Cuisine:

• American
• Others

Restaurant Saul Description:
A modest entrance and a humble interior---consisting of hardwood floors, brick walls and a ceiling fan---plus an impressively cooked meal make Saul a shrine of contemporary American flavors in Brooklyn. The talented chef, Saul Bolton (of Bouley, Le Bernardin and Verbena fame), uses seasonal ingredients and enhances their distinct flavors. Whether combining classical or contemporary recipes such as sautéed black bass served with grilled scallions and asparagus in a smoky tomato broth, or caramelized diver scallops with wilted romaine hearts, prosciutto, and fresh mint in a lemon vinaigrette; or pairing different textures and tastes like warm calamari with ruby red shrimp and toasted cashews, or Australian swordfish with peekytoe crab bundles and tomato fondue, each dish is well prepared. Desserts arrive as if they are pieces of art, with contrasting colors and beautiful presentations. In particular, the warm blueberry almond tart is assertive and lends itself to the accompanying vanilla ice cream. A sommelier will assist with navigating the suitably composed wine list.


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