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This venue is closed.

The Brown Betty Café has established itself as a tiny outpost of satisfying seasonal fare. Granted, it’s not hard for patrons to hear the happy sighs of sated diners since the dining room has only twenty seats on the communal table, with elbow-to-elbow seating on mod plastic chairs. But despite the small café digs and stream of rushed passersby who stop in for strong coffee to go, good meals are on hand here. Entrées are carefully stewed, grilled, or roasted, sans microwave. Chili with organic tomatoes, free-range turkey, and a dash of raw sugar is slow-simmered, and a moist boneless breast of jerk chicken is grilled to order, after a 24-hour steep in spicy-sweet seasoning. Cognoscenti favor Brown Betty’s ocean-fresh, pan-seared salmon and its organic sides of the day, like caramelized yams or Brazilian kale sautéed with garlic. Owner Cynthia Walker and Chef Rick Perry make up a staff of two, working both the kitchen and the floor, so don’t expect lightning-quick service. Still, the culinary payoff is worth the wait. And with walls cluttered with mirrors, and an intricate wall sketch of Clinton Hill's urban scene, there’s always something to look at. — Laurel A. Fantauzzo

Because space is limited, parties of four or more for brunch must pay a $6.95 minimum for each person and a 20 percent gratuity on the total bill.

Special Events
The café is available for special-events rentals; call for details.

Free range jerk chicken, $15.95; pan-seared salmon, $15.95; turkey chili, $6.95; red velvet cupcake, $2.50