Allswell @ Williamsburg (brunch!): This corner restaurant on a busy stretch of Bedford Avenue has a relaxed, welcoming feel, as though it's been around a long time. Country inn touches abound, like the large rectangle-paned windows, swatches of mismatched calico wallpaper, and, in the center, a candelabra light fixture that wouldn't look out of place at Hogwarts.
Dieci E. Vill: You might expect a place with a Japanese owner, a Japanese architect and a Japanese chef to serve, well, Japanese food. But Dieci confounds expectations. The menu is as streamlined as the 25-seat subterranean space, with a selection of cheese and salumi,pastas like garganelli with lamb Bolognese, and the occasional Eastern accent, like the wasabi veal stock he uses for his aged prime Angus, served with fingerling potatoes and crispy onions.
Yuba, E. Vill - Start with an order of soup dumplings. They’re juicy, porky, and nearly as good as any New Yorkers clamor for, though at $6 an order, they’re a bit pricier. While it might seems redundant to order several things with yuba (tofu skin), the signature ingredient makes for some of the restaurant’s best eating.