Time Out says
Wed Dec 15 2010
Four veterans of Public are behind this seasonal American restaurant in Brooklyn Heights. Paying heed to the current barnyard-chic aesthetic, the rustic eatery showcases a vertical herb garden, grown on a wall dividing the bar and dining areas. The short menu features simple fare, like charcuterie, cheese and raw-oyster platters, and chef Alex Sorenson dispatches more composed dishes—including rabbit lasagna with Swiss chard and ricotta, and oysters baked with Worcestershire sauce, bacon and parsley—from a white-tiled open kitchen. Locavores will be pleased by the drink offerings, focused on regional beers, seasonal cocktails and five wine taps pouring selections exclusively from New York vintners.
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