Spike Hill
CUISINE: Pub Food
ADDRESS: 184 Bedford Ave., Brooklyn, NY 11211
nr. 7th St.
PHONE: 718.218.9737
HOURS: Mon-Thu, noon-2am; Fri, noon-4am; Sat, 11am-4am; Sun, 11am-2am
CARDS: American Express, Diners Club, Discover, MasterCard, Visa
BOOZE: Full Bar including over 50 different bottled beers and microbrews
AVERAGE ENTREE: $10
MENU: Click Here
SUBWAY: L Train to Bedford Ave.
MAP: Click Here
DELIVERY: No
EXTRAS: Happy Hour Mon-Fri, 4pm-7pm; $1 off all draft beers and well liquors
WEBSITE: Click Here
WE SAY: If you’re lucky enough to be seated in one of the dark mahogany booths, scavenged by Spike Hill co-owner, Tom Schmitz, you’ll find the perfect refuge from the packs swelling outside on Bedford Avenue. The bar in the front offers twelve rotating draft beers and a healthy selection of scotch. Inexpensive dishes range from traditional pub fare like Fish & Chips to neo-American comfort dishes like Blue Point Oyster Po’ Boys with chipotle lime mayonnaise.
While the Thursday night open-mike musician set up his microphone, appetites were whet with a Kielbasa starter -- the one hat-tip to the neighborhoods’ previous settlers. The Buffalo Wings were average and the Oyster Po' Boy was more fry than oyster. You're best served if you think of the joint as a watering hole where carnivores and pescetarians can nurse a hangover or take a preventative approach to drinking by laying down a greasy base. while imbibing.
When the check arrived there was a whistle of shock and delight. Though not officially on the menu, the majority of the table had ordered the Spike Hill Burger. The dangerously low price of $2.75 per burger was responsible for the impossibly cheap bill.
Fridays throughout the summer, Spike Hill is offering $1 Blue Point oysters and Little Neck Clams between 5-8 PM.
- Amy Brown
NYMAG SAYS:
This clean, comfortable brewpub, with its fancied-up bar food, sweet-natured staff, and frequent Bugaboo sightings, seems at first glance to have been whisked off its foundations in Park Slope and plopped down in Williamsburg by a tornado. It's not quite what you'd expect from owner Tom Schmitz, who has been a proud resident of the 'burg long before the area saw its first designer stroller—in fact, he also owns venerable indie record shop Earwax down the block. But regardless of the bar's bona fides, the hipper-than-thou rockers who slink by with a disdainful glance towards the open front window and sleek signage are missing the point: it's much more fun to sit inside watching the parade, or to canoodle in one of the delightfully private booths, with dividers that go all the way up to the ceiling. In fact, in the form of a frosty pint of Smithwick's, gentrification goes down remarkably smooth.
From City Search
"Irish snugs, single malts and gourmet fish-and-chips hit Williamsburg's main strip. Co-owner Tom Schmitz, a 20-year neighborhood veteran and owner of the nearby record store, Earwax, collected materials including found doors, dark-stained oak and mahogany, to craft this handsome pub, furnished with inviting, semi-private snugs. Fish-and-chips, shepherd's pie and an all-day (and all-night) Irish breakfast are on the menu.The bar's extensive selection of single-malt scotches and bourbons, as well as 12 rotating tap beers and more than 30 by the bottle, attracts a congenial clientele."
From NYTimes
At this cozy new tavern with dark wood and good beer in Williamsburg, Brooklyn, the meal practically sells itself. If you explain that there's something British about the food, you've dug your own hole. The truth is that there is and there isn't. Fish and chips - especially when you call it fish and chips - is as emblematically British as it gets. And Spike Hill's version is perfectly executed. But the reading line "panko-crusted black sea bass with cumin coleslaw" and the condiments are much more new American than Old World. The Irish fry-up is a mountain of blood sausage, rashers and some Irish relative of the hot dog snowcapped with two fried eggs. The burger is the only serious misfire on the nine-item dinner. Luckily the steak is fatty and well seasoned, and a disarmingly good deal. Spike Hill is part of a heartening trend of restaurants in Williamsburg moving away from overstylized, underachieving fusion cuisine toward solid, well-priced food. -- Peter Meehan
Comments
Aside from the other not very helpfull comments below I think this place is decent- as a bar food standby. I've had a good ol' cheeseburger here a few times and it's always solid- pretty good. Not fabulous, not the best burger I've ever had but pretty good and satisfying. It's bar food you can't expect a Michelin star- just a decent burger and fries to go with your brewski.
Posted by: a | May 23, 2008 08:24 PM
this is site is shit. shit talker central. how can you cunts eat anything with all that shit in your shity mouths? as the world slides towards destruction and developers ruin a once tranquil neighborhood. you. you respond with shit talk on a computor. die you cowards.
Posted by: Evil | September 23, 2007 02:17 PM
Let me start off by saying that I really wanted this place to be good... The establishment is easy on the eyes, and quiet relaxed despite its location. However, the food and the kitchen staff suck dildo. On a lazy Sunday with maybe 2 other tables in the restaurant, they somehow took forty minutes to make me the wrong dish, then another 20 to fix it. I was not offered a discount and will never go back there again. So congradufuckinglations Spike Hill, you’ve lost another costumer. Please let me know when you get your shit together.
Posted by: Wu | June 4, 2007 06:26 PM