“We are passionate about preserving ancient culinary traditions that honor the earth and the lives of the plants and creatures that we consume. Sustainability has become a misused, trendy word in the restaurant industry. We are on a mission to stay socially responsible and honest about our practices.”
Whole Acadian redfish with curry verde and herb salad; smoked cabbage with sour corn, horseradish cream, and bottarga; short rib salad with dandelion greens, preserved pickled chili peppers, and anchovy dressing.
Mettā carefully walks the line between a neighborhood restaurant in the charming Fort Greene section of Brooklyn and a destination for a date night. The cozy space has the feel of an intimate dinner party, with the chefs joining in from behind a bar that separates the dining room from the open kitchen. There, they tend to a wood-fire hearth where chicken is roasted and finished with charred onion jus, whole Acadian redfish is prepared with curry verde, and potatoes are cooked with beef tallow. Vegetables like smoked cabbage with bottarga are celebrated when they are in season and preserved for when they aren’t.
The team is also ever-conscious of the carbon emission of running a restaurant, and relies exclusively on renewable energy sources and works with ZeroFoodprint to invest in carbon sequestration initiatives.
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