Camperdown Elm is a new addition to the Park Slope hood, taking over the space that once housed Thistle Hill Tavern. The interior has been redone with fresh paint and a sleek updated look in the small dining room and lengthy bar. The menu offers one of the more upscale options for the area. The seasonal New American menu is elevated but still approachable. Sections are broken down into snacks, small plates & large plates, all of which are great to share. Executive chef Brad Willits puts together some truly delicious and interesting combinations like black bass ceviche with finger limes, octopus with blood sausage, and clams with chorizo and olives. Most dishes are $13-23 making this a very affordable option.