The Common Park Slope — Restaurant in New York

Ambled into this breakfast palace as crespucular dawn waxed golden, expecting a most pedestrian meal. My somnambulance was broken by the arrival of my server, a three-headed angel borne on wings of tarnished brass. It uttered a low sigh in dischordant unison with itself, intuited my breakfast order, and floated away silently. I spent the minutes before its return contemplating the atmosphere. The tables and chairs of solid obsidian would have been enough to impress the fear of God in me, but my attention was monopolized by the mosaics adorning the walls, which depicted scenes from my own life in shards of agate and turqoise. Before I had time to gasp my slab was being laden with a host of steaming platters, dainties only dreamed of by potentates of yore. There were bird-of-paradise eggs poached in dandelion wine, 20 ancient grains milled into a single giant Froot Loop, biscuits so fluffy they drifted aloft at the slightest breath, which I was told telepathically were made with the milk of a she-wolf. My ecstasy was such that I forgot the gnawing sensation I had been here before, that this three-headed angel had appeared in a dream one winter’s night of my bygone youth. I could have been eating for minutes or days, because time simply became irrelevant, only marked inadvertently by the seamless transition of my breakfast into a lunch, wherein all the platters, which would not empty no matter how much I ate, transmuted into an entirely different set of delights, much more suited to the hour of the day, which was unknowable because the only window in the room was an oculus that radiated the golden light of a thousand sunsets at all times. I should mention at this point that even though there were other diners, the restaurant was completely silent, except for the angel’s occasional moan, which became increasingly soothing as the meal wore on. Overall, this was a life-changing meal, and still is, because I’m still here, eating breakfast, lunch, and brunch, where I was always meant to be, and where you will one day...

I've frequented the Bay Ridge location many times and always loved it. My only issue is that it's a little small and there's a long wait during weekend brunch times. So I was excited to see The Common open a second location, not too far.

The space here is noticeably larger. It feels very homey with the counter seating, window solo seating, and different table arrangements, plus more furniture like a bookshelf and some soft chairs for lounging. Like the Bay Ridge location, this place has an open kitchen, which I always appreciate. Food scents don't go from the kitchen to the tables so it's still very pleasant.

What makes The Common great is the excellent food options. Some of the brunch dishes have a Middle Eastern / Central European flair. But just like the SW Brooklyn place, this location has fantastic dishes. My friend got the pastrami hash and said it was delicious. I got the pastrami Mac and cheese, which comes with a small salad and a couple of sunny side up eggs. It was the right balance of pastrami and Mac and cheese. Pro tip: mix the egg yolks in the skillet with the Mac.

We were pretty full but had already ordered a skillet pancake to split. It was delicious. Very soft, almost like cake. The bottom was crunchy from being made in a skillet. Just a little drizzle of icing and some cinnamon crumble was the perfect topping. And the pistachio latte "slaps", according to my Gen Z friend.

Servers were all kind and friendly and cleared plates and refilled water very quickly. Never felt rushed.

It's on 4th Avenue and the area doesn't have a ton of food spots, so it may look a little hidden. But if you pass by and you're hungry, definitely...

We were given the gift of a cooking class at The Common Park Slope last night. What an evening! Under the entertaining guidance of Chef Alex, with Saya, Elmer & Osvaldo helping at every turn, ten of us prepared a five-course Italian dinner. Chef Alex gave us a warm introduction and served appetizers and Prosecco. He talked about Italian cuisine and our menu, how the kitchen would be laid out, and how the three hours would unfold. Once we all got busy with our respective dishes, Chef Alex bounced from station to station lending seasoning and technique advice, improving knife skills, and offering warm words of encouragement. To finish, we all sat down for the meal, with Chef Alex at the head, partaking of the meal and regaling us with stories. This chef is clearly exceptional: not only does he prepare delicious, well-seasoned food, but he is a wonderful teacher; he is smart, energetic, supportive, warm and engaged. He personifies hospitality. I encourage everyone to take a class…bring friends or do it as a group! It’ll make you so happy — and...