Berlyn

Last weekend, in order to recover from the shock of spending some time at the mall near the intersection of Atlantic and Flatbush Avenues, we headed for what we thought would be Thomas Beisl, opposite BAM (Brooklyn Acadamy of Music). But it said Berlyn. Thomas Beisl had good Austrian food and the worst service in town. It was where I first tasted elderflower-anything, years ago, in a sparkling wine cocktail.  The chef and owner, Thomas Ferlesch had been at the Cafe des Artistes (shuttered last summer - thank the unions) forever, before opening his own place.

So, Berlyn it was, and has been, for two months. The web is unusually silent about the changeover.

Some blue paint is now on the walls, an extra banquette for the pre and post theatre crowd, and some extra knick-knacks scattered about and stuck to the walls. It looks good. We just sat at the bar and had a martini and glass of bubbling Gruner Veltliner, and ordered four small meatballs after the somnolent bartender let us know that they were out of house-cured salmon. The portion seemed very small for the price, but we can't judge the food on such a brief acquaintance. I didn't get a good vibe though, I either love or loathe barkeeps, and this one didn't have that special je ne sais quoi.

But it did get me thinking about meatballs. So when we got home, I made some: you will find them next door at (the Food)