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606 R&D, a new restaurant from a duo of City Bakery vets, is open in Prospect Heights. The menu includes everything from housemade donuts to sandwiches, salads, and egg drop soup.

Prospect Heights is getting hella classy. In the past few months the neighborhood has gained a ramen shop from three Morimoto vets (the beloved Chuko on Vanderbilt), a new casual spot from the folks at Al Di La (Bar Corvo on Washington), andFranny’s has announced they’re moving to a bigger space down Flatbush Ave. and opening a second fine-dining restaurant in their current space.

Joining the club this week is 606 R&D, a new restaurant from Ilene Rosen, savory chef at City Bakery for 15 years. She and partner Sara Dima (also a City Bakery alum) opened their new spot on Vanderbilt Avenue between Prospect Place and St. Marks Ave a few weeks ago, after generating some early excitement in the neighborhood with their Kickstarter campaign to buy a Donut Robot, a “3 foot contraption complete with a river of hot oil and a flipping device,” which they’re using to make fresh donuts daily.

The 30-seat restaurant is open for breakfast, lunch, and dinner, and the menu is local/seasonal, and influenced by comfort foods from around the world. Need a pick-me-up Jewish grandmother-style? Try the chicken liver with celery. Were you thinking of ordering crappy Chinese takeout but decided your stomach deserved better? Try R&D’s chicken egg drop soup with butternut squash and dandelion greens.  Don’t love donuts? Give their grilled variety topped with ricotta, honey and thyme a whirl. Just want to go home and crawl under the covers? There’s a mini market section where you can buy meats, cheeses and fresh breads to take home. But you might want to think about staying–Rosen has an interior design degree from Parsons and designed the cozy space herself.

See the full menu here, and check out a drool-inducing slideshow of R&D dishes on Serious Eats here.

606 R&D is located at 606 Vanderbilt Avenue in Prospect Heights. 718-230-0125

 



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