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Fodor's New York City 2014
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Housed in a turn-of-the-century Brooklyn storefront, this Park Slope restaurant is a committed farm-to-table restaurant, as the owners live on farm upstate and regularly send down shipments of ingredients to the restaurant. Applewood relies on simple flavors layered in interesting ways, plus relaxed service in a pretty pale-yellow dining room equals one thing—an amazing restaurant. The menu changes constantly but highlights have included a sautéed North Carolina wreckfish with tomato-okra stew, parsnips, and mixed greens and pan-seared Rhode Island day boat scallops.
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