If you know George Weld and chef Evan Hanczor from their first Williamsburg restaurant, Egg—a place well-known for their fried chicken, where the brunch menu boasts biscuits and grits—you might be surprised to find their second, Parish Hall, taking a slightly different tack. But despite its Southern bent, Egg has long made a point of its reliance on New York produce, from the team's own Goatfell Farm upstate. That's the most evident common thread with Parish Hall, which chef Hanczor calls "the cuisine of the Northeast, based on the landscape." More

It's hard to be elegant when you're shouting down the table to be heard, and the polished concrete floors only apply sound. Better to huddle beneath the ghost-white branches, sipping sake and swapping stories. If you must, text discretely with a slim phone. 1 or 8 is best for: a date with an aesthete. More

This weekend the Brooklyn Flea's outdoor food market extravaganza Smorgasburg opened for their first day of the 2012 season. Dozens of food vendors, both new and old, were there, and plenty of hungry stomachs to fill. Check out the slideshow to see a sample of what we found there! More

What happens when two young chefs with serious modern cooking chops team up with a young, insightful wine director to open a restaurant in Williamsburg? It could be a recipe for a navel-gazing, ego-stoked disaster. Or it could be Gwynnett St., a delightfully unpretentious—yet thoroughly Brooklyn—restaurant that aspires to be a great neighborhood spot but winds up being much, much more. More

The suspicious among you may think we're a little kale crazy at Serious Eats HQ, but really we're just giving credit to a vegetable that more than deserves our thanks. Here are 11 kale dishes in New York that have won our hearts. More

There's obviously a great deal of thought put into this restaurant of Taavo Somer's, with Ignacio Mattos as the chef. And a lot of intentional quirk. The room is inviting and rustic, warmed and perfumed by an enormous wood-burning oven; while the photocopied, garishly colored menu looks like a 'zine cover from 1995. On that menu are dishes that change daily, their names handwritten in descriptions like "sunchoke cream, chestnut, dust." But while some of these wildly creative dishes delivered, others didn't at all. More

Occasionally, the candles flickered really low, and we were eating in Brooklyn's equivalent of Dans le Noir. But there are worse problems to have than too much water and sometimes not being able to see your food. With its impossible-to-dislike atmosphere and cooking, Le Barricou is best for: a first date. More

A combination of roast chicken, broccoli rabe, garlic confit, caramelized onions, and smoked mozzarella (the menu listed fresh, but smoked was all they had available and worked nicely). As a vegetable enthusiast, I was pretty psyched to see a rather high broccoli rabe-to-chicken ratio, and further pleased by the lovely combination of bitter garlic-laced rabe with sweet onion. More

In the realm of not-surprising-developments, a spot serving sandwiches on waffles opening in Williamsburg. I mean, sweet and savory options? Hangover-curing potential? Uh huh, I think you're gonna like it here, Waffle and Wolf. More