with floor-to-ceiling views of skaters enjoying the park’s winter wonderland. What makes Bluestone really stand out, however, is its menu of Brooklyn-inspired casual cuisine, created by Executive Chef Andy Seidel and designed to satiate any palate. Thus far, his ambitious goal of pleasing the masses as much as possible has met with some success. Case in point: both the Three Grilled Cheese and Kale sandwich ($7.50) and the Mac & Cheese ($5) have been popular sellers among kids and adults alike. The sandwich comes on two thick slices of buttered and toasted bread and features a perfectly gooey-yet-not-messy combination SEPTEMBER 2 - SEPTEMBER 8, 2016 • BROOKLYN MEDIA GROUP 39 8818 3RD AVE, BROOKLYN, NY 11209 SALE STARTS FRI. 09/02/16 SALE ENDS THU. 09/08/16 FINLANDIA SwISS $699 BOARS HEAD CHEESE LB. BUYING & SELLING AMERICAN CHEESE GOLD-SILVER-COINS-STAMPS-COLLECTIBLES 1964 & Before Silver Coins Buy 5.00 2.50 1 .00 Half Dollars 5.50 Quarters 2.75 Dimes 1.10 (For larger amounts, call) • DIAMONDS • RINGS-EARRINGS-BRACELETS NECKLACES-PINS-WATCHES TOP PRICES PAID GOLD JEWELRY 10K-14K-DENTAL 18K-22K-PLATINUM ALL FORMS WANTED RINGS-BANDS-CHAINS-MEDALS NECKLACES-EARRINGS-WATCHES BRACELETS 10K per DWT 18.00 14K per DWT 28.00 Dental per DWT 30.00 18K per DWT 38.00 Platinum per DWT 48.00 Buying U.S. Proof & Mint Sets Proof Mint Buying Ike Dollars All prices are for spot-free sets in original holders BUYING U.S. GOLD COINS VF XF UNC 200.00 270.00 525.00 550.00 520.00 1050.00 1060.00 • OLD SPACE TOYS • ALL POCKET WATCHES • OLD BANKS • ALL LEAD SOLDIERS-BRITAINS, ETC. • U.S. PAPER MONEY - LARGE & SMALL • ALL FOREIGN COINS GOLD-SILVER-COPPER COINS • FOREIGN PAPER MONEY OPEN 7 DAYS AT 5 A.M. MON-FRI TILL 8 P.M. SAT - 8PM, SUN - 4PM 718-748-6626 LB. $699 ★ WE ALSO CARRY OVER 1800 TITLES ON COLLECTOR CATALOGS. 300.00 • U.S. & FOREIGN STAMPS • MINT, USED, SETS • ANTIQUES ALL TYPES • ALL MILITARY WWI, WWII, ETC. • ALL OLD TOYS - TIN, (CAST IRON) • ALL TRAINS, LIONEL, AMER. FLYER • ALL OLD POSTCARDS • ALL OLD NON-SPORT CARDS COME IN AND ASK FOR OUR COMPLETE LIST OF SUPPLIES. • ALL BASEBALL CARDS PRE-1975 • OLD TOY CAP GUNS • CORGI, DINKY & MATCHBOX TOYS • ALL OLD WORLD’S FAIR ITEMS • OLD POLITICAL ITEMS, BUTTONS, ETC. • FRANKLIN MINT GOLD, SILVER BRONZE SETS, COINS, MEDALS 1.00 1.00 1.00 2-1/2 2-1/2 TYI TYII TYIII LIB. IND. 140.00 250.00 160.00 175.00 170.00 160.00 300.00 175.00 180.00 175.00 • WHEAT CENTS 1909-58 • BU COINS SINGLES & ROLLS-SETS • BU SILVER DOLLARS • CIRC & BU COMM. COINS • U.S. MINT & PROOF SETS • U.S. TYPE COINS • METTLACH STEINS-PLAQUES • ALL BEER STEINS 350.00 CALL 350.00 400.00 300.00 5.00 5.00 10.00 10.00 20.00 20.00 LIB IND LIB IND LIB STG 275.00 270.00 550.00 550.00 1150.00 1100.00 280.00 280.00 560.00 560.00 1160.00 1160.00 350.00 420.00 750.00 760.00 1300.00 1300.00 WANTED: WE BUY ENTIRE ESTATES BROOKLYN GALLERY Coins & Stamps, Inc. 8725 4th Ave., Brooklyn, N.Y. 11209 718-745-5701 Dept. HR1 C. A. Lic. 766197. All Subject To Market Changes. Open Mon.-Fri.-9:30-5, Sat. 9:30-2 - Same Location For Over 44 Years We Carry A Full Line of Coin, Stamp & Collectible Aids. Catch Us On The Web At www.brooklyngaller y.com VF XF UNC Proof Mint 1971s 1972s 1973s 1974s 5.00 5.00 5.00 5.00 5.00 5.00 18.00 5.00 Proof Mint BU Proof SILVER DOLLARS 1878-1935 Fine or Better 20.00 WANTED Slab Coins 360.00 380.00 148.00 132.00 65.50 80.00 36.00 20.00 24.00 20.00 19.20 18.80 18.80 18.80 18.40 - - - 4.95 4.80 6.20 3.20 3.60 5.60 6.20 5.20 18.80 4.40 1950 1951 1952 1953 1954 1955 FP 1956 1957 1958 1959 1960 1961 1962 1963 1964 1965 SMS 1966 SMS 1967 SMS 1968 1969 1970 1971 1972 1973 1974 1975 1976 3 PC 1976 6 PC 1977 1978 1979 1980 1981 1982 1983 1983 PRES. 1984 1984 PRES. 1985 1986 1986 PRES. 1987 1987 PRES. 1988 1988 PRES. 1989 1989 PRES. 1990 1990 PRES. 1991 1991 PRES. 1992 1992 Silver 1992 PRES. 