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Courtesy, Bark Barbecue
Bark Barbecue
55 Water St., 5th fl., Time Out Market New York, Dumbo
An NYC success story, Bark Barbecue started out in a backyard in Queens and is now a fixture at some of the most famous food markets and festivals around, including Smorgasburg, Time Out Market and, of course, the New York City Wine & Food Festival. Pitmaster and NYC native Ruben Santana learned how to smoke meats in his backyard, fusing Texas barbecue style with the traditional flavors of his Dominican heritage. This led to a brick-and-mortar location at Time Out New York Market, where visitors can order brisket, pork ribs, chicharron and smoked carnitas by the pound, with sides like plantains, mac ’n’ cheese and coleslaw (with a Dominican twist). For barbecue newbies, the “bark” in the name refers to the crispy seasoned layer that builds on the meat’s exterior as brisket is smoked.
Courtesy, Chela Park Slope
Chela Park Slope
408 5th Ave., Park Slope
This bar-restaurant bills itself as “a Mexican vacation in Park Slope,” and based on their cocktail menu, that’s right on the mark. The colorful murals, stained glass and lots and lots of tequila help make it a neighborhood favorite; make sure to start with the Chela Clear Margarita. As for food, the Mexican restaurant serves up favorites like Chef Mario’s Famous Carnitas, available only on Sundays, and well-made standbys like birria tacos and (vegan) enchiladas made with zucchini. Chela is helmed by Renaissance restaurateur Ronny Jaramillo, a chef, sommelier and mixologist who partnered with chef brothers Carlos and Felipe Arellano to open the restaurant in 2018. His latest venture is the adjacent Chuzo Culture, an Ecuadorian sports bar.
Next Stop Vegan
88 Livingston St. Brooklyn Heights; 685 Manhattan Ave., Greenpoint
Originally a vegan meal prep service in the Bronx, Next Stop Vegan has blossomed into a beloved community space and restaurant, with a new location in Greenpoint that just opened in August 2024. Bronx native Blenlly Mena started the service to introduce her community and family to plant-forward dishes infused with the herbs, seasonings and ingredients of Dominican cuisine. Next Stop Vegan quickly gained traction with both meat eaters and vegans, who were delighted to find their favorite Dominican flavors shining through. Community demand and local festivals like the Bronx Night Market fueled its success. Mena’s partner, Javier Saba, has been pivotal in transitioning and growing the business into its current form, introducing popular items such as El Plato Clásico—rice and beans with an avocado rose, coleslaw and mushroom pepper steak—and Sweet & Spicy Oyster Mushroom, which you can get on a salad or on a pretzel bun with sweet plantain and homemade chipotle sauce. Committed to inclusivity, they’ve partnered with nonprofits like Rethink to provide meals for underserved populations.
Courtesy, Osteria Brooklyn
Osteria Brooklyn
458 Myrtle Ave., Clinton Hill
Cozy and casual, this Italian restaurant opened in 2020 under the watchful eye of executive chef Raffaele Solinas, who hails from a small town in Sardinia. Solinas made a snap decision to move to Manhattan while working on a cruise line that was sailing down the Hudson River. The atmosphere of Osteria Brooklyn is comfortable and rustic, with exposed brick and wooden beams complementing the warm, ambient lighting. Favorite plates include a carbonara pizza, grilled calamari with saffron risotto and the signature fettuccine Osteria, where the red-wine infused pasta dish is prepared table side in a cheese wheel and topped with truffle.
Courtesy, Pierozek
Pierozek
592 Manhattan Ave., Greenpoint
Meaning “little pierogi” in Polish, Pierozek is a staple in Greenpoint, a neighborhood marked by its Polish heritage and the waves of gentrification that have placed fancy cafés and boutiques among the Polish restaurants and bakeries. Wife and husband Alexandra Siwiec and Radek Kucharski opened this Michelin Bib Gourmand restaurant in 2019, its dishes evoking a traditional bar mleczny, Poland’s equivalent of a ’50s-style diner. At Pierozek, the rustic menu items strike a balance with the bright, modern dining room aesthetic, though several options eschew tradition. There’s jalapeño pierogi, dreamed up for Cinco de Mayo, and pizza pierogi created with Greenpoint neighbor Paulie Gee’s, filled with sopressata, salami, tomato sauce, mozzarella and pecorino romano and topped with Mike’s Hot Honey. All the dumplings—up to 3,000 a day—are handmade.