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As with the menu of The Good Fork in Red Hook, No. 7's menu offers some Korean touches to its ambitious but short bistro menu. The hanger steak, which arrives nicely charred, comes with dumplings stuffed with potatoes and kimchi instead of the usual frites, via chef and Perry Street veteran Tyler Kord. Even the off-the-wall combinations work, including a seared tuna appetizer paired with slices of Asian pear and napped with sweet, light sauce scented with perfumey habanero peppers. The room is long and high ceilinged, with an open kitchen mid-restaurant, and windows up high, making for a quirky but memorable space. A meal begins rather oddly with bean dip and sweet pickled kirbies. Best dish sampled: roast chicken roulade with truffle jus.