You've heard about Saul Restaurant in Boerum Hill,  one of the really good restaurants on Smith Street? Well, now Saul Bolton has a new restaurant on Vanderbilt Avenue called The Vanderbilt.

A friend mentioned it to me yesterday and I see there's an article about Bolton's new place in the Brooklyn Paper:

Bolton, famous for the pioneering Smith Street white tablecloth
place that bears his first name, makes all his sausages in house. But
that’s not what transforms his merguez from a pathetic case of ex-sex
into a full-on, hot-blooded shower scene with America’s next top model.

Sure, the ingredients are first rate, but Bolton’s merguez is not
just great lamb ground up and stuffed into a casing. To help his links
retain their moisture, the maestro adds a bit of milk powder into the
mix. No, it doesn’t influence the flavor, but the crystals keep the
juices where they’re supposed to be: inside the casing, not at the
bottom of the grill.

Yes, there are other standout items on Bolton’s menu at The
Vanderbilt — including roasted Brussels sprouts with sirachia and
sesame seeds; a bright fennel salad that you could literally eat all
day; and a fritter of pigs feet (and head) that could cure Hemingway’s
hangover — but this merguez is easily the best merguez we’ve ever had.