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Wood smoke hangs in the air the moment you walk into this Fort Greene seafood restaurant, which should tell you something about how the kitchen operates. Chef Tomer Blechman anchors the menu around dry-aged fish and open-fire cooking, pulling from a Mediterranean pantry that keeps things interesting without announcing itself. The bar draws a crowd that clearly has opinions about natural wine, and the pita alone justifies showing up early.
The awards strongest first
- VinePair Food & Beverage Program of the Year · The Next Wave Awards
- The New York Times 2026 · 2 stars, Critic's Pick · Restaurant Review
- Michelin Guide Selected Restaurant
- Time Out The 45 best restaurants in NYC right now
- Vogue The 25 Best Restaurants in Brooklyn, According to Vogue Staff
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Dry-aged black cod
“the dry-aged black cod with miso beurre blanc doesn't miss a beat”
Michelin Guide -
Wood-fired pita
“Begin with the house-made, wood-fired pita sided by monkfish liver 'nduja hummus”
Michelin Guide
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