What to Eat at Colonia Verde, the Cómodo Team’s Fort Greene Restaurant

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The Lomo al Trapo. Photo: Melissa Hom

Husband-and-wife team Felipe Donnelly and Tamy Rofe's new Latin-American restaurant is now open on DeKalb Avenue. Unlike Cómodo, this spot specializes in food that's cooked over an open flame: Weekends in Bogotá farmhouses inspired the signature dish, Lomo al Trapo beef tenderloin that's wrapped in a wet cloth with salt, and then cooked on a wood-fired grill. Colonia Verde's menu also includes Cómodo's beloved lamb sliders on house-made Brazilian cheese bread, as well as new dishes like coffee-rubbed cochinita, poblano-pesto cavatelli, and banana cake with asado-smoked pecan frosting. The 58-seat restaurant, designed by Fort Greene resident Matthew Maddy (whose work you've seen at Weather Up), has a farmhouse feel, complete with a greenhouse room. Take a look at the space, the menu, and a few of the dishes, straight ahead.

Colonia Verde

How the Lomo al Trapo gets made.Photo: Melissa Hom


Colonia Verde

Grilled machaca arepas: hominy flatbreads with rehydrated shredded beef.Photo: Melissa Hom


Colonia Verde

Grilled veggie salad with baby carrots, kobacha squash, arugula, and a sweet pomegranate-yogurt dressing.Photo: Melissa Hom


Colonia Verde

Poblano-pesto cavatelli: fresh pasta made with a pesto with pecans, pecorino, and roasted poblanos, and tossed with zucchini.Photo: Melissa Hom


Colonia Verde

Wood-grilled Brook trout filled with pistachio-coconut cream.Photo: Melissa Hom


Colonia Verde

Chicken frito soaked in buttermilk and then rubbed with three chiles.Photo: Melissa Hom

Colonia Verde

The floors, made of salvaged bricks.Photo: Melissa Hom


Colonia Verde

The copper bar overlooks the open kitchen.Photo: Melissa Hom

Dinner [PDF]
Cocktails and Dessert [PDF]

Colonia Verde, 219 DeKalb Ave., 347-689-4287