Sunday, October 9, 2011
Opening in the long closed, yet locally iconic Lauras was a great move from the beginning. Decorated in Brooklyn farmhouse charm, Le Paddock offers an eclectic menu with alot of value. The restaurant boasts a wood fired oven which creates to start, an amazing house baked bread, chewey slightly salty and delicious. Mains range from $10 for moule/frites to $20 for a NY Strip. I had the oven made salmon with ratatouile for $16 and an order of potato daphinois for $5. The food arrives unremarkably presented though speaks volumes in flavor. Salmon is presented skin side up and is moist and flavorful. Ratatouile is authentic and a lovely side as is the thin classic, cheesey potatoes. Too full on the bread for dessert, I will definitely be back.
Prospect Ave. @ Reeve Pl.