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A Taste of Tastes to Come: Brooklyn Edition

Last week we posted A Taste of Tastes to Come, in which we brought you pictures of storefronts in Manhattan that will become home to exciting restaurants by the end of the year.  A few chefs, Andrew Carmellini, Mario Carbone and Rich Torrisi, Michael White and now Gabe Stulman, have two projects in the works.  It's a busy time of year in Manhattan for restaurateurs and chefs, but there's some action on the Brookln side of the East River too.  Here's a look at a few Kings County developments we're psyched about.

Third Avenue in Gowanus is a quickly developing thoroughfare.  Fletcher's Brooklyn BBQ is opening at 433 Third Ave (btwn 7th and 8th) and will be one more reason to consider Gowanus for dinner.  The space is setup for good ol' fashioned counter-service with a few communcal tables available to chow at.  To smoke the meat, Bill Fletcher had a 2,600 pound J&R smoker shipped up from Mesquite, Texas that'll be filled at all times with oak and maple.  Slated opening: October.

It doesn't look like much now, but Runner & Stone is opening a few blocks north of Fletcher's Brooklyn BBQ at 284 Third Ave (btwn Carroll and 1st).  Peter Endriss, former head baker at Per Se Bouchon Bakery, has partnered with Chris Pizzulli, the former Chef de Cuisine at Blue Ribbon Brasserie a couple blocks away on Fifth Ave in Park Slope.  Runner and Stone is going to be a restaurant/bar/bakery.  Expect the same quality pastries and bread the duo have been serving at Brooklyn Flea and Smorgasburg with savory dishes available for lunch and dinner.  There's still a lot of construction to be done, so opening is likely to happen early November.

The owner's of Sottocasa on Atlantic Avenue have taken over the former Pete's Pizzeria space at 289 Fifth Avenue (btwn 1st and 2nd) in Park Slope.  They're keeping with the pizza theme that was short lived at Pete's and plan to serve their Neopolitan-style pizza at Brooklyn Central.  Mozzarella and cured meats will all be made in-house with as much of the other ingredients as possible being sourced from Brooklyn.  Slated to open sometime next month.

Saul Bolton is opening Red Gravy this fall at 151 Atlantic Avenue (btwn Clinton and Henry) in the former Mezcal's space.  It sounds like it's going to be the Brooklyn version of Carbone; a throwback, red sauce, Sunday gravy kind of joint from a chef who shows versatility in high-end (Saul) and casual (The Vanderbilt) cuisine.  Slated opening: November.

When news broke earlier this year that San Francisco chef Elizabeth Falkner was moving to Brooklyn, the food world was anxious to see where she would end up and what sort of project she would launch.  Krescendo is the answer; opening at 364 Atlantic Avenue (btwn Hoyt and Bond).  Faulkner will put her pastry chops to work making dough at this planned pizzeria.  The chef recently took home the gold at the World Pizza Championship that's held each year in Naples.  We're curious to see what she rolls out at Krescendo, opening next month.

With Seersucker and Smith Canteen, the opening of Nightingale 9 at the corner of Smith and Carroll will be the third project from chef Robert Newton and Kerry Diamond.  The duo are taking their attention off the American cuisine they serve at Seersucker and focusing on Vietnam for N9.  Expect the same attention to detail and product-driven menu with Newton's take on dishes he and Diamond experienced on their trip to Vietnam this summer.  Coming to 345 Smith Street in December.

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