Saint Julivert

"This jewel box of a restaurant shows off the talent of Alex Raij and Eder Montero with dishes like cod pot pie, squid a la plancha, and, as always, dynamic specials like the fun-to-eat gooseneck barnacles." - Melissa McCart

"Right next door to La Vara you’ll find Saint Julivert, a seafood restaurant from the same team. On the weekends, both are packed with Cobble Hillers, who are smugly grateful to have both spots right in their neighborhood. Bring someone who loves fish just as much as you do, sit at the bar or outside, and share a bottle of wine, and a bunch of different little bites. We especially like the head-on shrimp with yuzu mayo, the whipped mackerel on grilled sourdough, and the cod pot pie. " - willa moore, molly fitzpatrick, bryan kim, neha talreja, will hartman

"This long-time neighborhood favorite comes courtesy of Chefs Alex Raij and Eder Montero, who also run next-door La Vara. The narrow space does not at all match the kitchen’s outsized talents and imaginative plates, which put seafood front and center. Consider starting with spiced Puerto Rican hushpuppies or shiso steak tartare tacos before diving into the likes of seared scallop tostadas with black garlic and olive agrodolce or mussel toast with fermented cucumber and dill. It’s seafood again come entrees: go for the cod pot pie that’s wrapped in a flaky, golden crust, or the jerked hamachi collar, which is brilliantly grilled and charred. A generous selection of regional wines highlights small producers to match the cooking." - Michelin Inspector

"This long-time neighborhood favorite comes courtesy of Chefs Alex Raij and Eder Montero, who also run next-door La Vara. The narrow space does not at all match the kitchen’s outsized talents and imaginative plates, which put seafood front and center. Consider starting with spiced Puerto Rican hushpuppies or shiso steak tartare tacos before diving into the likes of seared scallop tostadas with black garlic and olive agrodolce or mussel toast with fermented cucumber and dill. It’s seafood again come entrees: go for the cod pot pie that’s wrapped in a flaky, golden crust, or the jerked hamachi collar, which is brilliantly grilled and charred. A generous selection of regional wines highlights small producers to match the cooking." - Michelin Inspector

"Over in Brooklyn, places like Saint Julivert and La Vara in Cobble Hill, along with other restaurants in the neighborhood, didn't leave an option to dine outdoors but were to capacity inside." - Emma Orlow