Lot 2

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First up, the name: Ben Jones and Katie Dyer couldn't figure out what to call their new Park Slope restaurant, so they settled on what an official city real-estate map called their location—Tax Lot 2. Done. Now, an audit of the goods: seasonal American bites with a hearty, Italian influence. Credit chef Scott Bridi, who comes from an Italian family from Bensonhurst and who recently headed up Gramercy Tavern's charcuterie program. Shock, shock—housemade sausages pop up here, i.e. lamb sausage with broccoli rabe, chicken breast with chicken sausage. Other signature dishes include "Neck Three Ways"—coppa-style pork, cured lamb and duck rillettes—as well as "Lipstick on a Pig" head cheese with pickled mushroom salad. Jones and Dyer also bring a strong locavore focus, sourcing their produce from Satur Farms on Long Island, lamb from Pennsylavnia's Elysian Fields, and meat from Hell's Kitchen institution Piccini Brothers.

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Sunset Park restaurants, New York restaurants, American restaurants