Eat

c/o The Modern Age

124 Meserole Ave.
Brooklyn, NY 11222
view map
718.389.8083

Cuisine: Coffee Shop/Organic American Nouveau
Our Rating: ★ ★ ★ ★
Cards: Cash Only
Price: $$$
Hours: Wed-Sun 10am-10pm
Booze: None
Subway: G to Greenpoint Ave.
Menu: Changes Daily
Delivery: No
NY Mag says:

This small café and record shop specializes in seasonal, locally sourced food as much as it does in classic-rock and indie vinyl. The menu changes daily and focuses on non-fussy dishes that showcase fresh ingredients, from seafood caught in Hampton Bays to organic vegetables from the Catskills. Dinner is offered à la carte, but the $20–$25 (tax included) three-course prix fixe is a serious deal. First courses might include seasonal soups or hearty crostini topped with vegetable purées, entrées range from vegetarian-friendly pastas to free-range chicken or grass-fed beef, and the final course is a daily dessert special. Lunch is a lighter affair, with a menu of sandwiches, salads, and frittatas, as well as a $12 menu for two small plates. Breakfast and brunch offerings cover all the bases (housemade granola and yogurt, pancakes, polenta), with the occasional experimental dish thrown in (an egg-based bánh mì). The décor is touched with rustic accents that lend an urban-farmhouse vibe, like jam-jar water glasses and chalkboards instead of menus. The long, narrow room has clusters of two- and four-tops near the front and an open kitchen in the rear, with bins of used records between. Diners pass through the tiny food-prep area to access communal tables in the back garden.

Metromix says:

At face value you could consider Eat Records a bit of a gimmick—since 2006 the Greenpoint storefront has served as a slightly more successful version of cake shop , selling vinyl, coffee and light café fare under one rock ‘n roll roof. Now, Eat Records is a gimmick no more, as the cozy Meserole Avenue eatery has expanded its hours and ambition. Megan Kimball spearheads a seasonal chalkboard menu—a sample tips that the dishes will be simple, yet composed. Farro salad with spring peas and goat cheese and housemade angel hair with bitter greens and ricotta are highlights. Andouille over black beans and a hard boiled egg “manh mi” lean heavier. Egg sandwiches (croquet monsieur, cilantro egg salad) and strawberry pancakes are served at brunch.

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