Eat here • Brooklyn Paper

Eat here

Oil and water: Vinegar Hill House owners Sam Buffa and Jean Adamson — who is also the head chef — celebrate “head to tail” cooking and local provisions at their Hudson Avenue eatery.
The Brooklyn Paper / Sarah Portlock

It’s on an unlikely block — yet Vinegar Hill House has become a destination restaurant almost overnight.

Hudson Avenue is far to the east of far-hipper DUMBO, but co-owners Sam Buffa and chef Jean Adamson (pictured) think the retail space in front of their carriage house between Water and Front streets is perfect.

The space is comfy and warm, with a copper bar, hand-crafted tables and booths and a patio in the back. There are quiet nooks scattered about, too.

The restaurant seats only 41 people, so it’s frequently packed, even though Buffa and Adamson don’t have their liquor license yet.

Adamson’s menu changes daily, but always incorporates local, seasonal ingredients cooked in a giant wood-burning oven that the couple secured from California. House specialties include braised lamb shoulder with smokey chickpeas and roasted fennel; cast-iron chicken, which comes with caramelized shallots in a sherry pan sauce.

Vinegar Hill House [72 Hudson Ave., between Front and Water streets in Vinegar Hill, (718) 522-1018]. Closed Mondays For info, visit www.vinegarhillhouse.com.

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