This week Pete Wells reviews Grindhaus, the Red Hook restaurant that opened this past winter after many years of delays and extensive damage from Hurricane Sandy: "It's a place where certain flavors, like the seared foie gras with ripe strawberries in warm strawberry-rhubarb juice, or the duck breast with morels and rye berries, were so intense that I called over the server and asked for the same dish again, please." Two stars. [NYT]
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