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On the corner of Graham and McKibbin is Eastwick, a fusion restaurant, that combines Middle Eastern and Mediterranean dishes with New American cuisine. At first glance, Eastwick reminded me of lots of other restaurants that I’ve seen pop up since I moved to Brooklyn from Washington Heights five years ago. The large windows, distressed wooden accents, and minimalistic signage, while beautiful, had me ready for some gentrified, hipster bullshit. Where cultural authenticity is presented...
NYC diners are a discerning bunch. We understand that the asking price of, say, roasted chicken, has a lot less to do with the cost of poultry, olive oil, and potatoes than it does the realties of rent (which, in Williamsburg, averages around $350 per square foot). What gets us ornery is the slow bleed of other, less tangible aspects of the restaurant experience, the pervasiveness of watered-down drinks, indifferent décor and insouciant service—who...
We’ll gladly go almost anywhere for a good meal; from transportation-deprived neighborhoods like Vinegar Hill and Red Hook, to an unmarked bar basement and the roof of Urban Outfitters, if the food is good, we will go. That being said, we never imagined we’d be dining directly under the BQE, after hastily criss-crossing a menacing, car-riddled intersection, sparsely surrounded by neon-lit gas stations and odiferous auto body shops. Obviously, the unlikely location has done little...
  White Tiger 601 Vanderbilt Avenue, Prospect Heights It’s been years since Korean fare made its great escape from the tight borders of K-Town, with restaurants of all stripes stocking their pantries with kimchi and gochujang, and classically trained chefs like Hooni Kim (Danji) and, more recently, Tae Kyung Ku (Oiji), relaying a refined and modern side of their native cuisine. But save for Red Hook’s much-loved The Good Fork (and its admired Korean-style steak and eggs),...

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