Advertisement

Brooklyn Magazine Logo
(More)
(Less)
Brooklyn Magazine Logo Menu
Close
Arts & Leisure Community & Commerce Food & Drink Podcasts & Video
About Contact Advertise Privacy

Brooklyn Magazine

|

All rights reserved

Instagram icon Instagram icon Instagram icon Instagram icon Twitter icon Twitter icon Twitter icon Twitter icon

Menu

Close

Arts & Leisure Community & Commerce Food & Drink Podcasts & Video
About Contact Advertise Privacy
Instagram icon Instagram icon Instagram icon Instagram icon Twitter icon Twitter icon Twitter icon Twitter icon
Uncategorized |

Aug 29, 2017

Fort Greene’s Miss Ada Is The Gem Of A New Class

By Sarah Zorn

When cuisines break through tacit, arbitrary barriers, ascending from fast-casual staples to the focus of in-vogue establishments, there’s an understandable impetus for chefs to take liberties and dissemble their most recognizable dishes into whimsical components. With its credentialed chef, Tomer Blechman (of Maialino, Bar Bolonat, and Cookshop), compulsorily chic interior (pinewood benches, herb garden, backyard mural by a local artist), and a menu touted as “Mediterranean with a twist,” Fort Greene’s Miss Ada is undoubtedly a member of this neoteric breed of restaurants. Yet its food resists the preciousness, making it a new go-to for impeccable plates of hummus (and much more).

Formed from whole, warm chickpeas—à la the popular Levantine variant, hummus masabaha—they generally have three hummus options on offer at a time. Hope for a base of slumped, seasoned lamb shank, ideal for packing into swollen pita triangles, though it’s tough to resist surmounting it with a fork.

Served on little metal sheet trays, simple, protein-based entrees celebrate the inherent deliciousness of brown. Take, for instance, za’atar-encrusted rectangles of salmon, whose rose-gold flesh and copper tops bookend an edible ombre effect—astringent, putty-colored labne, ochre half-moons of shallot charred to submissive sweetness, and bruise-hued strips of Japanese eggplant, musky as distilled earth.

Desserts are a tad more tongue-in-cheek—think a strawberry marmalade sufganiyot (donut), scattered with tart, fruity sumac. It adds an appealing rhubarb-like note that’s undeniably clever, but doesn’t eclipse the fact that it’s elementally good.

184 Dekalb Ave, Fort Greene
(917) 909-1023, www.MissAda.com

  

Advertisement

Tags:

Brooklyn, 

dessert, 

food, 

miss ada, 

SFW, 

summer 2017 print issue, 

You might also like curly linecurly linecurly line

Even during a pandemic, Dyker Heights is, ahem, lit

Community & Commerce

Community & Commerce

Even during a pandemic, Dyker Heights is, ahem, lit

Oaxaca Taqueria is Bringing Life with their New Vegan Menu

Food & Drink

Food & Drink

Oaxaca Taqueria is Bringing Life with their New Vegan Menu

Parquet Courts is Wide Awake!

Arts & Leisure

Arts & Leisure

Parquet Courts is Wide Awake!

Brooklyn Magazine

|

All rights reserved

About | Advertise | Contact | Privacy
page corner page corner page corner