Meet the Maker: Bill Roundy

How did you decide to create the Bar Scrawls?

I made the first strip for a friend, who was editing the "Zinester's Travel Guide to New York City," and immediately realized that I should do this all the time. After all, they say to do what you love, and I love going to bars, I love drawing comics, and I loving passing judgment on places.

What’s the hardest part of reviewing a bar?

Making the review interesting when the bar itself is mediocre. If the bar is good or bad, you focus on the good stuff, or on how they screwed it up. But it's very difficult to make "it's okay, I guess" interesting. I usually do so by drawing the bar with some sort of a complicated perspective.

Has anyone tried to bribe you for a good review?

Maybe! I've occasionally gotten more buy-backs than I'd expect, but I'm not sure if they recognized me, or were just feeling generous.

What’s your favorite beer/cocktail?

Beer: Red Hook Double Black Stout (they don't make this anymore, sadly).

Cocktail: The Brooklyn Cocktail – it's a variation on the Manhattan, with dry vermouth instead of sweet, and Amer Picon instead of bitters.

What’s something you never thought you’d be doing as part of your job?

Going to Urban Outfitters! The one in Williamsburg installed one on the roof, because of course they did.

What are the best/worst things about living in Brooklyn?

The best part is that everything in the world is here in Brooklyn – we've got the best bars, the best food, the best bands. The worst part is choosing what to do, and trying to line up your friends at the same events

What restaurant/bar do you love most in your neighborhood (what neighborhood)?

I live in Kensington, and I'm a big fan of the beer bar/restaurant Hamilton's.

What do you daydream about?

Unicorns, mostly.

What’s the last book you read?

"Bryony and Roses" by T. Kingfisher – it's a retelling of Beauty & The Beast, with an extremely practical heroine, a sarcastic Beast, and clockwork bees.

Whats the longest you've gone without sleep, why?

About 50 hours, in college – I pulled an all-nighter finishing my final creative writing project, turned it in at the last possible moment, then started an "end-of-semester" celebration that lasted well into the next morning.  

If I opened your fridge right now what would be inside?

Many things, including all of the ingredients for a quesadilla, eggs, leftover jambalaya, a bottle of Smaug Stout, several limes, and half-empty bottle of dry vermouth.

3rd Annual Dachshund and Schnauzer Oktoberfest Party

Our 3rd Annual Dachshund and Schnauzer Oktoberfest is on Saturday, October 3.  We're excited to have great sponsors joining us this year including Other Half Brewing, Fleisher's, Tom Cat Bakery, Tin Mustard and Waggin' Tails. Net proceeds from the event will be donated to BARC (Brooklyn Animal Rescue Coalition).


What: 3rd Annual Schnauzer and Dachshund Oktober Fest Party

Where: By Brooklyn, 261 Smith St. (btw Douglass and Degraw)

When:  Saturday, October 3, 3pm-5pm

Cost: $10 with a Schnauzer or Dachshund (or any dog) $15 without

Why: Cause we love dogs!  And support BARC


Artwork by Bill Roundy

Meet the Maker: Anya's Licorice

How did you decide to make fruit licorice?
I love fruit licorice. It's my favorite snack.  The Aussie licorice brands taste great but I wasn't a big fan of all the artificial ingredients or the huge sizes they're sold in. I'd buy a bag and eat the whole thing in an evening. That's like 900 calories and entirely way too much sugar. Then I'd feel guilty the next day. I thought there needed to be something for people like me who want great tasting fruit licorice made with better ingredients in reasonable serving sizes.

What’s the hardest part about starting your business?
It's definitely making the licorice, which sounds silly, but it cooks for 2 hours and needs to be stirred the entire time. By the end it's like stirring 25 pounds of paste. It's a fabulous upper body workout but I'm exhausted by the end. I'm really looking forward to getting this machine that stirs the licorice for me.
What’s your favorite beer/cocktail?
My new favorite is Descendant Cider. I was stationed next to Descendant's founders a few weeks ago at the Hester Street Fair. Not only are they really nice but their cider's the best I've had by far.

What’s something you never thought you’d be doing as part of your job?
I never thought I would become so proficient at fixing heat sealers. I have three of them now and they're temperamental little machines; always in need of TLC.  

What are the best/worst things about living in Brooklyn?
The people are the best thing about living in Brooklyn. I moved to Brooklyn after college and I met my best friends living in a five-person share that I found on CraigsList. I don't think I would have ended up living with such a fun, interesting group any place else in the city.
The worst thing is the rising rents. I don't know if my experience of moving to Brooklyn is happening as frequently these days.  The interesting, creative types just moving to the city can't afford Brooklyn anymore, which is too bad.

What restaurant/bar do you love most in your neighborhood (what neighborhood)?
I recently moved to Manhattan (I know... I totally miss Brooklyn) and don't have a favorite spot there yet. I lived in the North Slope for a long time and my favorites were The Gate when the weather's nice and Union Hall when it's not.  I loved O'Connors before they renovated but it’s lost some of that dive bar charm.

What do you daydream about?
It's terrible but all I really think about these days is licorice. My daydreams are all about that machine that stirs the licorice instead of me.

What’s the last book you read?
American Wasteland, which is a book about food waste and how to reduce it. I volunteer with City Harvest and was raised to abhor wasting food so it was a natural for me. The book details just how much food is wasted in the U.S every day. It's depressing but slowly the situation's improving through the work of groups like City Harvest and Daily Table, a new nonprofit grocery store that sells surplus food that otherwise would go to the landfill.

As a kid, what did you want to be when you grew up?
Not a licorice maker. Oddly enough that career path never crossed my mind :) I was one of those kids who changed career plans every other week.

