When Brutal Magazine first approached Chef Daniel Burns, we asked if he could provide beer pairings for a hot dog story we wanted to run. “I’m not really interested in beer pairings with dishes.But: I AM interested in ice cream.”
In the midst of opening his new roastery in the Brooklyn Navy Yards, Dillon Edwards of Parlor Coffee chatted with us about what makes the perfect cup of coffee.
Brutal Magazine sat down with Sara Bigelow, General Manager of The Meat Hook in Brooklyn, to talk all things meat – only to realize that recording apps on phones are susceptible to technical glitches.
In issue 1, Gheanna Emelia sits down with food writer and New York Times contributor Oliver Strand, the go-to guy for finding good coffee anywhere in the world.
© 2015 Brutal