The best Restaurant Week Summer 2016 restaurants in Brooklyn

Buttermilk Channel has a way with Carroll Gardens locals, and its NYC Restaurant Week two-course and dessert menu emphasizes its hometown flavor with starters like beer-steamed mussels and chilled green pea soup. The first-course is followed by options including a buttermilk fried chicken and cheddar waffles riff on the classic, duck meat loaf and grilled whole black bass with stewed cranberry beans, lemon and herbs. New York State dominates the taps and the wine list; nearby Esposito’s Pork Store provides the links for a satisfying sausage roll; and a first-rate starter layers vibrant local delicata squash with tart buttermilk-based ricotta (made, naturally, in-house). For reservations, call 718-852-8490.

Since 1998, Tanoreen—a cult destination in Bay Ridge—has been alone at the top above other Middle Eastern establishments, a standard bearer in a category that has few. Palestinian-born Rawia Bishara's cooking—Middle Eastern soul food, you might call it—is based on tradition but not enslaved by it. While many dishes are just like what her mother made, plenty of others chart their own course. Attention to detail distinguishes all of them. The NYC Restaurant Week menu is not yet released, but is sure to offer up Tanoreen staples like hummus and baba ghanoush, kebabs and meat pies.

Book Online

From the folks behind Buttermilk Channel, French Louie takes its name from Ottawan folk hero Louis Seymour, and serves up French-inspired bistro dishes on the NYC Restaurant Week menu, like steak tartare and steamed mussels with merguez sausage, green onions, white beans and grilled bread. Second-course highlights include steak frites made in matire' d hotel butter and chickpea flatbread served with grains, heirloom beans, charred onion puree and lemon yogurt. Find French and American wines in the 50-seat spot—furbished with a brass-backed mahogany bar, marble tables and brown banquettes—as well as classic cocktails from drinks man Tim Miner (the Long Island Bar, the JakeWalk).

Book Online

Heavily spiced meats and vegetables cooked over wood-fire are the backbone of award-winning Chef Ilan Hall's creative Israeli comfort food. Esh's NYC Restaurant Week dinner menu will include starter options like cold-smoked crudo served with green strawberries and black pepper oil, as well as a green gazpacho made with onion crema and grilled pistachios. For the main course, dig into lamb foreshank over saffron couscous or a poached chicken breast with grilled shishitos in a romesco sauce. Warm berries and ice cream on salted shortbread or sticky toffee pudding make for sweet and simple dessert offerings.

Book Online

This Park Slope New American eatery serves up meatcentric dishes like homemade venison knockwurst. Serving lunch, dinner and brunch throughout NYC Restaurant Week, menu highlights include a pan seared crab cake or chilled pea soup for lunch's first-course, and seared scallops or marinated steak and tomato salad as dinner starters. Horseradish-crusted salmon or fresh milled tagliatelle highlight the lunch entrees, and shrimp-crusted local flounder over creamed corn or grassfed filet mignon over a truffle potato puree and grilled asparagus round out dinner offerings, with desserts like bourbon creme caramel and a vanilla bean gelato and fudge sundae as the cherry-on-top desserts.

Book Online

Inspired by a desire for modern French cuisine, Brasserie Séoul takes its culinary cues from classic French techniques while blending unique ingredients from a timeless Korean culture. NYC Restaurant Week lets diners in on a lunch and dinner prixe fixe with menu highlights like a smoked and chilled fresh corn soup of shallots, red onions, chives and Korean mustard or crispy salmon with chipotle aioli, followed by options like traditional bibimbap or duck confit in a thyme orange sauce.

Book Online

The Greenhouse Cafe, located in the middle of Bay Ridge, offers up American and Italian dishes exemplified by their NYC Restaurant Week menu, with entree highlights including classics like veal marsala sauteed with mushrooms and wine, lobster tails with drawn butter and roasted Long Island duck in an orange or strawberry sauce.

Book Online

When you’re ready to order at this Japanese brasserie, simply press a button at the edge of the table. It summons the server, who promptly appears as if from out of the ether. The whole experience is confounding, in a good way, and in perhaps the most surprising twist, the transportive setting doesn’t outshine the equally enchanting food, highlighted on the NYC Restaurant Week dinner menu with options like tuna sashimi or housemade tofu and baby greens followed by grilled black cod in a miso marinade or grilled chicken with grated radish, scallions and ginger. For dessert, try out chocolatey black sesame mousse or walnut chocolate pudding.

Book Online