Options include the pickle plate and marinated olives, as well as peekytoe crab rolls, which are more like sliders, and ruby red shrimp tacos. En savoir plus .
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. En savoir plus .
Zucchini fritters, spanakopita phyllo triangles and pikilia (assorted Greek dips with pita) are all good sharing options. En savoir plus .
Owner Roland Biamonte uses unusual ingredients for some of his pizzas, including roasted pumpkin and a truffle cream developed by his mother. En savoir plus .
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. En savoir plus .
The restaurant's yellow fin tuna confit sandwich, topped with fried artichokes and served on fresh focaccia, is a favorite. En savoir plus .
The filet, cooked medium rare, and paired with soup and cheesecake for dessert, makes a terrific trio. En savoir plus .
The wonton tacos are a fun play on the fusion theme, with the crispy wonton a good substitute for a hard taco shell. En savoir plus .
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. En savoir plus .
The restaurant's beef carpaccio may be its tastiest dish: tender with pickled mustard seeds, parmesan, lemon and arugula. En savoir plus .
