Delaware & Hudson is a petite and proudly American restaurant. Found in Brooklyn – Williamsburg to be precise – the 38-seat space is strewn with wooden tables and simply decorated with framed pictures of fresh produce, and the odd fresh flower. It’s as narrow in size as the menu is large in scope. Chef Patti Jackson takes inspiration from regional recipes of the mid-Atlantic states, “from Baltimore to Buffalo”, herself a native Northeastern Pennsylvanian. But the occasional Italian dish sneaks onto the menu as well; a nod to the chef’s background in Italian restaurants, like La Madri, i Trulli and Centovini. Meaning? When freshly-made pasta appears in the weekly-changing menu, order it.

But more often than not, you’ll see dishes like cheese tart with pickled green strawberries or fried oysters and ‘slaw. Or whatever’s been delivered fresh that week to Delaware & Hudson from its network of local farms and suppliers. Keep an eye out for duck; Jackson makes a mean duck breast, whether it’s served with rhubarb or local cherries, asparagus, and beet greens. And her pretzel rolls are fast becoming the stuff of legend. Green tomatoes also pop up on the menu from time to time, appearing as the bit player in the green ketchup that accompanies scrapple (a mid-Atlantic dish of “scraps” – offal and the like – which, in the chef’s hands at Delaware & Hudson, is elevated to a delicacy, all crispy, meaty perfection) to the main event in the green tomato pie. Here, you’ll eat well, leave happy – and determined to come back again.