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83 Very Good

An Italian-leaning restaurant in a warehouse space once used to store works of art for MoMA.

436 Jefferson St., Brooklyn, NY, 11237



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Known For

The lowdown

The news that a chef in Bushwick is sourcing local, seasonal, and sustainable ingredients for his New Brooklyn, Italian-leaning menu may come as a shock to no one. But Kevin Adey, who along with his wife Debbie opened Faro in a warehouse space that once used to store works of art for MoMA, doesn’t stop there. Adey only purchases meat and fish from farmers and fishermen with whom he is on a first-name basis. He honors the animals he serves by using every bit of them in his cooking. He even mills the organic flour for his bread and pastas in-house. Although Adey didn’t personally forge the metal for the cutlery, or build the open kitchen’s wood-burning oven or the furniture that fills the rustic, 50-seat dining room, you get the impression he would have liked to had he had the time. As for front-of-the-house duties, that’s Debbie’s domain.

Rob Patronite and Robin Raisfeld

What you need to know

Insider Tips Tasting menus are available via reservation on Fridays and Saturdays.

Recommended DishesHousemade bread with cultured butter; caramelle; and agnolotti.

DrinksFull Bar

Noise LevelCivilized