1993 1993 Silver - 580.00 528.00 360.00 152.00 102.00 96.00 168.00 92.00 44.00 41.00 41.00 41.00 41.00 41.00 5.80 5.80 7.00 5.20 5.25 8.00 1.90 1.90 8.40 4.60 3.80 15.00 3.60 5.20 3.40 3.10 4.00 6.40 - - - 2.00 - 2.40 5.40 - 2.80 - 3.20 - 2.40 - 2.40 - 3.20 - 2.80 -- 4.00 - 4.80 4.00 5.00 3.40 3.60 2.40 2.40 28.80 3.20 24.00 2.60 3.20 22.40 2.40 22.40 4.00 23.60 2.80 25.60 3.00 22.40 3.00 28.00 3.00 13.60 29.60 3.00 20.00 1993 PRES. 1994 1994 Silver 1994 PRES. 1995 1995 Silver 1995 PRES. 1996 1996 Silver 1996 PRES. 1997 1997 Silver 1997 PRES. 1998 1998 Silver 1999 (5pc) 1999 (9pc) 1999 Silver 2000 (5pc) 2000 (10pc) 2000 Silver 2001 (5pc) 2001 (10pc) 2001 Silver 2002 (5pc) 2002 (10pc) 2002 Silver 2003 (5pc) 2003 (10pc) 2003 Silver 2004 (5pc) 2004 (5pc) Silver 2004 (11pc) 2004 Silver 2005 (5pc) 2005 (5pc) Silver 2005 (11pc) 2005 Silver 2006 (5pc) 2006 (5pc) Silver 2006 (11pc) 2006 Silver 2007 (5pc) 2007 (5pc) Silver 2007 14pc 2007 Silver 2007 PRES. 2008 (5pc) 2008 (5pc) Silver 2008 (14pc) 2008 PRES. 2008 Silver 2009 (6pc) 2009 (6pc) Silver 2009 (18pc) 2009 (18pc) Silver 2009 PRES. 2009 Lincoln Cent 36.00 3.40 16.80 29.50 7.00 27.00 52.00 5.00 18.00 184.00 7.60 21.50 48.00 6.00 19.00 4.00 6.80 80.00 2.40 3.80 30.00 4.80 5.20 31.00 2.80 5.20 29.80 2.20 5.40 29.80 2.20 19.50 6.00 29.80 2.20 19.50 4.20 29.80 3.40 19.50 6.00 29.80 2.80 19.50 9.20 34.80 4.00 23.00 21.00 52.00 6.80 40.00 7.20 25.00 14.00 39.00 5.20 10.00 - 2.80 - - 4.20 - - 10.40 - - 5.80 - - 3.00 - - 6.00 - - 5.60 - - 8.80 - - 9.20 - - 8.00 - - - 12.80 - 5.80 - - - 8.80 - - - - - 12.40 - - - - 40.00 - - - - - - - 16.00 STERLING SILVER FRANKLIN MINT MEDAL INGOTS ANYTHING MARKED STERLING KNIVES-FORKS-SPOONS-BOWLS- PLATES-TRAYS ALL STERLING 11.50 Buy War Nickels .50 40% Silver Halves 1965-69 1.20 NGC • PCGS PCI • ANA 9.50 .45 1.60 17.50 19.00 30.00 32.00 40.00 270.00 240.00 575.00 630.00 1100.00 1100.00 37.00 45 390.00 250.00 325.00 230.00 1070.00 1080.00 540.00 BROOBKRLOYONK MLYEND IMAE GDRIAO UGPR O• UJAPN • U MAARRYC 3H0 6- F- EMBARRUCAHR 1Y2 5, ,2 2001144 arts & dining BY HELEN KLEIN [email protected] Cue-ing BBQ for BROOKLYN MEDIA GROUP/Photo by Heather J. Chin Executive Chef Andy Seidel with Bluestone Original Burger Sliders. BROOKLYN MEDIA GROUP/Photo by Helen Klein Bay Ridge Bakery pastry chef and owner Nick Nikolopoulos displays a cheesecake and a fruitcake. Labor Day and beyond Prospect Park, 171 East Drive Entrances near Parkside/Ocean Avenue or Lincoln Road/Ocean Avenue 718-462-0010 Prospect www.lakesidebrooklyn.Park, 171 East Drive com Entrances near Parkside/Ocean Friday-Saturday: 11 a.m. to 10 p.m. Avenue or Lincoln Road/Ocean Avenue Sunday: 718-1 462-a.m. 0010 to 8 p.m. www.lakesidebrooklyn.com Friday-Saturday: 11 a.m. to 10 p.m. Sunday: 1 a.m. to 8 p.m. of three types of cheese and still-crisp leaves of kale and tomato slices. The Mac and Cheese is equally impressive with its cheesiness-balance, providing more than enough cheese without being overwhelming, and comes served with or without a light topping of breadcrumbs. There is more than just cheese to choose from, of course. Start with a Soup of the Day ($6.50) or try the current in-season regular, Butternut Squash and Coconut Milk Bisque ($7.50). Dotted with pumpkin seeds, the crunch and color of the seeds juxtaposes beautifully against the soup’s gorgeous burnt orange color and thickly creamy texture. The Black Pepper Chicken Wings ($8.50) is also a study in juxtaposed flavors, See more reviews at brooklynreporter.com ▲ dining out ▲ BY HEATHER J. CHIN [email protected] Bluestone Café definitely nails the first commandment of real estate: location, location, location. Sitting next to Prospect Park’s new Lakeside ice rink and outdoor community space, the restaurant is a relaxing oasis with floor-to-ceiling views of skaters enjoying the park’s winter