Department of FoodieDepartment of Foodie
A long menu of American plates offered in a charming, greenhouse-like dining room.
What to order: Okroshka Soup · Potato Latkes “Draniki” (classic and signature with mushroom · Rack of LambFood was delicious with unique flavors. Lovely live jazz performance during the evening we ate here. Service was friendly but slow during our night due to Father’s Day crowd. Would come again on a quieter evening to try additional dishes!
Food came from an unapproved or unknown source.
What to order: Caramel Latte (medium) · CappuccinoThis school cheated me out of 6hundred dollars taking a Veterinarian assistant class during 2015. The teacher who taught that class was very mean and didn't care about helping or providing me with any information on obtaining a job. I tried to obtain a job but was told my certification was not valid. I wish I can get all of my money back !!!! Never again!!!
Food surfaces weren't washed and sanitized between uses.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Single-use items were reused or left unprotected.
City park featuring a beach open for swimming in summer, plus a boardwalk & a concession stand.
Brooklyn beach that feels like a neighborhood secret. Calmer waves than Coney Island, great for kids. Two playgrounds, basketball, tennis, and a decent BBQ area by the lot. Sand is clean, bathrooms can be hit or miss. Parking lot is pricey on weekends—$22 last summer. Gets busy but never the zoo you get elsewhere. Solid spot.
Flies were present in the space.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
My wife and I visited on March 8th, and we had a wonderful time. Every dish we ordered was fresh and absolutely delicious. The service was delightful—unfortunately, I didn't catch anyone's names. A big thank you to the bartender for the personalized attention he gave us; the passion fruit Margarita was magnificent. Thanks also to our waitress for her courtesy and prompt service, and to the establishment's owner, Grisha, for the delicious house-infused liqueurs! I look forward to visiting your re
Contaminated food was kept instead of being thrown out.
No one on shift holds the required food-safety certificate.
Food was absolutely amazing, fresh, well presented, flavorful, everything in the book, service was on point the workers kept checking up on us, they were nice and patient when we couldn’t decide on what to order. We highly recommend the birria tacos and palenque fries, it was very delicious and well presented! It’s near kingsboro and goldstein hs if you want a quick bite after school prices are very affordable. The vibes inside were amazing and decorations were great- The chorizo in the fries wa
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Clean utensils were stored where they could get dirty again.
No working thermometer in the fridge or hot-holding unit.
Single-use items were reused or left unprotected.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
The pizza here is pretty good—fresh, tasty, and you can tell the chef puts in a lot of effort during preparation. However, I found the price of $5 for a single slice to be a bit on the high side. They also offer ice cream, regular coffee, and cappuccino, which is nice. Plus, there are outdoor tables where you can sit and enjoy your meal in the open air. However, there was one downside: the cashier tried to overcharge me for coffee by $2. I had to show them on the calculator that $5 (for the pi
Contaminated food was kept instead of being thrown out.
Damaged canned food wasn't set aside and marked 'do not use'.
Food surfaces weren't washed and sanitized between uses.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Cold food was held above 41°F, warm enough for bacteria to grow.
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