BEDFORD-STUYVESANT — A Bed-Stuy bar is serving up bottles of Miller High Life in brown paper bags — and charging $10 a time.
Other openings and closings in Bed-Stuy:
"I said, 'OK, why don't we make something?'" Kouadio said. "We always worked for somebody. Why not work for ourselves?"
Suya, who has been in the restaurant business for 12 years, said he's worked as a chef at the now-closed Cafe Charbon on the Lower East Side, at Cedric and as a sous chef at a Meatball Shop.
The chef helped bring new ideas to the shop, including their signature red velvet ice cream cone, made from scratch.
Although the two said they originally planned to open before the summer, setbacks in building out the space forced them to open later than planned.
Now open since late August, the two said they're happy with how locals have taken to the new location.
"It wasn't easy," Suya said. "But the reaction is more than we expected. People love it."
As one ice cream shop opens, another closes: after just weeks, Frozen Social on Franklin Avenue has closed. The shop, which featured natural ingredients in its ice cream alongside fresh juice and smoothies, had its grand opening on July 4 weekend, the owner said. Now the space is empty and being replaced by a shop called Rejuvenate Power, according to the building's new sign.
Unwine, at 414 Tompkins Ave., is a new wine bar that offers up wine, champagne and beer, including their "Bed-Stuy Brew," according to the owners. Friday nights from 8 p.m. until close features music from DJ Mr. Izrael.