Park Slope Restaurants

"The dining room, with its beamed ceilings and dark wooden window slats, is visually soothing, with squared-off Japanese lanterns casting a mild glow. The young waiters, all Japanese, are gracious and knowledgeable," says the New York Times. And the Village Voice offers a long list of reasons to check this place out: "sea urchin right out of the shell, orange clam that just stopped... Read More >

The Chocolate Room was recently named the 2009 Best Dessert Cafe in New York by Zagat. Chowhound shivohum belives the hype: "The brownie, which was warm and light, seemed an ethereal expression of chocolate that melded perfectly with the denser hot fudge beneath it, the cool refreshing vanilla ice cream above it, and the crowning, luscious whipped cream and chocolate shavings on top. All... Read More >

"After years of bringing Ethiopian flavors to Nolita, Ghenet has opened a Park Slope outpost that does justice to the original. The smaller space is well used, with metal partitions lining the walls, adorned with lacey cut-out motifs," says Time Out New York. "The honey-lit Park Slope outpost, with low, dark-wood tables flanked by caramel-hued banquettes, invites groups to graze in Ethiopian fashion from... Read More >

"Willie was a mutt who loved hot dogs. His owners, Ellen Lutter and Tom Anderson, decided to honor his memory by naming their sliver of a hot dog store after him," writes Florence Fabricant for the New York Times. "The menu features Karl Ehmer all-beef natural casing dogs ('Mutts') as well as a grass-fed 'Pedigree' beef dog, Turkey and Chicken dogs and two vegetarian... Read More >

"Willie was a mutt who loved hot dogs. His owners, Ellen Lutter and Tom Anderson, decided to honor his memory by naming their sliver of a hot dog store after him," writes Florence Fabricant for the New York Times. "The menu features Karl Ehmer all-beef natural casing dogs ('Mutts') as well as a grass-fed 'Pedigree' beef dog, Turkey and Chicken dogs and two vegetarian... Read More >

"The dining room, with its beamed ceilings and dark wooden window slats, is visually soothing, with squared-off Japanese lanterns casting a mild glow. The young waiters, all Japanese, are gracious and knowledgeable," says the New York Times. And the Village Voice offers a long list of reasons to check this place out: "sea urchin right out of the shell, orange clam that just stopped... Read More >

"Brick walls, tin ceilings and vintage black-and-white photos of a real fish camp in Florida retain the mess-hall chic of the original West Village location," writes Citysearch's Justin Hartung of Brooklyn Fish Camp. For the most part, their fish-shack specialties get great reviews. The Amateur Gourmet loves their salt and pepper shrimp: "These were a revelation: whole shrimp, shell on, deep fried so the... Read More >

Citysearch's Justin Hartung calls Tempo "a Park Slope interpretation of a Barcelona restaurant--white stucco walls, square panels colored in soothing desert-accented hues of yellows, greens and browns, a tin ceiling shining with polish, and curtained windows in the back offering just a peek of greenery." "The cuisine's strong pan-Italian backbone borrows heavily from Spain, France, Greece, and Morocco," says Andrew Sessa of New York... Read More >

'sNice, the Brooklyn offshoot of the West Village vegetarian cafe, gets props from Chowhound BklynBlaise: "My favorites are the vegan panini (made w/ smoked tofu, sun-dried tomatoes, & pesto on grilled ciabata), the curried cauliflower wrap (w/ chick peas, brown rice, and a side of mango chutney), and the thai salad (w/ mesclun, mung bean sprouts, diced cucumbers, shredded carrots, cilantro, edamame, peanuts, sesame... Read More >

"Willie was a mutt who loved hot dogs. His owners, Ellen Lutter and Tom Anderson, decided to honor his memory by naming their sliver of a hot dog store after him," writes Florence Fabricant for the New York Times. "The menu features Karl Ehmer all-beef natural casing dogs ('Mutts') as well as a grass-fed 'Pedigree' beef dog, Turkey and Chicken dogs and two vegetarian... Read More >

"After years of bringing Ethiopian flavors to Nolita, Ghenet has opened a Park Slope outpost that does justice to the original. The smaller space is well used, with metal partitions lining the walls, adorned with lacey cut-out motifs," says Time Out New York. "The honey-lit Park Slope outpost, with low, dark-wood tables flanked by caramel-hued banquettes, invites groups to graze in Ethiopian fashion from... Read More >

'sNice, the Brooklyn offshoot of the West Village vegetarian cafe, gets props from Chowhound BklynBlaise: "My favorites are the vegan panini (made w/ smoked tofu, sun-dried tomatoes, & pesto on grilled ciabata), the curried cauliflower wrap (w/ chick peas, brown rice, and a side of mango chutney), and the thai salad (w/ mesclun, mung bean sprouts, diced cucumbers, shredded carrots, cilantro, edamame, peanuts, sesame... Read More >

