For All Things Good Bed-Stuy
Cafe · Bedford-Stuyvesant
343 Franklin Ave, Brooklyn, NY 11238
Highlights
Heirloom corn masa tortillas, tetelas, tlayuditas, & mezcal
Heirloom corn masa tortillas, tetelas, tlayuditas, & mezcal
"For All Things Good runs on masa, but you won’t find any tacos at this minimalist Bed-Stuy spot that looks like a coffee shop. The focus here is on Oaxacan dishes, like giant memelas topped with avocado and a fried egg, tetelas filled with everything from hibiscus flower to black bean, and tlayudas covered in a ridiculous amount of mushrooms. They make some of the best tortillas we’ve had anywhere in NYC, and you can get a package of these colorful heirloom corn creations to go." - willa moore, bryan kim, will hartman, neha talreja, carlo mantuano, sonal shah
"Few restaurants have been able to popularize the foods of Oaxaca like For All Things Good, the Bed-Stuy Mexican restaurant from proprietor Matthew Diaz. Grains imported from Mexico are nixtamalized in-house and ground into masa used to make triangular tetelas and miniature tlayudas in various colors. Round out a meal with an iced horchata or atole. There had been a location in Williamsburg, but it closed; the team also operates Bar Birba in Bed-Stuy." - Nadia Chaudhury
"When it comes to Mexican breakfast options in Brooklyn, this place should immediately spring to mind. This Bed-Stuy restaurant serves Oaxacan-style dishes like giant memelas topped with fried eggs, chilaquiles with avocado and cheese, and tlayuditas covered in refried black bean spread and chili oil. Come here for a laid-back breakfast on the patio, and don’t forget to grab a pack of fresh tortillas before you leave." - bryan kim, willa moore, neha talreja, molly fitzpatrick, sonal shah, will hartman
"A Mexican restaurant in Bed Stuy facing challenges with rising ingredient costs due to tariffs and other economic factors." - Erika Adams
"The oversize corn-tortilla-ish disk, made from rose-colored heirloom corn and smeared with refried black beans, delivers a chewy crunch and serious depth of flavor. Its toppings of stretchy Oaxaca-style cheese called quesillo, mezcal-sautéed hen-of-the-woods mushrooms, white onion, salsa macha, and cilantro make it even more delicious."
