In the shadow of the Williamsburg Bridge, Di Meglio is serving dishes like peeky-toe crab spaghetti and spit-roasted chicken with eggplant, all in a space that is rustic-meets-modern.
It’s got quintessential Tarlow vibes and a menu that changes daily. Surrounding tables will be filled with young couples on dates, and neighborhood types who have been going year after year.
The white-hot restaurant packs them in during weekend brunch, but dinner here makes for a more low-key evening.
The torta ahogada here touts itself as the first in New York, stuffing a sourdough with carnitas, and beans and topped with mild and hot sauces.
It’s unclear what can be said about Pete Luger that hasn’t already been said. It’s a New York institution, and the steaks are damn good. Order the porterhouse.
The bright-white space at Egg is an easy choice for breakfast sandwiches, duck hash with eggs over easy, and buttermilk biscuits. Egg is a true brunch, where weekend service is friendly and efficient.
Very fine fried chicken and biscuits, and an even better rotating selection of pies, have kept Pies ‘N’ Thighs a neighborhood favorite for over 10 years.
Dishes like smoked mussels with squash are on the dinner menu, but the reason to visit is brunch, where both a burger and the Dutch pancake are destination-worthy.
As a neighborhood wine bar, The Four Horsemen is relaxed and sophisticated, but also does a good job of catering to the young finance crowd.
Peter Luger may reign as the best steakhouse in Brooklyn, but the more intimate St. Anselm holds its own with pitch-perfect steaks and a menu where nearly everything touches the grill.
The Commodore is a true locals’ bar with boozy slushies and bright red drinks. The chicken biscuit stands up to the one at Pies ‘N’ Thighs, and the chilaquiles are an easy brunch order.
Every imaginable bread and baked good makes Saltie a step above the average sandwich shop and cafe.
Cacio e pepe frittelle, grilled clams, and malfadini are all wins. Note: Over one year in and Lilia is still one of the hardest Brooklyn tables to snag.
It may not be the best iteration of classic Italian food, but Bamonte’s has no comparison for the history, the soul, and warmth that pours out of the space.
Dishes like rock shrimp with rice, fluke tiradito, and beets with goat cheese are small, but packed with flavor.
The crowd here is younger, where small groups and couples are mulling over bowls of uni miso mazemen in the evening and Japanese breakfast during the day.
Dishes stay faithful to the classics, but some like the beef roll (beef shank rolled in a scallion pancake) take risks.
