Lucas Walters is ready to make his grandmother proud — by opening his own cozy drinking haven and christening it with her beloved nickname.
“It looks like an old lady’s house,” Walters laughed of Tutu’s, his corner bar, which is set open Wednesday.
The bar will be located in the former home of The Morgan Restaurant and beside Bushwick’s future boutique hotel.
“We raided our families’ houses for lots of tchotchkes,” he said of the decor.
Walters — a partner at the popular Williamsburg haunt The Commodore — is launching Tutu’s with Jason Merritt, who owns Big Tree Bottles liquor store just down Bogart Street from the new Bushwick business.
“We’re starting with just a cocktail menu and meat and cheese,” Walters said.
He added that he hoped to offer gastropub fare including burgers, salads and brunch by November.
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If you’re a true lush, then you’re likely familiar with the work of Frederick Exley, a daytime drinker/author of works like A Fan’s Notes. He was the prime chronicler of literary drinking in 1960s New York, and now there’s a bar named after him. The Exley, located near McCarren Park in Williamsburg, is owned by the former general manager of Tailor, and it’s being billed as a casual “third space” for neighborhood residents (aka those who can’t stomach another trip to nearby Union Pool). We suppose you can think of it as the boozy Starbucks – it’s housed in a former auto-body repair shop and features colorful murals by local artists.
It’s a small space, with seating for about 35 patrons. The cocktail list focuses on classic American libations and a menu of small bites like sea salt pretzels and a cheese plate will be served. The official opening date is tomorrow, get more information here (1 Jackson Street).
More at www.theexley.com.
From the TASTE Williamsburg Greenpoint website:
TASTE Williamsburg Greenpoint is an outdoor celebration of North Brooklyn’s local flavor… A block party style tasting event, held rain or shine, featuring sample tastes from over 40 of the neighborhood’s best restaurants, breweries, and wineries, along with live music and much more… SUNDAY SEPTEMBER 9TH, 2012
1pm to 5pm- Main Tasting Event- enjoy appetizer size (4oz.) food tastes from a selection of over 40 local restaurants along with complimentary sips(3oz.)of craft brews, NY State Wines, and specialty cocktails from our sponsors.
Participants to include:
Baci & Abbracci, The Bedford, Bellwether, Blue Collar, Brooklyn Brewery, Brooklyn Oenology, Brooklyn Winery, Cafe Colette, Cafe de la Esquina, Cafe Mogador, Crif Dogs, Cubana Social, Dressler & DuMont, Fabbrica, Gourmet Guild, GuS – Grown-up Soda, Hotel Delmano, Juliette, Kinfolk Studios, La Nonna, Le Comptoir, Le Gamin, Lighthouse, Lodge & Urban Rustic, Lokal Bistro, Loreley Restaurant & Biergarten, Maison Premiere, Matt Torrey’s, McClure’s Pickles, The Meatball Shop, Mesa Coyoacan, Miller’s Tavern, Natural Wine Co., Nita Nita, Oslo Coffee Roasters, Pelzer’s Pretzels, Pies n’ Thighs, Plan Tea Beverages, PT Restaurant, Rabbithole Bistro, Reynards, Sel de Mer, The Shanty, Spike Hill, Station, Sweetwater Restaurant & Bakeri, Teddy’s Bar and Grill, Toby’s Estate Coffee, Two Door Tavern, Van Leeuwen Artisan Ice Cream
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.
Residents and visitors to San Francisco and Oakland have been known to wait on long lines for the grilled sausage at Rosamunde, which is also beloved by vegetarians for its Vegan Apple Sage sausage. Now NYC is about to get a taste, when the wildly popular beer and brats joint flings open its doors in Williamsburg, in the Southside space formerly occupied by the fun-yet-creepy dive Savalas and the snooty-good riddance Masten Lake.
