From its six-seat tasting counter to the six-course menu, this cozy, concept-driven spot in Carroll Gardens takes its name to heart. The space is intimate and warm, with exposed brick, dark blue walls and brown leather booths, but the open kitchen commands attention from the moment you walk in. It’s equally good for date night or a night out with friends.Executive Chef Nico Bouter leads the way with a tasting menu at the counter and a full à la carte menu for the rest of the room. Hamachi crudo in whey broth, gnocchi with braised duck confit, and passion fruit custard with meringue and elderflower exemplify the chef’s contemporary cooking style inflected with European and South American touches available here.
