“My mother carried hot sauce in her purse,” said Chris Scott, the chef of Butterfunk Kitchen in Windsor Terrace, Brooklyn. Mr. Scott opened Butterfunk Kitchen in April with his wife, Eugenie Woo. Mr. Scott takes some license with Nana’s scrapple. Molasses used to appear on the menu in shoofly pie, but “people weren’t feeling it,” Mr. Scott said. Even Mr. Scott’s mother might approve.

Source: New York Times March 09, 2017 16:41 UTC