Brooklyn Food & Drink Round-Up

New Chef at Ceol
191 Smith Street (near Warren Street), Boerum Hill; (347) 643-9911‎
We just got word that Chef Marc Elliot, whom some of you may remember from Cobble Hill’s now-closed Whim and Blue Star, is now running the kitchen at Ceol on Smith Street. He’s replaced their frozen-then-fried Irish pub grub with items like crisp spicy artichoke hearts with homemade carrot ice cream ($9), a fresh, sustainable and environmentally-friendly catch-of-the-day (market price), hanger steak drizzled with horseradish-caper steak sauce and served with salad and bubble ‘n’ squeak ($16), and sticky caramel bread pudding ($5). He’s got hot dogs, sliders, and an array of fries (with curry, Philly cheese, disco, or bacon and cheese) on the bar menu, too. Has anybody eaten here lately?

Opening This Week
Time Out New York reports that Little Skips, an art and music venue serving coffee, egg creams, and sandwiches, is opening at 941 Willoughby Avenue in Bushwick. TONY also notes that Kaz An Nou, the new “Guadeloupian-French” restaurant in Prospect Heights that we mentioned last week, is run by the husband-and-wife team behind Ivo & Lulu, one of our favorite little spots in Soho.

Coming Soon
Eater reports that St. Anselm, the new restaurant from the owners of Fette Sau looks almost ready to go. They’ll be serving “Jersey diner-inspired fare such as hot dogs, homemade sausages, White Manna-style burgers… disco fries, and pork roll, AKA Taylor ham.” … Eater is also spreading a rumor that “Taavo Somer, he of the Rusty Knot and Freemans, is opening a restaurant on Wythe and South 2nd. The latest source notes it’s going to be a wood burning pizza place.”

After the jump: Early reviews of Fatty ‘Cue and Greenpoint’s veggie heaven…

The Early Word on Fatty ‘Cue
It’s looking like Fatty ‘Cue is going to open to the public on the 21st, and Brooklyn Based advises you to “head straight for the smoked crab soup. They smoke crab shells and then make a ridiculously rich broth, which comes with maitake and shiitake mushrooms, green mango and daikon. So. Good.” Florence Fabricant for the New York Times adds: “Fatty ‘Cue will be smoking pork loin brined in Indonesian bay leaf, lamb ribs marinated in a fermented shrimp sauce called cincalo, wagyu brisket with chili jam and steamed buns, and duck rubbed with red curry powder, which will then be flash-fried and served with a smoked red curry chili dip and sweet daikon pickle.”

Recently Reviewed: Anella
Pete Wells for the New York Times raves about the vegetables served at Anella in Greenpoint: “The carrots were as shiny and colorful as candy, and nearly as sweet, and lay on a white bed of creamy beaten ricotta that might have been whipped cream… Even a small, simple loaf of rich white bread nods toward the garden — it’s baked in a flowerpot.”