I was a big fan of the farm-to-table cooking at Olmsted, and while I always wanted to go back, getting a table was impossible. But now the restaurant is open for brunch service, and you can actually get a seating at normal hours. So off I went to see how Olmsted would approach the question of how do you like your eggs…
2016 was the year of Pasquale Jones. This restaurant makes delicious, accessible food at a reasonable price point (gratuity included!) in a great downtown location. I bring friends here repeatedly so that they can try the clam pie and the pork shank, which are two of Pasquale’s outstanding signature dishes, and no one has ever been let down. The same applies to myself. I’ve been back multiple times because the food is always good.
2016 was also a great year for poke bowls. There’s been an explosion of poke restaurants in the city, and my favorite one is Chikarashi in Chinatown. Indian food is also having a great year with the openings of places like Paowalla, Pondicheri and Indian Accent. So are sexy French restaurants, which are dishing up luscious meats and seafood in all sorts of creamy, buttery sauces in the prettiest of places. Brooklyn shows no signs of slowing down, New Nordic is still a thing, and you can never have too many new sushi restaurants. 2016 for me was also noteworthy for a lot of new overhyped restaurants I didn’t quite understand–Lilia, Llama Inn and Superiority Burger come to mind–but the ones that lived up to expectations really stuck. Here’s my list of the best new eateries that I think will have staying power.Read More
Farm-to-table Brooklyn is such an overdone trend that when yet another new restaurant bills itself as such it seems like a joke. There’s only so many ways you can prepare a locally sourced carrot, I would think, but I was proven wrong when I had dinner at Olmsted, a Brooklyn restaurant recently opened by a former alum of Alinea and Blue Hill. The best carrot I’ve had in my life came on a plate from this restaurant, in the form of a carrot crepe with little neck clams and sunflower. Carrot, that humble root that seems to make its way into many juice cleanses, suddenly became a pivotal anchor in an open-faced ravioli-like dish that will without a doubt make a debut on some sort of “best-of” list in the near future.Read More