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We love this place, which is more an Australian bar than a real restaurant. Sandwiched between the Slope and the Gowanus Canal, it sits on a hardscrabble stretch of Fourth Avenue that is Brooklyn's equivalent of the outback. Anything made of lamb rocks, including a wonderful sandwich layering thick slices of meat with arugula and tomato. The lamb chops are a good bet, too; even the accompanying minty peas are memorable. Other faves include the steamed mussels and the two-by-four shaped fries. The tap beer alone merits a visit, and the kitchen is open till midnight seven days.
I shan't be sheepish about making the following admission: I love lamb. Whether a garlic-laced leg brought smoking hot from the oven; a twirling doner kebab carved into a soft pita; ribs from Owensboro, Kentucky's famous mutton pits; a... More »
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