kate Carlisle, Homicide in Hardcover

“As a teenager in Brooklyn Quentin had often imagined himself engaged in martial heroics, but after this he knew, as a cold immutable fact, that he would do anything necessary, sacrificing whatever or whomever he had to, to avoid risking exposure to physical violence. Shame never came into it. He embraced his new identity as a coward. He would run in the other direction. He would lie down and cry and put his arms over his head or play dead. It didn't matter what he had to do, he would do it and be glad.”
― Lev Grossman, The Magicians

“The most special times in a person's life are not meant to last forever. They're like bubbles rising from a plastic ring dipped into a soapy solution. The soap bubbles rise, with the sun flashing brilliant colors, then bursts into a showery memory mist.”
― Julius Thompson, A Brownstone in Brooklyn

“Apparently Brooklyn needn't always push itself to be something else, something conscious and anxious, something pointed toward Manhattan.... Brooklyn might sometimes also be pleased, as here on Flatbush, to be its grubby, enduring self.”
― Jonathan Lethem, The Fortress of Solitude

“It happened every single day in Brooklyn: awaken to fresh glory, fall asleep to blight and ruin.”
― Kate Christensen, The Astral

“Everyone who does not live in Berlin lives in Brooklyn now.”
― Don DeLillo

“And here in this other realm she looms over him, vast and sprawling, wildly patchwork and dense. Not just older and bigger. Stronger in many ways: her arms and core are thick with muscled neighborhoods that each have their own rhythms and reputations. Williamsburg, Hasidim enclave and artist haven turned hipster ground zero. Bed Stuy (do or die). Crown Heights, where now the only riots are over seats at brunch. Her jaw is tight with the stubborn ferocity of Brighton Beach's old mobsters and the Rockaways' working-class holdouts against the brutal inevitability of rising seas. But there are spires at Brooklyn's heart, too- perhaps not as grand as his own, and maybe some of hers are actually the airy, fanciful amusement-park towers of Coney Island- but all are just as shining, just as sharp.”
― N.K. Jemisin, The City We Became

“He'd once explained that when he was a boy his very proper parents had forbidden him and his brothers to curse in the house so 'feather buckets' was the young boys coded way of saying 'f*ck it”
― Kate Carlisle, Homicide in Hardcover

“To people from 'Brooklyn-Brooklyn' North Brooklyn is really just South Queens.”
― Cat Agonis

“I had to say it gave me a warm feeling to picture Meredith Winslow spending twenty years or so in an ill fitting orange jumpsuit, cozying up to a great big girl named Beulah”
― Kate Carlisle, Homicide in Hardcover

“Late June in Brooklyn is like the very beginning of a party-when the music is really good, but you know that it's about to get way better, so you just do a little two-step before the real turn-up starts.”
― Ibi Zoboi, Pride

“I wish I had this book when I was a kid--a book on a shelf that came from someone of this background and made me feel that my voice was relevant.”
― Elaine Del Valle, Brownsville Bred: Dreaming Out Loud

“I learned to keep my eyes open and my mouth shut.”
― Gary Heiden, Roller Coaster Kids: Tales of 1960's Coney Island

“Yeah, we all hated the Nazis, and if anybody didn't, he kept his fool mouth shut about it. Because if you lived in Flatbush, you were surrounded by Jews. And Jews, having paid the price in blood, now owned the Nazis outright, and we could do anything we wanted to them.”
― Robert Rosen, Bobby in Naziland: A Tale of Flatbush

“LEGACY IS THE AFTERLIFE ON EARTH”
― Qwana M. "BabyGirl" Reynolds-Frasier

“Whenever I walked across the Manhattan Bridge, I remembered myself as having crossed the Brooklyn Bridge. This is because you can see the latter from the former, and the latter is more beautiful. [...] But by the time I arrived in Brooklyn to meet Alex, I was starting to misremember crossing in the third person, as if I had somehow watched myself walking beneath the Brooklyn Bridge's Aeolian cables.”
― Ben Lerner

