11/08/2012 05:00:00 PM

First Look: Mayfield in Brooklyn

Despite the tumultuous weather, last night Crown Heights' newest arrival, Mayfield, officially debuted without incident after a soft open trial of a few weeks. Between Chavela's and Crown Inn down the block, and the buzzed-about Tooker Alley nearby, "ProCro" as some call it (Prospect Heights/Crown Heights) is really picking up. Based on yesterday's visit, it seems like this seasonal American is only going to help escalate the neighborhood food scene.

The Food: Owners Lev Gewirtzman and Jacques Belanger have cooked at Ouest and MP Taverna respectively, but for now Gewirtzman takes the lead in the open kitchen while Belanger handles front-of-house duties. The concise menu is broken into raw bar, sandwich, veg, seafood, meat and side selections, with options like oysters, ceviche, the obligatory kale salad (and Brussels sprouts) and fish 'n' chips, alongside more unusual choices like corned beef-tongue hash and buttermilk fried quail. Portions are large enough to share (with prices ranging from $9-$22), but be warned, a couple dishes like the seared scallops (though affordable at $11) sparked debate because of their appetizer-oriented size.

The Space: Completely overhauled from its former incarnation as Franklin Roadhouse, the spacious, stylish digs are comprised of a vaguely art deco-inspired bar and dining room area, featuring exposed brick, tile work and expandable wooden high-tops.

The Atmosphere: Named after musician Curtis Mayfield, the restaurant plays era-appropriate music (think '60s funk, R&B and Motown) to a young local clientele. The bar scene seems to provide a strong draw, and with its diverse and affordable drinks list (clocking in at $4-$9 for beers, $12 for cocktails), we can see why.

688 Franklin Ave., Brooklyn; 347-318-3644

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