Through interviews, stories, photo essays, and step-by-step recipes from its great chefs, Ambrosia eats its way through a region, from roadside stands to Michelin-starred restaurants, and pinpoints what sets the region’s cuisine apart, all while helping you prepare its lighter dishes at home.
Volume 3 takes us to Brooklyn, where we eat our way from Williamsburg to Crown Heights and Coney Island, to navigate one of the world’s most influential dining scenes against the backdrop of its storied history. Featuring recipes and stories from Carlo Mirarchi, Claus Meyer, Pamela Yung, and dozens of other chefs, servers, and vendors, this issue tells the story of the Brooklyn brand—and what happens now that the rest of the world is using it too.
Twice a year.
120 pages, 7.5 x 9.5 inches.
465 g or 16.5 oz.
Printed in Canada. Fulfilled from our warehouse in Seattle, United States.
Published, edited, and designed by Digital Ventures, LLC in New York City.
Media kit coming soon.