On a quaint corner of Fort Greene Park sits the friendly neighborhood frrestaurantiendly Walter's. The sister restaurant to Williamburg's Walter Foods, Walter's serves similar seasonal fare that made the original so beloved. Chef Josh Goldstein doesn't disappoint with brunch, offering tasty alternatives to the usual eggy brunch dishes.
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Martha is a nice addition to Dekalb Avenue, serving well-made food in a pretty little jewel box of a space.
The square-shaped "Squat" ($4.50) from Le Petit Bakery in Fort Greene is the best Cronut knockoff I've tried to date. If you consider yourself a Cronut connoisseur or student of deep fried pastries it's definitely worth a special trip. Read on to find out why.
The food at the Brooklyn Sandwich Society isn't always perfect, but it's very often delicious and absolutely affordable (come dinner). Perhaps it's best to enter with casual expectations and let the surprises come as they may.
At the tail end of winter I look for bright and tart desserts that give a lift to all these decadent chocolates, cakes, and pudding we've been devouring to no end. In comes Prospect, and this pavlova.
Opened just a few months ago in the heart of Fort Greene, Prospect already feels like it's been around for years, a familiar face in a neighborhood that's rapidly growing in the wake of the Barclay Center opening. The place has all the makings of the modern Brooklyn restaurant—reclaimed wood, local art, artisanal cocktails, plenty of locally sourced ingredients—but any presumption of pretentiousness is quickly wiped away with the warm greetings of a very friendly staff.
Here's the difference between Lulu & Po and so many other Brooklyn neighborhood restaurants I visit: I want all those restaurants to be something like Lulu & Po, but often, they're not.
While some of our food could have used a heavier hand with the spice rack, overall Madiba appeals, because it takes seriously the concept of being of its community.
When I moved to into a Mattress Factory loft in Bedford Stuyvesant, the food options looked bleak. But it was close to campus and the view was phenomenal. It didn't take long to discover I was on the edge of the blooming culinary scene surrounding Pratt. Pratt students are surrounded by affordable, delicious food options, with many more just a G Train ride away.
It might be easy to come to Lulu & Po, the small plates joint that opened in Fort Greene this past June, and overlook the cocktail menu. After all, it only has four items. But bar manager Gerrett White, an alum of Belcourt in the East Village, makes it clear that these chosen few were selected with care.
Since opening in 2008, No. 7 has become a mini-empire with sandwich shops in the Ace Hotel, The Plaza and Greenpoint, not to mention a robust catering operation on the side. But the cocktails and decidedly non-lunch food continue to draw local and destination diners to the original 7 Greene Street location. Case in point: the fried broccoli.
They say tapas make the world go round. Ok, they don't really say that, but they would if more tapas menus included fried olives ($7) like Olea's Tavernera in Fort Greene.
The savory parmesan toast ($13) on Olea's brunch menu brought on feelings of disbelief and chagrin: how had I never thought of salty, cheesy French toast before?
Abistro's atmosphere derives from its diners. Laughter ricochets off the hard surfaces. A man in a bright yellow t-shirt greets most of the tables. And, suddenly, Abistro becomes a bistro. With its unique take on familiar food and ambiance, Abistro on DeKalb is best for: a vivacious date.
A good merguez is hard to find. Thin and serpentine or broad and crumbly, this lamb or lamb-and-beef sausage can be too easily over-spiced and overcooked. The Merques sandwich ($7.50) at Black Iris in Fort Greene is none of the above.
This cash-only Middle Eastern restaurant in Fort Greene offers good food cheaply in an amiable atmosphere, and these days that's quite an accomplishment.
Luigi Pizzeria, on Dekalb Avenue right near Pratt, is about as bare-bones as a pizzeria can get: oven, counter, half a dozen pies on display, and only room for 3 or 4 people to fit inside. But the counter guys are friendly, the prices are gentle, and the pizza, while nothing unusual, is incredibly satisfying.
Olea rightly calls itself a taverna. White-washed walls, turquoise trim, and seahorse motifs evoke Greece, while the embroidered pillows, metalwork, and colorful inlaid tiles around the bar say Turkey. In the evening, with candlelight gleaming along the broad-beamed ceiling, the restaurant is just plain handsome. Like the decor, dishes are mix-and-match Mediterranean.
I think most neighborhoods have a place like Graziella's. Maybe it's not a pizzeria, but you know the place — it may not be a destination spot, but that's OK. It's where the locals go, a place you wouldn't want ruined by interlopers anyway. I certainly have a place like that in my neighborhood that Girl Slice and I eat at at least once a week. That's what Graziella's felt like to me. Fort Greene residents are lucky to have it.
No. 7 is perhaps best known for their sandwich shop at the Ace Hotel, but they've been making inventive and sometimes wacky dishes at their Fort Greene gastropub since 2008. With a menu stacked with appetizers and bar snacks, I stopped by last week to see what a meal of small plates at No. 7 looks like.