Bushwick Kitchen's chefs seek out inspiration from cultures and cuisines across the world, using these disparate flavors to create eclectic menus of reinterpreted international staples. Just like Linda Blair’s head, these menus rotate every few months, allowing the staff to incorporate newly imagined recipes as well as seasonal ingredients. The scope remains consistently broad though, with truffle-cream sauces, chili-ginger glazes, and honey, mango, and sriracha chutneys representing flavors from the various regions around the globe.
In contrast to the jet-setting menus, Bushwick Kitchen's intimately sized dining room adopts a slightly simpler ambiance. A handful of shelves line the sunset-orange walls, displaying everything from empty bottles and small lanterns to a pair of wooden bellows. These casual touches help convey a grounded, homespun atmosphere.
Behind a counter of steaming vegetables and homespun side dishes, Bed-Stuy Fish Fry's cooks grill and deep-fry a menu of pan-regional comfort foods to order. Equally adept at battering catfish and roasting pans of meatloaf, the cooks weight down plates with a host of blackened, barbecued, and broiled meats that parade around palates with Southern-style sides, including collard greens and potato salad. The sounds of sizzling fish mix in with spirited conversation as guests settle into the dining room, surrounded by sage-green walls made homey by white molding and framed mirrors. Additionally, a handful of outdoor tables nestles beneath the restaurant's brown awning, where guests dine alfresco or taunt the sun with their ability to eat things.