Station - WiIliamsburg
this recently opened restaurant near the Bedford subway station was mentioned in the NY Times list of new of noteworthy, so we gave it a go.
It's small, open to the street along the long wall in front, and pleasant inside with an open kitchen along a long counter.
But the food was average at best.
Duck was cooked nicely pink, but the fat wasn't rendered and the skin wasn't crisped.
This dish came with drastically undercooked little potatoes that were hard.
If there was an orange sauce, it was undiscernible.
My companion had the rabbit tagine, which, on paper, was an interesting idea.
But in execution it lacked any noticeable Moroccan flavour or any real spice at all for that matter, with tiny pieces of tasteless, listless rabbit and a pile of mache on top that seemed out of place anyway and wilted into an unpleasant, bitter mess on the heat of the dish underneath. The cous cous was the only decent part of the dish.
And oddly enough that mache showed up again on every dessert as a 'garnish'??
Was mache on sale?
Overall it wasn't terrible; but it certainly wasn't good enough to draw us back, or worth the price.