We trust you had a good Halloween weekend.
We further trust you’ll have a good Halloween proper.
But now, if only for a few moments, let’s shift your focus to Sunday in Brooklyn, a three-floor eatery, coffee spot and marketplace in Williamsburg that a couple gents from Major Food Group are behind. It’s opening tomorrow for dinner and drinks in what was the Isa space, with the rest of the meals not far off.
The whole place has that rustic, wood-heavy, very-at-home-in-Williamsburg sort of aesthetic you’ve come to know and… know. For now, you’ll have to march right past the narrow stretch of a coffee bar (soon to offer morning espresso and pastries), through the market area (where they’ll sell meats, cheeses and housemade items like sunflower butter and smoked fish), into the barroom (filled with dirty martinis and people consuming them) and, finally, up the stairs to where dinner happens.
The menu will change seasonally (classic). The man in the kitchen was the chef de cuisine at Atera, so, good hands. For now, you can start with something like toasted buns with oyster cream, or wood-roasted ham and charred lamb’s tongue, before making your way through an aged pork chop with hazelnut dijon, or flounder with smoked mussel butter. Photos of many of those things here, and a menu telling you about them here.
In the warmer weather, you’ll take such things out to the open-air terrace on the side, which will be pleasant. For now, you’ll stay inside, where the fireplaces and fried sourdough with beeswax and peach jam are.
It is, in fact, your beeswax.
Sorry.
P.S. We’ll have photos of the space itself up on Facebook later this week.
We further trust you’ll have a good Halloween proper.
But now, if only for a few moments, let’s shift your focus to Sunday in Brooklyn, a three-floor eatery, coffee spot and marketplace in Williamsburg that a couple gents from Major Food Group are behind. It’s opening tomorrow for dinner and drinks in what was the Isa space, with the rest of the meals not far off.
The whole place has that rustic, wood-heavy, very-at-home-in-Williamsburg sort of aesthetic you’ve come to know and… know. For now, you’ll have to march right past the narrow stretch of a coffee bar (soon to offer morning espresso and pastries), through the market area (where they’ll sell meats, cheeses and housemade items like sunflower butter and smoked fish), into the barroom (filled with dirty martinis and people consuming them) and, finally, up the stairs to where dinner happens.
The menu will change seasonally (classic). The man in the kitchen was the chef de cuisine at Atera, so, good hands. For now, you can start with something like toasted buns with oyster cream, or wood-roasted ham and charred lamb’s tongue, before making your way through an aged pork chop with hazelnut dijon, or flounder with smoked mussel butter. Photos of many of those things here, and a menu telling you about them here.
In the warmer weather, you’ll take such things out to the open-air terrace on the side, which will be pleasant. For now, you’ll stay inside, where the fireplaces and fried sourdough with beeswax and peach jam are.
It is, in fact, your beeswax.
Sorry.
P.S. We’ll have photos of the space itself up on Facebook later this week.
