I welcome you to Tasting Brooklyn: Part Two.
Housemade bresaola with Hudson Valley sheepsmilk camembert and apricot jam, Thistle Hill Tavern, the establishment of the excellent spring pea falafel.
Behind-the-scenes mushroom prep at The Castello Plan.
A refreshing cappuccino chocolate cheesecake, Stone Park Cafe.
The soup behind the smiles: duck and okra gumbo, Tchoup Shop.
A wonderful braised rabbit taco with salsa verde and guacamole in housemade tortilla, Palo Santo.
Ethiopian food from Bati: katenga rolls, missir rolls, lentils and chickpeas.
Mini crab cake with tartar sauce, Fairway.