NYT: Ms. Kihlstrom and her partners, Elise Rosenberg and Tamer Hamawi, who all worked at Public and Double Crown in Manhattan, said they wanted to bring the Brooklyn Heights dining scene some of the excitement other neighborhoods in the borough have found.
Alex Sorenson, the chef, who was recently at Mas (Farmhouse), will prepare oysters Rockefeller, rabbit mousse crostini, a black risotto with crispy mushrooms, pork belly with red cabbage, and rabbit lasagna. Desserts include spiced chocolate torte for the masses and foie gras doughnuts for the daring.
Like any good Brooklyn restaurateurs, they’re keeping the environment in mind.
“Recycling, sourcing locally and using organic products is not just a trend,” Ms. Rosenberg said. “It’s the way things should be.”
There is an open kitchen and a green planted wall, and the partners are calling their communal table the “public table” in homage to their previous employer.
Full menu available after the jump.