Clover Hill

"Under new chef Sam Rogers, one-star Clover Hill features a tasting menu with dishes like sunchokes and prawns; Boston mackerel; and Cavendish Farm quail that starts at $245." - Eater Staff

"One MICHELIN Star Clover Hill—one of Brooklyn’s most charming restaurants that’s quietly been plating some very high-level French-rooted, seasonal plates for the last two years—welcomed new executive chef and partner Sam Rogers, who most recently served as executive sous chef of Tribeca’s One White Street. This transition follows the darling restaurant’s loss of its former chef Charlie Mitchell (now leading FiDi’s fine dining Saga), who put the tiny dining room on the map, earning this year’s James Beard Award for New York’s Best Chef, and snagging a Michelin Star along the way. But now under Rogers’ purview, Clover Hill changes course with a fresh culinary perspective. In place of that dialed-in French-rooted cooking, Rogers honors cuisines of Latin America where he grew up via dishes like a Camembert cheese and persimmon-filled Brazilian cuñape (an airy dough puff made from tapioca); and unctuous lengua, grilled American wagyu tongue with purple and white hominy-polenta." - Kat Odell

"Chef Charlie Mitchell is described as a quiet force in the kitchen." - Michael He

"A charming restaurant by Chef Charlie Mitchell, offering seasonal dishes made with top-tier ingredients." - Alexis Benveniste

"A small jewel box of a restaurant with exquisite food and about 12 tables." - The MICHELIN Guide US Editorial Team