Owner Saul Bolton, who logged time in the kitchens of Le Bernardin and Bouley, was one of the first to include seasonal local ingredients on his plates at the beloved Cobble Hill Saul restaurant. After 14 years, though, the restaurant has moved to a larger space in the Brooklyn Museum. Diners can order à la carte, fixed price menus, or tasting menus, all based on seasonal ingredients. Saul is particularly good at mixing surf and turf, in dishes like caramelized scallops
paired with chorizo and grilled octopus with slow-roasted pork belly—the resulting delights are well-executed without being overly precious. Lunch is served, and there area also more casual brunch and lunch options are available at the Counter, the museum's café.