“We live in weird times and they are in Brooklyn.”
― Harper Lee

“Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice.
Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake.
Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“I obviously love Jack the Horse Tavern in Brooklyn Heights. The smoked trout salad is what lures me back again and again; it's indicative of the offbeat menu that also includes baked eggs, buckwheat pancakes, and a shrimp club sandwich.
Everything at the Farm on Adderly is fresh and tasty. This Ditmas Park pioneer keeps it simple and refined: a smoked pollock cake with harissa mayonnaise, french toast with apple compote, and a kale salad with dried cherries and hazelnuts. Yes, please!
Tucked away in the north of ever-popular DUMBO, Vinegar Hill House feels like you've actually trekked to Vermont. In the rustic ambiance, you can indulge in fancy cocktails along with the oversized sourdough pancake, tarragon-accented omelet, or eggs Benedict topped with pickled onion.
Buttermilk Channel is the ultimate indulgence- pecan pie french toast, Provençal bean stew, a house-cured lox platter. Because of the over-the-top menu and portions, this Carroll Gardens bistro hops all day, every Sunday.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“We window-shopped along Court Street, the closest thing Brooklyn has to Manhattan, perusing the indie clothing boutiques, bookstores, and Italian bakeries, and stopped at Frankies 457 Spuntino, a casual Italian restaurant that every young Brooklynite loves, to pound fresh ricotta, gnocchi, and meatballs. Afterward, I dragged us ten blocks out of the way to hit up Sugar Shop, a modern-retro candy store I loved, to load up on malt balls and gummies.
We strolled the magnificent blocks of Victorian homes and green lawns in Ditmas Park, as if suddenly transported from the city's whirl to a faraway college town, perusing the rhubarb, Bibb lettuces, and buckets of fresh clams at the farmers' market, before demolishing fried egg sandwiches on ciabatta at the Farm on Adderly, one of the boroughs now-prolific farm-to-table restaurants.
We shared pizza at Franny's: one red, one white, both pockmarked with giant charred blisters from the exceedingly hot brick oven. In a borough known for its temples of pizza worship, before it closed in the summer of 2017, Franny's was right up there, owing to the perfect flavors oozing from each simple ingredient, from the milky mozzarella to the salty-sweet tomato sauce to the briny black olives.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“We even made it to the holy mecca of Brooklyn food fanaticism: Smorgasburg, a collection of food vendors that battle it out for the most outrageously delicious, ridiculously inventive food. We duly ate our heads off, sampling panko-crusted chicken sandwiches topped with pickled cucumbers and daikon, brown butter cookies doused in flies of sea salt, and the coup d'état- gigantic, billowy doughnuts from a Bed-Stuy bakery called Dough, one sweetly flavored with hibiscus, the other a savory, roasted café au last varietal.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down:
The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg."
The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt.
The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“We went to Speedy Romeo, an Italian restaurant that has a pizza topped with Provel, a processed cheese popular in the Midwest that was virtually unknown in the Northeast. A Bed-Stuy B&B that hosts jazz concerts followed by fish fries in its town house parlor on weekend nights. And Cacao Prieto, a rum distillery that doubles as a beans-to-bar factory, producer of killer single origin 72 percent dark chocolate bars and rum-filled truffles.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“You wouldn't know it by their rapid ascension to ice cream dominance, but caution has guided their way. "The goal is to build out an anti-chain chain," Brian explains, fully aware that the charm of Ample Hills is that it's small, independently owned, and has quirks that locals appreciate. Every time they add a new scoop shop, they're mindful of creating at least one flavor that's unique to that location, like It Came Out of Gowanus, "the deepest, darkest, murkiest chocolate ice cream," in Brian's words, that's chock-full of white chocolate pearls, a nod to the waterway's once-prolific bivalves; chocolatey "crack cookies" made with hazelnut paste; and Grand Marnier-laced brownies.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Chef Fany Gerson opened Dough in Bed-Stuy in 2010, and her big, billowy, brioche-style doughnuts have spread across the city and are now available at dozens of third-party locations (including Smorgasburg, which is where we first sampled the bad boys). With delectable flavors like blood orange, hibiscus, and toasted coconut, inspired by Fany's Latin American heritage, to know Dough is to love it.
Naturally, Anarchy in a Jar supports local and family farmers- this is Brooklyn! A lesser credo just wouldn't cut it. The small-batch condiments company was started in 2009 by Laena McCarthy and includes deliciously eclectic offerings like grapefruit & smoked salt marmalade, cherry balsamic jam, and beer mustard.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Best ethiopian Food in brooklyn | Best ethiopian restaurant in brooklyn | Ghenet

In the cozy town of Brooklyn, find this heavenly place called Ghenet that serves mouthwatering Ethiopian cuisine. Ghenet, or we call it Heaven, was founded by Yeworkwoha Ephrem.

Ephrem was born and raised in Addis Ababa, Ethiopia, and its diversity exposed her to an assortment of culinary techniques and flavors. The exposure and her experience want her to offer Ethiopia to her customers, representing her restaurant as a hybrid of the culture, language, art, and authentic flavors.

Ghenet is a story of her experience and discoveries. She has visited the four corners of the world- lived in the Middle East, traveled across Asia, Europe, and South America, which adds to her experience, inspiration, and artistry.

Ephrem celebrated the flavors of New York by discovering the spice markets in little India, meat markets that used to be on the West Side, Veniero’s for pastries, Katz for pastrami, and running to Astoria for authentic Gyros.”
― Flintoff12345