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Brooklyn is a multifaceted place. From the sandy boardwalk of Coney Island to the trendy havens of Williamsburg, this bustling district is brimming with culture, art and, perhaps most importantly, great restaurants. Although it is a seemingly impossible task, we have narrowed down an endless list of essential places where you can find the best food in the region. From historic pizzas and bagels that must be held in both hands to creative Vietnamese dishes, here’s where to eat your way in this vibrant destination.
With a rich cultural history, a young and ethnically diverse population, a booming economy, and a huge fashion offering, Brooklyn has become one of the trendiest neighborhoods in America. Brooklyn’s best restaurants showcase a mix of modern flavors and traditional cuisines influenced by its immigrants from Ireland to Eastern Europe and beyond. But where do Brooklyn’s smartest and savviest diners go when they’re craving something good to eat?
Here is the list of the best restaurants in Brooklyn
ugly baby
If you’ve ever hired a contractor, someone told you that you could get a good job, fast, or cheap, but not all three. This may be an invariable law for kitchen cabinets, but that doesn’t always apply to Thai restaurants, as I learned at a new place memorably named Ugly Baby in Brooklyn. We were still wondering if we had ordered too many when the first course arrived: four toasted coconut cakes, called “tue ka ko”, sweet black beans, and a handful of crushed peanuts. Taro sticks are placed on top under the egg white.
Imagine finding a snack, a mini cake and Orwashers Toasted Coconut Paste that embodies the best qualities of a donut, and find it at a dim sum cart, not the hipster stall in Smorgasburg, and you’ve got a pretty good idea. from the tue ka ko of Ugly Baby. It was the perfect dessert for a meal we hadn’t eaten yet, I decided, just as it was time for the next course. It was kang hoh, rice noodles mixed with tender pork in a dry sour curry with tamarind in Northern Thailand. Chunks of roast pork, rolled up like a deep fryer, gave me something to eat, and I wondered how many pieces of tongue would cover it.
France
I think most of us always remember our first real meal in a Covid-era restaurant: the moment we sat on the street next to a cauldron palm tree and blinked at the sun like a cave animal. We entered the dining room and took off our mask. Once experienced, the pleasure of eating indoors interferes with our fear of airborne pathogens, creating a peculiar cocktail of dizziness and nervousness, a psychological state that tends to go downhill. take root in our heads. It happened to me with Francis, in Williamsburg, Brooklyn, in March when I received the first dose of the vaccine. The work ethic of restaurant critics rarely makes sense, but it did, and Francis Lululemon adapted to the current situation like ABC pants. Eating inside was the only option there; Designed as a bank in 1888, the Neo-Renaissance Francis Building has no street frontage or corridor that could be used for open tables.
Waiting until last December for the opening gave contractors time to install ultraviolet lights and virus filters in the air ducts. The dining room was one quarter full, with plexiglass barriers between the edge and the tables at the time. Otherwise, pretty much everything I missed eating at restaurants came back with a flood, partly a flood of booze, starting with a four-ounce frozen martini, so there was almost no friction. . (I can’t explain it, but the martini tastes better on the inside.) Then I looked for half a dozen mollusks wrapped in gravel and rocks, as if washed up on the shore. Their liqueurs are mixed with horseradish juice and parsley with salt water. I drank it like a vampire.
Sofreh
When you first enter the warm and seductive oasis of Sofreh, an expensive Persian restaurant near Barclays Center, the scent of seductive spices wafts into your nostrils, whetting your appetite with every breath. The elegant white brick walls are occasionally decorated with plants and the luxurious minimalist space comes alive with a cheerful dinner of satisfied guests sharing an unforgettable meal among friends. Sofreh originally referred to the cloth traditionally used for decoration during Persian festivals, but its meaning was later developed to represent a gathering of relatives. Nasim Alikhani, chef and owner of Sofreh, which opened in 2018 at the age of 59, is well aware of the kind of family gathering that takes place around the restaurant. Growing up in Iran, he enjoyed cooking at home with his mother, as well as for large groups.
