Vinegar Hill House

"This quaint restaurant in Dumbo (or, technically, Vinegar Hill) has a smallish dining room and, we wouldn’t be surprised if the building was around when the founding fathers were still alive. If you come here for brunch without ordering their sourdough pancake, you just wasted a trip. The pancake is cooked in a wood-fired oven, and it’s custard-like in the middle and might come with strawberries, apples, or peaches depending on the season. (No matter what it comes with, just get it.)" - carina finn koeppicus, kenny yang, molly fitzpatrick, sonal shah

"Housed in a building that looks like it was around when the founding fathers were alive, this Dumbo (technically, Vinegar Hill) restaurant has a smallish dining room and an immensely charming backyard with string lights and creeping vines. We always love the seasonal quiche, which has the consistency of a soufflé, but the must-order item is the incredible sourdough pancake that's cooked in a wood-fired oven. It’s custard-like in the middle and might come with strawberries, apples, or peaches depending on the season. No matter what it comes with, just get it." - neha talreja, will hartman, bryan kim, kenny yang

"As the last five years have passed, we at The Infatuation have become considerably more advanced - in experience, in technology, and I am inclined to say, in maturity, but let’s not get carried away. We’ve certainly eaten in Brooklyn a lot more, and Vinegar Hill House has become one of our all-time favorites, thanks to consistently excellent food and one of the best outdoor dining situations in the whole damn city. As a result, we're not here to tell you that things have changed here. We're here to tell you that things are still really, really good here. We love coming to Vinegar Hill House on a summer weekend evening, right as they open, and grabbing a table in the back yard. Sometimes we’ll even make a day of it, starting on the Manhattan side of the Brooklyn Bridge and taking a walk that ends here. We love the vibe of the restaurant, we love the pasta, we love the wine list, and we looooove the pork chop. Food Rundown Chicken Liver Mousse Vinegar Hill House started doing the rustic-restaurant-chicken-liver-mousse thing way before it was a common sight on menus around town. Served with pickled onions and pistachios, you can’t go wrong. House Charcuterie A plate of meats, a bottle of wine, and some bug spray. That’s really all you need for ideal outside dining here. Seriously though, you might want to bring bug spray. Pasta There will always be a rotating menu of incredible pasta dishes on the menu at Vinegar Hill House, and our recommendation is that you order all of them. The servings are relatively small, and two or three for your table will be just right. Also, if you see risotto, order risotto. Red Wattle Country Chop This is the dish that most people know best from Vinegar Hill House, and for good reason. Cooked in their wood-burning oven, this thing is as juicy and tender as a piece of pork can get. It is also probably our most favorite pork chop ever. Cast Iron Chicken A very good bird, though you probably wouldn’t want to do both the chicken and the pork chop, and the pork chop is much better. Desserts Don’t expect to find your average salted caramel chocolate crumble or whatever. The desserts here are much more inventive, like Sesame Almond Cake, and Sunflower Panna Cotta. All should be taken advantage of." - Chris Stang

"This quaint restaurant in Dumbo (technically Vinegar Hill) has a fenced-in backyard with string lights, trees, and shrubbery. It's one of the best outdoor dining setups in the city, and you should stop by and eat some pasta or roast chicken out there. If you come for brunch, the must-order item is the sourdough pancake that's cooked in a wood-fired oven. It’s custard-like in the middle and might come with blueberries, apples, or peaches depending on the season." - neha talreja, bryan kim, nikko duren, molly fitzpatrick

"This anchor neighborhood restaurant ushered in farm-to-table back in 2008, founded by Freeman alums, husband and wife duo, Sam Buffa and Jean Adamson. The restaurant maintains its loyal following for its vintage vibe and crowd-pleasing menu with meticulously-sourced ingredients. Come here for chicory salads, bowls of beans, cast-iron chicken, and bay leaf panna cotta for dessert." - Eater Staff