There’s something primal and pure about cooking things over an open fire. You’re exposed to the elements, a slave to the whims of the fire, without modern appliances to tone things up or down. Food cooked in this manner is never perfect, always coming out a little blistered or charred, which seems like it could be frustrating for type-A chefs who want to completely control the outcome of the dish. So when I heard that Metta, a new restaurant in Fort Greene, would specialize in wood-fire cooking, and that it wouldn’t be a bbq or pizza restaurant, which we expect to be a little rough around the edges, I was intrigued to pay them a visit.Read More
Add Faro to the long, growing list of Brooklyn restaurants that specialize in seasonal, farm-to-table ingredients. But aside from the familiar converted warehouse aesthetic and a hip clientele, Faro stands out from the rest with its focus on handmade pasta, and more importantly, its newly earned Michelin star. Neighborhood restaurants in Brooklyn are a dime a dozen, but Michelin-vetted ones are harder to come by. And an affordable one at that, in which most of the items on the menu are priced at $20 or below.Read More
You know a pizza place is good when David Chang and his camera crew decide to feature it in an upcoming episode of Lucky Peach. That’s what we stumbled upon when we stopped by Emmy Squared, the new pizza restaurant in Williamsburg run by Emily and Matt Hyland, the duo behind the very popular Pizza Loves Emily in Clinton Hill, for brunch. There were cameras in the back filming Chang and someone else digging into a plate of what looked like a very delicious and immense spicy chicken sandwich. With the Chang stamp of approval, expectations were sky high.Read More
Remember the world in the movie Her, where people walked around blissfully by themselves in their high-waisted pants talking to their operating systems? Had they been born centuries earlier, perhaps they would have frequented Ichiran Ramen, the new restaurant in Bushwick famous for its solitary ramen experience. Customers sit in solo “flavor concentration” booths designed to totally automate the whole ramen ordering and eating experience so that human interaction is unnecessary. There’s an order form that lets you check off how you want your broth and noodles, and all you have to do is slide it across the table, where a faceless server will pick it up for processing. If you have any questions about how different options will affect your ramen flavors, there are detailed flyers hanging in your booth that will explain all of that. And if you want some extra water, all you have to do is press a button and show a card that writes out what you want.Read More
Brooklyn, Brooklyn. The farm-to-table gift that keeps giving. The list of charming, neighborhood restaurants serving solid seasonal classics in a nice outdoor courtyard keeps growing. The newest addition is Faun in Prospect Park, run by the former executive chef of Vinegar Hill House. The menu is very edited and skews mostly Italian, but it’s a little more cerebral than your typical tagliatelle and wood-fire oven pizza. There are exotic pastas like quadrucci and mezze maniche that I have never heard of making their debuts here. And meats are a little more wild and adventurous, things like squab and boar are roasting and braising in the nearby kitchen. Maybe that’s how the name Faun plays in. The restaurant is in a familiar neck of the woods, but the food that pops out is a little more interesting and unusual like the mythical creature itself.