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A Chicago-style hot dog with a side of tater tots is served in a red basket with parchment paper.
A Chicago dog, as God intended.
Luke Fortney/Eater NY

The 15 Hottest New Restaurants in Brooklyn, January 2023

A home for Italian beef in Cobble Hill and a seafood spot in Prospect Lefferts Gardens join the list this month

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A Chicago dog, as God intended.
| Luke Fortney/Eater NY

Eater editors get asked one question more than any other: Where should I eat right now? While many people still consider Manhattan the locus of New York’s dining scene, some neighborhoods in Brooklyn have become dining destinations in their own right. On this map, you’ll find the latest Brooklyn debuts drawing NYC’s dining obsessives.

New to the list in January: Bobbi’s Italian Beef, a home for Chicago dogs and Italian beef in Cobble Hill; Kingfisher, a new seafood restaurant in Prospect Lefferts Gardens; and Syko, a Windsor Terrace takeout counter with Syrian and Korean fare.

Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.

For more New York dining recommendations, check out the new hotspots in Manhattan, Queens, and the Hamptons.

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Michael Solomonov is building a headquarters for his Philadelphia restaurant hits at the Williamsburg Hoxton Hotel. First up was grill house Laser Wolf, which opened on the rooftop in April, followed by an outpost of his bakery and cafe K’Far, at the basement level, in November. The pastel and plant-cloaked dining rooms make K’Far the kind of place that’s palatable to parents visiting from out of town or friends celebrating a night out. At brunch, look for pistachio sticky buns, olive omelets, and breakfast sandwiches on chewy Jerusalem bagels.

Sticky buns, borekasim, bagels, and more on a table.
Brunch is the move at K’Far.
Lanna Apisukh/Eater NY

Chino Grande

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If fighting over lobster french fries and singing karaoke sounds like a night well spent, Chino Grande might be for you. This Williamsburg restaurant from a co-owner of Win Son bills itself as a “karaoke saloon” — and even though singing is only permitted after 10 p.m. on weekdays, and 11 p.m. on weekends, the bar usually starts buzzing after sundown. Look out for a short menu of finger foods like swordfish skewers, five-spice pork ribs, and an order of $65 french fries topped with a whole lobster.

Hands dive in to pick up fries on a plate with a whole lobster on it.
A heap of french fries with lobster at Chino Grande.
Jutharat Pinyodoonyachet/Eater NY

Iranian small plates and wood-fired cooking are the focus at this Persian restaurant from Ali Saboor, who previously ran the kitchen at Prospect Heights’s acclaimed Sofreh. Now in Bushwick, the chef is serving barbari bread with borani (a mix of potatoes, saffron yogurt, and pickled red peppers) and a handful of kebabs — octopus, chicken thigh, scallop, and more — that got a nod of approval from Eater critic Ryan Sutton earlier this year.

A brown kebab sits on a white plate next to a dollop of yogurt with a green spot and a small side salad of herbs.
Kebabs are king at Eyval.
Adam Friedlander/Eater NY

Dumbo is home to the city’s first location of Tsuta, a global chain that spun off from the first ramen shop in the world to earn a Michelin star. On opening day, fans waited in hour-long lines for a taste of the shop’s signature shoyu soba, a bowl of soft noodles served in a light broth, and seasoned with black truffle sauce. Five types of ramen are offered in total, including vegetarian ramen, original to the Brooklyn outpost.

A red bowl filled with noodles and medium dark broth.
The signature truffle ramen at Tsuta.
Robert Sietsema/Eater NY

Baby's Buns & Buckets

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Dekalb Market remains one of the best places to find actually interesting food hall fare. Case in point: Baby’s Buns and Buckets. The newer underground food stall sells in Thai meats and seafoods that come overflowing from mini sandwiches or loaded into buckets with rice, herbs, and onions. However you do it, expect reasonable prices and generous portions.

