Pizzas are nicely singed. Also good: arugula with bresaola, pickled pig’s tongue, mackerel with lemon jelly, wood-roasted chicken, wood-roasted Berkshire pork chop. Read more.
Owner Paul Giannone has a gift for great topping combos. My favorites are the Anise & Anephew and the Hellboy (hot soppressata & spicy honey). For brunch, the Monte Cristo is absolutely craveworthy. Read more.
Almost all the pizza here is great, but the grandma slice and grandma slice with pickled vegetable are KILLER. Also? BEST MEATBALL SUB in the city. Read more.
Way Greenpoint and quiet on the street. Inside this neighborhood gem a vegetable paradise awaits, with wine and service to match. Meat, too! Read more.
Before giving Downtown Brooklyn its own killer ramen den, owner Harris Salat was a food writer, whose culinary crush on Japan was well documented in the The NY Times, Saveur and his own cookbooks. Read more.
The three chefs in the kitchen—Jamison Blankenship, James Sato and David Koon— spent months testing different broths, noodles and toppings to create the three bowls on their opening menu. Read more.
Hands-down the best burger in NYC. I order mine with blue cheese and caramelized onions. The mac and cheese with bacon can easily feed a family of four or one very hungry chef. -Jacqueline Lombard, To
Great brunch and the place is small and quaint inside with a beautiful patio. Staff warm and attentive. Food - delish. Definitely recommend.
2-hour wait on a Friday night, but try and find a place at the bar - it's worth it. The beets in avocado and chicken were incredible.
