Victor

"The wood-fired ovens at Victor turned on for the last time this month. The two-year-old restaurant, which Eater’s critic called a “Mediterranean gem” in an early review, closed on October 14." - Luke Fortney

"Roasting oysters in a wood-burning oven enhances their flavor by about 100 percent. And at Victor on the edge of the Gowanus Canal, bread crumbs and merguez sausage send the flavor spinning in a North African direction, and the red oil that seeps out is perfect to dip bread in." - Robert Sietsema

"This Mediterranean beau arrives in Gowanus courtesy of well-known chefs Ian Alvarez and Ryan Angulo. This is cooking that optimizes the wood oven and is best enjoyed with a friend. Dishes are seasonal, adopt a modern approach, and harness bold flavors." - The MICHELIN Guide

"This Gowanus bistro — opened by Ian Alvarez, formerly of Momofuku Noodle Bar and Bara, and Ryan Angulo, an owner of French-American bistro French Louie — has a black, domed, wood-fired oven that roasts oysters with merguez sausage, smoked prawns (Eater critic Robert Sietsema recommends downing the shells), and chicken. Even the mandarin slices, served with the otherwise traditional baccalau, are given the live-fire cooking treatment." - Beth Landman

"Victor, a Mediterranean restaurant in Gowanus, features an open kitchen with a wood-fired oven. Co-owner Ryan Angulo highlights the cozy atmosphere created by the fire, which guests enjoy while dining." - Juliet Izon