photo by Katie June Burton

Forget the stuffy steakhouse: Head to Mettā instead. Argentine chef Norberto Piattoni cooks nearly everything in a fire pit, infusing the space with a campfire-like warmth, and the food with deep, smoky savor. To drink, Piattoni sticks with unspoofulated wines—Moric Blaufränkich, Château du Hureau Tuffe—a number offered in large-format bottles (Tempier, Souhaut, Balthazar, Cornelissen). Don’t miss Ottin’s Torrette Superieur from Vale d’Aoste with the crispy lamb neck and the beef heart carpaccio.

Restaurant Info

197 Adelphi St., Brooklyn, New York

South American


2018 W&S NYC50

This review appears in the print edtion of the April 2018 issue.
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