This lively neighborhood restaurant serves a light-hearted cuisine that flaunts the technical skill of Chef Greg Baxtrom. The setting is quintessentially Brooklyn, with a long marble dining counter, bare wood tables, and mismatched ceramics. The food is first and foremost delicious, featuring the freshest of ingredients plucked straight from their picturesque garden. Dishes also highlight notable skill, especially as seen in the guinea hen roulade of beautifully cooked breast meat stuffed with ramp mousse and served alongside a bowl of thigh meat confit as well as black trumpet mushrooms à la Grecque. Finally, versatility is at the center of the delicate and shining chawanmushi topped with maitake mushrooms, smoked trout roe, and a shaving of bottarga.
- MICHELIN guide inspectors