109 North 3rd Street
Brooklyn, NY 11211
Our Rating: ★★★★
Hours: Monday – Friday: 11 a.m. – 11 p.m.
Saturday & Sunday: 10 a.m. – 11 p.m.
Happy Hour: every day from 4 p.m. – 7 p.m.
Cards: All Major
Booze: Full bar
Subway: L to Bedford Ave.
NY Mag says:
A seasonal menu that’s “more free-ranging and inventive” than the cooking at always-jammed sister restaurant Egg, with flavors that are “a little bit more subtle, using a lot more herbs.” Think food like a lamb loin with nasturtium pesto and carrot sauce.
The New York Times says
This restaurant is trying to define “regional Northeast cuisine” with local ingredients interpreted by the chef, Evan Hanczor, who has foraged since childhood and was the chef at nearby Egg. George Weld, who owns Egg as well as this newcomer, has a farm upstate that helps supply the restaurant. Among Mr. Hanczor’s dishes are an “underground salad” of raw roots and tubers, seared fluke in a lovage broth and lamb done up with flax and nettle pesto, carrot sauce, chickweed and barley.