Time Out says
Wed Feb 24 2010
The quirky décor with early 1900s objects and carbon filament bulbs is one aspect of this South Williamsburg hangout that attracts droves of loyal patrons. The focused, affordable Italian-accented menu is another. Bulgarian feta, soppressata and mint constitute a modern antipasti, while warm lentils form a satisfying starter when paired with a fig-walnut crouton. Among the mains, the chicken dijonaise has all the hallmarks of a classic bistro plate, but the kitchen takes risks as well, seen in the pork ribs rubbed with herbs de Provence and enlivened by a squeeze of lime. The quarters are tight, and the nightly jazz/swing bands blend well with the rumble of the elevated train outside.
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