he boy from Baltimore has opened up his own NYC locale to share relaxed comfort food with the busy Brooklyn crowd. The Maryland influenced menu has such items as crabcakes (with old bay aioli, sweet corn), and a pulled pork & pineapple burrito (with salsa ranchero, avocado mousse, queso fresco) – a tapas style shout out to Chef Bruce Dillon’s days at Suba.

The Guinness marinated Stout burger, topped with Irish cheddar and crispy onions or the Buttermilk Fried Chicken with black-eyed peas and jalapeño corn bread illustrate the fusion of Dillon’s Baltimore upbringing and Southern culinary influences. At the end of the day, the dishes are pure comfort food that will warm you up with friends so head to the parish and worship Dillion’s delicious menu.
-E.J.