Gristmill, among Brooklyn’s best wood-fired pizza purveyors, also boasts the borough’s softest cornbread. It’s dressed—depending on the season—with edible flowers, salsa verde, crab, shrimp, or sauerkraut and marinated apples. Chef-owner Jake Novick-Finder makes his phenomenal pizza crust from a combination of flours to improve texture and flavor; he frequently switches up his toppings, but classic pepperoni is a staple. Most of Novick-Finder’s products come from local farms. The open kitchen is on view in the small dining room, and the spacious backyard has 22 seats.