Brooklyn’s Smith St. is packed with restaurants back to back. Literally, Tetris-style. Hunter’s is the new kid on the block and it is so worth paying a visit. The minimal decor is accented by exposed brick walls and wooden panels and furniture, which makes for a rustic look and feel. Their seasonal, new American menu is prepared with local ingredients and will satisfy meat-eaters and vegetarians alike. And, their specialty cocktail menu is so impressive that reading through it, you may even forget that you came there to eat in the first place.

I went to Hunter’s for an early weeknight dinner with my friend Sofya.

To whet my appetite, I started with a gin-based cocktail called the Belle Starr. The drink was sour, slightly bitter and palate-cleansing - the perfect way to start a meal.

Then came the Fluke Crudo - thinly sliced raw fluke (a flounder variation) dressed in a lemony sauce and topped with shaved scallions and poppy seeds. I liked how light this appetizer was and how the poppy seeds gave the otherwise delicate fish a grainier texture. However, according to the menu, chili oil was a part of the dish, but I did not sense any heat and would have liked to.

As my entree, I chose their fresh papardelle with rabbit ragout; it seems that I simply cannot resist strange proteins lately. The noodles were cooked al dente and were complimented by the similar texture of the shaved Parmesan cheese. Although the ragout was a bit too salty for my taste, the dish was unique, satisfying and beautiful.

My date went with a less dramatic option - the cilantro-jalapeno aioli and pickled onion topped angus burger. As Sofya bit into the burger, her eyes widened and she exclaimed that it was one of the best burgers that she has ever had. I too had a bite and can vouch for the fact that it was indeed incredible.

Lastly, our waiter insisted that we have the sweet ricotta fritters with a dulce de leche dipping sauce, which was an excellent call on his part. The dough was super delicate, fragrant and irresistible, and the dipping sauce wasn’t too sweet - I’d choose a simple dessert like this over a frosted sugary cake any day. (The fritters were actually eerily reminiscent of my ponchiki).

Overall, dining at Hunter’s was a very pleasant experience. I love how they update classic dishes with unique ingredients and bold flavors.

And now, one Smith St. restaurant down, a bijillion to go