If I opened your fridge right now what would be inside?
Right now it's just condiments, milk, miso, Brazil nuts and green tea. I like to cook so usually there would be veggies and some fish or meat to make dinner with but I dropped a knife on my foot a few days ago, which severed some tendons. An operation re-attached them but I'm supposed to stay off my feet for the next week, so we're eating a lot of take out right now.

Meet the Maker: Schoon Soap

Welcome to our new series, Meet the Maker, where we take a moment to highlight the amazing makers we have the privilge to work with on a daily basis.  Without the community of artists, craftsman and entrepreneurs in our fine boruough By Brooklyn would not exist. 

Schoon Soap makes small-batch, all-natural soaps with beautiful, modern packaging and without animal products, synthetic fragrances, or preservatives. Stephanie Klose started Schoon Soap with her husband, Rob Kemp, in 2014 in their apartment. 

Stephanie answered a few questions about herslef for us:

What surprised you most when learning to make soap?

Making soap seems like it would be done by a mad scientist or a witchy woman in the woods, but it’s really more akin to baking than any other activity; you need ingredients with particular qualities combined in specific ratios in order to achieve the desired result.

What are the best/worst things about living in Brooklyn?

Say it occurs to you that you’d like to try kayaking or go look at some art or get involved in comedy or community service or folk dancing or DIY taxidermy—odds are pretty good that’ll be available somewhere in the borough and quite possibly for free. That said, the cost of housing is going to drive us out eventually. We have what qualifies as a pretty good deal and it’s still ridiculous.

What restaurant/bar do you love most in your neighborhood?

Wine bar The Castello Plan is known at our house as “Twirly Mustache” because when we first moved to Ditmas Park, every guy who worked there had one. Sitting on their tiny patio with a Nicoise salad and a glass of rose is a pretty great way to spend a late summer evening.

What do you daydream about?

These days, I’m daydreaming about a trip to Iceland we’re taking in October.

What’s the last book you read?
My full-time job is book-related, so I read a lot and pretty widely across a variety of subjects and genres. Recent standouts include Naomi Novik’s Uprooted, Ta-Nehisi Coates’s Between the World and Me, and Jenny “The Bloggess” Lawson’s new memoir about living with mental illness, Furiously Happy.

List the cities/towns you’ve lived in, which would you move back to and why?

Though they all have their charms, I don’t know that I would necessarily move back to any of the other places I’ve lived (rural Rensselaer County, NY; Portland, ME; Washington, DC; Hailey, ID; Manhattan; Queens). However, my husband is a Louisville native, and I’d move there in a heartbeat.

Whats the longest you've gone without sleep, why?

I used to have terrible insomnia, so I’m very protective of my sleep now. Odds are, if I’m going more than 20 hours without sleeping these days, there are flight delays involved.

What advice would you give your 15 year old self?

You’re going to be fine.

What’s your most used phrase?

“It’ll get done.” It’s both reassuring and motivating. I’m a firm believer in the idea that we make time for the things that are important to us (and, conversely, that the things we don’t make time for aren’t actually all that important to us). I also have a tendency, like Ninth Doctor Christopher Eccleston (with whom I share a birthday), to declare things FANTASTIC.

If you had super powers what would they be?

Teleportation, no question. Though I tend to get hung up on the details: Could I bring a bag? What about other people? Would the clothes I was wearing come along for the ride?

Click to SHOP Schoon Soaps

Success! 4th Annual French Bulldog Party

Thank you, thank you, thank you!  Our 4th Annual French Bulldog Party was a HUGE success. 

Here are the stats:



Happy Hour Series: Grand St.


Join us this summer on Thursday evenings for a drink and a bite with some of our favorite makers.  Each evening the featured brand will bring tasty samples of their food paired with a delicious alcoholic beverage of their choice.  

Raaka Chocolate - Bean to bar vegan chocolate

Liddabit Sweets - Caramels

Anya's Licorice - American fruit licorice

Short Stack - PEACHES

Butter & Scotch - Boozy Caramel Corn

Grady's - Cold Brewed Coffee



4th Annual French Bulldog Party

Come out and celebrate the cuteness that are French Bulldogs and support Badass Brooklyn Animal Rescue.

Beer by Three's Brewing

$10 w/ a Frenchie (or any dog) $15 w/o a dog

Net proceeds will be donated to Badass Brooklyn Animal Rescue, a non-profit501(c)3, all-volunteer, all-breed dog rescue composed of a network of fosters and volunteers who work together to rescue sweet, loving, adoptable dogs from high kill pounds in the rural south, rehabilitate them and adopt them to only the best homes in the northeast.

We're Hiring!

By Brooklyn is looking for part-time help at our Williamsburg store.  Check out the link for more details and how to apply.

Sizzling Summer Sale*
Summer is finally here and we're celebrating with a sale.  20% off select merchandise in store only.
*Sale is in store only, Saturday, June 27 and Sunday June 28.  Some exclusions apply.  Knives, jewelry and original artwork are not subject to the discount. 
Opening Reception: Water Tower Window

We are celebrating summer with a window installation of original Boundless Brooklyn Water Towers decorated by Brooklyn Artists including David Cooper, Jason Midas Mitchell, London Kaye, Brandon Sines, Colleen Cunningham, Kate Wilkes, Nicole Block, Kristiana Parn and Joseph Meloy.

Meet the artists and see their towers

Wednesday, June 17 from 6pm to 8pm

Wine and cheese will be served.

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In the heart of Carroll Gardens.
261 Smith St.
Brooklyn, NY 11231
(718) 643-0606

In the heart of Williamsburg.
142 Grand St.
Brooklyn, NY 11249
(718) 935-9041
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