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This butcher-shop–restaurant hybrid from the Modern American Eatery crew houses shelves of locally made pantry items (Kombucha Brooklyn, Sunny Bang Private Label Probiotic Hot Sauce) alongside its mid-20th-century blond-wood tables and white bucket chairs in an open, airy and light-filled dining room. There’s even an herb garden out back. The menu is nothing short of eclectic, offering land and sea dishes in styles that span the globe: Chef Ryan Ahern tosses house-cured pork belly with smoked cipollini onions and North Carolina–style vinaigrette, tops scallops with uni fondue and dunks pork shoulder, belly, heart and crispy ears in soffrito-shoyu broth for a nose-to-tail ramen.