Fort Greene Restaurants

"At first, the hookahs coiled in Kif’s windows suggest a pandering exotica. But the casbah-chic interior turns out to be genuinely romantic, with antique-red velvet banquettes and beaded-edge burlap curtains," writes Ligaya Mashan for the New York Times. Clinton Hill Foodie recommends starting with the "spinach and goat cheese 'cigars,' deep fried and served with sour cream. These were outstanding and might have been... Read More >

"Luz has a modern look and none of the forcedly festive joie de vivre you might associate with nineties-era Pan-Latinodom. The menu reads like a greatest-hits list of the Latin American larder, and for starch fiends, it’s hard to abstain from the sweet, lush arepas, filled with melted cheese and dabbed with cilantro pesto, or the trio of toothsome empanadas, both accompanied by a... Read More >

"Despite No. 7’s gritty locale, directly above a subway entrance, the interior has a solarium feel: Overstuffed cushions line the banquettes, the walls are white stucco, and the lofty ceilings are punctuated by a pair of skylights," says Time Out New York. Andrea Thompson for the New Yorker adds, "The chef, Tyler Kord, who most recently cooked at Perry St., has referred to his... Read More >

"Brought to you by the folks at Williamsburg's beloved Diner, Bonita adapts Mexican cooking for gringo tastes, often dispensing with chiles in the process. That doesn't mean it's not good—it's just not spicy," says the Village Voice. (When I reviewed this bustling, good-vibes spot for Citysearch a while back, I recommended asking for hot sauce if you need a little more heat.) Gastronormous visited... Read More >

When we ran a post on Amin Indian, many commenters agreed that better Indian fare could be found at Kinara, which has locations on Myrtle Avenue in Clinton Hill and on 5th Avenue in Park Slope (pictured above). New York magazine's Carey Meyers is a Kinara fan, too: "the kitchen is not afraid of spice, flavors are vibrant and well-balanced, and a noticeable but... Read More >

"Luz has a modern look and none of the forcedly festive joie de vivre you might associate with nineties-era Pan-Latinodom. The menu reads like a greatest-hits list of the Latin American larder, and for starch fiends, it’s hard to abstain from the sweet, lush arepas, filled with melted cheese and dabbed with cilantro pesto, or the trio of toothsome empanadas, both accompanied by a... Read More >

"Despite No. 7’s gritty locale, directly above a subway entrance, the interior has a solarium feel: Overstuffed cushions line the banquettes, the walls are white stucco, and the lofty ceilings are punctuated by a pair of skylights," says Time Out New York. Andrea Thompson for the New Yorker adds, "The chef, Tyler Kord, who most recently cooked at Perry St., has referred to his... Read More >

"At first, the hookahs coiled in Kif’s windows suggest a pandering exotica. But the casbah-chic interior turns out to be genuinely romantic, with antique-red velvet banquettes and beaded-edge burlap curtains," writes Ligaya Mashan for the New York Times. Clinton Hill Foodie recommends starting with the "spinach and goat cheese 'cigars,' deep fried and served with sour cream. These were outstanding and might have been... Read More >

When we ran a post on Amin Indian, many commenters agreed that better Indian fare could be found at Kinara, which has locations on Myrtle Avenue in Clinton Hill and on 5th Avenue in Park Slope (pictured above). New York magazine's Carey Meyers is a Kinara fan, too: "the kitchen is not afraid of spice, flavors are vibrant and well-balanced, and a noticeable but... Read More >

"Brought to you by the folks at Williamsburg's beloved Diner, Bonita adapts Mexican cooking for gringo tastes, often dispensing with chiles in the process. That doesn't mean it's not good—it's just not spicy," says the Village Voice. (When I reviewed this bustling, good-vibes spot for Citysearch a while back, I recommended asking for hot sauce if you need a little more heat.) Gastronormous visited... Read More >

"At first, the hookahs coiled in Kif’s windows suggest a pandering exotica. But the casbah-chic interior turns out to be genuinely romantic, with antique-red velvet banquettes and beaded-edge burlap curtains," writes Ligaya Mashan for the New York Times. Clinton Hill Foodie recommends starting with the "spinach and goat cheese 'cigars,' deep fried and served with sour cream. These were outstanding and might have been... Read More >

