The Best Finds from the New Colonia Verde

6 May

Fort Greene’s new Latin American restaurant Colonia Verde specializes in cuisine cooked over an open fire. Their fresh dishes are best enjoyed in their back greenhouse space, ideal for a Spring day– too cool for an alfresco meal, but warm enough to want to enjoy the sunshine. The front of the restaurant features a comfortable bar that overlooks the kitchen, with cool cocktails, including my selection, The Piscosa, as the waitress described, “like a margarita but better.” It’s a refreshing mix of jalapeño, tequila, cucumber, and lime, garnished with a little chile pepper.

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I started with the ceviche, topped with a creamy, citrus-y sauce, and yuca strips. The fish was fresh and flavorful, but I felt like the dousing of sauce slightly took away from the simplicity of the fish. However, the crunchy yuca strips were a nice and unexpected texture addition.

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I stayed with the seafood theme, and chose the Whole Grilled Brook Trout, wood-grilled and filled with pistachio-coconut cream and served with roasted fennel. I loved this dish; particularly the pistachio-coconut cream sandwiched inside the two sides of the split fish. The roasted fennel was a unique choice; it reminded me of caramelized onions, and the cheese on top added some richness. Each entree was served on a wooden board for a clean presentation.

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I almost skipped dessert, but instead selected “The Brooklyn Mess.” A glass layered with coffee ice cream, sweet mango, whipped cream, and a crispy grape nut-like cereal. Each cold, crunchy, creamy bite was the perfect end to the meal.

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