Best new Brooklyn restaurant
Brooklyn Fish Camp
Other nominees: Beast, Monkey Town, Queen’s Hideaway, Sette Enoteca e Cucina, Sorrel
Great New England–style oyster bars have a way of multiplying in NYC. First, Pearl Oyster Bar spawned Mary’s Fish Camp (after the original partners split), and then Mary Redding, along with partner Derek Dos Anjos, headed to the Slope to open Brooklyn Fish Camp—and you followed. This offshoot’s menu sticks with classic fare: pristine Malpeque oysters; Canadian steamers; lobster rolls with the perfect proportion of mayo to crustacean (and addictive matchstick fries); plus whole market fish served grilled or fried. The bucolic spot even boasts backyard seating. Great surf deserves this kind of turf.—Nancy Davidson
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#1 Stop Over in Brooklyn: Top Fish Spots in Brooklyn Brooklyn
Fish Camp, located on 5th Avenue in the heart of Park Slope's
restaurant row, is the Brooklyn outpost of the famous West Village
Mary's Fish Camp. Same owners, same delicious fish-centric menu and
same unbelievable and addictive lobster roll. Just thinking about that
incredible lobster roll, stacked full of sweet, juicy lobster meat,
tinged only with the lightest touch of mayo and dill, makes me want to
run down the street right now and go and eat another one of these
delectable sandwiches. They're $24 though, so it's not a daily habit
that I can afford right now! Brooklyn Fish Camp Park Slope outpost of Mary's Fish Camp Upon its opening in June 2005, Brooklyn Fish Camp was instantly packed to the gills with Fifth Avenue hipsters, ready to endure waits up to 45 minutes for a table. It's a testament both to Fish Camp's provenance (it's an offshoot of the wildly popular Mary's Fish Camp, in the West Village) and to Park Slope's seemingly unreachable saturation point for new restaurants.
REELING 'EM IN
In June, Brooklyn Fish Camp, a spin-off of the wildly popular Mary's Fish Camp in the West Village, opened its doors on Fifth Avenue, and it's been packed to the gills ever since. One reason for the schools of
crustacean-hungry diners making a pilgrimage to the cafe: owner Mary
Redding's version of the lobster roll - a barely adulterated version of
the delicacy served on a Pepperidge Farm roll. But that's not all
that's reeling 'em in: there's a raw bar, Maine-style fried clams,
oysters and even soft-shell crabs (when they're in season), and three
or four catch-of-the-day options, served grilled or fried. (Right now
it's tilapia, red snapper, pompano and black sea bass.)
http://www.newyorkmetro.com/restaurants/cheapeats/ Lobster Is on a Roll A new wave of fish shacks is tackling the classic crustacean creation. Which ones sink and which ones swim? By Adam Platt Residents of this transient city have a knack for idealizing things they once enjoyed in their innocent, long-ago, pre–New York days but can now never enjoy again, at least not in the same dimly recalled, exactly perfect way. This sense of longing is particularly acute when it comes to the evocative cheap eats of your youth, which is one reason why the town is endlessly awash in new barbecue joints and new Philly-cheesesteak joints, not to mention new places peddling soup dumplings just like the kind Mom used to make back in old Shanghai. In the summer, however, the Proustian comfort meal of choice is the lobster roll, preferably one served from a fake fish shack on some shambling un-seaside block, with weathered old buoys and photos of aged fishing vessels stuck to the walls. Recently a whole new batch of these faux fish shacks has emerged around town. We spent a few pleasurable evenings investigating.
What a catch
 A fire in March delayed the opening, but Mary Redding and Derek do Anjos, of Manhattan's beloved Mary's Fish Camp, have finally introduced their outer-borough outpost, Brooklyn Fish Camp. They've dropped anchor along Park Slope's Fifth Avenue, where they plan to keep doing what they've been doing—superfresh seafood, carefully and beautifully prepared—only in a roomier space. Look for a seasonal roster of whole fish, grilled or fried, plus a spate of summery dishes such as spicy gazpacho; a grilled mako shark BLT; orecchiette with white beans, littleneck clams and pesto; and that famous, perfect lobster roll. —Melisa Coburn162 Fifth Ave between DeGraw and Douglass Sts, Park Slope, Brooklyn (718-783-3264). Brooklyn Fish Camp http://www.digitalcity.com/newyork/ Brooklyn Fish Camp Upon
its opening in June 2005, Brooklyn Fish Camp was instantly packed to
the gills with Fifth Avenue hipsters, ready to endure waits up to 45
minutes for a table. It's a testament both to Fish Camp's provenance
(it's an offshoot of the wildly popular Mary's Fish Camp, in the West
Village) and to Park Slope's seemingly unreachable saturation point for
new restaurants. Brooklyn Fish Camp is like Kate Hudson: Born with a
silver spoon, but likable enough to outpace even its famous Mom. The
staff is so pleasant and friendly that you begin to suspect they might
be Southern. You'll be offered raw oysters or clams before you even
take your seat, a kind of bivalve sneak-attack that's not unwelcome.
The open kitchen turns out fried oysters, clams and soft-shell crabs
(in season), bouillabaisse, or simple seared fish, with three or four
fresh catch-of-the-day options like tilapia, dorade or black sea bass.
Garden seating gives Fish Camp a casual vibe and some much-needed room
for the throngs. -- Erin Franzman http://www.newyorkmetro.com/
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