wonderland. What makes Bluestone really stand out, however, is its menu of Brooklyn-inspired casual cuisine, created by Executive Chef Andy Seidel and designed to satiate any palate. Thus far, his ambitious goal of pleasing the masses as much as possible has met with some success. Case in point: both the Three Grilled Cheese and Kale sandwich ($7.50) and the Mac & Cheese ($5) have been popular sellers among kids and adults alike. The sandwich comes on two thick slices of buttered and toasted bread and features a perfectly gooey-yet-not-messy combination of three types of cheese and still-crisp leaves of kale and tomato slices. The Mac and Cheese is equally impressive with its cheesiness-balance, providing more than enough cheese without being overwhelming, and comes served with or without a light topping of breadcrumbs. There is more than just cheese to choose from, of course. Start with a Soup of the Day ($6.50) or try the current in-season regular, Butternut Squash and Coconut Milk Bisque ($7.50). Dotted with pumpkin seeds, the crunch and color of the seeds juxtaposes beautifully against the soup’s gorgeous burnt orange color and thickly creamy texture. The Black Pepper Chicken Wings ($8.50) is also a study in juxtaposed flavors, with the strong and warming kick of black pepper paired with a dip of cool and sweet blue cheese dressing. Bluestone’s entrees come in the form of hearty sandwiches. The Bluestone Original Burger ($7.50) is a char-grilled hamburger served with pickles, Bibb lettuce and special Lake Sauce, served on a Brooklyn-made potato roll. Made to order, the burger meat still retains a residual smokiness that, combined with soft bun and crunchy vegetables, makes for perfect bites, especially with the Lake Sauce’s pickly tang. Also available as sliders, the burger can be served with cheese, bacon or thin cut onion rings for an additional $2 each. Vegetarians also have a delicious option in the Grilled & Roasted Market Vegetables sandwich ($8.50), which can be served with or without the herbed goat cheese, although the light and creamy mixture is an amazing and surprisingly refreshing accompaniment to the seasonal vegetables, which on our visit included artichokes, eggplant, zucchini, mushrooms and tomatoes. Gluten-free breads will soon be available, as well. Taco lovers can also rejoice with the Wonton Mahi Mahi Tacos ($8.50) – a trio of crunchy wonton taco shells stuffed with a sizable chunk of seasoned fish, shredded red cabbage, scallions, a dollop of sour cream, and a thin slice of jalapeño—which provides a medium amount of heat but can also easily be removed if it’s too much for you. Finally, top off your meal with a homemade chocolate chip cookie, oatmeal raisin cookie or one of the many pies, cakes and ice cream from local Brooklyn businesses such as Robicelli’s and Blue Marble Ice Cream (up to $7.50). Then wash it all down with a Hot Spiced Cider, Moccachino, Espresso, Latte, Coffee, Hot Chocolate or Lake Swirl ($2 to $5.50). A destination restaurant in more ways than one, Bluestone Café also features three party rooms and will soon add rooftop dining and weekday service. BLUESTONE CAFÉ Skating up an appetite at Bluestone Café BROOKLYN MEDIA GROUP/Photo by Heather J. Chin Executive Chef Andy Seidel with Bluestone Original Burger Sliders. See more reviews at www.homereporter.com com THURSDAYS com Specialty! Specialty! Entertainment Entertainment 11209 Walk into the Bay Ridge Bakery, and all your senses are immediately engaged. Glistening glass cases display elegant cakes and rows of gorgeous pastries, cookies and numerous other sweet treats – an immediate call to the taste buds to be on high alert. They will be immediately satis ed as you arrive at the cash register, where a bowl of cookies or other delights awaits, so that anyone stopping in can sample one of