The Best Brooklyn Dishes at Any Price Point 

Page 8 of 10

Under $30


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Marco’s Squid in the style of Venice ($21)
The newest restaurant from the Franny’s team forgoes wood-burning pizza pies in favor of regional Italian antipasti, primi, secondi and contorni. Particularly lovely is the Venetian-style squid: tender cephalopod braised in a simple sauce of tomatoes and white wine. 295 Flatbush Avenue, Prospect Heights

Tanoreen Squash Yogurt ($21)
Chef/owner Rawia Bishara knocks Middle Eastern staples like falafel, kibbe and babaganouj out of the ballpark at this acclaimed Bay Ridge spot, but we especially love her unique, homestyle creations like baby squash stuffed with spiced lamb and nuts, stewed in a housemade yogurt-garlic sauce. 7523 Third Avenue, Bay Ridge

La Slowteria El Negrito ($23)
Mole is already one of Mexico’s most respected and complex dishes, often containing up to 20 ingredients in the sauce alone. Hugo Orozco ups the ante with his El Negrito, a duck confit smothered in rich, dark mole, then plated with deconstructed elements of that same mole, like grated chocolate, grilled onions, almonds, plantains and figs. 548 Court Street, South Brooklyn

Hometown Barbecue Brisket ($25/lb.)
The darkly crusted, finely marbled brisket is the thing to get at this new Red Hook barbecue joint, cooked over white oak and cherrywood in a 3000-pound, 10-foot long smoker. 454 Van Brunt Street, Red Hook

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Gwynnett St. Cobia cauliflower, tarragon, grape and sea lettuce ($27) New chef Owen Clark is picking up where Justin Hilbert left off with dishes that favor obscure ingredients (sea lettuce? really?) but still manage to be fully approachable and entirely delicious. 312 Graham Avenue, Williamsburg

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