She immigrated to the United States in 1983 after studying law at the University of Tehran and working various jobs (including nursing and catering), attending the International Culinary Center, and doing restaurant internships. She became aware of the desire to open up. Sofreh has a really fantastic feeling. Patient waiters help travelers through the menu, which is mostly (surprisingly) shared. A simple frieze and kid-friendly salad with whipped feta, pistachios, and pomegranate seeds, paired with delicious feta bread ($14) – A repeat of their homemade herb-greased sourdough bread for a mouthwatering meal is a lovely introduction.
nura
One of the most anticipated opening ceremonies of the fall, Nura has announced its opening date: October 8. Filled from a factory at 46 Norman Avenue near Guernsey Street in Greenpoint, the 80-seat venue is the second move by restaurant owners Scott Howley and Michelle Lobo-Yard at Otis Resort in Bushwick. Nurada’s menu is led by chef Jackie Carnesi, Roberta’s former pizza vendor, and focuses on familiar dishes from Lobo-Yellow’s Indian heritage, including kabobs and oven-baked breads. Baker Sam Short, Roberta’s other student, is adding ice cream sandwiches and pandan cakes to the mix. The restaurant is located in a converted auto body shop that the team has redesigned over the past 18 months.
Yaki House
Maison Yaki is Chef Greg Baxtrom’s French Yakita restaurant in Prospect Heights. Sister Mason Yaki Greg, across the street from the Olmsted restaurant, was born out of a deep appreciation for classic French cuisine and a love of yakitori-style (seriously, this is his favorite dish). Sit at a bar under the colorful mushroom boxes where blue oysters grow for our surf break, or try your luck at a backyard patio that’s open year-round.
birds of the same plumage
Ziqiang Lu, who won a Michelin star at Midtown’s Café China, runs Birds of a Feather Kitchen, a new wave of Chinese restaurants in Williamsburg. Owners Xian Zhang and Yiming Wang are also after China Blue in Tribeka. The couple’s friendly hospitality includes a “Library Luncheon” on weekdays from 5:00 pm to noon, during which time patrons can use the backup dining room, with plenty of electrical outlets and free Wi-Fi, which can offer to work. The Szechuan-accented dish shows a light touch of starch without corn. Try it with steamed soup rolls, garlicky peas and smoked tofu, and thinly sliced twice-cooked pork.
Leland’s House of Food and Drink
The corner space is suitable for one, divided into two dining rooms. Enter from Dean Street and the bar has a long pale wood banquette to the left and tables to the right. Back up and go down a few steps, the other dining room is closer to the kitchen and overlooks Underhill Avenue. Both rooms have large windows and lots of white oak. If the protagonist is an invisible chef/restaurant owner in the movie Nancy Meyers, the restaurant looks like this. The menu is also divided into three parts. Most sandwiches and entrees can just as accurately be called appetizers, and large plates can be called entrees. Order any combination and you’ll look like you know what you’re doing. Everything makes sense here.
The smoked steelhead trout rillette ($9) is an interesting presentation. The bitters are served in a jar full of chips, which is the hallmark of the restaurant in general good and incomprehensible and apparently not easy. You don’t have to worry about how to do your best – there are plenty of fries, load them up until they’re all gone! It is also one of the most thought-provoking dishes since we visited, and is usually a milder type of fish, with a saltier flow than expected. It’s like taking a walk on the beach on the first cool day of summer.
clover hill
After a two-year pandemic hiatus, Clover Hill in Brooklyn Heights returns with a grand opening this week. Named for the neighborhood’s original nickname from the 1800s, the 34-seat restaurant offers a mix of fresh American and French cuisine. The restaurant, run by partners Clay Castillo, Gabriel Merino and chef Charlie Mitchell (Eleven Park Madison, One White Street), first opened in December 2019 but soon closed due to a pandemic. The updated concept begins with a new daytime program open from 9:00 am to 3:00 pm, with an a la carte menu emphasizing artfully and delicately crafted convenience dishes. “My goal was to balance comfort food with something that is considered a good or high-end style of cooking,” says Chef Mitchell. “Our goal is to have a well thought out source – I will use more of my classic workouts without losing the integrity of the product.”
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