Alice's Arbor

Jul 29th, 2019

My wife & I discovered this place tonight in Crown Heights, Brooklyn. The restaurant staff was VERY friendly and the food was excellent. The ambiance was also cool, well lit, and and not too noisy. We will definitely be back for dinner, and brunch with friends. Be sure to order a sweet potato cocktail made with bourbon.
Oct 30th, 2018

THE COUPLE • Ok, honestly, does anyone else get freakishly excited about going to brunch, or is it just us⁉️ • THE COOKBOOK • French Toast - Brioche, Berry Compote, Maple Syrup (Order two, trust us, you won't be sharing any after you've tasted it😋🙆🏼) . Carolina Benedict - Poached egg, pulled pork, BBQ sauce over buttermilk biscuits😍 • THE CHEF • “When I started cooking in New York, over 20 years ago, there was a farmer who literally brought the chicken directly into our kitchen. I mean, he was carrying them by the necks, three in each hand. So to me, that’s real farm-to-table. But at this time, no one used this term. After opening here in 2012 we literally just walked through the farmers market and hoped the farmers would deliver. The logistics and workload were intense and made sourcing really complicated. I mean, @AlicesArbor is a neighborhood establishment and the same people come frequently. I can’t tell them that I don’t have their favorite dish just because a farmer did not deliver one product. Today, for me, ‘farm-to-table’ is more about getting the most fresh product possible. . I’ve been fortunate to have worked in several high end restaurants in NYC and, in turn, learned a great deal about discipline over the years. A lot of cooks have not had the opportunity to through this school of discipline so training can be a challenge at times. In these moments you just have to relax. You know, every single day something can go wrong but you've got to be able to roll with the punches. Many chefs tend to have a bit of OCD which definitely isn't a bad thing as long as they're able to adjust in a changing environment. When I worked at a station in a restaurant, everything seemed to be exactly the same every day. But as a chef you have to be able to acclimate quickly and decisively. What if a product is not available or a guest has a special request? It's our jobs as chefs to rise to the occasion and provide for the best experience for our patrons. At the end of the day, all that matters is that we send out a dish that's not just a good product, but a dish that makes someone say "WOW" as soon as they taste it." ~ @Chef_Zetti (Chef/Owner of @AlicesArbor) •
Oct 10th, 2018

Good food great drinks and occasional live music
Sep 27th, 2018

Aug 23rd, 2018