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Monday, October 10, 2016

Grist Mill 289 5th Avenue Park Slope

This is a new restaurant which made many first impressions and one very strong lasting impression. First it seemed expensive. Then it felt attractive and soon it tasted special.The oven was warming beyond the heat (same as Robertas). The tatemado was made with salsa verde cilantro and jalapeno. It was moist and decorated with a husk and sinfully good salsa. Beets and beet greens went together like a horse and carriage and the esquite pizza had a perfect crust,corn, ricotta, and toasted sesame seeds and mozzarella (ask for some pepper oil to moisten it). The mushroom pizza looked good  and i liked the cheese pizza. The menu lists all the local farms and
the chef comes through as a priest for good eating. Final impression...the extra cost is answered by a gem quality relaxed fine meal.


mushroom pizza

beet salad

Charred carrots to remember

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