If you miss Northeast Kingdom — a trendsetting restaurant that helped originate Brooklyn’s farm-to-table food craze in the aughts — take solace in Faro which was founded by the same restaurateurs. Faro’s use of fresh, seasonal ingredients paired with their delicious homemade pastas is a winning combination. The atmosphere is without frills, but you will not be disappointed with the menu. We recommend any of their homemade pastas, the roasted beets, the wood-fired octopus, or the steak. Make a reservation since Faro recently received a Michelin star.
Featured Reviews
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If you spend a lot of time in Bushwick, you’ll want Faro on your hit list. It’s a good place for a date, and probably the best place around here to take parents or a group of out of towners, largely owing to the fact that they actually take reservations. It’s not the destination that Roberta’s is, but Faro serves a different purpose: it feels like a restaurant for grown ups.
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“Hyper-local ingredients” are the basis for the “beautiful” Italian offerings – “excellent” pastas, “fabulous wood-fired” dishes – at this “cool” Bushwick eatery with an “innovative” tasting menu and “good wine program”; “warm” service and a “hip but homey” space are other pluses.
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On to the eight pastas, which are the heart and soul of Faro. While many of them evoke Italian models, they are unique things onto themselves. The squid ink calamarati ($17) sees the chef playing a little joke. The recipe deploys a pasta shaped like squid rings, and actual squid ink generates its glossy midnight hue. But it uses no actual squid. The ink makes the pasta richer, an effect that’s goosed up by a sauce of curried coconut milk. We are already in nutsy pasta territory here, but a half lobster tail and claw flopped on top makes the dish even more surreal — it’s a pasta Salvatore Dali might have invented.
