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Off the Menu
F&F gets a more formal extension for pizza and more, Entre Nous offers 3,500 bottles of wine and more restaurant news.
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Opening
Wayward Fare
Originally called Wayward Kitchen, the new name suggests adventure, not a kitchen off-track. At this new brick-walled restaurant, adjacent to his Alta Calidad for Mexican dining, Akhtar Nawab explores a Mediterranean pantry to draw on ingredients like pomegranate, olives, cherry peppers, preserved lemon, quince, saffron and Urfa pepper. Expect takes on vegetables, dumplings, chicken and seafood, including whole local porgy roasted in the wood-fired oven and dusted with Baharat, a warm, musky Middle-Eastern blend. The oven, left from the previous tenant, a pizzeria, is also put to use burnishing cabbage, oysters, eggplant and squash. (Opens Friday)
554 Vanderbilt Avenue (Dean Street), Prospect Heights, Brooklyn, 347-221-1385, waywardfarebk.com.
F&F Restaurant and Bar
The Franks, that is Frank Falcinelli and Frank Castronovo, continue to tweak their string of properties along Court Street in Carroll Gardens, Brooklyn. What was Prime Meats and then Franks Wine Bar has become a more polished extension of their F&F Slice Shop down the block next to their flagship, Frankies 457 Spuntino. Pizza comes classic and inventive (leek and guanciale, for example), and there are salads, a couple of pastas, Sicilian chicken and a steak.
465 Court Street (Luquer Street), Carroll Gardens, Brooklyn, 718-403-0333, instagram.com/fandfrestaurant.
Entre Nous
Spacious as wine bars go, this one, with 3,500 bottles in its cellar, is from Clement Besset, the owner of Fradei Bistro, and his wife, Allie Prater-Besset, in Fort Greene, Brooklyn. Raw bar, charcuterie and French specialties like oeuf mayonnaise and céleri rémoulade, the work of the executive chef Zach Nelsen of Fradei, will accompany the wines, two-thirds of them French.
39 Clifton Place (Grand Avenue), Clinton Hill, Brooklyn, 347-294-4186 entrenousbrooklyn.com.
Libera
Vinyl is played and well-researched wines are poured in this underground enclave in the Ace Hotel that glows with hot colors. Options for nibbling are tinned seafood, spreads, charcuterie and cheeses selected by Flatiron Hospitality.
20 West 29th Street, 212-790-8970, libera.nyc.
Peck Slip Social
More than 100 whiskeys, notably bourbons and ryes, go into the libations mixed at this corner spot in the heart of the South Street Seaport. Asia, the Middle East and the Mediterranean define the chef Taylor Miller’s many small plate choices like mushroom shawarma, Korean fried schnitzel, falafel-crusted salmon bites, bao bun sliders, gambas al ajillo, lumpia and skewers.
36 Peck Slip (Front Street), 212-217-0449, peckslipsocial.com.
Branches
Fomo Momo
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