After nearly a year-long period of renovation, Carroll Gardens' Bourgeois Pig outpost reopens as Bergen Hill, a raw seafood focused bar from restauranteur Ravi DeRossi (Death & Co., Desnuda). For his newest endeavor, DeRossi partners with Daniel Kessler—aka the guitarist from Interpol—and Andrew D'Ambrosi, a Le Cirque alumnus who also appeared on Top Chef. Their "market-driven seafood concept" turns out crudos, carpaccios and tartares, which you can watch in preparation from the 16-seat butcher block bar.

Tart pickled cherries and crunchy hazelnuts accompany the Scallops ($14) with spicy espelette oil and mustard greens. Razor Clams ($14) also get into the heat, with shallot, pickled fennel and hellfire shrub. It won't burn your tongue, but the Fluke ($12) comes with equally flavorful smoked ramps, green tomato and frisee; Salmon ($12) with beet cured, tzatziki, cucumber, pickled onion and poppy. Toasts topped with cauliflower, pea and crab begin or accompany the meal, as do veggies and salads like the hen of the woods ($14) mushroom dish and baby lettuces ($10) with umami-heavy anchovy vinaigrette.

Cocktails are paired with each dish for maximum flavor harmony, like the Day-Boat Cobbler ($12) with sherry, white rum, cane syrup and orange juice, to be eaten with the scallops and the Agave Orchard ($14) with tequila and Cocchi Americano, apple brandy, Becherovka and celery bitters with the fluke. A small and focused wine list of coastal European vintages also accompanies the dishes.

387 Court Street, Carroll Gardens, (718) 858-5483;

Bergen Hill Menu

Bergen Hill Cocktail Menu