At first glance, you assume this cute little Brooklyn spot is just a café and bakery. After further inspection, you’ll discover that Little Choc Apothecary is a full fledged restaurant with an even cuter dining area upstairs. Situated on a pleasant South Williamsburg block, Little Choc Apothecary is one of the reasons why crowds flock to this neighborhood. Boasting a complete vegan menu, Little Choc Apothecary is something you don’t want to miss. Before ordering anything, make sure to request a bottle of The Wine Love, Gonzalo Gran Tempranillo ($39). This delicious red wine is made with red and dark berries and faint lavender. This tinto compliments any type of meal and sets the mood against Little Choc Apothecary’s lighting which may or may not cause dream-like hallucinations.
Dive head first to the savory crepes which is the real reason why you’re there. If the word vegan normally scares you, try the Jacked Up ($14). Made with smoky pulled jackfruit, caramelized onion, roasted red pepper, kale and homemade BBQ sauce. This crepe will hide any hints of greenery and masquerade as a familiar meaty substitute. If the word meat causes an eye roll, try the Garden of Eatin ($12). Garnished with apple, avocado, fresh kale, mint-basil, pesto and lemon juice, the Garden of Eatin is as vegan as you can get. Resonating with mint, this crepe is light eat compared to its faux meaty cousin.
Let’s get to the apothecary part of Little Choc. Little Choc Apothecary is notorious for their tea inventory. Each tea is stored along a wall with full visibility from your table. Each glass exposes the Camellia Sinensis in its natural from. You have to try the White Peony ($5). This delicate white boasts tender leaves that are picked early in the season and taste like sun rays from a warm spring day. This is the perfect tea beginners. Leave the dessert to the Nutella crepe. Start from scratch and pile on almonds, cream, shredded coconut and strawberries for only $.50 a topping. In our opinion, this cozy hideaway is worth a visit.
BY TIME OUT COMMUNITY REVIEWER: EMY RODRIGUEZ