Henry Rich knows how to create a local neighborhood restaurant with an urban Brooklyn vibe.  I love the way that Metta feels the second you walk up to the place.  The huge mullioned glass windows that sit on the corner sets the tone for the place.  A soaring ceiling in the front room cuts to a wood ceiling that takes the height down a notch where a bar hugs on the left side of that room and the open kitchen sits in the back with a wood fired oven.  It feels like a warm home.  Even the seating is tight which gets the community feel inside Metta.  When a restaurant serves a bone broth bourbon cocktail, you know when a place that speaks to the times.

We shared everything.  The bread here is really good.  Coal charcoaled flat bread with a tasty bean dip.

Seed crackers with cheese and honey.

Slow roasted lamb with chili, pickled veggies on a piece of lettuce.  A bit heavy handed on the salt here.

Veggies are the standout.  Roasted carrots with a green sauce and a farmers cheese.

Roasted beets still in their skin with creme fraiche and rye berries.

Roasted chicken white large white beans and greens tossed with a citrus vinegar.

If I lived in Fort Greene, I’d become a regular.  It is your neighborhood kitchen with friends to boot.



Comments (Archived):

  1. awaldstein

    On my list now–thanks.Try to ride my bike over the Brooklyn Bridge and to various neighborhoods now that the weather is nice.Amazing that when you look at the wine list in any other place in the world it would be exceptional–it is but in New York we have the best selection of small producer wines in the world.Good share.

  2. William Mougayar

    Cool. It was on my list, and we already have a reservation in late May.