AOC Bistro transposes a portion of Paris to Park Slope with a red-brick bistro packed with black-veneered tables, sleek leather booths, and warm, trapezoidal light fixtures. The menu features something for Francophiles of all stripes: brunch items—such as eggs mediterranee with basil and merquez sausages, and Feuille de Brique, a phyllo pastry stuffed with ham and cheese and topped with a poached egg—are served until 4 p.m. every weekend, and the dinner menu includes Italian-inspired pasta dishes alongside such French classics as duck-leg confit and coq au vin. The restaurant also offers online ordering and take-out, and boasts far cheaper delivery charges than sending dishes via zipline from the Eiffel Tower to the Statue of Liberty.
Beneath the hanging lights of Mister Hotpot’s sleek interior, groups dip a huge selection of raw vegetables and proteins into simmering pots of flavorful broth. The 100-item menu includes dunk-worthy savories such as sliced pork belly, razor clams, and shanghai cabbage, which cook while immersed in Mister Hotpot's signature soup base. From outside, the Chinese characters on the marquee glow above floor-to-ceiling windows, against which guests can smack udon noodles to test whether or not they’re al dente.
Eatao Restaurant's chefs cleave, stir-fry, and sauce an extensive menu of authentic Szechuan lamb, beef, poultry, and seafood dishes. Traditional tea-smoked duck reads the smoky tendrils of glowing tea leaves and camphor ($14.95 for half) to predict that diners' futures may soon contain fortune cookies. Wok-tossed tangerine chicken tap-dances in tangy bursts across tongues ($8.95), and à la carte red-clam and white-tuna sushi ($2 each) recall the famous Christmas carol about Santa's love of uncooked fish. Signature rolls intermingle maritime flavors, as in the passion roll, which tops bundles of spicy crab and mango with a flag of tuna, yellowtail, and avocado ($11.95).
Once a server arrives at a table at Wing Shoon, it’s probably easiest for patrons to just name a dish at random—if it’s Chinese, the restaurant most likely serves it. Boasting more than 350 items, the menu can be a daunting read. Luckily, the selection is well categorized, with poultry dishes such as the cantonese fried chicken or peking duck giving a wide berth to beef entrees such as the steak with black-pepper sauce. Despite its broad culinary range, the restaurant does have a specialty: seafood. Seasonal dishes such as barbecued lobster with ginger and scallions rotate in and out with delicacies including sautéed slice conch and deep-fried sea bass.