Steps away from the Brooklyn Museum, this sleek and sparse location is a jewel in the city's dining crown. Stark walls with cream wainscoting, brass-and-white globe lighting and a distressed wood-paneled ceiling all set the stage for creative cooking, punctuated by seasonality and complexity. Snag a table by the chef’s station to witness the action—like luscious uni set over miso-cured scallops in an apple- and Thai chili-broth. Rutabaga noodles arrive covered in fontina cream with notes of rich chicory. Highlights also include koji-rubbed smoked beef, or bright steelhead trout with a bergamot-infused cream sauce. Desserts attest to the kitchen's creative vision and may include caramelized white chocolate cream with Meyer lemon curd and meringue triangles.