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Television, Veronica People's Club, Greenpoint
Take one sip of this perfectly balanced concoction—made with Tangueray gin, fresh lime, St. Germain, chilled and poured into an absinthe-rinsed glass—and be transported to a summery paradise of sunshine and elderflower blossoms picked by cute old men bicycling through the French Alps. One more reason to love it: it's named after Television's self-titled album.
Black Kale Salad, Café Colette, Williamsburg
This hearty mix of black kale, carrots, turnips and almonds, tossed with a lemon-tahini dressing, feels both virtuous and indulgent. If only all health food tasted this good.
Pulpo a la Parilla, Palo Santo, Carroll Gardens
Before it's grilled over charcoal, this octopus is simmered for at least an hour, making for a tender snap and rich flavor supported by red onion and fingerling potatoes tossed in a chimichurri dressing. The Mediterranean and South American influences are characteristic of Chef Jacques Gautier's style, inspired by his travels along the coasts of Uruguay and Argentina.
Brussels Sprouts, Colonie, Brooklyn Heights
Rich bacon and bittersweet cranberries liven up these delicious deep-fried sprouts. Simple dish; simple pleasure.
Brick Chicken, Marlow & Sons, Williamsburg
Two chicken halves, seasoned generously with salt, pepper and lemon, are pressed and cooked under a nearly 40-pound steel brick, resulting in a crispy golden brown skin, juicy meat, and one of the most satisfying and comforting meals you can have.
Rosewater Pavlova, 5 Leaves, Greenpoint
This delicate but intensely flavored passionfruit curd is an imaginative ending to any meal. Topped with fresh whipped cream and sliced kiwi, it billows like a happy, ephemeral cloud.