"The dining room, with its beamed ceilings and dark wooden window slats, is visually soothing, with squared-off Japanese lanterns casting a mild glow. The young waiters, all Japanese, are gracious and knowledgeable," says the New York Times. And the Village Voice offers a long list of reasons to check this place out: "sea urchin right out of the shell, orange clam that just stopped... Read More >

"The dining room, with its beamed ceilings and dark wooden window slats, is visually soothing, with squared-off Japanese lanterns casting a mild glow. The young waiters, all Japanese, are gracious and knowledgeable," says the New York Times. And the Village Voice offers a long list of reasons to check this place out: "sea urchin right out of the shell, orange clam that just stopped... Read More >

"Though the name means 'scoundrel' in French, there's nothing too roguish about this petite bistro in Park Slope," says Metromix of this tiny French bistro on 5th Avenue. Laurel A. Fantauzzo of New York magazine writes, "Canaille keeps a cozy house with ten tables...entrées feature Greenmarket ingredients and time-tested favorites, like a generous bowl of garlicky mussels with thin-cut, newsprint-wrapped frites; smooth puréed cod-and-potato... Read More >

The Chocolate Room was recently named the 2009 Best Dessert Cafe in New York by Zagat. Chowhound shivohum belives the hype: "The brownie, which was warm and light, seemed an ethereal expression of chocolate that melded perfectly with the denser hot fudge beneath it, the cool refreshing vanilla ice cream above it, and the crowning, luscious whipped cream and chocolate shavings on top. All... Read More >

"This almost too perfect evocation of a Mediterranean osteria seems straight from the pages of a romance novel—the sultry amber light, the dusty wine bottles and guttering candles, the dully gleaming copper pots that line the walls," writes Andrea Thompson for the New Yorker. In a 1-star review for the New York Times, Frank Bruni writes, "Park Slope's Convivium Osteria marries Italian and Portuguese... Read More >

Citysearch's Justin Hartung calls Tempo "a Park Slope interpretation of a Barcelona restaurant--white stucco walls, square panels colored in soothing desert-accented hues of yellows, greens and browns, a tin ceiling shining with polish, and curtained windows in the back offering just a peek of greenery." "The cuisine's strong pan-Italian backbone borrows heavily from Spain, France, Greece, and Morocco," says Andrew Sessa of New York... Read More >

"Named after a type of ornate leather slippers, Babouche is a Moroccan/Mediterranean rim restaurant whose best feature is a sumptuous premises that may remind you of a harem or bathhouse. Bring a couple of friends and try to score the niche table in the rear," suggest the Village Voice. As an appetizer, blogger pinknest recommends ordering the briouats, "crispy puff pastry filled with chicken... Read More >

"Plantains are piled high in the front window of this Park Slope restaurant, located on the ground floor of a mid-block brownstone. The tiny front room boasts a fireplace and a few bar seats facing a long, narrow kitchen, while the back room's large windows provide a vista of a serene fountain out back," writes Justin Hartung for Citysearch. Chef and owner Jacques Gautier... Read More >

"Bonnie's Grill has the feel of a college diner…AC/DC blares from the speakers and photos of the Ramones and other Bowery punk bands overlook the counter," writes Aaron Rasmussen for New York magazine. "As the 'Grill' would suggest, meat is the focus here, and most diners go for the Spiced Black Angus Sirloin Burger—a giant sandwich that tastes like a well-cooked, zesty steak, topped... Read More >

"At this no-frills cult spot, the fish is as pristine and skillfully prepared as at any of the expense-account sushi places in Manhattan," says the Village Voice. And Time Out New York says, "Chef-owner Yuji Sano trained at his parents’ restaurant in Tokyo (also called Taro) and at Manhattan’s Ise. He knows little things matter, like using freshly grated wasabi, and vigorously massaging octopus... Read More >

"After years of bringing Ethiopian flavors to Nolita, Ghenet has opened a Park Slope outpost that does justice to the original. The smaller space is well used, with metal partitions lining the walls, adorned with lacey cut-out motifs," says Time Out New York. "The honey-lit Park Slope outpost, with low, dark-wood tables flanked by caramel-hued banquettes, invites groups to graze in Ethiopian fashion from... Read More >

"Sheep Station, a spacious Australian pub, is a welcome option, with its pressed-tin walls, friendly atmosphere, and extensive wine and beer list. We can recommend everything on the menu, but the shearer’s burger is king---a juicy patty capped, in Australian style, with beets, pineapple and a fried egg," says Gayot. But Peter Meehan for the New York Times has a different opinion: "The place’s... Read More >

"Willie was a mutt who loved hot dogs. His owners, Ellen Lutter and Tom Anderson, decided to honor his memory by naming their sliver of a hot dog store after him," writes Florence Fabricant for the New York Times. "The menu features Karl Ehmer all-beef natural casing dogs ('Mutts') as well as a grass-fed 'Pedigree' beef dog, Turkey and Chicken dogs and two vegetarian... Read More >