Sweet Somethings #1

Date night at Cafe Kestrel, island jewelry, an artichoke for dinner

Hello and happy Jean-Smart-on-SNL day to all who celebrate! I’d like to end the month gently with musings on a magical Red Hook restaurant, a jewelry brand I’ve been coveting, and a solo dinner. Other than writing this newsletter and moving my body in some way or another, my only set plan for this grey Brooklyn day is to make a chicken pot pie with leeks and thyme in a cast-iron skillet. A much-needed restful Saturday.

Date night at Cafe Kestrel – 

Teo and I recently dined at Cafe Kestrel, a new restaurant in Red Hook, Brooklyn that I’d heard rave reviews about from friends, including Olivia. I expected to like it, but didn’t realize quite how enchanted I would be by the whole experience. The space on Van Brunt Street is petite, with only 20 seats, and elegant in an understated way: tiled floors, white tablecloths, rose-pink napkins, and an eclectic selection of art on the walls. Upon arriving, we realized we knew the host — Corrine, a former colleague from my time at Cervo’s. It was a happy surprise to see her, and she and the whole team took excellent care of us all evening. 

Class!

On the menu, you’ll always find a grilled steak, and on the day we went, it was served with mustard butter, potato pavé, and braised romano beans. There’s also a soup du jour, but only “on stormy days,” so now I obviously need to return on a stormy evening. The whole menu conveys elegance and approachability. Sure, there might be farinata and olives and seafood terrine, but there are also side dishes of french fries and macaroni and cheese, the latter of which is pure velvet and NOT to be slept on. The best things we ate were the fried squash blossoms with stracciatella and sweet, sticky honey and the crab salad, with thinly sliced heirloom tomatoes, tarragon, and (wait for it…) crème fraîche. 

Farinata & olives, my spirit food

Go go gooooo, and please tell me what you eat. 

Finally: please don’t forget to end with a sweet something.

Island jewelry –

I recently discovered Mary MacGill, a Block Island-based jewelry designer, and I’m smitten, particularly with her use of natural materials. The rock set in this ring is a literal rock: a speckled island stone. What could be more beautiful? I also love these driftwood-inspired earrings, made with vegetable ivory, and this shark tooth pendant. All decidedly out of my price range, but so very lovely to look at.

Courtesy of Mary MacGill

An artichoke for dinner –

I had a night at home alone on Tuesday while Teo was at a Yankees game, so I planned my dream solo evening, beginning with a stop at Eataly after work. I limited myself to a few things, including a baguette and a purplish-green globe artichoke. I took the train home from the Oculus, and upon entering my apartment, washed my hands and immediately began preparing my artichoke, because a perfectly steamed artichoke takes time. With a sharp knife, I sliced a near-inch off the top and cut the stem so it stood upright, and with kitchen scissors, I snipped off the leaves’ thorny ends. As my fellow Substack writer Jack Prefontaine shared here via Notes, “an artichoke is a snack for one.” I agree, and would only add that it can be a MEAL for one if paired with enough melted butter and maybe a hunk of baguette.

I poured a few inches of water into a small pot and added my artichoke, stem side down, flower side up. From there, I brought the water to a boil, covered the pot, reduced it to a simmer, and let it cook for an hour (maybe more) until the leaves pulled away from the center and the heart and stem could be pierced effortlessly. While the artichoke gently simmered, I stretched, took a hot shower, and changed into sweatpants. When it was ready, I melted some butter, brought out the flaky salt, cut a wedge of lemon, and tore off some baguette. Finally, I sat and enjoyed my meal — squeeze of lemon here, pinch of salt there — with old Nigella episodes playing on YouTube.

Best I could manage on a dark evening! Self-portrait with artichoke

Thank you for being here. More soon.

x Phoebe