Three Letters’ revolutionary poutine replaces cheese curds with shelled mussels in the Quebecois classic, and then sluices the platter with mushroom gravy lite.
This week, Counter Culture slides into Three Letters, a new bistro in Clinton Hill that seeks to render the usual bistro menu in Brooklyn terms, through use of seasonal ingredients, inspired substitutions, and … plenty of homemade pickles! Here are five great dishes you can’t get in this form anywhere else.
Crudisson is a dish of red snapper sashimi, drizzled with celery purée (on other occasions, the drizzle was made with nettles or beets) and sprinkled with sesame seeds.
This version of the Provençal cod whip called brandade is made with sustainable smoked pollock instead, adding a smoky layer of flavor to the bread-dip standard.
Thumb your nose at winter with this ultra-seasonal lamb navarin, a roast of sheep leg, white beans, and root vegetables in a mustard-cream sauce that will warm your bones.
Chicken St. James knocks off a beloved Parisian favorite that flavors the gravy around a perfectly roasted chicken with 40 cloves of garlic; and the bird rests on pommes alene, potatoes mixed with some very creamy-tasting cheese.