The Restaurant Awards: Or, 10 Brooklyn Restaurants We Want to Talk About Right Now
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Best Farm-to-Table: Faro
Ok, so maybe there’s nothing particularly new or conceptually outstanding at this point about a Brooklyn restaurant which sources its ingredients locally and makes a lot of its products in-house. But Faro really takes the whole locavore thing to a new level, what with the fact that chef Kevin Adey (formerly of Northeast Kingdom) only buys meat and fish from people he knows personally, and heactually mills the flour used in his pastas and breads in-house. It really doesn’t get much more local than that. But none of this would matter, really, if the food wasn’t innovative. Current menu items include stunners like rich egg pappardelle with garlicky ramps and bolognese; raviolo filled with creamy, salty brandade, made earthy with a chicken jus; and a perfectly bitter dandelion greens salad, laced with bits of sunflower-crusted chevre, and tangy garlic confit.
436 Jefferson Street, Bushwick