Pilar in Brooklyn is a Chowhound love story, a four-month-old mom-and-pop kitchen that’s turning out pure Cuban soul, says Daniel76. Vaca frita (braised skirt steak, shredded and fried with onion, garlic, and lime) is amazing. Pernil (marinated roast pork) is “off the hook,” tasty and tender, no knife required. It’s served most of the week, but much of the menu is specials and soups that change daily.

If there is caldo gallego on offer, get it. This is a deeply flavorful white bean stew with great smoky chorizo that’s made in-house, like everything here, Daniel76 says, including empanada dough, pie dough, soups, and desserts. Those empanadas are also worth checking out, by the way, especially the ones filled with tender smoked beef short rib. So are those desserts: Try the passion fruit flan or guava and cream cheese pie.

lambretta76 loves Key West conch chowder and garbanzo frito (chickpeas with smoked chorizo and ham), and declares the Cubano the best he’s had in New York, better than the ones at El Sitio in Queens (which has been up, down, and recently up again).

“This is a true labor of love,” sums up Daniel, “knocking out some of the best Cuban food I have had.”

Pilar [Clinton Hill]
393 Classon Avenue (between Greene Avenue and Clinton Place), Brooklyn

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