the bakery’s specialties. As owner and pastry chef Nick Nikolopoulos stresses, you don’t have to buy a thing. Providing the samples is just one more thing this community-minded merchant – who is Bay Ridge-born-andbred -- does for his neighbors. “To me, it’s not just a business; it’s my neighborhood,” he said. But, as our sampling of Nikolopoulos’ engaging specialties makes clear, one bite and you will likely crave more. Everything we tried was fresh and rich, made in house with the best ingredients whose avors sing through. And, whatever it is you want, Nikolopoulos – who was trained at the French Culinary Institute – is likely to offer it. “We cater to a lot of different cultures,” he noted. “We have American layer cakes, French and Italian pastries, as well as Greek desserts.” Among the specialties of this 42-yearold, family-run bakery are New York Cheesecake ($22 with strawberries) and French Cheesecake ($18), the latter a lightas air version of the former, with a bottom layer of chocolate cake. Both are incredibly satisfying, with the New York style cheesecake seeming to melt in the mouth, as the French cheesecake convinces you to take just one more bite, then another, and another… The cakes were glorious, glistening confections. We sampled the German Chocolate Cake ($4 a slice), which was comprised of rich layers of chocolate cake, iced with dark chocolate and separated by a thick layer of chocolate butter cream. The spicy Carrot Cake ($3.50 a slice) encapsulated the essence of carrot, with grace notes of spice, enhanced by cream cheese frosting. The Tiramisu ($4 a slice) was intensely coffee- avored – as rich as it was addictive. Also downright addictive were the bitesize European pastries ($18 a pound) that included such treats as chocolate covered cannoli and baklava, éclairs and rainbow cookies. Each morsel was a delight, and yes, we ate more than we should have, and enjoyed every bite. And, speaking of addictive, Bay Ridge Bakery’s Greek pastries de nitely ll the bill. We tried the Baklava, the Katai and the Galactoboureko ($3 a piece for each) and delighted in the honey-steeped confections, relishing the nuts, the crumbly lo and the light cinnamon in ection in the Baklava and the Katai (the latter topped with shredded lo) and the creamy custard lling of the Galactoboureko. Besides what’s available to customers who stop by the bakery, Nikolopoulos also has an extensive custom cake business. While his most elaborate cake to date was one shaped like the U.S. Capitol that he created for the birthday of Congressmember Carolyn Maloney, Nikolopoulos loves creating gorgeous cakes for special occasions, and enjoys the challenge. “We can do something that looks expensive without the cost,” he said, noting that, once you get past the dramatic appearance, quality is the key. That, he stressed, is “What people are going to be left with when they cut the cake.” Cake and cookies and pastry, oh my! BROOKLYN MEDIA GROUP/Photo by Helen Klein Bay Ridge Bakery pastry chef and owner Nick Nikolopoulos displays a cheesecake and a fruitcake. BAY RIDGE BAKERY 7805 Fifth Avenue Brooklyn NY 11209 718-238-0014 Bayridgebakery.com Open every day, 9 a.m. to 9 p.m. See more reviews at homereporter.com 11223 BY HELEN [email protected] Want to enjoy Labor Day barbecue without the labor? If you haven’t been invited to a cookout, don’t despair. Top-notch barbecue may be just around the corner, or at least, just a few stops away on the subway. Here are some of the borough’s top spots for top-notch ‘cue, in no particular order. Dinosaur Bar-B-Que (604 Union Street, in Park Slope) serves up sassy, saucy ribs, brisket, pulled pork and chicken, accompanied by traditional sides from fries and beans to potato salad and cole slaw, plus black-eyed peas with kale and simmered greens for those who want a side of