Tasty stuff in the pan back in the Rose Water kitchen in Brooklyn.

From September 26th to October 6th Edible Manhattan, Edible East End and Edible Brooklyn — in conjunction with Edibles statewide and GrowNYC — present Eat Drink Local week, our celebration of the local food chain through heirloom vegetable auctions, wine tastings, DIY challenges, lectures, garden tours, farm to table dinners and countless other events. Over the next few weeks we’re highlighting a few of the restaurants, wine shops and wineries, breweries and beer bars, farms and food artisans and cultural institutions that the week is meant to celebrate.

The Restaurant:

Rose Water Restaurant

What They Do:

Owner John Tucker claims his Brooklyn restaurant’s fare isn’t that inventive, but we would beg to differ.  Seasonal American food done well is the specialty, and as one of the first city restaurants to source sustainably, he’s been doing it for longer than most. Tucker seeks out “as much local, organic, regional and sustainably raised food as the seasons will allow,” and then Chef Bret Macris works his magic on the goods.  Turnip soup never tasted so good.

Why We Love Them:

Eating at Rose Water just feels good.  The small yet gorgeous space seems almost to glow inside if you dine after sunset, and better still is perched on a busy side street in Park Slope, the tree-lined boulevard a perfect backdrop for the flower-filled patio that doubles the size of the place in warm weather. Some dedicated brunchers likely don’t even know the provenance of their Sunday tuna cakes with poached eggs or mushroom pappardelle with brisket and mascarpone, but we do, and with every carefully sourced, artfully constructed bite we feel that much better about the bounty of the New York foodshed.  For more reasons why we heart Rose Water, check out this piece Zoe Singer penned for Edible Brooklyn last winter.

Where to Find Them:

The restaurant, located at 787 Union Street in Park Slope, Brooklyn is open a few blocks from the R train seven days a week for dinner and weekends for brunch.  Come often, or if you can’t, at least stop in for the $56 five course chef’s tasting menu (and the three-course summer market menu is just $26) so you’ll know what you’re missing.