Vato

The stretch of Park Slope near the elementary school where celebs do drop-off has never been a culinary destination. Well, until now. Vato, from the four lifelong friends behind Michelin-starred Corima was always going to be a different project: easy and more casual, rooted in their culinary traditions and all wrapped up in their truly transcendent tortillas. Although it might have been originally conceived as a low-key neighborhood restaurant, the crowds waiting outside every day beg to differ. 

The vibe: Vato is walk-in only, which keeps the lines long but moving quickly. Most folks grab and go, but there are a few seats if you want to stay and linger awhile with your burrito in hand. In the summer, the outdoor seating is nice, but you might as well take your lunch a couple of blocks up to Prospect Park. 

The food: The flour tortillas, which are pressed fresh daily, make Vato a destination. Slim, soft and stuffed with burnt ends and soft scrambled eggs or pollo en mole, these Chihuahuan-style burritos are worth waiting for. The pastry program, led by pastry chef Erick Rocha, is equally serious. The cinnamon roll is the standout (you may, in fact, have already seen it a hundred times on your feed), and the conchas are crackly-crunchy on top and filled with soft, tart yuzu curd. 

The drinks: Grab a cold brew or a bright hibiscus aqua fresca to pair with your breakfast burrito, and watch your whole day turn around. 

Time Out tip: If you walk by and there’s no line, go in. It doesn’t matter if you’re not hungry. You’ll get hungry as soon as you’ve got a burrito in one hand and a cinnamon roll in the other.