Grub Street highlights a few of their top dishes. We were there last week and loved the Kale and Bread Salad and the Grilled Octopus — and don’t miss their amazing biscuits with apple butter at brunch.

As mentioned, former Northern Spy Food Co. chef Nathan Foot is now installed at Calyer, where’s he retooled the menu to his New American tastes. We popped by and shot almost the whole thing, and it’s a pretty drool-tastic lineup. Scope out our slideshow for photos of his milk-fed sweetbreads with cipollini onions, crispy potato gnocchi in a cherry-tomato emulsion, pork roulade over French lentils, and more. The spot is serving dinner and brunch.

You can see the full menu here.

Calyer

We’re pretty excited because the new chef is a Northern Spy alum, Nathan Foot:

Please join us Friday August 31st as we bid farewell to our beloved Chef Gabriel Moya. We wish him the best of luck as he heads west to the Windy City. We are also proud to announce that Chef Nathan Foot will begin service with us on September 5th. New and exciting things are underway at Calyer, come by and see us. Calyer comes from the team behind Anella, St. Vitus and Jimmy’s Diner in Brooklyn. If Anella and St. Vitus had an offspring, Calyer would be its wayward child. The restaurant sits on the south end of Franklin St., at the crossroads of Williamsburg and Greenpoint.

More information here.