After months of watching as the place was being built and several prior attempts to get dinner on a weekend and being told it would be an hour or longer wait for a table, last night we heard the magic words when we asked do you have a table for 2 – “yes, we’re just cleaning up a spot, it will be 2 minutes”. What a spot it was, at the very end of the dining bar around the open kitchen – its like having 50 yard line seats behind the bench. You see every play as its being planned – hear the splatter of each hunk of butter hitting the pan – remind me to call my cardiologist. Only downside is that it is a warm seat, I hope they have really good air-conditioning when August comes otherwise it will be the literal hot seat.
Getting to dinner, we ordered a bottle of wine and scanned the menu. Decided on the oysters and pork belly to start. The oysters were great, not quite as flavorful as what we had last week at Ma Peche, but still excellent. The pork belly was tasty, but had texture issues. The meaty part was dry and the fatty part was not cooked enough. The bed of cabbage and pickled mustard seeds was actually tastier. We had the pork chop with grits and the fluke as mains. These both showed what happens when you cook something to the correct level of doneness. The chop was pink with the right amount of succulence. The grits were buttery – not surprising seeing how generous the chefs are with the stuff. The fluke was flaky with a nice sear. Perfect. We also had a side of the seared artichokes. Tasty but there were some tough bits but I would have eaten bits of bark with the accompanying hollandaise cream. Finished off the meal with the house made donuts which were filled with something akin to a crème anglaise. Better than Dunkin better even than KK. We waddled out of what could become the new favorite neighborhood spot if we can ever get a table again in less than ½ hour.
127 Atlantic Ave, Brooklyn, NY 11201