Owner, chef, and brewer Michael Tzezailidis features “Hellenic-inspired comfort food.”
Tzezailidis makes use of labor-intensive ingredients made in-house, such as petimezi, a clarified grape syrup.
A 2,000-square-foot garden out back is open nearly year-round.
Death Ave brews beer on-site, in a 1,500-square-foot subterranean brewery.
Coffee beans are also roasted daily. Traditional Hellenic coffee is served, using a traditional brewing practice called hóvoli, using hot sand.
The name alludes to the location where hundreds of lives would be claimed by a high-speed freight train in the years between 1846 and 1941.
315 and 317 10th Ave. (between 28th and 29th streets)