Modern American restaurants in New York City
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A
Farm on Adderley
Found a few long blocks south of Prospect Park, the long-neglected Ditmas Park – with Leave It to Beaver– style blocks of shady, two-story homes – has become a surprising food destination, particularly along Cortelyou Rd, where you can find great mom-and-pop tacos and anarchist coffee. Nothing put Ditmas Park on the map like the Farm on Adderley. It’s sceney in a good way, a tin-ceiling transformation of an old laundromat and a back patio. It can get a bit cramped inside, but nowhere serves better food for less: as chef Tom Kearney puts it, the goal is ‘to keep prices gentle.’ Dishes take some imaginative twists: lots of fish dishes ($17 to $20), poached chicken don…
reviewed
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B
Prune
Expect lines around the block on the weekend, when the hung over show up to cure their ills with Prune's brunches and excellent Bloody Marys (in nine varieties). The small room is always busy as diners pour in for roast suckling pig, rich sweetbreads and sausage-studded concoctions.
It's always crowded - especially for Sunday brunch, when late sleepers rouse themselves for top-notch Bloody Marys (in nine varieties), lox and oysters.
reviewed
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C
Bridge Café
It's been around for more than two centuries and is still one of New York's best insider eateries. If you don't mind a possible ghost sighting, Bridge Cafe's slow, ambling brunches and happy, hearty dinners are perfect for you. The dishes are far more modern than the decor - fresh ingredients and locally produced cuts of beefsteak, fish and poultry.
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D
David Burke & Donatella
It might look like a member of the Versace family decorated this lush red space, but the Donatella in question has no ties to any fashion empire - she and partner David Burke are strictly about food, like salmon with warm potato knish, pretzel-crusted crabcake, yellowfin tuna on saltrock and 'crispy and angry' lobster cocktail.
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E
Chestnut
Chef Daniel Eardley seeks out the best upstate and local farm organic goods for his delectable meals. Good bets are the Sunday brunch, nightly tasting menus (wine pairings optional), or the prix-fixe chef's specials with charred octopus, stuffed pork chop or halibut with wild mushrooms.
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F
The Grocery
Even with the additional space, it's still hard to get a table at what's become Smith St's hottest eatery. Semolina crusted fluke, pan roasted monkfish, octopus, teenage greens, home smoked trout and spaetzle on the side are perennial favorites.
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