229 S 4th St
(between Driggs Ave & Roebling St)
Brooklyn, NY 11211
[Neighborhood: Williamsburg – South Side]
- strawberry-cinnamon glazed baby back pork ribs****
- dayboat scallops, snap & english pea risotto, lemon-caper brown butter****
- bbq, braised short rib sliders, sweet potato fries, smoked paprika aioli**** – must order. Nothing too inventive but very delicious and hits the spot.
- croquette of braised pork & fois gras, cous cous, bacon, black truffles, snow peas****
- braised pork cheeks, roasted quince, pomegranate, israeli cous cous, pumpkin****
- spicy bigeye tuna tartare, tempura japanese eggplant, kecap manis***1/2 – pretty cool how they use kecap manis.
- sautéed veal sweetbreads, asparagus, bacon, snap peas, shiitakes***1/2
- baked beets, clementines, hazelnuts, mint, creme fraiche, goat’s cheese, truffle vin***1/2
- fricassee: escargot, chorizo, chickpeas, apples, sherry, beer, roasted garlic*** – escargot is served out of the shell.
- salt & pepper shrimp, sweet potatoes, pineapple, haricot, sriracha vin***
- bellflower pasta, italian sausage, roasted piquillo peppers, torn basil***
- persimmons, apples, greens, cranberries, bacon, blue cheese, candied almonds, dijon vin**
- mom’s key lime pie, graham crust, pineapple****
- bacon doughnuts, dulce de leche, coffee ice cream***1/2
- brown sugar-butter rum budino, apple sorbet, chocolate crumble, chile caramel****
- Good for a large group because you can try multiple things on the menu. Our group of 6 each ordered 2 dishes. The portions were large enough for the whole table to share.
- Noise level: very loud. Try sitting in their covered outdoor area.
- They cook from an open-kitchen that is just slightly bigger than a typical Manhattan kitchen.
- The name, in Yiddish, refers to food forbidden under Jewish dietary law. To underscore the point, the front door has the logo of a cute little piggy stamped with a heart. (Source: NY Times)
- Owned by Chef James Marcus who cooked at Le Bernardin and Eleven Madison Park.
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