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This indie hangout, formerly a coffee and records shop, has evolved into one of Brooklyn’s most accessible local-food cafés. There’s no menu—a chalkboard lists the mostly vegetarian, ever-changing brunch, lunch and dinner offerings. Dishes are simple: Selections one morning included plump organic white beans and kale topped with a fried egg, and a roasted-kabocha-squash frittata. Chef Jordan Colòn mans the tiny open kitchen five days a week, making the airy room, with its spare seating, feel more like an extension of his home than a restaurant.