healthful with their ‘cue. Main dishes come with two, plus cornbread. And, don’t miss the Fried Green Tomatoes. Hometown Bar B Que (454 Van Brunt Street, in Red Hook) offers up both quantity and quality to its ‘cue-craving customers. Well worth the trip to Red Hook, the eatery‘s specialties include Meat by the ½ Pound, Ribs (including Jamaican Jerk Baby Back Ribs) by the half or whole rack, housemade Italian sausage, and even tacos piled high with brisket or pulled pork. Fletcher’s Brooklyn Barbecue (433 Third Avenue, in Gowanus) sets itself apart through its counter service dining room, as well as by its efforts to craft Brooklyn-style barbecue rather than trying to echo the disparate styles of BBQ from around the U.S. The Fletcher’s Platter includes two separate meats and sides, as well as cornbread, rolls and pickles, for $20.95, or you can get your favorites by the quarter or half pound or on a sandwich. Morgan’s Barbecue (267 Flatbush Avenue, in Prospect Heights) specializes in Texas-style ‘cue, which means that the menu includes chili, Frito Pie, Catfi sh Tacos, and Chips & Smokey Queso as well as pulled pork, sliced brisket, sausage and pork belly, as well as nine versions of Mac and Cheese. Morgan’s also offers a pretty substantial brunch on weekends including such treats as Texas Toast, pancakes, biscuits and gravy, and Chilaquiles. Hill Country Barbecue Market (345 Adams Street, in Downtown Brooklyn) offers up ‘cue and “American Roots” music (shows take place Tuesday through Saturday evenings) as a savory combo. The meats are fl avored with a dry rub, and are available by the half pound or on sandwiches with pitchers of the house Margarita or beer to wash them down. If you can’t hang, some of the specialties are available to go in the marketplace. The Smoke Joint (87 South Elliott Place, in Fort Greene), appropriately named as it truly is a cozy little corner joint in the shadow of the Barclays Center, boasts some seriously amazing smoky fl avors and sides. The barbecued beef brisket sandwich – a 14-hour smoked and sliced favorite – is a recommendation you’ll probably hear over and over again. Couple that with the joint’s deliciously ooey-gooey four-cheese baked Mac and Cheese and you’ve got yourself a recipe straight out of BBQ heaven. Joeper’s Smokeshack (2085 Flatbush Avenue, in Marine Park) announces its presence with a large statue of a pig perched on its corner location, but it doesn’t serve just pork. Among its specialties are Pulled Chicken, Brisket Burnt Ends and Bacon Mac and Cheese, as well as Pulled Pork, Ribs and Wings. And, don’t forget the Hush Puppies! Photo courtesy of Dinosaur Bar-B-Que Dinosaur Bar-B-Que’s pulled pork sandwich. with the strong and warming kick of black pepper paired with a dip of cool and sweet blue cheese dressing. Bluestone’s entrees come in the form of hearty sandwiches. The Bluestone Original Burger ($7.50) is a char-grilled hamburger served with pickles, Bibb lettuce and special Lake Sauce, served on a Brooklyn-made potato roll. Made to order, the burger meat still retains a residual smokiness that, combined with soft bun and crunchy vegetables, makes for perfect bites, especially with the Lake Sauce’s pickly tang. Also available as sliders, the burger can be served with cheese, bacon or thin cut onion rings for an additional $2 each. Vegetarians also have a delicious option in the Grilled & Roasted Market Vegetables sandwich ($8.50), which can be served with or without the herbed goat cheese, although the light and creamy mixture is an amazing and surprisingly refreshing accompaniment to the seasonal vegetables, which on our visit included artichokes, eggplant, zucchini, mushrooms and tomatoes. Gluten-free breads will soon be available, as well. Taco lovers can also rejoice with the Wonton Mahi Mahi Tacos ($8.50) – a trio of