Bite Me: The 10 Best Brooklyn Dishes of 2015

Le Garage’s Charlotte Potatoes: Leave it to the French to add a soupçon of sophistication to something as plebeian as potato skins. Instead of being baked and stuffed with cheddar cheese, sour cream and bacon, the diminutive, golden-skinned tubers at this mother- and daughter-run brasserie are prepared confit-style (submerged and slow-roasted in fat), then crowded with tight, garlicky coils of escargot.

Website link: