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It’s one of the life’s little delights. It’s like securing the last piece of chocolate pie at Kayser, seeing the new Woody Allen movie or being smiled at in the street. This guilty pleasure is the discovery of Michelin’s selection of New York restaurants, which published its 2016 edition last week.
Verdict: few changes and surprises compared to last year among the 2 and 3 stars – only The Modern got upgraded with the arrival of the Chef Abram Bissell and entered the very private club of double decorations. More hustle and bustle in the 1 star galaxy and some winsome discoveries: The Finch in Clinton Hill, Rebelle on Bowery, the vegetarian restaurant Semilla in Williamsburg, the Japanese Tempura Matsui and Gabriel Kreuther (The Modern‘s former chef left to open his own eponymous restaurant) in Midtown.
As real food-addicts, we hastened to try one of these gems and set our sights on The Finch. Opened last December, this restaurant has it all:
-the neighborhood, first. Hemmed between Fort Green and Bed-Stuy, we were won over by the discreet charm of Clinton Hill with its quaint brownstones, its sculpture park jealously hidden in the Pratt Institute, its close-knit community spirit and insider’s spots.
-the place. A large open kitchen, a white marble bar, vintage museum posters on the wall. This former tattoo parlor has been remodeled in the purest Brooklyn tradition – sleek but welcoming style, trendy yet unpretentious atmosphere.
-chef Gabe McMackin’s smile. He cut his teeth at Blue Hill Farm stoves, Roberta’s, Gramercy Tavern, etc.
-the kitchen. The efforts at seduction continue on your plate. The chef focuses on fresh products and on the marriage of seasonal flavors. Classic dishes (beets and burrata) but also more daring choices (taste the shaved lamb tongue with cucumbers, lemon purée & aleppo pepper).
A well-deserved first star we invite you to discover!
The Finch
212 Greene Avenue, Brooklyn
718-218-4444