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Four veterans of Public are behind this seasonal American restaurant in Brooklyn Heights with a barnyard-chic aesthetic. The rustic eatery showcases a vertical herb garden, grown on a wall dividing the bar and dining areas, greens from which are employed on the short menu of simple fare (charcuterie, cheese, raw-oyster platters) and composed dishes, including oysters baked with Worcestershire sauce, bacon and parsley. 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.