Casa Ora

"“I like their modern take to Venezuelan cuisine,” says Golip about this Latin restaurant in Brooklyn. She’s a particular fan of their cocktails as well as their “Baby Shark”—a.k.a. monkfish in plantain with guayanés cheese, caramelized coconut milk, and ají dulce paste over rice. “I love the sweet and salty profile and all the layers present in that dish.” We haven’t been here yet, but want you to know this spot exists." - Team Infatuation

"Venezuela-born chef Isbelis Diaz and her son, Ivo Diaz, share their vibrant cuisine with the Big Apple. The passionate and charming staff busy themselves guiding hungry guests through a cluster of explosively flavorful dishes served on beautiful pieces crafted by local Venezuelan artisan, Victor Serrano. A bar up front keeps the crowds abuzz; while the dining room might just be the most beautiful in Brooklyn.Empanadas are a favorite, especially when stuffed with Guyanés queso. Asado negro, a 48-hour braised short rib in burnt papelón, is positively velvety. Other winning dishes include arepitas, bollitos pelones and mandocas, hand-rolled, tear-shaped fritters made from ripe plantain and yellow corn and hit with a gentle hint of anise for a sweet and savory blend." - Michelin Inspector

"Venezuela-born chef Isbelis Diaz and her son, Ivo Diaz, share their vibrant cuisine with the Big Apple. The passionate and charming staff busy themselves guiding hungry guests through a cluster of explosively flavorful dishes served on beautiful pieces crafted by local Venezuelan artisan, Victor Serrano. A bar up front keeps the crowds abuzz; while the dining room might just be the most beautiful in Brooklyn.Empanadas are a favorite, especially when stuffed with Guyanés queso. Asado negro, a 48-hour braised short rib in burnt papelón, is positively velvety. Other winning dishes include arepitas, bollitos pelones and mandocas, hand-rolled, tear-shaped fritters made from ripe plantain and yellow corn and hit with a gentle hint of anise for a sweet and savory blend." - Michelin Inspector

"“I like their modern take to Venezuelan cuisine,” says Golip about this Latin restaurant in Brooklyn. She’s a particular fan of their cocktails as well as their “Baby Shark”—a.k.a. monkfish in plantain with guayanés cheese, caramelized coconut milk, and ají dulce paste over rice. “I love the sweet and salty profile and all the layers present in that dish.”" - ugonna ora owoh

"Venezuelan restaurant Casa Ora tell Time Out that they are stockpiling underripe avocados expecting sourcing issues down the line." - Luke Fortney