It's been a long journey for Red Hook's newcomer Grindhaus, which opened last Thursday after five years of planning, building and re-building. Proprietess Erin Norris broke ground on her restaurant back in 2008, following an eight month wait for approval from DOB, only to discover rotten, load-bearing support beams; then Hurricane Sandy came along. Suffice to say, it's been a rough road, but the restaurant has moved forward and even secured their liquor license—the night before they were scheduled to open.

Norris tapped Aaron Taber, a Pines alum, and Leon Douglas to design and flush out the restaurant's menu, which currently offers dishes like beef tartare with bone marrow and trout roe ($15) and Merguez sausage with chickpea, Harissa and artichoke ($22). They're also focusing on vegetarian options, including spiagarello (a variety of broccoli) with apple, lovage and fresh cheese ($9) and mushrooms en papillote ($19) with brown butter, farro verde and egg yolk.

The restaurant makes an effort to accommodate allergies and dietary restrictions, including making vegan and gluten-free dishes. They aren't eschewing the bread altogether, however; they have plans to build a backyard wood oven to back up fresh loaves. For now, they're turning out homemade breads in a tiny convection oven in the kitchen.

275 Van Brunt Street, (718) 909 2881;