Welcome to my 10th edition of a newsletter that has nothing to do with real estate, but everything to do with the foodie scene in New York City which is just as exciting :).
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Felice
A well-needed addition to our neighborhood, Felice is serving a classic Italian cuisine inspired by the Tuscan villages. I can say ordering the Tagliatelle Alla Bolognese was the right move on my end. I would recommend that dish to anyone who ends up visiting this restaurant.
“The Felice menu has an emphasis on fresh, locally-sourced produce, Culinary Director Iacopo Falai ensures the highest quality ingredients in classic dishes such as The Crostone Ricotta and the Fusilli al Ferretto e Burrata, as well as new dishes, created especially for this new location, such as a variety of Paste Al Forno (baked pasta).”
Where: 84 Montague St, Brooklyn, NY 11201 | Brooklyn Heights
Mari’s tasting menu begins with hansang (yellowtail, eggplant jeon, acorn jelly, oysters, and crispy egg rice), and the sundubu (tofu stew) with little neck clams, mussels, shrimp, and a charred scallion oil.
The menu then proceeds onto the eight hand rolls, which range from a pork belly version to one with snow crab. The hand rolls precede the final savory course: the labor-intensive guksu, a dish hailing from Jeju Island. A chicken, pork, and beef broth bubbles away for 36 hours and is served with slow-cooked pork belly, which is topped with Shim’s own chili oil with gochugaru and served with wheat noodles.
For dessert, Mari offers a reinterpretation of a Korean convenience store favorite: Choco pies. The dessert is not pre-packaged, rather here is presented as a chocolate sponge cake stuffed with black sesame marshmallow and strawberry jam.
Nura
Where: 46 Norman Ave, Brooklyn, NY 11222 | GreenPoint
It’s ok if your jaw drops a little the first time you walk into Nura. The soaring, striking home of Scott Hawley and Michelle Lobo-Hawley’s newish restaurant, located in a former auto body shop on the corner of Norman and Guernsey in Greenpoint, is easily one of the most immediately impressive spaces.
For lack of a sexier genre name, Nura’s cuisine is fusion: Indian, Mediterranean, Mexican,
Using what she (Executive Chef Carnesi) calls a “global pantry of ingredients,” Carnesi has done exactly that. There’s a sweet potato dish, for example, that slathers the mashed tuber in a nutty tahini, the whole thing brightened and sweetened with Meyer lemon honey, a topping of fried garlic giving it some bite. I’ve never eaten anything quite like it, and I can’t wait to have it again.
Daniel Kramp
Licensed Associate RE Broker NY | CT
Union Square Top Agent 2019,2020
danielkramp.com
