Business & Tech

Restaurant Blotter: Treats Truck Stop Plans Launch Party This Weekend, and More

This week's restaurant blotter for the tastiest precinct.

Carroll Gardens, Cobble Hill and Boerum Hill represent the crossroads of Brooklyn gastronomy. The blotter is our weekly roundup of restaurant happenings, events and deals.

The Treats Truck Stop Opening Party on Saturday

The new brick-and-mortar outpost of popular traveling dessert mobile "The Treats Truck" is almost ready to open in Carroll Gardens. After a soft launch last weekend during the , the bakery-cafe-store has announced on its website that on "Saturday, May 12, we are having our official opening day from 9:00 a.m.- 9:00 p.m. And at 2:00 p.m., we’ll have a toast (with milk and cookies!) and a ribbon cutting!" The Treats Truck Stop will serve desserts, coffee, drinks, breakfast and a light lunch menu. "Plus, make-your-own cookie plates!" The shop is located at 521 Court Street, just past 9th St.

Find out what's happening in Carroll Gardens-Cobble Hillfor free with the latest updates from Patch.

Lunetta Waxes Poetic With Moon-centric Menu

Local restaurant offered its special lunar menu over the weekend in celebration of the "," featuring spicy yuzu chicken wings, sesame-crusted shrimp, longbean salad with miso tofu dressing, crispy tofu fries and savory pork ramen. They serve these dishes any time time there is a full moon, so keep an eye on that Farmer's Almanac. Before its current Italian-Mediterranean incarnation, Lunetta previously garnered a star from The New York Times as a Japanese eatery called .

Find out what's happening in Carroll Gardens-Cobble Hillfor free with the latest updates from Patch.

Momofuku Milk Bar's Christina Tosi Wins James Beard Award

Owner of Carroll Gardens' latest outpost above the Carroll Street subway station, , was named Rising Star Chef on Monday, May 7, at the 25th annual James Beard Foundation Awards. 

“For me, it’s just about creating things that we feel really attached to,” Tosi told the Associated Press during the 25th annual Beard Foundation awards. “The style that we do it is finding a flavor, a texture that we feel attached to and giving it back in a way that we think is cute or playful or approachable and at the end of it of course it’s delicious and you want to come back for it.

“And that’s where we begin and we end with it,” she said.

 Founders Hint at Unexpected Collaborations

That's all we're at liberty to reveal.

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