The noodle dish known as ramen is one of those wonder foods that lives a truly complicated existence, both filling and transcending the massive space that separates the degenerate eating habits of American college freshmen and truly refined Japanese cooking. Thus: If you hadn't been notified that the dish has its own fork, you've been missing out.
O'Barone in Red Hook is quietly building a following with simple, well-made Italian chow.
Salads are a high point of the brief menu, with clean, bright flavors. Two standouts are farro with champignons, chickpeas, grana, and lettuce, and baby spinach with beets, potatoes, and goat cheese. lazylghtng recommends ravioli with nutty, pestolike asparagus sauce and tagliatelle with calamari and pancetta in spicy tomato sauce. Puppimus loves the fagottini filled with Gorgonzola, served in walnut sauce with cubes of sweet sautéed pear. The menu also takes a few unexpected turns, including pork schnitzel and spätzle with pancetta and cheese—a nod to the Italian chef's Austrian mom.
O'Barone, open since last summer, sets a low-key, rustic mood, lazylghtng writes, and the food "is clearly cooked with love." He warns, though, that both food and service can be inconsistent.
"I consider Al Di La the best Italian in Brooklyn," says gfood (who's not alone here), "and I would put this a notch below; but it still makes for an excellent meal and a fun evening."
O'Barone [Red Hook]
360 Van Brunt Street (between Wolcott and Sullivan streets), Brooklyn
Discuss: O'Barone in Red Hook
"We enjoyed a range of vegetarian apps—their beet sformato and braised endive, in particular—as well as a seafood puff with ramp oil pesto sauce received as an amuse which we all loved. [T]he chickpea-octopus-polenta pasta dish was tasty, and a dish of polenta with mushrooms was delicious." – jen kalb on Aliseo
"I cannot tell you how amazing this was. Thick cut bacon, fresh eggs, and some perfectly melted light cheddar on warm fresh bread. The bread was similar to Cuban sandwich bread, baguette shaped, not too thick or thin and very soft so it didn't squish out the eggs and cheese. I could go on forever; it was fantastic and totally justifies its $6." – 2slices on the Barnyard Classic at Barnyard
"I ordered the tortilla and ricotta pound cake and thought dark thoughts about high prices, sure I would never return. ... Then they handed me the bag—decently heavy it was. The tortilla was a big joyous celebration of the marriage of potato, onion, and lots of oil. ... The pound cake was enough for tea for two and again excellent." – wew on Saltie
Ruben, Israel's "first authentic Jewish deli," is now a few months old and about to open its second location. The question, says Gil Shefler in Forward, is whether pastrami on rye will stick in the land of falafel on pita. "Food critic Janna Gur, author of 'The Book of New Israeli Food: A Culinary Journey,' is doubtful. 'Ruben is a fun place which serves good food, but I find it hard to believe deli foods will gain widespread popularity in Israel—it just doesn’t fit the mentality,' she said."
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Alinea chef Grant Achatz announced two new projects on Twitter this week that are ballsy to say the least. The first, a restaurant concept called Next, will feature four menus a year from different themed places and times. In a short video trailer, the words "Paris 1912, Hong Kong 2036, Sicily 1949, Sao Paulo 1968, Ayutthaya 1767, and Cajun 1977" flash across the screen to indicate what's to come.
Josh Bryceson owns the 40-acre Turnip Rock Farm with his wife in New Auburn, Wisconsin. They grow vegetables for a 200-person CSA (community supported agriculture) and also raise pigs. At 29, Bryceson has been working on farms for the past nine years. After internships and managing a CSA, he had enough experience under his belt to qualify for a low-interest loan through the Farm Service Agency and buy the land and equipment to start Turnip Rock a couple years ago. Here is what he has to say. READ MORE