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The plates here are handmade by a Venezuelan artisan, which tells you something about how seriously this Brooklyn restaurant takes the full picture. Chef Isbelis Diaz and her son run a warm, colorful room built around Venezuelan cooking, the kind where the staff steers you through the menu like they mean it. The short rib braised for two days in burnt sugarcane is the dish people talk about on the way home.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tequenos
“Tequenos, or cheese sticks fried to a golden brown and served with two salsas, are a special treat”
Michelin Guide -
Asado negro
“asado negro, a 48-hour braised short rib in burnt papelón, is positively velvety”
Michelin Guide -
Arepitas
“Other winning dishes include arepitas and bollitos pelones.”
Michelin Guide -
Sweet plantains
“Sweet plantains are a must, served in a traditional style with quesito and crema.”
Michelin Guide
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The neighbors closest first
- Win Son Modern Taiwanese Eat · 74
- Win Son Bakery Taiwanese-American Bakery Eat · 86
- Baby Blues Luncheonette Modern Greek Diner Eat · 65
- Brooklyn Ball Factory Japanese Eat · 65
- Ammazzacaffè Italian Eat · 69
- Alita Cafe Eat · 66
- Basik Drink · 50
- Fortunato Brothers Italian Bakery Eat · 62
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