Pochetta last night (Watch yur step...it's a douzy)

I have had a very similar experience. I am always weiry of the next "thing" especially when it seems that the chef is more behind his publicity then his plates. I had a meal at the bar a few months ago, it was really slow. My apps took quite a long time and my entree took a really long time. I usually don't care to wait but there comes a time when a restauratn is so slow and your food takes that long, you begin to wonder.

As for the food, credit should be given where credit is due. The food was fresh but I think the craving the do something "different" was taking priority over doing something great. The fried chevre on the beet salad defeated the purpose of chevre. It became a bland lump of starch and the fried calamari on the marinated calamari salad left the fried party soggy. In addition the fried pork belly was tough stringy and way to lean (dry). One last thing is the food all seemed to push for "agra dolce" flavors and I don't like a the savory part of the meal being so sweet.

I would really like this place to do well. I would like to see a young chef excell in Brooklyn. Where we need it so much right now but he has to find the balance between being "different" or "modern" and just being that damn good.

porkrind in Outer Boroughs