"This restaurant, steps from the Gowanus Canal, makes much use of its black-domed, wood-burning oven, and the baccalau (that’s the Portuguese spelling) served here rests atop a piece of toast in a rich broth dotted with gigante beans, which are yellow and pleasantly smooshy. Segments of mandarin orange sweeten this baccalau, and every bite is smoky and salty, with the salt cod the indisputable star of the show, and not a bite of the soaked toast underneath goes uneaten." - Robert Sietsema
