Gristmill

There’s no house mill at this 52-seat Park Slope outfit, but there are plenty of grains. Chef-owner Jake Novick-Finder—who previously put in pastry work at Gramercy Tavern, Union Square Café  and Boston’s Ribelle—showcases the stuff throughout his seasonal menu: Spelt from Massachusetts’s Four Star Farms is rolled into a trio of garlic knots (black pepper, herb and everything-bagel–spiced); a panzanella salad of squid and sundried tomatoes sports triticale and focaccia folded with polenta; and a variety of flour strains are used for pizzas like pepperoni with honey, and fennel with dandelion greens and bacon. Farms are cited on the menu, and the restaurant takes its name from the chef’s mother’s farm in Rhinebeck, New York.