“When the strawberry-balsamic ice cream and the baked Alaska arrive, the sense of being in a Ritz-Carlton in the late nineteen-nineties is fully realized.” 続きを読む
The food is just average at this Thai restaurant, but we're fans of the ice cream, in particular the Thai tea flavor.
This whiskey-centric bar makes smart cocktails and draws a more civilized crowd than many of its Williamsburg neighbors. The food menu—comfort food with some twists—is no slouch.
With a miniature golf course and outdoor waterfront seating, this Red Hook bar and restaurant is a great spot to enjoy a leisurely drink on a warm and sunny afternoon.
Though it's neither in Bushwick nor a country club, BCC does feature cheap drinks, board games, and the most bizarre, dysfunctional mini-golf set-up you have to try.
Bocce, beer, and Kentucky beer cheese: It's all up for grabs at this friendly and iconic Brooklyn Heights bar.
Wonderful renditions of Ethiopian cooking, some of our favorite in the city, though portions can run a little small.
Look past the fake bamboo and focus on what matters: affordable, high-quality sushi on Brooklyn’s Fifth Avenue. Go big with the Three Famous Sushi Platter, a combo of salmon, tuna, and yellowtail.
This comfy spot is as close to authentic Kyoto-style as you can get. Daily obanzai (tapas) is a must; the chirashi — a heaping bowl of sashimi, veggies, omelet, and rice — is one of the best around.
Appetizers (pork gyoza; submarine tartar with salmon, jalapeno, and mayo), soup specials, and a copious sushi platter for two prove why this place has been a Brooklyn institution since 1985.
Bypass the lines at Geido and mosey down Flatbush Avenue for equally satisfying sushi at Taro. Dark, wood fixtures and minimal design provide a moody backdrop for indulgences like toro tartar.
New Yorkers are passionate about their donuts (second to bagels, of course). This fried-dough mecca in Greenpoint is no frills, offering classic fillings such as egg cream or strawberry jam.
Excellent Italian with thoughtful surprises, like roast Brussels sprouts served on a bed of whipped chickpeas with bacon and sorrel.
