In 1998 Andrew Tarlow and Mark Firth inaugurated a restaurant renaissance in Williamsburg when they opened Diner with chef Caroline Fidanza. Caroline had learned to shop the Greenmarkets while working for Savoy's Peter Hoffman, so Diner's menu has always been built around what was at its seasonal best. The brief regular menu, including grass-fed steaks butchered and dry-aged in house, is supplemented by a long list of specials hand-written on a scroll of cash register tape, which in early March included a scrumptious house-corned beef hash under two perfectly poached local eggs.
Most people know of or have heard about the great beer bar in the East Village... it's true: d.b.a. has an excellent rotating selection of tapped and bottled beers, from the local avant-garde to the international classics. Look for chocolate stout from Brooklyn, cider from upstate, raspberry lambic from Belgium... and their ample selection of draft beers includes the display of which day the kegs were tapped.
Award-winning chef Tom Colicchio's Flatiron District Contemporary American is widely recognized as one of the city's top restaurants for impeccably sourced seasonal ingredients. The menu's strikingly minimalist dish descriptions (the names of single vegetables, meats and seafood are listed under categories such as "Roasted," "Braised," and "Sauteed") mirror the preparations themselves, which are seemingly simple and often perfectly executed. While it's a big-ticket dining destination, the food is served family-style, adding a touch of informality to the proceedings; N.B.
When Cookshop opened a little over a year ago a subtle celebration of local fare brought an otherwise dark spot near the West Side Highway to life. Cookshop has the feeling of home—Marc Meyers delights diners with straightforward but sumptuous treatments of seasonal produce and naturally raised meats, the flavors always perfectly tuned. Producers are indicated—the waters of Montauk and the farms of the Hudson Valley and the Berkshires feature prominently—in a room that conveys the importance of the meal, its origins and the company that surrounds it at any given table.
Chef Mike Anthony’s love of fresh, seasonal ingredients was born in the kitchen of a tiny Tokyo restaurant, and grew up in top restos in Paris and New York, including Dan Barber’s Blue Hill and Blue Hill at Stone Barns.
In the battle for the most “slow” restaurants in a borough, The Good Fork may well push Brooklyn over the top. This cozy restaurant serves seasonal, eclectic cuisine with many locally sourced ingredients
Juventino started by offering fully-prepared and ready-to-cook meals to go, fresh or frozen, at exceptionally good prices; it has evolved into a kind of market-by-day serving dinner Tuesday-Sunday and brunch daily.