![]() Tucked behind sliding doors, lucky diners will discover House. Pork porterhouse is the main attraction, though all proteins from lamb loin to the NY strip are finished with a compelling brown butter sauce. As for on-menu, the kitchen showcases surprising creativity in winners like “leek a la wedge” or hash brown with smoked trout roe. Pork ribs are a specialty, but the poulet roti is a delight.įar from the stuffiness of typical steakhouses, the candlelit dining room has its charms, and neighbors are sure to crowd around the bar and order the off-menu burger. Heartwarming favorites include house-made spätzle tossed with roasted mushrooms, Comté cheese and shaved black truffle. The modern European menu with small and large plates brims with depth and balance. Owner Gabby Madden and Chef Nate Ashton have fashioned a quirky, lovable space. The sake lees cake is the stuff of sweet dreams. Its look may lean vintage, but its menu skews contemporary. From the open kitchen and wood-burning oven to the exposed brick and glass chandeliers, this restaurant has a cozy charm. More fair than foul, this East Village spot is from the same folks behind Blanca and Roberta's. Emiliano Cammardella and Rossella Episcopo are behind this welcoming, light-filled spot that retains many of the rustic touches of its former incarnation, and the food is as winning as the ambience. ![]() If it seems difficult to find good food at a good price in Brooklyn's South Slope, then you haven't been to Flora.
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