Lucali

REVIEW

August 3, 2010


CUISINE: Pizza
NEIGHBORHOOD: Cobble Hill/Carroll Gardens

 

527 Henry St. (Between Carroll and Summit Sts.)

(p) 718-858-4086

 

We can finally call ourselves true residents of  Broolklyn Heights/ Cobble Hill now that we've eaten at Lucali.  At the request of an adorable young married couple who swear it's their "favorite restaurant, not just favorite pizza, in the city" we decided to brave the wait and test this shiz out.

This is how it goes down: Someone makes the call and is given an estimated wait time, usually between one and two hours.  You'll then have to kill time somewhere in the area. We opted for Bocca Lupa. Eventually you'll get a call from Lucali telling you that your table is ready. CONT'D

 

 

 


» MORE


Posted in FOOD on August 3, 2010 10:41am by Jena Steinbach | 8 comments





The Clover Club

REVIEW

June 30, 2010


CUISINE: American (New), American (Traditional), French
NEIGHBORHOOD: Cobble Hill/Carroll Gardens

 

Photo from Eater

 

210 Smith St (at Butler)

718-855-7939

 

Clover Club is underselling itself. You may think it's just another Brooklyn haven for the whiskey and gin obsessed, manned by mixologists wearing tuxedo vests or suspenders, but it's so much more.   Neighborhood fans admire the seriously killer cocktails, like the Improved Whiskey Cocktail (rye whiskey, maraschino, absinthe, bitters) and the Little Bird (gin, muddled kiwi, aperol, lime, and bordeaux blank). What really impressed me, on my second visit, was the grub.  The menu is compact — a short list of "Savory Bites" — but each dish was packed with flavor and personality.(CON'T)

 


» MORE


Posted in FOOD on June 30, 2010 10:56am by Seth | 6 comments





Po Brooklyn

REVIEW

January 11, 2010


CUISINE: Italian
NEIGHBORHOOD: Cobble Hill/Carroll Gardens

 

276 Smith St. at Degraw St.

(p) 718-875-1980

 

In 1993 Mario Batali partnered with Steven Crane and opened his first restaurant, Po, on Cornelia Street. Fast forward a few years and Batali and his crocs were kicked to the curb, but the restaurant stayed strong. In 2007 Crane and partner Jonathan Casteel opened a Brooklyn outpost, with Chef Lee McGrath in the kitchen. Like the original location, Po Brooklyn has a neighborhood feel and draws a local crowd.  The restaurant is small and can be cozy, depending on where you sit. If you're too near the door on chilly days, you're bound to freeze, and the corner table in the back shares a wall with the bathroom, inviting the sporadic sounds of flushing, running water and a strange TV-like static. CONT'D

 


» MORE


Posted in FOOD on January 11, 2010 3:17pm by Jena Steinbach | 12 comments





Henry Public

REVIEW

November 4, 2009


CUISINE: American (Traditional)
NEIGHBORHOOD: Brooklyn Heights/DUMBO, Cobble Hill/Carroll Gardens

 

329 Henry at Pacific St.

(p) 718-852-8630

 

This cozy Cobble Hill bar is modeled after an old-world Brooklyn saloon, complete with black and white photographs, chipped mirrors, and an ancient cash register. The drink menu hits on classic cocktails as well as craft beers and a selection of fine wines. A small food menu consists mostly of burgers, served with homemade pickles and a mound of salty fries. There's also a turkey leg sandwich and bone marrow appetizer for the more sophisticated set. My burger was a little overcooked and the bread had too much bite to it, but the fries and pickles were spot on. The transporting environment and lively cocktail list make Henry Public a welcome neighborhood addition.  I've heard some exciting rumors of a brunch menu and dinner expansion.

 


Posted in FOOD on November 4, 2009 1:01pm by Jena Steinbach | 12 comments





Prime Meats

REVIEW

September 22, 2009


CUISINE: German, Steakhouse
NEIGHBORHOOD: Cobble Hill/Carroll Gardens

Photo: Eater.com

465 Court St At Luquer St

(p) 718-254-0327

 

From the boys who brought you Frankies Spuntino, Prime Meats  is equal parts bar, restaurant, and butcher.  The space is decorated almost identically to its older siblings, with rich woods, exposed brick walls and antique light fixtures. The owners' goal was to create a space reminiscent of the days before the industrial revolution. To their credit, there are a few things about the restaurant that seem particularly old school: You order your ribeye by the ounce, the private dining room is a converted horse stable, and the prohibition-era inspired cocktail menu includes an Old-Fashioned with housemade bartlett per bitters. CONT'D

 


» MORE


Posted in FOOD on September 22, 2009 11:23am by Jena Steinbach | 2 comments