FLATIRON STARRING ..397 5TH AVE...PARK SLOPE

Go now before you have to wait on line.  Just opened a pub hub for food lovers and folks who want to take a flight without  going to JFK...a lovely beer flight. But quickly on the food Frank and I ...enjoyed super wings from very fine birds  with saucy personalities. Then there was a burger which was built on a coalition of Bison Elk and Wagyu.

At the table outside was Norma from ACS and a friend and so this is already a crossroads. All the staff must know and like each other because they vibe that way. So glad broadway is back. Will finally see

Music Man in December. For now the show to see and place to be is 5th Ave's Flatiron. 

VICTOR. 285 NEVINS ST A STAR IS BORN

This had been a restaurant in a factory repurposed. AS VICTOR, this space has been reborn as a warm and gracious restaurant with flare.  The smoked paprika shrimp enjoyed with a glass of Albarino was matched by the spectacular  roasted cauliflower .  A salad reinvents what 

was becoming a too predictable Caesar salad.  

pomme frite !

 

cauliflower ..crispie and tasty 

ESME 999 MANHATTAN AVE. GREENPOINT BK

THE IMPORTANT TOAST

BREWERY

CLAMS

VEGGIE BURGER

Tutt Appost 289 5th AV .....PARK SLOPE

It has been awhile since I have blogged about restaurants. Not much eating out. Too many great restaurants closing. Too many people out of work. But new restaurants are emerging. And i have been waiting for one that revives the longing to tell all to all. 

I HAVE FOUND SUCH A PLACE.  THEY CALL THEMSELVES A RESTAURANT AND PIZZA BAR. CONFESSION: i didn't have pizza . I did have a tasty tangy beet salad  (Barbabietole) and  the best 

lasagna  I have had for 50 years.  The white Fiano wine was new to me , but we are now friends. This had been a fine place that also made crafty pizzas called Gristmill. I hope the GRISTMILLERS 

are well. They left their hut shaped oven. I hope to return soon to begin sampling the pizzas.

 

LEFT:The back room tent stacked with fire wood for the pizza oven.

Right The LASAGNA (half which i am going to eat now)

UPDATE : LAST WEEK WE RETURNED AND ORDERED A PIE. NOT ALL GREAT PIZZA IS ALIKE. THIS ONE HAD A UNIQUELY CRISPY CRUST AND A SAUCE THAT WOVE OREGANO AND BASIL AND VIRGIN OLIVE OIL TOGETHER IN A WAY THAT MADE YOU THINK"AHHHHH".

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