Faro

I think I died and went to hipster heaven. I mean pasta. But honestly all the well dressed bearded dudes are really cute. If you’re into that.
Anyway.
Got pastured lamb tartar, candele with wild boar ragu and herb pistachio pesto, and rye spaccatelli with braised beef, caramelized onions, and Parmesan. There was wine and dessert, too, obviously, but pasta is the main star here. (Or is it the bearded hipsters?)
Would eat again.

With chef Kevin at his tasting menu … I have eaten pasta from Manhattan, positano, Capri, Sicily please if you want to try the most creative pasta and menu come here … Unbelievable !!

It’s instant cozy/​clean vibes. The ambiance is incredible and the staff is attentive/​chill. Food… will give your pallet the ultimate pleasure. Enjoy!

Beautiful restaurant and fresh ingredients, but I just can’t give more than 2 stars to any restaurant that lacks sufficient vegetarian and vegan options on the menu. The menu offers a good amount of vegetables like broccoli rabe, cauliflower, and beets, but they are all mixed in with meat and/​or cheese (usually meat). I’m disappointed in the trend that farm-​to-​table restaurants have found the need to have a very meat-​centric menu and was happy that the chef was able to pull vegetables from various dishes and put them on a tasty pasta for me. The server was helpful but didn’t seem overly excited to concoct a vegetable-​based meal for me. I encourage them to be more creative with their menu and have vegetables front and center. Thanks!

I’ve been meaning to check out this place for awhile and I’m so glad I finally did. The service was incredible, everyone was extremely welcoming and nice. We were able to sit at the bar overlooking the kitchen which was neat. The food was delicious and the portion sizes were not so huge that I left over-​stuffed. I got the bucatini and it was light and delicious. Entrees were a little pricey but that is what happens when things are locally sourced and wholesome. I’ll be back soon!

This place is a gem. Kevin and Deb are two very talented people with passion for their art — and it shows: the dishes always display impressive creativity and a constant strive for new, unique flavors. No corners are cut; their homemade pasta, made absolutely from scratch, reminds me in texture and consistency of my grandma’s (I am Italian, so is my family), with a customized twist in sauces and condiments coming from Chef Adey’s innovative and skillful hat.
The ambiance is warm, essential and industrial at the same time — the beautiful, open kitchen is the best feature, as it gives the place that authentic and transparent touch. And the service is attentive, professional and well organized.
I absolutely recommend trying Faro, and I am grateful this wonderful establishment is in Bushwick.
Bravi ragazzi!

I thought the service was good. The host and bartenders were helpful. However, the food portions were small and the «gnocchi» that I ordered was oversalted and not really gnocchi of any kind. Oh well. Cool and casual atmosphere tho.

I’ve been here twice since they opened and I was extremely impressed by the food and the service both times.
The first time I came, I sat at the kitchen table with my boyfriend and the chef would come around and bring us samples of new things he wanted to put on the menu and told us about his inspiration.
People shouldn’t come here expecting «traditional» New York Italian food. In my opinion, Faro is serving something much better than that.
Make reservations.

I’d have to say I was a bit underwhelmed with quality of the food as well as the service here. I am a huge fan of Northeastern Kingdom and heard great things about Faro.
The food wasn’t horrible, the pasta was very fresh and technically great. However, the sauces were aggressively under seasoned, bland and the portion sizes were very small. The plates were certainly over priced.
The only way I could describe our severs and the staff was as militant hipster prententia. 2016 is the year of the Soulless hipster. Move back Detriot, please…
The butter with the Spelt bread may have been the best part of our meal.
Faro is a classic example of what’s wrong With the food industry right now. All of the effort was put into the beautiful architecture of the space and all of the hype associated with the brand. Yet, the high attention to detail is total missed in the soul of the food.

The food was excellent. The bread was warm with a sprinkle of salt, homemade butter with buttermilk. The duck was to die for with fennel seeds adding a special flavor. The gnocchi wasn’t what you expect but very good with a delicious Parmesan cheese cream and mushrooms. Nice meal!

This place was incredible in every way. The look and feel made me feel welcome, the fresh made bread was warm and delicious, the salad was refreshing and unique, and the duck was to die for.
This is a must go and then go again, and again.

Went back to faro this winter. I needed some cozy comfort food.
I ordered the pasta special which was squid ink noodles with clams and monkfish in a light seafood sauce. Fantastic!
We also tried the scallops appetizer. Super tender and perfectly seared, over a sweet mash and Demiglace. Lightly sweet, oceany, and powerful.

