Graham Avenue is now home to a big corner bar-restaurant, Sweet Science. Co-owner Matthew Maddy says he wants the place to "feel like where you would want to be late on Saturday night, but back for brunch Sunday morning." His partners include James Freeman, formerly of Clem's in Williamsburg, and Damon Gorton, the owner of Flatbush Farm. Chef Christopher Daly is making glorified versions of bar food: tempura pickles (but with balsamic reduction and Empire Mayo), a cheeseburger with maple-glazed pineapple, black-eye-pea soup with double-smoked pork osso bucco, and, yes, a kale salad. Each dish is appropriately priced under $20, which is good because you'll want to try several of the ten beers and ciders on tap (and there's plenty of hard liquor, too). Take a look at the menu and the space, straight ahead.
Sweet Science, 135 Graham Ave., nr. Boerum St., 347-763-0872