Cassette In their new venture, Henry Rich and the chef Joe Pasqualetto move from the rustic Italian they feature at Rucola in Boerum Hill, Brooklyn, to southwestern French, with some Catalonian flavors. Vegetables dominate in dishes like roasted peppers with white anchovies, potatoes with salsa verde, roasted acorn squash with red rice, and pasta with tomatoes, toasted garlic and salt cod. Desserts include crème Catalan, the Spanish take on crème brûlée. The wines of the region are well represented and well priced, with about a dozen under $50
— New York Times
Cassette aims to be a place for an after-work drink, “breakfast meetings,” and mid-week lunches in addition to a dinner spot. “A lot of people work in this neighborhood,” said Henry, pointing to the Pencil Factory and other studio spaces close to Cassette’s Franklin Avenue location.
Ms. Blackburn has surprised us with her ability to turn pioneer staples into gourmet delights. Her signature cocktails are not merely couched in nostalgia, but are a genuine rebirth of western saloon classics.
— Austin Daily
From the Rucola team, this Greenpoint arrival offers seasonal, veggie-focused dishes that take a cue from French Catalonia, complemented by wines from the same region. The attractive room, looking out through large windows with stained-glass accents, holds both two-tops and communal tables, along with a well-stocked bar that’s strong on spirits and apéritifs.