 Saul Restaurant Review: A modest entrance and a humble interior --- consisting of hardwood floors, brick walls and a ceiling fan --- plus an impressively cooked meal make Saul a shrine of contemporary American flavors in Brooklyn. Chef Saul Bolton (of Bouley, Le Bernardin and Verbena fame) uses seasonal ingredients and enhances their distinct flavors. Whether combining classical or contemporary recipes, such as local striped bass with fresh shell beans, fairytale eggplant and okra in a cumin scented tomato broth, or Maine diver scallops with Mountain Sweetberry Farm red sucrine lettuce and lardons in a buttermilk dressing; or pairing different textures and tastes like a crudo of big eye tuna with Japanese radish, heirloom carrots and ginger, each dish is well prepared. Desserts arrive as if they are pieces of art, with contrasting colors and attractive presentations, perhaps goat cheese cake with local peaches and blueberry sorbet. A sommelier will assist with navigating the suitably composed wine list.
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