By Gabi Shipfner

A huge hurdle for most visual artists is finding proper exposure for their creations. It’s customary to seek gallery representation, but it can be a daunting and formidable task. It can also be as time consuming to market one’s artwork as it is to create it. With the enormous concentration of artists in Williamsburg and Greenpoint, finding gallery representation is even more challenging, and for those who already have it, solo exhibitions are frequently years apart. That’s the case for Williamsburg artist Mary Westring. She’s represented by the local Figureworks Gallery, but is prolific and produces more work than even her dealer can exhibit.

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Another summer has come to an end, and while the sky is still  blue and the air still warm and lovely, claim your piece of the Brooklyn sky. It’s yours for the price of a craft beer or a fancy cocktail.

I counted at least seven rooftop drinking and dining venues in Williamsburg: The Ides, Juliette, Bia67, L’isola, Zona Rosa, Berry Park, and Night of Joy. That means on any given night, whether you’re in the mood for French, Vietnamese, Italian, Mexican, or American fare, you can drink and dine on a breezy rooftop under the starz.

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Cheryl Perry and Felipa Lopez opened Pie Corps last October at 77 Driggs Avenue with two missions in mind: to bring back the popularity of the savory pie, and to debunk the idea that pie must always be unhealthy.

Perry and Lopez remember growing up at a time when savory pies were a far more popular dinner choice than they are now. “We’re starting to read labels more and question where our food comes from. Pies went from being made on the farm, to being made in factories with preservatives, and it turned into maybe something that we didn’t really want to eat,” Perry says.

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By Mary Yeung, Photos by Todd Barndollar

A few days after I had lunch at Zizi Limona, I found myself telling all my friends about it. I haven’t been so excited about a new restaurant for a long while, but Zizi Limona really meets my criteria for what good Middle Eastern food should be. Colorful dishes that are smoky and tangy, with layers and layers of exotic flavors. You can taste the cumin, peppers, tahini, mint, dates, preserved lemon, and toasted olive oil, and, occasionally, even basil and Thai fish sauce will make an unexpected appearance. The flavors are intense and complex, but never muddled or overwhelming.

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If you run a successful restaurant or bar in “Morgantown”—that concrete patch of factories and factory lofts where East Williamsburg meets Bushwick—you tend to keep a low profile.

Discretion is the unspoken rule among the area’s business owners.

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