crunchy wonton taco shells stuffed with a sizable chunk of seasoned fish, shredded red cabbage, scallions, a dollop of sour cream, and a thin slice of jalapeño—which provides a medium amount of heat but can also easily be removed if it’s too much for you. Finally, top off your meal with a homemade chocolate chip cookie, oatmeal raisin cookie or one of the many pies, cakes and ice cream from local Brooklyn businesses such as Robicelli’s and Blue Marble Ice Cream (up to $7.50). Then wash it all down with a Hot Spiced Cider, Moccachino, Espresso, Latte, Coffee, Hot Chocolate or Lake Swirl ($2 to $5.50). A destination restaurant in more ways than one, Bluestone Café also features three party rooms and will soon add rooftop dining and weekday service. BLUESTONE CAFÉ See more reviews at www.homereporter.com 11209 immediate call to the taste buds to be on high alert. They will be immediately satis ed as you arrive at the cash register, where a bowl of cookies or other delights awaits, so that anyone stopping in can sample one of the bakery’s specialties. As owner and pastry chef Nick Nikolopoulos stresses, you don’t have to buy a thing. Providing the samples is just one more thing this community-minded merchant – who is Bay Ridge-born-andbred -- does for his neighbors. “To me, it’s not just a business; it’s my neighborhood,” he said. But, as our sampling of Nikolopoulos’ engaging specialties makes clear, one bite and you will likely crave more. Everything we tried was fresh and rich, made in house with the best ingredients whose avors sing through. And, whatever it is you want, Nikolopoulos – who was trained at the French Culinary Institute – is likely to offer it. “We cater to a lot of different cultures,” he noted. “We have American layer cakes, French and Italian pastries, as well as Greek desserts.” Among the specialties of this 42-yearold, family-run bakery are New York Cheesecake ($22 with strawberries) and French Cheesecake ($18), the latter a lightas air version of the former, with a bottom layer of chocolate cake. Both are incredibly satisfying, with the New York style cheesecake seeming to melt in the mouth, as the French cheesecake convinces you to take just one more bite, then another, and another… The cakes were glorious, glistening confections. We sampled the German Chocolate Cake ($4 a slice), which was comprised of rich layers of chocolate cake, iced with dark chocolate and separated by a thick layer of chocolate butter cream. The spicy Carrot Cake ($3.50 a slice) encapsulated the essence of carrot, with grace notes of spice, enhanced by cream cheese frosting. The Tiramisu ($4 a slice) was intensely coffee- avored – as rich as it was addictive. Also downright addictive were the bitesize European pastries ($18 a pound) that included such treats as chocolate covered cannoli and baklava, éclairs and rainbow cookies. Each morsel was a delight, and yes, we ate more than we should have, and enjoyed every bite. And, speaking of addictive, Bay Ridge Bakery’s Greek pastries de nitely ll the bill. We tried the Baklava, the Katai and the Galactoboureko ($3 a piece for each) and delighted in the honey-steeped confections, relishing the nuts, the crumbly lo and the light cinnamon in ection in the Baklava and the Katai (the latter topped with shredded lo) and the creamy custard lling of the Galactoboureko. Besides what’s available to customers who stop by the bakery, Nikolopoulos also has an extensive custom cake business. While his most elaborate cake to date was one shaped like the U.S. Capitol that he created for the birthday of Congressmember Carolyn Maloney, Nikolopoulos loves creating gorgeous cakes for special occasions, and enjoys the challenge. “We can do something that looks expensive without the cost,” he said, noting that, once you get past the dramatic appearance, quality