Level runs a particular dual life: a serious-minded restaurant until ten, when the dining room converts into one of southern Brooklyn's louder dance parties. Executive chef Marat Nezamov sets the menu, European cooking shaded with Asian technique, the range deliberately wide: hamachi crudo and duck pastrami, Canary Island octopus carpaccio, French onion soup arriving alongside a New Zealand lamb shank. The space leans theatrical, lit in part by 3D projection mapping, with weekend live music and a jazz band on rotation. A sommelier handles the wine, mixologists the cocktails, and a smart-casual dress code is enforced at the door. Come for the back half of the night, when dinner becomes a show in Sheepshead Bay.