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No. 7: Things are looking up for Fort Greene’s mixed bag dining scene now that No. 7 has stormed the Fort. Chef Tyler Kord (Perry Street) drew from world cuisines in assembling his small menu of New American creations at this warmly rustic converted hair salon. The space’s flora-adorned white walls and pressed-tin ceiling, the work of designer Matthew Maddy (Weather Up), compliment the excellent food taking shape in the open kitchen. The hanger steak with squash puree and kimchi pierogies ($20) is a decadent treat, but save room for the miso-infused banana pudding ($7), which deserves its own religion. They don’t take reservations so flexibility is recommended, but waiting is a joy in the elegant marble-tiled bar area, where martinis come with a milkshake-like backup dose on the side. Going Greene has never been tastier. Open Tues.-Sat., 6pm- 2am, Sun., 6pm-1am. |
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