Great wine list, great cocktail list and a great beer list. The pace of the meal was on point and all of the food was delicious and fresh. Actually ordered quite a variety and everything was what I would expect it to be. The Oysters were perfect, not an easy mark to hit IMO. Kat, our waitress was particularly gracious and on top of things. Plus, the manager helped us find the next spot to go. Great decor and music. Check it out!

Perfect spot for weekend brunch! Was told about this gem from the barista at Hilda's and she was spot on with her recommendation! The eggs benny have a great twist with the spicey hollandaise sauce and the French toast is a classic and instant favourite. Great food, good service in a rustic and eclectic resto setting with a good mix of 90s music. This place has character. Nostalgia at its finest!

Visiting NYC, I stumbled upon this Brooklyn day hang out. The food was small in portion yet heartily filling: a perfect sunny day lunch. I had the kale salad (incredibly lively in taste) and the cubano (a tad too dry, but with the right flavors). I'd recommend the KCBC Belgian blonde ale. Kevin was the bartender. He was a busy, but good man.

Absolutely fantastic food and the service was great! I'd recommend the ribs, they are delicious. A delightful find!

My wife & I discovered this place tonight in Crown Heights, Brooklyn. The restaurant staff was VERY friendly and the food was excellent. The ambiance was also cool, well lit, and and not too noisy. We will definitely be back for dinner, and brunch with friends. Be sure to order a sweet potato cocktail made with bourbon.

THE COUPLE • Ok, honestly, does anyone else get freakishly excited about going to brunch, or is it just us!? • THE COOKBOOK • French Toast - Brioche, Berry Compote, Maple Syrup (Order two, trust us, you won't be sharing any after you've tasted it) . Carolina Benedict - Poached egg, pulled pork, BBQ sauce over buttermilk biscuits • THE CHEF • “When I started cooking in New York, over 20 years ago, there was a farmer who literally brought the chicken directly into our kitchen. I mean, he was carrying them by the necks, three in each hand. So to me, that’s real farm-to-table. But at this time, no one used this term. After opening here in 2012 we literally just walked through the farmers market and hoped the farmers would deliver. The logistics and workload were intense and made sourcing really complicated. I mean, @AlicesArbor is a neighborhood establishment and the same people come frequently. I can’t tell them that I don’t have their favorite dish just because a farmer did not deliver one product. Today, for me, ‘farm-to-table’ is more about getting the most fresh product possible. . I’ve been fortunate to have worked in several high end restaurants in NYC and, in turn, learned a great deal about discipline over the years. A lot of cooks have not had the opportunity to through this school of discipline so training can be a challenge at times. In these moments you just have to relax. You know, every single day something can go wrong but you've got to be able to roll with the punches. Many chefs tend to have a bit of OCD which definitely isn't a bad thing as long as they're able to adjust in a changing environment. When I worked at a station in a restaurant, everything seemed to be exactly the same every day. But as a chef you have to be able to acclimate quickly and decisively. What if a product is not available or a guest has a special request? It's our jobs as chefs to rise to the occasion and provide for the best experience for our patrons. At the end of the day, all that matters is that we send out a dish that's not just a good product, but a dish that makes someone say "WOW" as soon as they taste it." @Chef_Zetti (Chef/Owner of @AlicesArbor) •

Overall: (Brunch) good food, good coffee, great staff and atmosphere, all for a very reasonable price. Went for Saturday brunch at around 10:30 a.m. and the place was completely empty but by 11:15 it was mostly full. The food was great - we had the pulled pork Benedict and the chilaquiles. The chilaquiles was wonderfully spicy and was the favorite of the two though the Benedict was also very good. The drip coffee was great (and both diners are very picky coffee drinkers) - especially when you consider that it's only 2 for a bottomless cup. The wait staff were very nice and attentive; we accidentally dropped a knife and one of the staff immediately came over with a replacement unprompted. The atmosphere is cozy and rustic with reclaimed wood and lots of natural light filtering in through the skylights. All in, we've got a new favorite in the neighborhood. FYI: They have a number of different table sizes including large round tables that can fit 6 to 8. There's also a bar and a 19 Prix fixe menu that includes a brunch entree, coffee / juice, and Bloody Mary or mimosa.

We had an incredible experience here. We ordered the veggie burger and the mac and cheese with truffle oil and it was truly outstanding. Will definitely come back here for a date in the near future...also, such nice staff! :)