Options include the pickle plate and marinated olives, as well as peekytoe crab rolls, which are more like sliders, and ruby red shrimp tacos. Leia mais.
The Brooklyn chowder is something of a cross between the creamy New England favorite and Manhattan's tomato-based counterpart and is served with corn nuts and homemade goldfish and oyster crackers. Leia mais.
Zucchini fritters, spanakopita phyllo triangles and pikilia (assorted Greek dips with pita) are all good sharing options. Leia mais.
Owner Roland Biamonte uses unusual ingredients for some of his pizzas, including roasted pumpkin and a truffle cream developed by his mother. Leia mais.
Brunch here can be packed on weekends, so the restaurant is offering it seven days a week. Among the popular items is a crepe filled with scallion crème fraiche and salmon that is cured in-house. Leia mais.
The restaurant's yellow fin tuna confit sandwich, topped with fried artichokes and served on fresh focaccia, is a favorite. Leia mais.
The filet, cooked medium rare, and paired with soup and cheesecake for dessert, makes a terrific trio. Leia mais.
The wonton tacos are a fun play on the fusion theme, with the crispy wonton a good substitute for a hard taco shell. Leia mais.
Tacos are the name of the game here, though, with options like the skirt-steak taco with pecans, crispy sweetbread with chickpeas and the Moroccan lamb on naan bread. Leia mais.
The restaurant's beef carpaccio may be its tastiest dish: tender with pickled mustard seeds, parmesan, lemon and arugula. Leia mais.
