Served at
The PinesA Brooklyn restaurant recognized for its seasonal, ingredient-driven cuisine and recipient of a James Beard Foundation Award. John Poiarkoff served as Executive Chef here.
Salad felt basic, with what tasted like bagged romaine lettuce and simple dressings. The feta cheese came across as cheap and overly acidic. The chicken was dry and lacking flavor.
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A Brooklyn restaurant recognized for its seasonal, ingredient-driven cuisine and recipient of a James Beard Foundation Award. John Poiarkoff served as Executive Chef here.
Chef at Marta, known for rustic Roman-inspired cuisine and thin-crust pizzas.
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