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Mmm…Come on and dig into Restaurant week in Brooklyn

By Michèle De Meglio

Meaty mac, scallop terrine wrapped in smoked salmon, ginger Chilean sea bass, and juicy barbeque ribs. Hungry yet? All these delectable dishes and more could be yours if you run to the phone and make a reservation at one of the 189 eateries participating in this year’s Brooklyn Restaurant Week. From March 24-31, the borough’s trendy, traditional, nouvelle and down-home restaurants will offer a three-course, $23 prix fixe menu. Some even have a two people for $23 special. “It’s a great price,” Borough President Marty Markowitz gushed. Brooklyn Restaurant Week has been a hit with foodies and business owners since its inception five years ago. “This one week brings in tourists from all over,” Markowitz said, “to really experience what we call the Brooklyn cuisine.” “It’s a week we wait for each year,” he continued. That was evident when more than two dozen restaurants brought samples of their signature dishes to a tasting party promoting Restaurant Week. “Brooklyn needs to be out there,” said Albert Kang, manager of Fushimi, a Japanese restaurant and lounge at 9316 4th Avenue in Bay Ridge. “Good restaurants will bring people to Brooklyn instead of going to Manhattan.” Craig Samuel, co-owner of the Smoke Joint, a barbeque restaurant located at 87 South Elliot Place in Fort Greene, said Brooklyn has gained a reputation as the borough to visit for great food. “People are crossing into our borders,” he said. “Brooklyn always had a strong focus on neighborhood restaurants and now they’re coming into their own as destination restaurants.” Even Markowitz is a fan of the Smoke Joint. He raved about the eatery’s “good brisket.” The restaurants participating this year include Italian favorites like Marco Polo in Carroll Gardens and Michael’s in Marine Park, as well as French eatery Jolie in Boerum Hill – responsible for the lovely scallop terrine dish. ChipShop, which has locations in Bay Ridge, Brooklyn Heights and Park Slope, is returning for another year with English grub. Fish and chips may be the Brits’ most recognized dish but visitors to the eatery should try meaty mac – warm macaroni and cheese with hearty meat. ChipShop’s founder, Christopher Sell, says it’ll “put meat on your ribs.” If your mouth is watering just from reading about these tasty dishes, call your favorite restaurant before seats fill up. “We urge Brooklynites and New Yorkers to make a reservation as quickly as you can,” Markowitz said. For a full listing of restaurants participating in Brooklyn Restaurant Week, contact 718-802-3846 or visit www.visitbrooklyn.org.

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