Greenpoint’s new dinner plan is hiding in its address

Chef Gabriel Borges, formerly of Chez Ma Tante, and partner Eric Carney, an alum of Five Leaves, have kept their next project in Greenpoint. Resy describes the cooking as drawing from Paris, New Orleans and London. The restaurant’s own introduction emphasizes seasonal food and curated wines. It is a new address to know when the group wants dinner to be the main plan.

The sample fall menu makes the New Orleans connection tangible. Louisiana crab claws come in Cajun butter, while oysters are dressed with green tomato vinaigrette. There are pommes paillasson, a crisp potato preparation, and tuna with tomatoes and tarragon. Those dishes offer a useful starting point for deciding who to invite: someone inclined to discuss dinner before the coats are even off.

The larger dishes move from grilled pork with celery root and baby fennel to steak with Swiss chard and turnips. Duck is paired with honeynut squash and pickled aji dulce. The menu finishes with choices including a profiterole with vanilla and husk cherry. Because the posted menu is explicitly a sample, use it to understand the cooking rather than promise your friend that one particular dish will be waiting.

Keep the rest of the evening simple. Choose the reservation first, leave time to get to Noble Street and resist making dinner the tight middle slot between two other bookings. A neighborhood restaurant is most useful when it becomes somewhere you can actually return, not another pin that never leaves the saved folder. Check the official menu and hours below, then give the table room in the calendar.