Today, in the Brunz's audio slideshow, our hero defines the new crop of Brooklyn restaurants: "They tend to be modest in scale, they tend to have succinct menus, very seasonal, and very straightforward food but cooked to the caliber that lifts them a little bit above your typical neighborhood place." And BK vs. Manhattan? "..you tend to have a more relaxed personal vibe with a crowd that seems to come for the most part from the neighborhood." [NYT]
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