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Coco

50% off Coco
Restaurateur Michael Callahan (of Indochine, Bondst, Republic and Kittichai fame) has transformed the space into a locavore gem, sporting a fresh seasonal menu that pulls its flavors from fruits and veggies sourced right from the neighborhood.
New York is an ever-changing beast. One minute a building is a bustling chocolate factory, the next it’s a sun-lit bistro serving food made by a pro. Indeed, that’s the story behind Coco, an unassuming facade near the Greenpoint waterfront that’s gone through a metamorphosis since its chocolate-y beginnings. Restaurateur Michael Callahan (of Indochine, Bondst, Republic and Kittichai fame) has transformed the space into a locavore gem, sporting a fresh seasonal menu that pulls its flavors from locally sourced fruits and veggies (and we mean local – much of the produce is grown in the neighborhood), baked goods and sustainably raised meats. At the experienced hands of Chef Joe Capozzi, who was the chef de cuisine at the Lower East Side’s venerable Fat Radish, Coco is already turning out gorgeous plates of everything from Grilled Oysters with Smoky Bourbon Butter to thick Double-cut Berkshire Pork Chops with Escarole.

Before choosing between each tempting option on the menu, stake out one of three awesome spots to sit. Dining at Coco comes with a few options: cozy up in the front room at one of the white padded booths, pull up a chair at the long sunlit table in the back, or (our favorite) snag a bar stool front-and-center next to the kitchen. Salvaged windowpanes let folks see directly into the culinary action that’s usually tucked behind the scenes. Watch the crew carefully mandoline veggies for the light Radishes & Anchovies small plate. Or look on with lust as the Ham & Cheese Bread Pudding bubbles up for brunch. All roads lead to glory here. But no matter where we sit or what we eat first, before leaving, it’s a must to give a nod to the restaurant’s past with a slice of the Brooklyn Blackout Cake. It’s baked at Greenpoint’s beloved Ovenly just a couple blocks away. History tastes excellent, doesn’t it?

Menu Highlights
Pickled Egg Sandwich, $6
Radishes and Anchovies, $7
Grilled Oysters with Smoky Bourbon Butter, $14
Grilled Hot Chop with Escarole, $29
Apple Butter Gouda Toast, $5
Ham and Cheese Bread Pudding, $6

Hours:
Dinner
Tuesday – Thursday, 6 p.m. to 11p.m.
Friday – Saturday, 6 p.m. to 2 a.m.
Sunday, 6 p.m. to 10 p.m.
Brunch
Saturday & Sunday, 11 a.m. to 4 p.m.

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