Fort Greene Restaurants

"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 >

"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 >

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 >

"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 >

"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 >

"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 >

"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 >

"This souk-like Jordanian spot excels at crumbly lamb sausage and outsize balls of falafel, well browned on the outside, dense and herby within,'" says the Village Voice of Black Iris. Melena Ryzik for New York magazine writes: "There are equal numbers of alluring vegetarian and meat dishes, like leek, scallion, and fenugreek pitza and leg of lamb with lemon-mint mayonnaise... the chicken ouzi is... 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 >

"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 >

"This souk-like Jordanian spot excels at crumbly lamb sausage and outsize balls of falafel, well browned on the outside, dense and herby within,'" says the Village Voice of Black Iris. Melena Ryzik for New York magazine writes: "There are equal numbers of alluring vegetarian and meat dishes, like leek, scallion, and fenugreek pitza and leg of lamb with lemon-mint mayonnaise... the chicken ouzi is... Read More >

"The sensuously curved cherry-wood bar, the toffee-colored Ultrasuede banquettes, the flattering lighting, and music played at a volume that encourages conversation contribute to a sexy ambience that invites lingering. It’s a definite date place," writes Tina Barry for the Brooklyn Paper. The New Yorker's Andrea Thompson writes, "Many wine bars relegate their foodstuffs to the side—a composed cheese plate here, slender panini there—and seem... 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 >

"[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 >

"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 >

"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 >

"Tillie’s is named in the memory of Tillie Asnis, who ran a dry cleaning store at 248 DeKalb in the 40s and 50s, and who lived with her family above the store for many years," the Tillie's website explains. And Scene Downtown notes that "Tillie's opened in February 1997... making it one of the pioneers in the transformation of DeKalb Avenue into a burgeoning... 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 >

"[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 >

"Friends and chefs Craig Samuels and Ben Grossman... advertise their smoking as influenced by multiple cultures, including Southern, Latin and Asian, but they call their version 'Brooklyn-style,'" writes Erin Behan of Citysearch. Peter Meehan of the New York Times says, "I'll call it what it is: uprooted barbecue, barbecue loosened from its moorings in tradition, barbecue that ranges to shores where dry-rubbed pork ribs... Read More >