By Happy New Years! Wait, is it too late for me to say that? I mean, we are 15 days in, but then again if you haven’t talked to someone after the new year it’s okay to say it. You may sound like a weirdo saying “Happy New Year!” in June, but I’m for certain it wouldn’t be as weird as hanging around YOUR president. The goal for 2019 is 100 restaurants, and this is the first one, so I have some catching up to do.
Faro, which is a neighborhood favorite in Brooklyn, specializes in handmade pastas using NY farms to create seasonal dishes. The interior of this restaurant gives off a Rustic feel with a “Chef’s Counter” where a tasting menu can be served. I enjoy going to restaurants that have a straight to the point menu. Unlike Cheesecake Factory where the menu resembles an encyclopedia. The restaurant is walking distance from the Jefferson subway stop and has a neighborhood feel of a Thriller video. Don’t worry, you’re in the right spot.
During my visit I was able to indulge in three dishes. Gnocchi, Monkfish, and Squidink Pasta. I’ll start off with the Gnocchi. It consisted of Guinea Fowl and Hen of the Woods. What was the most interesting thing about this Gnocchi is that it wasn’t potato based, it was cheese based. The cheese was a Parmesean which looked to be pan-seared and shaped as a Potato Au-Gratin. The Guinea Fowl was a great accompany to the dish as well, as it added the saltiness to go with the earthy flavor of the Hen of The Woods. I usually stay away from Gnocchi because it’s challenging finding great ones, but this one made me reconsider. Although, I may be cognizant because this was one cheese-based and not potato. Nevertheless, a clever dish.
The second dish that was ordered was the Monkfish. Monkfish, which is known as the poor man’s lobster, was pan-seared and served with Permaquid Oysters, Salsify, and Hen of The Woods. The dish was pretty meaty, but doesn’t quite fill you up. The Salsify, which is a root vegetable, worked extremely well with the Permaquid Oysters because they are known to have a light sea flavor. The Salsify has an oystery taste, so it had to be paired with the right oyster. The Monkfish was sweet and meaty, but the flavors weren’t over-powering that you couldn’t enjoy all the other elements of the dish.
The last dish was the Squid Ink Tonnarelli. It was tossed in a savory Uni Cream, topped with Peekytoe Crab and Calabrian Chili. This dish was my favorite of the night. It was light, sweet, and flavorful. The Chili added the extra kick to the dish, and went well with the Uni Cream. However, I do believe, if the Chili wasn’t added the dish wouldn’t have been as good. The dish was a bit salty, but it didn’t over-power the other flavors of the dish. Squid Ink is my favorite kind of pasta and reminds me of a whole wheat pasta.
Overall, this restaurant is one of the best pasta restaurants I’ve been to in New York that won’t break your wallet. The dishes are a great size, menu is straight to the point, and the service is stunning.
SavoryTravels 