"This trendy Brooklyn spot from co-chefs Paul D’Avino and Jorge Olarte is quirky from start to finish, and that's exactly what makes it shine. The contemporary menu is equal parts modern and nostalgic, with an outlandish creativity to boot. It's all intended for sharing, so come with a gang and kick off the festivities with four squares of negroni Jell-O with Castelvetrano olives suspended inside. Grilled octopus with roasted pepperoni 'cups,' tangy ranch and pickled celery is a delightful surprise, as are the market cukes, sliced and topped with salty trout roe and whey granita. Pastas get an equal dose of creativity, as seen in the baked potato gnocchi. Finally, marble olive cake may look typical but it's anything but, with a salty-sweet combination that brings it all home. Patrick Dolande/Café Mars" - MICHELIN Guide
