The chef clearly enjoys cooking in the iambic pentameter, and, unlike the setting, his grub—basil pancakes with pumpkin and chili, cardamom noodles with lamb ragout—is up to real restaurant standards. ... As the BYO wine flows freely, everyone at BFG feels like my latest BFF.
BFG in Edible Brooklyn
Check us out in the Winter 2007 issue of Edible Brooklyn. Editor Gabrielle Langholtz came to our November dinner, and this is what she had to say:
