Confidant

Food is beautifully prepared and there are interesting flavor combinations. That said, portion sizes are small and process are high. We were recommended to order 5-6 dishes between two which would have cost upwards of $250. We settled on 2 appetizers and 2 pastas, which we were warned were '3-4 bites'. The trout mousse was delicious, as was the spaghetti nduja. The Gemelli verde pasta was not my personal taste- the texture was odd with crunchy peas and pistachios, and the sauce too rich. And the braised fennel was super oily and not trimmed sufficiently so the woody stalk couldn't be chewed. We sat outside and it was pretty uncomfortable; the furniture is the foldable garden type and the tables are too low for the chairs. We were perched right next to the road and there is no fence or barrier between you and the curb, so not ideal. Finally, the service was friendly enough but felt very slow, & they attempted to upsell us again when we didn't order the recommended 5-6 dishes. Overall, I would try again but sit inside, and be prepared for small high end plates.

My boyfriend and I visited yesterday afternoon, and we were impressed from start to finish. We sat at the chef’s table, which made the experience even more special. My boyfriend is a chef himself, and one of the first things he noticed was the impeccable cleanliness and organization of the kitchen. Watching the team work with such precision and professionalism was impressive in its own right. We started with the Trout Mousse and Scallop Crudo, followed by the Trottole Vongole, Crispy Berkshire Pork Chop, and Dry-Aged Steak. To finish, we shared the Chocolate Tart. The menu is thoughtfully designed to accommodate all kinds of diners- whether you're vegetarian, pescatarian or a dedicated meat lover. No matter your preference, you're sure to find something delicious. As seafood and meat enthusiasts ourselves, we gravitated towards those offerings. One thing we’ve found at many restaurants is that the appetizers set high expectations, only for the main courses to fall a bit flat. That was absolutely not the case here. Every dish was thoughtfully conceived, beautifully executed, and just as impressive as the one before it. The presentation of each plate was stunning, but more importantly, every dish felt intentional. The components weren’t simply there to fill space—they worked together to create a unique experience, with each bite offering something memorable. The Trout Mousse and Scallop Crudo were outstanding starters. The Trottole Vongole was packed with flavor, the Crispy Berkshire Pork Chop was perfectly cooked with an incredible crust, and the Dry-Aged Steak was exceptional. And then there was dessert. The Chocolate Tart is not simply a tart—it’s a little experience in itself. Rich, balanced, and beautifully composed, it was the perfect ending to an incredible meal. What truly tied everything together was the service. The staff was warm, friendly, and professional throughout the entire meal. From the moment we sat down until the moment we left, they didn’t miss a beat. The timing was flawless, the attention to detail was evident, and every interaction enhanced the experience without ever feeling intrusive. At one point, we forgot we were even in Brooklyn. We’ve been fortunate enough to dine at several Michelin-starred restaurants in Manhattan, and it was exciting to discover a restaurant of this caliber right in our own backyard. And while I honestly don’t know how we managed to eat all of this, the portions were perfect—generous enough to satisfy without ever feeling excessive. It’s rare to leave a restaurant feeling completely satisfied with every course, but this place delivered from beginning to end. Between the exceptional food, flawless service, thoughtful execution, beautiful presentation, and the opportunity to watch such a talented team at work, this was a truly memorable dining experience. We left already looking forward to our next visit.

A restaurant that passes the Negroni test. Shout out to Austin and Ally for being so helpful at the door. Biiiiiig on the bread and butter course with sardines and pickles. Had me feeling like I was eating like a classy alley cat. First time eating a sunchoke and if they are this good then why aren't we eating them everywhere? Trout mousse made smoked fish cool. Shout out chef Hunter for an S tier clam pasta Above all else get the prawn pot pie... every time they fire it in the oven the entire dining room smells like heaven. Desserts don't miss. Come hungry and get everything. If Sullivan is your waiter. You’re in for a good time.

Highly Recommended! Great food and phenomenal cocktails. I was surprised to learn that this place had been only open for two days! You would have never guessed it by how smooth everything felt and the atmosphere inside. I sat at the bar and Charlie was so nice and explained the food and cocktail’s menu so throughly. If you’re in the neighborhood drop by and see if there’s any bar seating