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Behind the counter of a brick-lined Flatbush storefront, the chefs at Ready to Roll assemble edible works of art with fresh seafood, fruit, and vegetables. Along with a wide array of salmon and tuna confections, many rolls enfold simple combinations of produce, from portobello mushroom and avocado to kiwi, mango, and banana. Inside the brand-new sushi bar, which opened in March 2012, glass cases showcase the day's sea harvest, and low-backed chrome barstools tuck under wall counters, allowing for tiny staff roller-skating parties during off hours. The restaurant keeps kosher under the supervision of Rabbi Yisroel Gornish.
