Mettā

Mettā Restaurant Review:

About the restaurant: Fort Greene is a neighborhood of small restaurants, befitting the size of its small residential apartment buildings. Mettā stands out among the variety of brick-walled, cozy eating establishments with its open kitchen and open-flame cooking, super-knowledgeable staff and distinctive menu.

Likes: Sitting at the chef’s counter gives guests a firsthand look at the pyrotechnics happening in the kitchen.
Dislikes: Seasoning and saltiness of the food was uneven, sometimes overwhelming the basic flavors of the dish.

Food & Drinks: The menu is divided into small snacks, appetizers and larger plates and the staff will instruct you on how to construct the perfect balance. Don’t-miss snacks are the potato fried in beef tallow, crunchy and an interesting side note to any of Mettā’s savory or sweet artisanal cocktails, or the lamb and chili, a crispy bite wrapped in lettuce cups. Drawing from chef Norberto Piattoni’s Argentinean background and time spent with barbecue-master Francis Mallmann in Uruguay, hearty meat specialties are showcased, such as beef heart carpaccio with a smoky chile paste and rib-eye a la parilla with a chimichurri salsa. From the creative and all-European wine list, an orange Pinot Gris is a sour complement to non-meat dishes like porgy crudo or the market fish of the day. Desserts are equally intriguing, like the charred sweet potato with elecampane-infused cream or pine ice cream served on shortbread with cranberries.