Colonie

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 Andrew Whitcomb dispatches more composed dishes, including 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.