New Restaurants: The Vanderbilt, Bill's Burger, Corsino, Giano

At last night's opening party for The Vanderbilt, someone wondered, Is this supposed to be a bar that serves food or a restaurant with a bar? Depending on what you're in the mood for, The Vanderbilt could be either. The new Prospect Heights venture from chef Saul Bolton, whose decade-old Boerum Hill restaurant Saul just got a rave re-review by the Times, seems poised to draw drinkers craving small plates and serious gourmands, because Bolton is a serious chef.

The long front room is distinguished by the bar on one side and banquettes with high top tables on the other side, but the focal point is the mostly open kitchen and marble chef's counter. The front is all exposed brick, but the romantically-lit room in back is lined with reclaimed barn wood walls. It feels like a labor of love, and you can read about Bolton and co-owner Ben Daitz's process getting it ready for the opening here.

The small-plates menu ranges in price from $4 to $16, along with a selection of cheeses, charcuterie, and desserts—all made in-house. (They also make their own Ginger Beer!) Options include a Grilled Pork Chop with Parisian gnocchi ($16); Grilled Spanish Octopus with cranberry beans, lemon, olive oil ($9); and Poached Duck Eggs fontina toast ($11). The bar is pouring over 20 artisanal brews, including Ommegang Abbey Ale and, on tap, Captain Lawrence Smoked Porter. Besides wine, there are excellent specialty cocktails ($9) like the bold Glyda Rose (gin, campari, blood orange, champagne).

570 Vanderbilt Avenue, (718) 623-0570 (Photo: Daniel Krieger)