Aurora, which means dawn in Italian, was established in 2003 by chef Riccardo Buitoni and his two friends. Chef Buitoni grew up making fresh pasta with his mother and working in local restaurants. Inspired by the cuisine of his native home of Piedmont, Italy, Chef Buitoni sought to create an authentic Italian dining experience near where he was living in Williamsburg, Brooklyn. At the time, the neighborhood lacked the presence of a high-quality establishment serving Italian comfort food. In 2003, opening a restaurant in Williamsburg was ...

Founded in 1983 in the East Village, Cafe Mogador was both an early pioneer in the NYC restaurant world and a downtown cultural hub. Serving up her signature Moroccan-inspired cuisine, founder Rivka embraced and celebrated the creative neighborhood she called home while pushing culinary boundaries. Throughout three decades and the addition of a second location in Williamsburg, Cafe Mogador gained tremendous recognition and solidified its place as a neighborhood institution and culinary destination. From expertly braised tagines and house-made ...

Olea Mediterranean Taverna has been part of the fabric of Fort Greene, Brooklyn since 2005. Nestled on the corner of Adelphi and Lafayette Avenue, families, infants and grandparents dine together in our neighborhood restaurant. The bar at Olea is a gathering place for friends to sip sangria, share tapas, local news and meet their neighbors.

Located on a leafy, cobblestone block in the heart of the Brooklyn Heights Historic District, Clover Hill is an intimate, 20-seat restaurant by its three partners Clay Castillo, Gabriel Merino and Executive Chef Charlie Mitchell. Clover Hill seeks to blend the best elements of old and new school fine dining. We are focused on fish and shellfish and we believe that eating should be fun. Our intent is to deliver an experience that feels like home.

AT “OH BOY” WE focus on great food, of course, but its mission is something more fundamental : to welcome diners into a warm and unpretentious space where they can experience something truly unique. With "Oh Boy.", we envision a restaurant as distinctly American as blues, jazz, and hip hop. These art forms are equal parts discipline and improvisation, tradition and innovation, and they blend together cultural influences to make something entirely new and extremely personal. "Oh Boy." tells our personal stories with all five senses in ...

Originally from Albuquerque, New Mexico, Eric See is a trained pastry chef and the twice James Beard Award Nominee chef of Ursula. Working in restaurants and hotels all through high school and college, he made a bold jump to continue to pursue his passion by moving to New York City 12 years ago, first interning for Karen Demasco at Locanda Verde before moving on to working in event production and catering, where he made a splash decorating and designing cakes, bite-sized sweets, and elaborate immersive dessert experiences for the likes of ...

Jeremy Salamon is the James Beard nominated chef and owner of the beloved Agi’s Counter in Brooklyn, a 2022 pick for Bon Appétit’s Best Restaurants list and a 2023 Michelin Bib Gourmand award recipient. He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette, and Via Carota, before becoming the Executive Chef of Manhattan restaurants The Eddy and Wallflower. He’s been recognized by publications such as New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, The Infatulation, ...

Following years of frequent dinner parties & teaching friends how to cook, Chef Rawia opened a restaurant to share a simple idea: cooking delicious Palestinian & Middle Eastern food as she does for family & friends: WITH LOVE. Rawia's cooking style is inspired first & foremost by her mom and then influenced by her time traveling abroad & living in the New York. In 1998 Tanoreen opened as a ten table, storefront in Brooklyn and has since & took on Jumana Bishara (aka ‘The Daughter") as partner, expanded to a larger location, published two ...

Vinegar Hill House is a relaxed restaurant in an unassuming and historical part of the Brooklyn waterfront. Our intent is to use the best ingredients possible through developing relationships with like-minded produce, meat and fish producers, to compose artful and satisfying eats out of our wood-fired oven. When the weather is nice we welcome guests for brunch or dinner in our quiet garden, under a cherry tree.

Thank you to all of you our wonderful patrons who have stayed by our side through the good and the bad. Visit us in Brooklyn !