Bowl & Blade
Description
Made-to-order bowls of grains, greens and proteins sport Korean, Peruvian, Hawaiian and Mediterranean accents at this tiny Brooklyn eatery. The fast-casual concept comes from Rajesh Bhardwaj, who’s also behind the Michelin-starred Junoon. Chef Adin Langille was chef de cuisine there; here, he sources from Wild Fish Direct for line-caught ahi tuna and sustainably farmed salmon. Quinoa, sushi rice and smoked tofu are among the other ingredients you can mix into your bowl. Desserts include fruity acai bowls and frozen yogurt.
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