From the "hood" to haute cuisine. Crown Heights' renaissance continues with the introduction of Pacifico's Fine Food. The space is nicely done with touches of wrought iron and ornate tiles. The mood is warm and sexy.
Foods are made with the freshest of ingredients and served with a Brazilian flare. Yuka-pork fritters are little balls of goodness, fried up until crisp and golden brown with a yellow aji aoli for dipping. A summer squash papperdelle reveals a deft hand in the kitchen. Paper thin slices of green and yellow squash served with a spicy tomato relish topped with a deep fried squash blossom bursting with fresh ricotta and sprinkled with toasted pepitas. It is as pleasing to the eye as it is to the palate. Deep fried pork nuggets take on some added heat from jalapeno jam.
Larger plates are also jamming like the Ceviche do Dia. The fish, with its pinkish hue, tasted like it had just been plucked from the sea. A seafood stew also drew raves, chock full of of clams, mussels and bits of pollock in a spicy coconut broth with spring onions. The only thing missing - some bread to sop up all those terrific juices. Sirloin steak, sliced thick, also hit the mark. It is served with a potato fritter topped with braised kale.
Signature cocktails include the P.F.F., a riff on a Caipirinha made with lemongrass. The restaurant also has a nice assortment of specialty beers on tap, or by the bottle.
Chef Shanna Pacifico, formerly of Back Forty, has made every effort to keep prices neighborhood-friendly with appetizers in the $5 to $10 range, and most main courses under twenty bucks. Pacifico's Fine Foods is a welcome addition to Brooklyn's ever-changing restaurant scene.