Options include the pickle plate and marinated olives, as well as peekytoe crab rolls, which are more like sliders, and ruby red shrimp tacos. 자세히 보기
The Brooklyn chowder is something of a cross between the creamy New England favorite and Manhattan's tomato-based counterpart and is served with corn nuts and homemade goldfish and oyster crackers. 자세히 보기
Zucchini fritters, spanakopita phyllo triangles and pikilia (assorted Greek dips with pita) are all good sharing options. 자세히 보기
Owner Roland Biamonte uses unusual ingredients for some of his pizzas, including roasted pumpkin and a truffle cream developed by his mother. 자세히 보기
Brunch here can be packed on weekends, so the restaurant is offering it seven days a week. Among the popular items is a crepe filled with scallion crème fraiche and salmon that is cured in-house. 자세히 보기
The restaurant's yellow fin tuna confit sandwich, topped with fried artichokes and served on fresh focaccia, is a favorite. 자세히 보기
The filet, cooked medium rare, and paired with soup and cheesecake for dessert, makes a terrific trio. 자세히 보기
The wonton tacos are a fun play on the fusion theme, with the crispy wonton a good substitute for a hard taco shell. 자세히 보기
Tacos are the name of the game here, though, with options like the skirt-steak taco with pecans, crispy sweetbread with chickpeas and the Moroccan lamb on naan bread. 자세히 보기
The restaurant's beef carpaccio may be its tastiest dish: tender with pickled mustard seeds, parmesan, lemon and arugula. 자세히 보기