A filet sticks out of a small bun with lettuce and a green background.
Fried basa on a small brioche bun.
Robert Sietsema/Eater NY

Oma Grassa

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Oma Grassa landed in Fort Greene last summer, serving charred sourdough pies that might remind you of Ops in Bushwick, even if they’re baked in an electric oven. The half-dozen or so pizzas on the menu rotate in and out; look out for ones topped with curled pepperoni cups, mussels, and farmer's market vegetables. Not much other that pizza is served here, but there’s usually an antipasti plate or small salad on the menu for rounding out a meal.

A pepperoni pizza with lots of char along the edges.
A pepperoni pie gleams at Oma Grassa.
Robert Sietsema/Eater NY

Slutty Vegan

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Meatless burger chain Slutty Vegan touched down in Fort Greene this fall — and the Brooklyn neighborhood may never be the same. Employees stand out front of the restaurant calling customers “sluts” through branded megaphones, and lines continue to wind down Fulton Street. Whether the company’s branding makes you want to get in line or squirm in your seat, it can’t be denied: These vegan burgers have fans, and this first location in New York is just the beginning of larger expansion plans for the five boroughs.

A sea of customers with iPhones and cameras gathers out front of Slutty Vegan in Brooklyn, New York.
The grand opening of Slutty Vegan.
Alex Staniloff/Eater NY

Bobbi’s Italian Beef

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Chicago dogs, Italian beef sandwiches, and other foods from the Windy City arrived in Cobble Hill last fall with the opening of Bobbi’s Italian Beef. The restaurant used to operate out of the Dekalb Market Hall in Downtown Brooklyn, but the standalone storefront means more sandwiches — a baker’s dozen on the menu, by the half or whole — and a 30-seat dining room for spreading out. Save yourself some time, and order the Italian beef: marinated top round sliced thin, tucked into a sandwich roll, then dunked in meat juice before serving.

A Chicago-style hot dog with a side of tater tots is served in a red basket with parchment paper.
A Chicago dog with celery salt tots.
Luke Fortney/Eater NY

Gus's Chop House

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Gus’s straddles the line between cool neighborhood hangout and family-friendly restaurant: There’s a full-length bathroom mirror for documenting your youth, but also a changing table for mourning it; a $30 steak for the masses, and a bo-bo chicken served with its head and feet still on for those with taste. This chophouse contains multitudes, and quality cuts of meat are the glue that holds it all together. Get there early and ask for the off-menu burger — a thick patty made from a blend of pork and beef that the restaurant makes a handful of each night.

A burger with onions and melty cheese sits on a plate at Gus’s Chop House.
The off-menu burger at Gus’s.
Gus’s Chop House/Teddy Wolff

Pecking House

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Pecking House, a fried chicken pop-up that once had a waitlist of around 10,000 people, found a permanent home in Prospect Heights last summer. The greatest hits from the restaurant’s two years on the road — chile fried chicken sandwiches, mapo tofu sloppy joes — are served here, too, along with new items like chicken salt french fries, canned beer, and cocktails. Don’t be deterred by the small crowd of customers you might find waiting out front on weekends; the line moves quick at this fine-tuned, fast-casual spot.

A pair of tongs dips a piece of fried chicken into a vat of red sauce.
This chicken once had a 10,000-person waitlist.
Adam Friedlander/Eater NY

Masalawala & Sons

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The team behind the city’s only Michelin-starred Indian restaurant is out with another hit, this time in residential Park Slope. Masalawala & Sons is the second coming for a restaurant the team used to run on the Lower East Side under a similar name, but the menu’s been revamped and now looks to bridge the gap between what’s eaten in Indian homes and what’s served in Indian restaurants. Keep an eye out for macher dim (a sac of fish roe that’s poached in curry) and daab chingri (tiger prawns served in a young coconut shell).

