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DISHING IT OUT

The Brooklyn Paper

What’s the best way to enjoy a meal?

A little plate of something delicious, followed by another, then another, until you’re full.

That’s the idea behind Park Slope eatery, Little Dishes, helmed by Colin Wright and Mira Friedlaender (pictured). The husband and wife team - he’s the chef, while she works the front of the house - opened the place on Feb. 2, serving "American style meze" inspired by Friedlaender who is of Turkish decent, says the restaurant’s manager Rachel Portesi.

The couple revamped the former Cornbread Cafe space, coating the walls with Venetian-style plaster, laying down wood floors, and setting up comfortable, butcher-block tables.

Wright, formerly of Shopsin’s in the West Village and Laundry in East Hampton, starts off a meal with cream of cauliflower soup. You can try a few raw oysters, then move on to "little dishes" like warm hen-of-the-woods salad; grilled whole baby octopus with lemon confit; or hit the pork and beans, that, says Portesi, "is better than any pork and beans ever."

Heartier appetites will appreciate entree-sized plates, dubbed "big dishes" on the menu. Braised lamb shank served with black olive spaetzle (fine, handmade dumplings) is one stick-to-your-ribs option.

There are eight wines by the glass on the international roundup of bottles. A garden awaits diners in the spring.

Little Dishes (437 Seventh Ave. between 14th and 15th streets in Park Slope) accepts American Express, MasterCard and Visa. Small dishes: $5-$14; entrees: $15-$18. The restaurant serves dinner Tuesday through Sunday. Closed Mondays. For information, call (718) 369-3144.

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