The brainchild of chef Zak Pelaccio (who is now a chef/consultant to chickenbone, and who is moving on to open Five Ninth in the Meatpacking district later this year, stay tuned), Brooklyn Global cuisine (and maybe that great lover) is on tap at Chickenbone Café, a slickly rustic, inviting, wood-paneled hang in Williamsburg. Mr. Pellacio has crafted an irresistible, modestly priced, international menu of small plates, sandwiches, salads, soups, and sweets made from just-picked, sustainably-grown, regional ingredients. Indeed, many of the ingredients are so local they are from Brooklyn (hence, Brooklyn Global); Mr. Pelaccio scoured the borough’s best food shops for his menu, showcasing ice cream, beer, schmaltz, whiskey, mozzarella, and kielbasa made by local old timers.

With a resume that includes stints at Union Pacific, The French Laundry, and Daniel, Mr. Pelaccio’s food is the sort you’ll want to feast on every day. A Vietnamese sausage sandwich ($7) gives sweet and hot tastebuds a thrilling twister ride; a tartiflette ($7)—a smothered, cheesy gratin made from potatoes, reblochon, and bacon—clogs arteries with delight; a slab of cashmere-like foie gras tourchon ($6) brings a calm sense of bliss to the whole body. One of the most incredible dishes on the menu is the Bread Soup ($6) (Who knew?) It is a thick, hearty, Alsatian-style meal, made from braised cabbage, apples, fresh bacon, and, well, bread, with melting fingers of Fontina cheese stretching in between bites. Eureka.

Chickenbone Cafe, 177 South 4th Street, b/w Driggs & Roebling, 718-302-2663.

Andrea Strong