Cheap rents, a population of wildly diverse ethnicity, and some charming storefront architecture has helped Bay Ridge grow into one of the city's foremost dining destinations, so that today you can find well-prepared cuisines as far-flung as Sichuan, Sicilian, Siamese, Syrian, and Spartan. The enhanced speed of the N train—which comes out of Manhattan like a stone from a slingshot—has also fueled this growth, though one has to change for the R at Sunset Park's 59th Street station to complete the trip. The number of Greek restaurants, in particular, has zoomed, so that now Bay Ridge has become better than Astoria if you have a yen for charred octopus and spanakopita (spinach pie). Here's the latest restaurant news from the B.R.
Ten years ago, Tanoreen opened in a small storefront that was mostly cluttered kitchen and glass display cases, with a paltry number of tables in a tight space out up front. The fresh-tasting salads and creamy bread dips made the place an immediate carryout hit, and it soon became one of the city's most respected purveyors of Middle Eastern fare. Very recently, Tanoreen transformed itself into a full-blown restaurant—and a semi-luxurious one, at that. Elegant light fixtures descend from coffered ceilings, while pierced-metal baffles shoot stray beams of light from walls painted desert colors of sand, russet, and ecru.
Read more at http://www.villagevoice.com/
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