I thought I was no stranger to the Greenpoint area of Brooklyn having eaten at Di and Di Vietnamese Restaurant and Frankel’s Delicatessen & Appetizing, but was pleasantly mistaken. After two consecutive days of exploring and dining, I am only beginning to discover this amazing neighborhood.

Greenpoint sits on the East River, on the border of Williamsburg, and like its neighbor, has a park and promenade along the waterfront, although somewhat smaller and less crowded. Transmitter Park offers natural wetland landscaping, a nautical themed children’s play area, a pedestrian bridge and a pier with views of Manhattan.

Our first stop was brunch at Lingo after being intrigued by their menu out front. The restaurant offered “a unique blend of Japanese American cuisine.” The name, Lingo, means apple in Japanese, and is a nod to the owner’s affection for NYC. Brunch was delicious – quiche topped with a smattering of bonito flakes, soft scrambled eggs with a slab of grilled bacon, grilled sour dough bread that was brushed with sake, and pots of mint tea.

After a stroll around the area, and viewing the beautiful old row houses on the surrounding streets, it was time for pizza at Paulie Gee’s. Not bad! It was then that we noticed the long line at Taqueria Ramirez down the block and vowed to return another time, which we did – the next day! It was named one of the best taco counters in NYC and got an excellent review by the New York Times. It didn’t disappoint.

Lastly we discovered The Radio Bakery on India Street and have already been back twice. Their breads are some of the best I have ever eaten, along with heavenly focaccia, “sandwiches that riff on classics from places like New Orleans, Midtown street carts, the Grecian Islands and your corner bodega” (Brooklyn Magazine), and a wide selection of savory and sweet to choose from.

So if you’re looking for adventure, try this wonderful neighborhood. There is so much more to explore.

Update: We tried Taku Sando, a Japanese sandwich shop in Greenpoint that focuses on Japanese milk bread. “Theirs is soft and pillowy, with a crust like a perfectly smushed donut. It’s dense, chewy, a little sweet, and a great textural contrast to all the crunch in the pork and chicken katsu sandwiches. They use panko made from leftover loaves, and the sandwiches are loaded with slivered cabbage, pickles, a sweet sauce, and a mayo and karashi mustard combination. They also make egg salad and korokke (croquette) sandwiches, a few salads and paper-thin ribbon fries.” (The Brooklyn Hit List: The Best New Restaurants In Brooklyn). Fun!!!!