Options include the pickle plate and marinated olives, as well as peekytoe crab rolls, which are more like sliders, and ruby red shrimp tacos. Read more.
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. Read more.
Zucchini fritters, spanakopita phyllo triangles and pikilia (assorted Greek dips with pita) are all good sharing options. Read more.
Owner Roland Biamonte uses unusual ingredients for some of his pizzas, including roasted pumpkin and a truffle cream developed by his mother. Read more.
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. Read more.
The restaurant's yellow fin tuna confit sandwich, topped with fried artichokes and served on fresh focaccia, is a favorite. Read more.
The filet, cooked medium rare, and paired with soup and cheesecake for dessert, makes a terrific trio. Read more.
The wonton tacos are a fun play on the fusion theme, with the crispy wonton a good substitute for a hard taco shell. Read more.
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. Read more.
The restaurant's beef carpaccio may be its tastiest dish: tender with pickled mustard seeds, parmesan, lemon and arugula. Read more.
