Hunting for Veggies in Brooklyn

Kale salad has become shorthand for a certain type of Brooklyn restaurant, with locally sourced ingredients, hand-crafted cocktails and Fedora-wearing patrons.

In fact, at Hunter’s, it was a woman wearing a Fedora. But I will happily accept a parody of hipster-dom – Brooklyn – landia? for another crack at Hunter’s grilled kale salad.

The salad included toasted chickpeas, toasted squash and hard-boiled egg for a hearty fall starter.  Our friends raved about the chicken liver and bacon mousse, a dish that is sure to make any Jewish grandmother plotz. We ate their delicious vegetarian-friendly pickles.

I first encountered Hunter’s at the Brooklyn Exposed cocktail bacchanalia, Brooklyn Shaken & Stirred, where the Hunter’s Paradise shined: Junipero gin, vermouth, Aperol, OJ and a hint of peach jelly. 

There were even better drinks at the restaurant: the Handsome Hound, a Manhattan-like cocktail with local whiskey & barrel-aged bitters and the Rusty Bulleit, with rye, lime and bitters.

We also happened to come on a Sunday, when bottles of wine are half price.  Score!

I will return again to try the farro risotto, with root vegetables and the beet salad with walnuts and feta.

We had the excellent butternut squash agnolotti, scattered with Brussels sprouts leaves and pumpkin seeds and the wild mushroom pot pie, which has a rich sauce and more root veggies.

Both the Nutella bread pudding and ricotta fritters are warm, sweet endings to a great meal.