A close-up shot of red and orange sauce and food in a red clay bowl, garnished with shredded green herbs.
The restaurant only makes five to seven orders of macher dim per day.
Adam Friedlander/Masalawala

Find Syrian and Korean food, but not Syrian Korean fusion, at this charming Windsor Terrace takeout counter with exactly one table parked out front. The prices and portions of dishes like the bulgogi “fat boy” — a Korean burrito of sorts wrapped up in a greasy pancake for around $14 — seem to defy inflation. Larger plates like chicken shawarma and bibimbap, which come with a choice of mezze and banchan, make for good sharing.

A person wearing a red sweater clutches a burrito overflowing with bulgogi.
The bulgogi sandwich feels more like a burrito.
Luke Fortney/Eater NY

Kingfisher

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The sommelier André Hueston Mack has opened a small empire of restaurants in Prospect Lefferts Gardens in recent years. There’s the ham bar & Sons; a walk-up window dispensing breakfast tacos; and a bakery called Chickadee Bread. Kingfisher, a restaurant with an eye for seafood that opened last fall, is his sixth. Plates priced between $6 and $36 include oysters, monkfish with crushed kettle chips, and an overperforming shrimp cocktail.

Two razor clams sit atop a bowl.
Razor clams at Kingfisher.
Liz Clayman/Kingfisher

Fatta Mano

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Abdul Elenani, the owner of acclaimed Palestinian restaurants Ayat and Al Badawi, opened Fatto Mano last fall — one of few places in the city to serve Italian cuisine that’s also halal. The Bay Ridge restaurant is churning out mostly hits, Eater critic Robert Sietsema said in an early review: The chicken Milanese was as “massive” as he hoped, while the fettuccine Bolognese “tasted as if the noodles had been rolled and cut minutes before.” BYOB. 

A blue bowl of wide noodles with an orange colored meat sauce.
The Bolognese at Fatta Mano.
Robert Sietsema/Eater NY

Lucia Pizza Of Avenue X

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Salvatore Carlino was raised on pizza, so it’s no surprise there’s been buzz around the chef’s first restaurant. His family operated Manhattan Beach’s Papa Leone’s, which closed in 2017, and founded corner slice shop Smiling Pizza in Park Slope. Carlino opened the doors on his own pizza parlor in Sheepshead Bay earlier this year with margherita, white, and plain pies. Be sure to try the vodka pizza, which uses the same recipe from Papa Leone’s, dating back to 1974.

An overhead photograph of a quarter of a pizza, topped with cheeses and crumbled meats.
Behold, the pies of Lucia Pizza of Avenue X.
Alex Staniloff/Eater NY

K'Far

Michael Solomonov is building a headquarters for his Philadelphia restaurant hits at the Williamsburg Hoxton Hotel. First up was grill house Laser Wolf, which opened on the rooftop in April, followed by an outpost of his bakery and cafe K’Far, at the basement level, in November. The pastel and plant-cloaked dining rooms make K’Far the kind of place that’s palatable to parents visiting from out of town or friends celebrating a night out. At brunch, look for pistachio sticky buns, olive omelets, and breakfast sandwiches on chewy Jerusalem bagels.

Sticky buns, borekasim, bagels, and more on a table.
Brunch is the move at K’Far.
Lanna Apisukh/Eater NY

Chino Grande

If fighting over lobster french fries and singing karaoke sounds like a night well spent, Chino Grande might be for you. This Williamsburg restaurant from a co-owner of Win Son bills itself as a “karaoke saloon” — and even though singing is only permitted after 10 p.m. on weekdays, and 11 p.m. on weekends, the bar usually starts buzzing after sundown. Look out for a short menu of finger foods like swordfish skewers, five-spice pork ribs, and an order of $65 french fries topped with a whole lobster.