Four and a Half. The hype is legitimate, in fact, dare I say not even sufficient! Now although I admittedly only got to a small fraction of the establishments listed in the many «best of 2015» lists swirling around the NYC Zeitgeist as usual this time off year, I am hard pressed to think of another new place which I enjoyed so singularly and thoroughly, and couldn’t wait to return to as much as this one. I could say with utmost confidence that this is my favorite new restaurant to open in the borough this year, and perhaps longer than that.
Perhaps due in large part to my Long Island roots, I am a sucker for all things pasta, and true to its name, this place treats the starch with the utmost reverence and showcases it in a myriad of ever changing shapes and flavors beautifully. The first time here I was instantly hooked by a delicious parley infused cavattelli tossed with a pork seamlessly blended beyond recognition with a delicious smokey and creamy fresh ricotta. I was back soon after with others, the more the better to sample the various rotating offerings with. Some of the other standout pastas wildly inventive, like said cavatelli, as well as a softer than usual bucatini served with an alpine cheese and pasteurized chicken (the only pasta I have seen continuously offered on every visit) and a rye pasta that seemed to be a homage to German spaetzle paired with braised beef and cartelized onions, and a thick rigatoni with an west indian inspired Goat ragu with kale and pistachios. Other pastas, while no less delicious were marvels of simplicity, like another rigatoni served with well cooked onions and pancetta, and a perfectly executed cacio e pepe that would surely past muster in whatever part of Italy the dish hails from. While I don’t think I could ever come here and not order pasta, the non pasta offerings here have all proved to be uniformly excellent as well, including a inspired pairing that breathes new life into two all too ubiquitous mainstays of New American cooking, pork belly and cornbread, and a chicken cacciatore based around the juiciest chicken I can remember being served in quite some time.
The excellence of the food here is matched by the professionalism of the staff, and the impressive yet minimalist setting, in a loft space fashioned out of a former MOMA storage faculty that is both in keeping with the aesthetics of the surrounding neighborhood and symbolic of its inevitable progression towards full on grown-​up status. Looking around the dining room, when not admiring the talented kitchen staff working in the open kitchen centered around the gorgeous wood burning oven, its impossible not to notice the wide range of age and um, «types «of patrons dining here, and to think that even a year or two ago it would be for the most party pretty unlikely to find them in these precincts, once reserved for the most hipster of hipsters. While Gentrification has no shortage of disturbing implications its hard to hate on a harbinger of it that is as excellent as Faro.

We had a fantastic meal here the other day… Miss A and I arrived and were very much blown away by not only the food but, the design. The same architect that we used, worked on Faro so, we have been hearing such good things not only about the restaurant but, the people. Very lovely indeed.
We were on our way to somewhere else but, eventually, stayed and had some really nice plates of food. The space reminds me of that old 1990’s Soho design. Modern and clean and luxurious. I was shocked to find this in Bushwick where most of the places are trying their hardest to be a dive.
We started with their porridge. This was fantastic. I could eat this everyday for a bit. In fact, we almost returned the following day to eat.
We moved on to the squid ink strozzapreti. These were extruded in house and was served with a really lovely sauce of skate and pumpkin seeds. I was happy to see that there was no tomato present. The pasta cooked perfectly, the skate was fantastic and the sauce was unique and delicious. I was really impressed with this.
The boar ragu which was special that night. The pasta dishes and the whey were really the highlight of the meal. I make pasta at home all the time and am rarely satisfied with pasta out, this pasta is worth going out for.
Roasted scallops with some apple and a pepper emulsion/​mayo type sauce. This was very basic and very good. Just a plate of perfectly cooked scallops. As someone who hasn’t been cooking at home lately, this is exactly what I wanted. Just great ingredients prepared perfectly. On point
Dry aged duck cooked perfectly. Wow, people know how to cook meat without using sous vide.
Needless to say, i want to go back already and try the rest of the menu.

