In Our Current Issue: Andrew Tarlow’s Accidental Empire

When when it comes to modern icons of borough, you can divide the shift into BT and AT — Before and After Tarlow.

Writes author Raquel Pelzel:

“For those who have a hard time fathoming a Williamsburg without housemade mayo, in-house butchery and European tourists waiting in line for a two-top, it’s time for a history lesson. In ye olde days of the 1990s, the bulbs shined bright and “local cheese” meant plastic-wrapped squares from the bodega. Andrew Tarlow changed all that.”

It all started with Diner — read more here about the rollicking rest.

Amy Zavatto

Amy Zavatto is the daughter of an old school Italian butcher who used to sell bay scallops alongside steaks, and is also the former Deputy Editor of Edible Brooklyn and Edible Manhattan. She holds her Level III Certification in Wine and Spirits from the WSET, and contributes to Imbibe, Whisky Advocate, SOMMJournal,, and others. She is the author of Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients and The Architecture of the Cocktail. She's stomped around vineyards from the Finger Lakes to the Loire Valley and toured distilleries everywhere from Kentucky to Jalisco to the Highlands of Scotland. When not doing all those other things, Amy is the Director of the Long Island Merlot Alliance.

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