Hands dive in to pick up fries on a plate with a whole lobster on it.
A heap of french fries with lobster at Chino Grande.
Jutharat Pinyodoonyachet/Eater NY

Eyval

Iranian small plates and wood-fired cooking are the focus at this Persian restaurant from Ali Saboor, who previously ran the kitchen at Prospect Heights’s acclaimed Sofreh. Now in Bushwick, the chef is serving barbari bread with borani (a mix of potatoes, saffron yogurt, and pickled red peppers) and a handful of kebabs — octopus, chicken thigh, scallop, and more — that got a nod of approval from Eater critic Ryan Sutton earlier this year.

A brown kebab sits on a white plate next to a dollop of yogurt with a green spot and a small side salad of herbs.
Kebabs are king at Eyval.
Adam Friedlander/Eater NY

Tsuta

Dumbo is home to the city’s first location of Tsuta, a global chain that spun off from the first ramen shop in the world to earn a Michelin star. On opening day, fans waited in hour-long lines for a taste of the shop’s signature shoyu soba, a bowl of soft noodles served in a light broth, and seasoned with black truffle sauce. Five types of ramen are offered in total, including vegetarian ramen, original to the Brooklyn outpost.

A red bowl filled with noodles and medium dark broth.
The signature truffle ramen at Tsuta.
Robert Sietsema/Eater NY

Baby's Buns & Buckets

Dekalb Market remains one of the best places to find actually interesting food hall fare. Case in point: Baby’s Buns and Buckets. The newer underground food stall sells in Thai meats and seafoods that come overflowing from mini sandwiches or loaded into buckets with rice, herbs, and onions. However you do it, expect reasonable prices and generous portions.

A filet sticks out of a small bun with lettuce and a green background.
Fried basa on a small brioche bun.
Robert Sietsema/Eater NY

Oma Grassa

Oma Grassa landed in Fort Greene last summer, serving charred sourdough pies that might remind you of Ops in Bushwick, even if they’re baked in an electric oven. The half-dozen or so pizzas on the menu rotate in and out; look out for ones topped with curled pepperoni cups, mussels, and farmer's market vegetables. Not much other that pizza is served here, but there’s usually an antipasti plate or small salad on the menu for rounding out a meal.

A pepperoni pizza with lots of char along the edges.
A pepperoni pie gleams at Oma Grassa.
Robert Sietsema/Eater NY

Slutty Vegan

Meatless burger chain Slutty Vegan touched down in Fort Greene this fall — and the Brooklyn neighborhood may never be the same. Employees stand out front of the restaurant calling customers “sluts” through branded megaphones, and lines continue to wind down Fulton Street. Whether the company’s branding makes you want to get in line or squirm in your seat, it can’t be denied: These vegan burgers have fans, and this first location in New York is just the beginning of larger expansion plans for the five boroughs.

A sea of customers with iPhones and cameras gathers out front of Slutty Vegan in Brooklyn, New York.
The grand opening of Slutty Vegan.
Alex Staniloff/Eater NY

Bobbi’s Italian Beef

Chicago dogs, Italian beef sandwiches, and other foods from the Windy City arrived in Cobble Hill last fall with the opening of Bobbi’s Italian Beef. The restaurant used to operate out of the Dekalb Market Hall in Downtown Brooklyn, but the standalone storefront means more sandwiches — a baker’s dozen on the menu, by the half or whole — and a 30-seat dining room for spreading out. Save yourself some time, and order the Italian beef: marinated top round sliced thin, tucked into a sandwich roll, then dunked in meat juice before serving.

A Chicago-style hot dog with a side of tater tots is served in a red basket with parchment paper.
A Chicago dog with celery salt tots.
Luke Fortney/Eater NY

Gus's Chop House

Gus’s straddles the line between cool neighborhood hangout and family-friendly restaurant: There’s a full-length bathroom mirror for documenting your youth, but also a changing table for mourning it; a $30 steak for the masses, and a bo-bo chicken served with its head and feet still on for those with taste. This chophouse contains multitudes, and quality cuts of meat are the glue that holds it all together. Get there early and ask for the off-menu burger — a thick patty made from a blend of pork and beef that the restaurant makes a handful of each night.

