About us

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.

Product specifications

FREQUENCY

Twice a year.

FORMAT

120 pages, 7.5 x 9.5 inches.

WEIGHT

465 g or 16.5 oz.

PRINTING/SHIPPING

Printed in Canada. Fulfilled from our warehouse in Seattle, United States.

PUBLISHER

Published, edited, and designed by Digital Ventures, LLC in New York City.

PRESS/MEDIA

Media kit coming soon.

Team

EDITOR IN CHIEF

Adam Goldberg (Instagram | Twitter)

CREATIVE DIRECTOR

Daniela Velasco (Instagram | Twitter)

EXECUTIVE EDITOR

Elyssa Goldberg (Instagram | Twitter)