Big times for the 718 these days. The basketball team may be struggling, but Brooklyn is #1 in two things:
Hoping for new signs on the bridges: "Welcome to Brooklyn! Come for the hot dykes! Stay for the hot gruel!"
Under the right circumstances, paying someone to fix you a hot farinaceous breakfast might be just the thing. Asked the porridge folks a menu question, and they use Bob's Red Mill grits, which is nice, in that they did not say "corn grits," but also disappointing in that it's not Anson Mills, or Red Mule, or Timms Mill or other grit with more personality. They were at pains to tell me the grits were gluten free, which considering grits are made out of corn seems unnecessary. However, the entire resto is very focused on being gluten-free, which is nice for those folks, though alarming in that there is a market for a gluten-free restaurant. Also, the grits are "creamy," but all the porridges are "dairy-free"? Butter is available, for a seventy-five cent surcharge on your seven dollar bowl of grits. We are not quite in gravy sommelier territory, but not far off. Would welcome intel from any boots on the ground in the Slope.