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Faro Bringing Homemade Pasta & Wood-Fired Eats To Bushwick
By
Nell Casey
Published May 6, 2015
Modified May 6, 2015
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By
Nell Casey
Published May 6, 2015
Modified May 6, 2015
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Bushwick's "Jefftown" shows no signs of slowing its transformation into a dining and drinking destination, with tons of new eateries opening on a daily basis. Case in point, tonight's opening of Faro, a collaboration between husband and wife team Kevin Adey and Debbie Adey, whose joint credits include stints at Northeast Kingdom, Le Bernadin and Jean Georges. We've come a long way, baby.
The wood-heavy decor mirrors the kitchen's wood-fired oven, which turns out roasted vegetables and meats that are sourced sustainably and certified Animal Welfare Approved. Equal care is taken to source the restaurant's grains, which are milled in-house to ensure the freshest quality for the pastas and breads. Bushwick? Bushwick Bushwick; Bushwick Bushwick... Bushwick.
An eight seat counter, which will debut soon, overlooks the kitchen stage for watching the plates come together. On said plates: lots of delicious pastas, like the Brandade Raviolo ($13) with egg yolks and chives, bathed in a dark chicken jus; Gnocchi Sardi ($17) with young goat, leeks and artichokes; and earthy Grano Arso Stracci, a "burnt" flour dish with mushrooms and rosemary.
On the lesser carb side, a Murray Gray Strip Loin ($20), with grass-roasted potatoes drizzled in a rich foie gras jus; a Sweet Pea Porridge ($11) with grains, morel mushrooms and frothy whey; and Dandelion Greens ($13) served with sunflower-crusted goat cheese, garlic confit and chickpea cakes called panisse.
436 Jefferson Street, 718-381-8201; website
Faro Opening Cocktails & Wine List
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bushwick
faro
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Nell Casey
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