Restaurants in Brooklyn
A spin-off of the Brooklyn Flea, this food-only market happens every Saturday from 11 a.m. to 6 p.m. on the waterfront adjacent to the East River State Park.
Customers stuck in the long line that often forms outside this Park Slope diner need not worry: staff keeps patient patrons happy with free coffee, orange slices, sausages, and cookies.
This husband-and-wife-owned, Brooklyn-based pizzeria and restaurant is as much a lesson in simplistic food preparations as it is in environmental responsibility.
Located on the ground floor of a brick row building, the interior of this popular spot is styled as an easygoing bistro, with simple wood floors and seating, soft lighting, a copper bar, and plant-filled wall nooks.
Forced to move to a larger space in Bay Ridge to accommodate its growing popularity, this Mediterranean-style Middle Eastern restaurant run by Rawia Bishara serves home-style dishes based on her mother’s old-world recipes like ground lamb meatballs, stuffed grape leaves, and fatoush — a salad spi
This rustic-yet-urbane cozy local favorite serves fabulous Italian food. Try the homemade cavatelli in sage brown butter with slices of spicy sausage. Then take home a can of their custom-blended spicy olive oil imported from Sicily.
Serving an extensive menu of pan-Asian fare, this cash-only restaurant is housed inside two adjacent storefronts in the Park Slope neighborhood.
At Mile End Delicatessen, in Brooklyn, Noah and Rae Bernamoff serve Montreal-style bagels; Noah is from Montreal and, as is typical, thinks their bagels are better than New York’s. New York's are hard, boiled, the hole irregular; theirs is softer, sweeter, as if a metaphor for Canadian life.
Out in Williamsburg, Motorino’s owner, Mathieu Palombino, brings a serious résumé to the dough game. After working under culinary stars David Bouley and Laurent Tourondel, he shifted from Gallic to garlic and olive oil while learning to bake pizza certified by Verace Pizza Napoletana Americas.
This intimate and super-casual restaurant near the Williamsburg Bridge serves only one or two varieties a night, but the oysters are exceptionally fresh, always well-chosen (usually East Coast), and impeccably shucked.