is the key. That, he stressed, is “What people are going to be left with when they cut the cake.” BAY RIDGE BAKERY 7805 Fifth Avenue Brooklyn NY 11209 718-238-0014 Bayridgebakery.com Open every day, 9 a.m. to 9 p.m. See more reviews at homereporter.11223 Want to enjoy Labor Day barbecue without the labor? If you haven’t been invited to a cookout, don’t despair. Top-notch barbecue may be just around the corner, or at least, just a few stops away on the subway. Here are some of the borough’s top spots for top-notch ‘cue, in no particular order. Dinosaur Bar-B-Que (604 Union Street, in Park Slope) serves up sassy, saucy ribs, brisket, pulled pork and chicken, accompanied by traditional sides from fries and beans to potato salad and cole slaw, plus black-eyed peas with kale and simmered greens for those who want a side of healthful with their ‘cue. Main dishes come with two, plus cornbread. And,don’t miss the Fried Green Tomatoes. Hometown Bar B Que (454 Van Brunt Street, in Red Hook) offers up both quantity and quality to its ‘cue-craving customers. Well worth the trip to Red Hook, the eatery‘s specialties include Meat by the ½ Pound, Ribs (including Jamaican Jerk Baby Back Ribs) by the half or whole rack, housemade Italian sausage, and even tacos piled high with brisket or pulled pork. Fletcher’s Brooklyn Barbecue (433 Third Avenue, in Gowanus) sets itself apart through its counter service dining room, as well as by its efforts to craft Brooklyn-style barbecue rather than trying to echo the disparate styles of BBQ from around the U.S. The Fletcher’s Platter includes two separate rolls and pickles, for $20.95, or you can get your favorites by the quarter or half pound or on a sandwich. Morgan’s Barbecue (267 Flatbush Avenue, in Prospect Heights) specializes in Texas-style ‘cue, which means that the menu includes chili, Frito Pie, Catfi sh Tacos, and Chips & Smokey Queso as well as pulled pork, sliced brisket, sausage and pork belly, as well as nine versions of Mac and Cheese. Morgan’s also offers a pretty substantial brunch on weekends including such treats as Texas Toast, pancakes, biscuits and gravy, and Chilaquiles. Hill Country Barbecue Market (345 Adams Street, in Downtown Brooklyn) offers up ‘cue and “American Roots” music (shows take place Tuesday through Saturday evenings) as a savory combo. The meats are fl avored with a dry rub, and are available by the half pound or on sandwiches with pitchers of the house Margarita or beer to wash them down. If you can’t hang, some of the specialties are available to go in the marketplace. The Smoke Joint (87 South Elliott Place, in Fort Greene), appropriately named as it truly is a cozy little corner joint in the shadow of the Barclays Center, boasts some seriously amazing smoky fl avors and sides.The barbecued beef brisket sandwich – a 14-hour smoked and sliced favorite – is a recommendation you’ll probably hear over and over again. Couple that with the joint’s deliciously ooey-gooey four-cheese baked Mac and Cheese and you’ve got yourself a recipe straight out of BBQ heaven. Joeper’s Smokeshack (2085 Flatbush Avenue, in Marine Park) announces its presence with a large statue of a pig perched on its corner location, but it doesn’t serve just pork. Among its specialties are Pulled Chicken, Brisket Burnt Ends and Bacon Mac and Cheese, as well as Pulled Pork, Ribs and Wings. And, don’t forget the Hush Puppies! Photo courtesy of Dinosaur Bar-B-Que Dinosaur Bar-B-Que’s pulled pork sandwich. $699 $599 $599 $799 $699 $399 wITH THIS COUPON. SALE ENDS 09/08/16 wITH THIS COUPON. SALE ENDS 09/08/16 HOME MADE ROAST BEEF GENOA SALAMI FRESH BAkED vIRGINIA HAM STORE BAkED TURkEY BREAST BOARS HEAD HAM SIX BAGELS ONE DOZEN BAGELS LB. LB. $599 LB. LB. LB. H&L HOT BAGELS BOARS HEAD BOLOGNA LB. $599
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