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Showing results for tags 'Prospect Heights'.
The Nuaa Table bills itself as "Slow Food Movement Thai Cuisine". It has been getting a lot of love from Robert Sietsema on Eater. Prospect Heights habitués will be interested to learn it's in the old Beast space. Having a decent restaurant in that appealing space is something without precedent in my more than 35 years in the neighborhood. I said "decent". Nuaa Table's food may be "slow", but it's also bland and (no matter where the chef/owner might come from) somewhat deracinated. To me, what's great about Thai food is how the flavors come sequentially, like a good wine. You get yo
Here's a new trend-in-the-making: noted outer-outer-borough (i.e., not Brooklyn) "ethnic" joints either relocating to, or opening branches, on Washington Ave. in Prospect Heights.* This relocation of a famous-to-those-who-follow-these-places Bronx Mexican was the first, opening last week. Look, a sister restaurant to the similarly lauded Elmhurst Thai Plant Love House, opened soon after. Admittedly, El Atoradero opens under mixed circumstances. It was originally opened in the Bronx by Lina Chavez in the back of a bodega, and then expanded. Rising rents forced Chef Chavez to close,
Sofreh is a new Persian restaurant on St. Marks Avenue, right off Flatbush, in Prospect Heights, Brooklyn. It's a little troublesome to write up, because while the food is near destination-quality, the format of the restaurant is very much neighborhood. Meaning, above other things, that the service, while very very sweet, is extremely fallible. So it doesn't seem like a place you should travel to, even though the food, for what it is, is really unmatched anywhere else in the City in my experience. There are some sort of fancy Persian restaurants in Midtown, but I've never found them very
Faun is a new restaurant in the space last occupied by R&D 606 on Vanderbilt Ave. in Prospect Heights, Brooklyn. The place bills itself as Italian, but it's only nominally Italian. What it really is, is Brooklyn "new American" masquerading as Italian. So there's a three-course dinner former, with antipasti, primi, and secondi, and the primi are all pasta -- but there isn't a traditional Italian dish on the menu. It's all market-driven new American, in an Italian format. So my antipasto was watermelon, vacuum-treated in some way to intensify the flavor (which worked), with a very