Roasted carrots at Sunshine Co.
Salmon crudo at Sunshine Co.
Duck breast at Sunshine Co.
Viking Culture at Sunshine Co.
Shadow Cat at Sunshine Co.
Julian Calcott (Corton) serves upscale American plates at Sunshine Co., a glassy, modern restaurant from the owners of beloved neighborhood café Milk Bar. Lunch and brunch menus offer upgrades on standard midday fare (chicken-liver terrine, salted-cod hash and poached eggs), while dinner (salmon crudo with pickled beets, grilled duck and root vegetables) touches on contemporary seasonal trends. Bar vets Jeremy Oertel (Donna) and Natasha David (Maison Premiere) consult on a herbaceous cocktail menu, including drinks like the Viking Culture, made with carroway-infused Cocchi Americano, lemon, peach preserve and sparkling wine. Beer drinkers can choose from among six taps behind the thick concrete counter, where bartenders pour craft brews like Green Flash IPA and St. Bernardus Abbey Ale. Check out the dinner menu below. 780 Washington Ave at Sterling Pl, Prospect Heights, Brooklyn (347-750-5275)
Grilled endive with nut brittle, pomegranate molasses and herbed fresh cheese $12
Roasted carrots with horseradish crème fraîche and salmon roe $9
Shemogue oysters with mignonette $15
Salmon crudo with pickled beets and burnt-lemon vinaigrette $13
Clams and cranberry beans with tomato broth and herb puree $12
Lamb belly with Taleggio cheese and radishes $12
Lentils with grilled zucchini and feta cheese $15
Sea bass with black garlic, bulgur-wheat salad and bergamont lemon $18
Half chicken with anchovy-chili marinade and grilled romaine $18
Duck breast with mushroom caramel, root vegetables and braised cabbage $20
Grilled skirt steak with miso butter, baby potatoes and romano beans $22
Green beans with sun-dried tomatoes and tomato vinaigrette $6
Arugula salad with hazelnuts, shaved Bianco Sardo cheese and balsamic vinaigrette $7
This Greenwich Village restaurant specializes in its namesake, kubeh, a Middle Eastern dish that can either appear as a meat croquette or dumpling filled with meat. Here, it appears in the Kurdish style commonly served in Israel: round balls of dough made from bulgur wheat, chickpeas or rice filled with veggies, fish or meat and served in broth. Choose from a variety of fillings (slow-cooked beef, ground lamb, mushrooms or cod) and broths (swiss chard and zucchini, beet and celery, chicken and chickpea or tomato and fennel) to assemble your kubeh ($15). The menu also includes mezzes like hummus ($6), muhammara red pepper–walnut dip ($6), tabbouleh ($5) and roasted eggplant with tahini ($5) in addition to sharing plates of warm cauliflower ($9), fried beef kibbeh ($12) and crunchy tahdig ($5). Don’t forget the apricot baklava ($8) or house-made saffron ice cream ($3) for dessert.
Venue says: “Call or book online below to make a reservation!”