A burger with onions and melty cheese sits on a plate at Gus’s Chop House.
The off-menu burger at Gus’s.
Gus’s Chop House/Teddy Wolff

Pecking House

Pecking House, a fried chicken pop-up that once had a waitlist of around 10,000 people, found a permanent home in Prospect Heights last summer. The greatest hits from the restaurant’s two years on the road — chile fried chicken sandwiches, mapo tofu sloppy joes — are served here, too, along with new items like chicken salt french fries, canned beer, and cocktails. Don’t be deterred by the small crowd of customers you might find waiting out front on weekends; the line moves quick at this fine-tuned, fast-casual spot.

A pair of tongs dips a piece of fried chicken into a vat of red sauce.
This chicken once had a 10,000-person waitlist.
Adam Friedlander/Eater NY

Masalawala & Sons

The team behind the city’s only Michelin-starred Indian restaurant is out with another hit, this time in residential Park Slope. Masalawala & Sons is the second coming for a restaurant the team used to run on the Lower East Side under a similar name, but the menu’s been revamped and now looks to bridge the gap between what’s eaten in Indian homes and what’s served in Indian restaurants. Keep an eye out for macher dim (a sac of fish roe that’s poached in curry) and daab chingri (tiger prawns served in a young coconut shell).

A close-up shot of red and orange sauce and food in a red clay bowl, garnished with shredded green herbs.
The restaurant only makes five to seven orders of macher dim per day.
Adam Friedlander/Masalawala

SYKO

Find Syrian and Korean food, but not Syrian Korean fusion, at this charming Windsor Terrace takeout counter with exactly one table parked out front. The prices and portions of dishes like the bulgogi “fat boy” — a Korean burrito of sorts wrapped up in a greasy pancake for around $14 — seem to defy inflation. Larger plates like chicken shawarma and bibimbap, which come with a choice of mezze and banchan, make for good sharing.

A person wearing a red sweater clutches a burrito overflowing with bulgogi.
The bulgogi sandwich feels more like a burrito.
Luke Fortney/Eater NY

Kingfisher

The sommelier André Hueston Mack has opened a small empire of restaurants in Prospect Lefferts Gardens in recent years. There’s the ham bar & Sons; a walk-up window dispensing breakfast tacos; and a bakery called Chickadee Bread. Kingfisher, a restaurant with an eye for seafood that opened last fall, is his sixth. Plates priced between $6 and $36 include oysters, monkfish with crushed kettle chips, and an overperforming shrimp cocktail.

Two razor clams sit atop a bowl.
Razor clams at Kingfisher.
Liz Clayman/Kingfisher

Fatta Mano

Abdul Elenani, the owner of acclaimed Palestinian restaurants Ayat and Al Badawi, opened Fatto Mano last fall — one of few places in the city to serve Italian cuisine that’s also halal. The Bay Ridge restaurant is churning out mostly hits, Eater critic Robert Sietsema said in an early review: The chicken Milanese was as “massive” as he hoped, while the fettuccine Bolognese “tasted as if the noodles had been rolled and cut minutes before.” BYOB. 

A blue bowl of wide noodles with an orange colored meat sauce.
The Bolognese at Fatta Mano.
Robert Sietsema/Eater NY

Lucia Pizza Of Avenue X

Salvatore Carlino was raised on pizza, so it’s no surprise there’s been buzz around the chef’s first restaurant. His family operated Manhattan Beach’s Papa Leone’s, which closed in 2017, and founded corner slice shop Smiling Pizza in Park Slope. Carlino opened the doors on his own pizza parlor in Sheepshead Bay earlier this year with margherita, white, and plain pies. Be sure to try the vodka pizza, which uses the same recipe from Papa Leone’s, dating back to 1974.

An overhead photograph of a quarter of a pizza, topped with cheeses and crumbled meats.
Behold, the pies of Lucia Pizza of Avenue X.
Alex Staniloff/Eater NY

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