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Restaurateur Dimitri Vlahakis (Motorino) and chef Mike Franzetti (Chestnut) transport the latest culinary trends (farm-to-table ingredients, a wood-fired oven, reclaimed furnishings) to Bed-Stuy with this 60-seat canteen. To eat, find locavore American dishes, including roasted Catskills trout served alongside sunchokes, fennel, Yukon potatoes and a Creole-style tomato sauce. Drinkers can choose from biodynamic wines and seasonal cocktails—such as a Russian Spy (vodka, honey, lime juice, ginger beer, mint)—made with homegrown herbs.