"A neighborhood treasure, Loulou serves refined French food in a rustic room weathered just the right amount. Dark wood lines the hearty plaster walls, and earthy tables wait to soak up any sloshing wine," write Andy Battaglia for New York magazine. "Star appetizers include quail with vanilla and maple glaze and butternut squash polenta, and scallops with portobello mushrooms in a vermouth cream sauce,"... Read More >

"Despite No. 7’s gritty locale, directly above a subway entrance, the interior has a solarium feel: Overstuffed cushions line the banquettes, the walls are white stucco, and the lofty ceilings are punctuated by a pair of skylights," says Time Out New York. Andrea Thompson for the New Yorker adds, "The chef, Tyler Kord, who most recently cooked at Perry St., has referred to his... Read More >

"Brought to you by the folks at Williamsburg's beloved Diner, Bonita adapts Mexican cooking for gringo tastes, often dispensing with chiles in the process. That doesn't mean it's not good—it's just not spicy," says the Village Voice. (When I reviewed this bustling, good-vibes spot for Citysearch a while back, I recommended asking for hot sauce if you need a little more heat.) Gastronormous visited... Read More >

"At first, the hookahs coiled in Kif’s windows suggest a pandering exotica. But the casbah-chic interior turns out to be genuinely romantic, with antique-red velvet banquettes and beaded-edge burlap curtains," writes Ligaya Mashan for the New York Times. Clinton Hill Foodie recommends starting with the "spinach and goat cheese 'cigars,' deep fried and served with sour cream. These were outstanding and might have been... Read More >

"This is a beautiful space, with dark wooden beams across the ceiling, white walls, lots of natural light, and huge plants giving the restaurant a Mediterranean feel," says Brooklyn Brunch.Tina Barry from the The Brooklyn Paper writes that Chef Gary Moran's menu "rounds the Mediterranean, dipping into Greece, Italy and the Middle East. He’ll mix Italian risotto with Greek cheese; toss a salad with... Read More >

"Despite No. 7’s gritty locale, directly above a subway entrance, the interior has a solarium feel: Overstuffed cushions line the banquettes, the walls are white stucco, and the lofty ceilings are punctuated by a pair of skylights," says Time Out New York. Andrea Thompson for the New Yorker adds, "The chef, Tyler Kord, who most recently cooked at Perry St., has referred to his... Read More >

"[Chef and owner] Abdul Gueye, a former sous chef at Aureole, puts a Senegalese twist on the usual bistro menu: Roasted salmon comes with sweet-potato gnocchi in a peanut sauce; crab cakes are accompanied by pineapple chunks," Time Out New York writes about this BYOB spot. "The Senegalese fried chicken, served with pineapple-infused jasmine rice cake, is savory but not as crispy as American... Read More >

"[Chef and owner] Abdul Gueye, a former sous chef at Aureole, puts a Senegalese twist on the usual bistro menu: Roasted salmon comes with sweet-potato gnocchi in a peanut sauce; crab cakes are accompanied by pineapple chunks," Time Out New York writes about this BYOB spot. "The Senegalese fried chicken, served with pineapple-infused jasmine rice cake, is savory but not as crispy as American... Read More >

This outdoor "eco-eatery" (which is open only during the warm-weather months) runs on solar power. The New York Post's Andrea Strong reports that owner Sean Meenan uses plates, cups and cutlery made from biodegradable materials, and the restaurant even has a "bike-powered blender so you can pedal your way to a frozen margarita — and score a buck off your drink!" (If you pay... Read More >

"The name ('small' in Spanish) and diminutive size belie the tremendous portions at this peppy Mexican spot, outfitted with papier-mâché critters and Day of the Dead skeletons," writes Time Out New York. And their "standard south-of-the-border comfort fare" gets a thumbs-up from Emily Witt of New York magazine: "Particularly good are the fish tacos, available sautéed or fried, perfectly complemented by a tart margarita."... Read More >

When we ran a post on Amin Indian, many commenters agreed that better Indian fare could be found at Kinara, which has locations on Myrtle Avenue in Clinton Hill and on 5th Avenue in Park Slope (pictured above). New York magazine's Carey Meyers is a Kinara fan, too: "the kitchen is not afraid of spice, flavors are vibrant and well-balanced, and a noticeable but... Read More >