"We didn't expect to find some of the best food at Barclays Center inside something called the Brooklyn Market presented by National Grid, but then we spotted the Pop’s Patties stand. For the uninitiated, Pop’s Patties is a patty purveyor that for a while, you could only find at Winner. But now your game-time meal can involve an overstuffed oxtail and short rib patty. They also have a great vegetarian patty, with butternut squash, kale, and chickpeas cooked in coconut curry." - willa moore, will hartman, bryan kim, neha talreja, hannah albertine
"We didn't expect to find some of the best food at Barclays Center inside something called the Brooklyn Market presented by National Grid, but then we spotted the Pop’s Patties stand. For the uninitiated, Pop’s Patties is a patty purveyor that for a while, you could only find at Winner. But now your game-time meal can involve an overstuffed oxtail and short rib patty. They also have a great vegetarian patty, with butternut squash, kale, and chickpeas cooked in coconut curry. photo credit: Angie Chavez" - Willa Moore
"Barbadian American chef Shirwin Burrowes, an Uncle Boon’s alum behind the pop-up Pop’s Patties, has opened a food stand at Barclays Center; it debuted on January 4. Burrowes will also continue to sell his patties — described in the coverage as "some of the city’s best" — at various Winner locations in Brooklyn." - Nadia Chaudhury
"At the Crown Heights pop-up inside Winner on Franklin, Bajan chef Shirwin Burrowes makes patties with fine-dining finesse; the bacalao patty ($6) blends plantain and salt cod in the style of a French brandade, and the pastry is buttery, slightly caramelized, and ultra-flaky — the kind of patty that ends up all over the sidewalk (and your clothes)." - Eater Staff
"After years in fine dining, Bajan chef Shirwin Burrowes started Pops Patties during the pandemic and built a reputation for unconventional fillings — slow-cooked short rib, Thai curry, and other inventive combinations — reflecting his move from Michelin-starred kitchens to reimagining West Indian hand pies." - Luke Fortney
