The Brooklyn Papers / Greg Mango

This tiny restaurant, run by chefs Debbie Lyn and Marco Morillo since 2003, offers salads and sandwiches in addition to appetizers, entrees, pasta and desserts. Although the menu rotates seasonally, the “saku” tuna salad (a type of sushi-grade tuna) with onion-soy vinaigrette, and the organic salmon, with an Okinawan sweet potato puree, Chinese sausage and edamame, are both favorites, especially when followed by chocolate chili cake, with chocolate ganache and maple-ginger ice cream. Crave also offers “tasting menus” of four or seven courses, for $65 or $85, respectively, or for $85 or $105 when paired with wines. Crave operates a catering division, please call for inquiries.

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