Worth The Trip: Greenpoint

Sidewalk seating season is reason enough to visit Greenpoint’s exemplary European eatery. Other draws include buttery pancakes and tortilla española during weekend brunch; house-made fennel sausage over lentils and perfectly-cooked duck breast with carrots and turnips at dinner; and custardy Quiche Lorraine and epic Croque Monsieurs for Friday lunch. You can’t go wrong with dessert, but dreams are made of the maple crème brûlée.

Feast on hamachi-rhubarb aguachile, spring pea tlayuda, and lamb barbacoa tacos worthy of a Michelin star. The striking backlit bar calls for a prompt drink order (try the tamarind-orange margarita), and the spacious setting means groups are welcome (sharing is encouraged). And don’t miss daily brunch, which promises regular access to chorizo burritos and chilaquiles verdes.

Bright, plant-lined, and redolent with waves of fresh basil, just-sliced scallion, and vibrant lemongrass, Di An Di serves up some of New York’s most delicious Vietnamese fare. Playful presentations, like cut-it-yourself grilled crispy rice paper with egg, clams, and pork lardons, and brothy noodle soups—with add-on savory donuts for dunking—are best paired with a beer from Vietnam or Brooklyn.

The restaurant that put Greenpoint on the map in the early aughts, Five Leaves is a perennial favorite, no matter the time of day. Breakfast brings ricotta pancakes piled high with fresh fruit and honeycomb butter; while dinnertime offers classics like chopped black kale with spicy anchovy dressing, aged gouda, and hazelnuts; and an Australian house burger with fried pineapple, house-pickled beets, harissa mayo, and a sunny-up egg.

Lemongrass, makrut lime, galangal, turmeric, coconut, and chili are the flavors brought forth by Selamat Pagi. And after a pungent, textured meal of crispy rice salad, pumpkin curry, and beef rendang, you will crave them for days, weeks, or even months. Located off the beaten path—even for Greenpoint—this Indonesian eatery is a true gem.

This spot is not your average speakeasy. Hidden in the back of Wanpaku Ramen on Manhattan Ave, The Hidden Pearl is not dark and moody, but bright, stylish, and minimal, borrowing from Japan as much in its design as in its drink offerings. An entire section of the menu is dedicated to Highballs, while spirits like shochu, ume plum whisky, and white miso-infused bourbon steal the show.

With a name that translates to “stock” in French culinary terms, Le Fond dishes homey fare, prepared with ample technique. Dig into a comforting plate of Gnocchi Parisienne, slather house sourdough with garlic mustard butter, and enjoy a hanger steak cooked to perfection. Pro-tip: keep your eyes peeled for seasonal specials.

At Alameda, start with oysters or boquerones, share a Caesar or pimento cheese fries, and then move on to pan-roasted skate or a cheeseburger. Pair your meal with a glass (or bottle) of natural wine, indulge in a slice of cheesecake, and wrap it up with a pour from the lengthy list of amaros.

With over thirty house cocktails, ranging from innovative to classic, and including frozen drinks and shrubs, Ramona is one of Brooklyn’s most desirable cocktail destinations. Add to that an interior that’s both airy and chic, and Ramona will make you want to kiss your Manhattan escapades goodbye. Protip: You can’t go wrong with the cilantro-laced, tequila-based Self Portrait or the fruit-forward Vivian Darkbloom, made of charcoal mezcal.

Adelina’s is a restaurant for today, and a restaurant for everyone. After all, the vegetarian Roman cuisine focuses on pizza, accommodates vegan and gluten-free diners, and is best enjoyed with a selection from the thoughtfully curated natural wine list (some of which is available on tap).

Anella is the kind of neighborhood joint that brings joy to locals and envy to visitors. It’s wood-paneled and warm, with a charming backyard that’s perfect for outdoor brunch and summertime spritzes. And the easy Italian-American menu—with its mussels in white wine, garlic, and saffron; cacio e pepe; and roast chicken—always satisfies.