I had to write a review for Faro because they were extremely accommodating of my dinner party this past weekend. I called Faro in October to set-​up a birthday dinner for a group of 25 (which is a lot to ask for). The host, Debbie, was very friendly and reassured me that it would not be a problem to do so. They didn’t even request a down payment, which many NYC restaurants do for a group that large.
As the date got closer, Debbie sent me the entire menu and asked me to select a few appetizers, main dishes, and wine choices. Little did I know that Faro was going to craft a personal little birthday menu for my dinner guests and I. It was adorable! The food was awesome! I completely devoured my Spaghetti Alla Chitarra, which was made with just enough love. My friends raved about the Bucatini and from what I saw, the panna cotta dessert option was a lovely finishing touch.
I would definitely recommend anyone to come have a nice, relaxing dinner here with either a spouse, friends or family. Great spot for mellow vibes and tasty food. A big plus for me was its location (street parking: SCORE!) and it was away from the hustle and bustle that comes with driving into Bushwick.
5 stars for Faro!
p. s. Shout out to one of the chef who photobombed my pic #goodtimes

A twist to the palate as we know it!
An awesome evening of great food, innovative, gustatory, olfactory and visual experience. A must!!!

solid spot in the mysterious to manhattanites Bushwick scene.
The service was a bit pretentious as to be expected with Bushwick, but the food was solid for sure.

The space is fairly large, décor wise it’s pretty sparse and it looks like a lot of the modern farm restaurants you see every where. Very trendy, the crowd is a mixed bag of ages, ethnicities, and people there either on dates or with friends, but generally very Bushwick. Because everything is cement and brick the place can get loud and there’s a pronounced echo as well.
I came here on Friday night with a friend. We had a reservation at 8PM and got there around 7:50. We were seated immediately and we had water within minutes, and a few minutes later the server was there to see if we wanted drinks and to let us know what the specials were.
We got the bread to start – a small house made wheat loaf with cultured butter. It came out very warm and it was delicious. I could eat that bread every day.
I decided on the bucatini, and my friend got the rigatoni. I was really tempted by the chicken, but wasn’t sure if I was hungry enough and also, the server said that the pasta was the real star of the menu. I was excited upon hearing that. I lived in Italy for a little while and ate fresh pasta regularly. I love pasta.
When the food came out it looked beautiful. We’d noticed on either side of us all of the dishes came out looking like art. Some of the plates were so pretty I’m not sure if I’d be able to eat them – Ha. I’d totally be able to eat them but not without taking a pic and posting it on instagram.
The rigatoni was delicious, the braised goat that came with it was tender and flavorful. It was a rich and hearty dish that managed not to be heavy. My bucatini was good, but also a much smalller portion – which would have been nice for the server to mention. I did notice that it was set up in the traditional Italian style so the pasta was a first course, but it was clear that some of the pasta courses were larger than the others.
The only issue I had was that the pasta was a little more al dente than I would have liked. When pasta is cooked correctly it’s soft on the outside and then theres a bit of chew in the middle but it’s still cooked through. This pasta was still completely white through most of it so instead of having a a nice firm texture it was basically raw in the middle. For the pasta to be the star of the menu, and for it not to be cooked properly and conversely not be all that exciting (at least in the case of my bucatini), I was let down.
I didn’t send it back because I was starving and I didn’t want t send it back and then get over cooked pasta in return. If I’m in Bushwick again I’ll probably make a repeat visit and try one of the main courses.

YUM! We made a reservation for our anniversary and were pleasantly surprised by the level of service and presentation. Our pasta was incredible, and the meat was fresh. The salad was a miss, but we loved everything else and can’t wait to return.

In a city drowning in lobster rolls, pork buns, and gourmet hot dogs, Faro is a much needed trek back to simplicity. Everything from the menu, to the dish ingredients, to the décor is well thought out and rustically elegant.
We’ve been a few times and usually have to wait for a table, but seats around the bar open up pretty quickly. The bartenders are friendly and make great, refreshing cocktails. Good selection of wines, too. You’ll also see the owners making the rounds, sometimes running food, other times just checking in on patrons.
We’ve tried a few dishes here, so I’m just going to give a rundown of my favorites so far:
— The mallard duck breast. It’s a must try. So moist and delicious. I overheard someone else say that it was the best duck he’d ever had in his life.
— The beets (appetizer). Served with boiled egg. Light way to start your meal.
— The parker house rolls. Only get the bread on the menu if the rolls re available. They’re AMAZING. Freshly baked, still hot, huge grains of salt sprinkled on top. They’re like little clouds of carbs. Delicious. Don’t pass on these!
— The lobster w/​squid ink pasta. Such a great serving of lobster in this dish! Served with a pesto type sauce. I loved this.
Whenever we go, we usually get one appetizer, one pasta dish, and one of the protein options. This is usually more than enough to share.
Faro quickly became a neighborhood favorite for me and I’ll definitely be back again (and again)!