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Despite its name, Bouillabaisse 126 is purely a Brooklyn story, its hero, Neil Ganic, a Croatian-born chef who made his name in the early nineties at La Bouillabaisse, a pioneering Atlantic Avenue bistro. The room is the unfussy Ganic’s grandest yet, dramatically high-ceilinged and sparsely decorated, with baguettes stowed away in an armoire and a striped banquette cushion adding a jolt of color to the exposed brick and bistro-yellow walls. In characteristic style, the day’s menu is presented on large blackboards lugged around the room by genial servers and heaved against the chunky wood tables, and despite daily additions and subtractions, it retains all the chef’s time-tested signatures: slabs of Gorgonzola girding a wine-poached pear; tender, golden crab cake, embellished with artful dabs of red-pepper aïoli, mustard, and diced-tomato salsa; that eponymous seafood combo. — Rob Patronite and Robin Raisfeld

Recommended Dishes

Crab cake, $10; bouillabaisse, market price; poached cod, market price; chocolate molten cake, $7

Related Stories

New York Magazine Reviews

• Rob Patronite and Robin Raisfeld's Full Review (1/24/05)

Featured In

• Cheap Eats Guide 2006 (8/7/06)