Grindhaus is serving big seasonal bites out of a space no larger than a studio apartment.

Co-owners Kevin Speltz and Erin Norris say they source much of their ingredients from Brooklyn.

"Most of the components, aside from say our proteins which come from local farms, are procured in Bay Ridge or Sunset Park or Gravesend," Norris says.

Because the restaurant relies on what's in season locally, the owners say it also means their menu is constantly changing.

One week Grindhaus could feature a noodle and dumplings dish and the next spare ribs.

"South Brooklyn is a huge melting pot of cultures and variety of flavors and that's essentially, essentially what's happening here," Norris says.

The small space is serving up the big, bold dishes in South Brooklyn.