Owner Josh Margolis tells The Lower Haight Blog, “Brooklyn made sense as an east coast location due to its similarities with San Francisco. The neighborhood of Williamsburg is filled with an eclectic mix of people and a Brooklyn version of something close to SF’s Mission or Haight neighborhoods. Our spot on Bedford Ave (between Grand and S. 1st) is Williamsburg’s south side, which is a bit more eclectic than Williamburg’s north side. Not unlike Lower Haight vs. Upper Haight or Mission/24th vs Mission/16th.”
Co-owner Patrick Burke (who also runs the Brickyard Gastropub in Manhattan) says that roughly half of the beers will be locally sourced from New York State. Click through for the current menu.
There’s space for 55 in the outdoor seating area that wraps around the exterior of the Ale House, and a room in the back has a working fireplace that Burke plans to use in the winter. In addition to beer, they serve mixed drinks and wine, plus a solid bar menu that ranges from spicy popcorn to grilled cheese sandwiches to sweet potato fires to arugula salad. There are also a variety of “build your own” burgers, with “grass fed natural beef, bison, and veggie” options, and over a dozen possible toppings.
John Ratliff of Ends Meat (formally of Anella & Calyer) and Jose Ramierz-Ruiz (formally of Isa) are now doing weekly pig roasts at Crown Vic in Williamsburg on Sundays. The pigs are heritage breed from a local farm and roasted over custom built rotating spits.The chefs roasts the pigs all day starting at noon till the meat runs out in different styles that vary each week. 2 weeks ago they did a riff on babi guling from Ibu Oka in Bali. The meat comes with an assortment of sides, and the plates usually go for around $15-17. Starts at 5 until pigs gone. Usually 10
More information about Crown Victoria bar here.
166 N 7th St
Brooklyn, NY 11211
Introducing Station, an antiqued-up gem of a French-South-African-Thai date spot in Williamsburg, now open for dinner and brunch.
You’re going to pick up an old-European-train-station vibe here. Which may be because it’s two steps away from the entrance to the Bedford L stop. And this being Williamsburg, the whole train thing is given a sort of handlebar-mustachioed old-timey-ness.
Gaze in through the French doors into the white-tiled, cherry-wooded dining area. Look, the kitchen is wide open. They even want you to talk with the chefs. Now stop gazing and enter. Yes, that was a 17th-century antique Columbia door handle on the entrance. Note how it opened the hell out of that door.
Now be seated. If yours is a post-work kind of get-together, pull up a two-top, preferably one next to an orchid (for mystery). Order up some African-chili mussels and getting-to-know-you peanut butter spinach. If it’s later—say, after 11pm and before 2am—grab a seat at the bar right up next to where the culinary magic is happening. You’re in the chef’s hands for the evening.
Read more: http://www.urbandaddy.com/articles/print/18502#ixzz209v32A1b
Via Grub Street
“I’m a huge fan of crappy food,” says Matt Lang. By which, we might add by way of clarification, he means delicious crappy food as opposed to crappy crappy food. The former Fette Sau pit-master is a Baltimore native and so, by definition, a fan of that city’s favorite fish, the fried whiting, which is known there for some inexplicable reason as “lake trout.” That’s the name Lang has taken for the fried-whiting shop he opens next week with business partner Joe Carroll that celebrates the fast food of his Baltimore youth.
On the menu, you’ll find not only the namesake specialty of the house served with white bread and housemade hot sauce but also fried shrimp, chicken wings, and a cheese fish sandwich (fried pollack on a Martin’s potato roll with a Velveeta-based cheese sauce that you could certainly describe as falling under the heading of “delicious crappy”). Lang also aims to redeem what he considers the sorry state of the crab cake by employing the little-known crushed-Saltine-cracker method he learned at the knee of his grandmother.
To wash it all down, there will eventually be beer (Schaefer, Ballantine, and Genny Cream in cans, of course). And the décor follows the direction of the food with bright-orange plastic chairs built into the cafeteria-style tables and some blown-up Baltimore Orioles baseball cards from the seventies hung on the walls.
Lake Trout, 160 Havemeyer St., nr. S. 2nd St., Williamsburg; no phone yet