243 DeKalb Ave., Brooklyn, NY, 11205
nr. Vanderbilt Ave.
By Linbk on 11/22/2011
As a resident of the neighborhood, Roman's has been a bit of a godsend in an otherwise adequate strip of trendy restaurants. Yes, it's pricy, but the price is justified in its simple and elegant approach to farm-fresh cuisine (not to mention, there's a great daily sour and/or bitter cocktail to look forward to). I've been to Roman's countless times for both dinner and brunch and have yet to try a dish that wasn't deliciously executed with an ever-changing menu that has a collection of ingredient inspired italian influenced dishes. But, for those of us who are not italian speaking food fanatics, the menu will typically need a bit of explanation (i've had everything from stracciatella and stracchino to tagliarini and agnolotti), thankfully the wait staff is always patient and well informed and they take the time to explain the dishes. If you're going for brunch, try the homemade bread served with fresh ricotta; that alone is worth the trip.
By ian_pink on 11/16/2010
We had a really awful, really expensive meal here recently. Brussels sprouts were annihilated and then luridly drenched in honey and cheese. A bucatini was unremarkable. We had a decent salad. But the real problem with Roman's is that for all its farm-to-table ethos, they haven't really figured out how to use their ingredients. The grass fed beef they serve here simply tastes bad. A T-bone steak we had (for $60) didn't have good marbelization throughout the muscle, leaving the meat tough and flavorless, while the fat had a pungent musky quality. The brisket over polenta was also similarly unbalanced by the musky flavor. This is not a critique of grass fed beef--musky or gamey meats have their place, and Roman's ought to look to its Italian influence for guidance. Umbrians do wonderful things with cingale for example. One positive note was the service--the staff are sweethearts, casual, attractive, and smart. But sadly I think Roman's is getting lost on the way from farm-to-table in the kitchen.