Roman's

“We’re going for a more Italian-style eating experience,” says chef Dave Gould, formerly of Marlow & Sons (see our interview). The Ft. Greene restaurant is yet another Brooklyn venture from the team of Andrew Tarlow and Mark Firth (Diner, Marlow & Daughters). A meal at Roman’s—named for Tarlow's son—begins with something small that is salty and fried or sweet or sour. Potato croquettes with fontina, marinated beets and Pennsylvania goat cheese are early additions, with seasonal rotations expected throughout the menu. Middle courses will include soups, pastas and rice—all with minimal proteins and adornments, according to the chef. Pastas are mostly dried; an early spaghetti dish is topped with house-made ricotta, sheep cheese and lots of pepper, which Gould describes as Sicilian comfort food. House-made tortellini with chicory and pork will also be served. A simple salad with lemon and olive oil closes. “We’re looking for people to have a three-course eating experience without them feeling like they stuffed themselves.”

See more: Fort Greene restaurants, Italian restaurants