Joe Isidori (chef-partner at Bridgehampton's Southfork Kitchen) pays tribute his late father, New York restaurateur Arthur Isidori, at this seasonal eatery in Carroll Gardens. The toque puts a refined, locavore spin on his pop's Italian-American dishes, like a riff on veal saltimbocca that swaps in guinea hen for the main protein, along with glazed greens, prosciutto and a fried organic egg. The menu also includes recipes (such as caponata made with local vegetables) from his grandmother, the family's other professional chef, as well as his own. Twelve taps at the zinc-topped bar dispense eight local wines (such as Channing Daughters Winery) into glasses or science beakers doubling as decanters, plus four beers (including Sixpoint). Isidori paneled the walls of the bright 45-seat spot with recycled pallet wood, while old barn lights and 1950s Art Deco chairs outfit the space.