Hart’s

There are some serious restaurant chops behind this Mediterranean-breezed Bed-Stuy spot: chef Nick Perkins is a veteran of Andrew Tarlow’s Williamsburg empire (Diner, Marlow & Sons), and co-owner and beverage director Nialls Fallon was previously a proprietor of the tinned-fish favorite Maiden Lane. In a 30-seat dining room (marbled-topped bar, cushioned banquettes) designed by Perkins’s brother, Russell, the toque turns out coastal plates including clam toast with pancetta, pork milanese with pickled peppers, and a lamb burger heaped with arugula salad. Fallon’s natural-focused wine list also keeps close to the coast, with by-glass options like Manzanilla sherry and Portuguese vinho verde.