Its façade dominated by french doors, dark wood, and genteel brass lettering, Dining Room Brooklyn instead resembles a pub across the Atlantic upon first glance. But inside, the bar—clad in elaborate scrolls of woodwork and crowned by a golden vintage cash register—gives way to spacious two- and four-tops surrounded by padded chairs, and the seasonally evolving menus atop them show a marked preference for local ingredients and cosmopolitan flavors. The cheddar and bacon melting into a burger are from New York, as are most of the wines and beers gracing a concise drink list—even the vodka in a gorgonzola martini is Brooklyn-made. The local focus helps Dining Room Brooklyn’s chefs get to know their suppliers, ensuring that the lamb in the shepherd’s pie and the pork chops plated with haricots verts have been ethically raised by farmers rather than led into a life of crime by mad scientists.