Indian Table
Indian restaurant · Cobble Hill
234 Court St, Brooklyn, NY 11201
Highlights
Goan cuisine with Portuguese influences, seafood focus
Goan cuisine with Portuguese influences, seafood focus
"Features regional Indian cooking with Portuguese influences, offering a $45 three-course dinner menu including pork vindaloo, chicken xacuti, and salt cod croquettes." - Robert Sietsema
"Indian Table in Cobble Hill from chef Eric McCarthy mounts a $45 dinner that represents a three-course feast of Goan cuisine, which merges Indian and Portuguese flavors. From a wealth of choices, the meal might begin with salt-cod croquettes, then proceed to pork vindaloo, then on to the little custard pies called pasteis de nata." - Robert Sietsema
"The chef is from Goa, and the menu features food from that state, including several Portuguese-influenced dishes. But it also ventures beyond, including a chaat festively decorated with gold foil and coconut shrimp. The dining room is down a few steps from the street, colored blue and decorated with hanging brass lamps." - Robert Sietsema, Melissa McCart
"This recently revamped Cobble Hill restaurant centers its menu on the food of Goa, including chicken vindaloo and shrimp Goan style in a spicy and creamy coconut sauce (indeed, seafood is a major focus of the menu). But Indian Table also slings dishes aplenty from Kerala, Tamil Nadu, and Chennai, as well as a version of Lucknow goat biryani that’s meat heavy and golden brown via a naan spread across the top." - Robert Sietsema
"At Indian Table, chef Eric McCarthy turns the spotlight on Goan cuisine. Six months ago, McCarthy took over Indian Table on Court Street in Cobble Hill, a rather nondescript name for a wonderful restaurant. The dining room is dark and deep, boasting ornate geometric tiles, exposed beams, dangling brass light fixtures, and a teal-blue color scheme. The first dish to hit the table is a novelty in an Indian restaurant: Caldo verde ($8). Other satisfying appetizers abound — some from Goa, others from nearby regions or invented by the chef. But occasionally, some of his wilder experiments go awry such as the tower of beets called Kashmiri tikki." - Robert Sietsema
