In Carroll Gardens, An Emphasis on Affordable Local Food

chestnut

They say it’s all in the details, and not one is overlooked in each New American plate at Chestnut. This Carroll Gardens charmer exudes culinary buzz words like “locally sourced” and “seasonal” without affectation thanks in part to Chef Daniel Eardley. Channeling childhood days on his family’s upstate New York farm, he dishes out food with diverse textures and flavors while showcasing fresh, hand-selected ingredients, some of which he forages himself.

Avoid the weekend descent of both regulars and destination diners by stopping in on Tuesday or Wednesday when the complete dinner menu is available as a $30 prix fixe. In late 2008, the restaurant expanded to encompass the adjoining space, now a cozy bar that doubles as a waiting area with exposed brick walls, a carefully considered drink list, and complimentary caramel-coated popcorn that will have you saying, just one more…

The warm ambiance, soft conversations, and jazzy notes of Sidney Bechet remind us why we love to dine out. To start the meal, long time Chestnut employee Greg suggests the homemade potato gnocchi with prosciutto and oyster mushrooms ($10), followed by the two-inch thick pork chop, which is stuffed with armagnac prunes, and presented over a bed of white polenta ($22). For dessert, churro’s with spicy Mexican hot chocolate and a homemade bon bon ($9). Go nuts.

How to get there: Take the F or G train to Bergen St. or Carroll St. (Chestnut, 271 Smith St., Brooklyn, 718.243.0049, chestnutonsmith.com)

Photos: Courtesy of Chestnut and gsanjose, dessert dish by Danielle Jakubowski

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  • cher

    After reading this I want to go nuts. Thanks for the go ahead.