After closing for renovations in December, Ravi DeRossi scrubbed Brooklyn’s Bourgeois Pig space of its fussy brocade, multiple chandeliers, and all-around gilded bordello vibe, opting instead for a mix of finished-wood surfaces and a butcher-block sushi counter for the Court Street space’s reincarnation. DeRossi and partner Daniel Kessler have brought on Andrew D’Ambrosi, who worked at Le Cirque, to oversee a compact menu of crudo and other seafood dishes. Main plates include fluke crudo with smoked ramps, frisée, and green tomatoes, and in addition to an ample wine list, Sother Teague’s cocktails can be paired with specific raw-fish dishes: The "Day-Boat" cobbler made with Amontillado and white rum, for example, is meant for scallops with hazelnut, Espelette pepper oil, and pickled cherries. Check out the menus, straight ahead.
Bergen Hill, 387 Court St., nr. 1st Pl., Carroll Gardens, 718-858-5483