Teo

Teo is a cozy Bushwick izakaya with a high-top communal table and a row of stools facing the open kitchen where chef Joaquin Baca and his team work their magic. The former Brooklyn Star head combines his Texas heritage with the Asian chops he mastered from his time at Momofuku Noodle Bar. That means cast-iron-skillet okonomiyaki with Benton’s ham and Duke’s mayonnaise, grilled short ribs with Spam fried rice and the crunchy, creamy taro root nest with smoked trout.