There’s been lots of activity on the North Brooklyn restaurant scene so far this summer. In sad news, we told you that The Bounty closed in Greenpoint and that Brooklyn Star shuttered in May in Williamsburg. In South Williamsburg, the popular locals’ joint South 4th bar is getting run out by their landlord.
East Willamsburg: Sauced Pizzeria opened in the former Norbert’s Pizza space, serving pizza by the slice, square slices, wings, calzones, pasta, and other classic pizzeria fare. There are vegan options, too, though not by the slice. The owners hope to open a back garden in July. 791 Flushing Ave., near Humboldt Street […]
After nearly five years in Bushwick, noodles and tiki bar King Noodle shuttered. The restaurant offered affordable noodle dishes like ho fun noodles with shrimp and flat noodles with spicy coconut braised chicken. The restaurant revamped in 2015, trading in some of its kitschy style but keeping the disco ball. Founded by two former Roberta’s chefs, it drew a hip nighttime crowd with its handmade noodles and scorpion bowls. […]
Williamsburg: Okozushi is a tiny new sushi shop from Yuji Haraguchi, serving three set sushi menus at $25, $35, and $45. The lowest cost option includes six pieces of hakozushi (sushi that’s been pressed into a box) and two temari (ball-shaped sushi). 376 Graham Ave., between Skillman Avenue and Conselyea Street
Then there are the ubiquitous chains taking over Williamsburg, with a newly-opened Dig Inn and a soon-to-open Pokébāb:
Dig Inn, the health food takeout chain with almost 20 locations in New York and Boston, has leased a 2,300-square-foot retail space at 166 N. Fourth St., near Bedford Avenue, according to realtors.
The farm-to-table restaurant will cater to the healthy set with vegetable-heavy dishes, made from locally-sourced ingredients, that customers can grab for about $15.
This will be the first Dig Inn location in Brooklyn, and the store will be competing with restaurants like Sweetgreen — which happens to be next door — and Pokébāb for local health nut customers in a hurry.
Restaurateur and cocktail bar hitmaker Ravi DeRossi brings his popular East Village vegan restaurant Avant Garden to Williamsburg on Monday, opening in the former Post Office space at 188 Havemeyer St., between South Third and Fourth streets.
The food menu is again from chef Tony Mongeluzzi, who has been cooking at the Manhattan flagship for the past year and a half and remains executive chef there. As with the original menu, it’s broken down here into three sections: toast, cold, and hot. Williamsburg’s Avant Garden will offer a few of the same dishes as the original, but most are unique to this location, like the corn salad and black bean puree toast, a pineapple “tartare,” and a spring onion, masa cake, fried leek, baby corn, and pickled chanterelle mole.
Middle Eastern booza (and its Turkish counterpart dondurma) is the showboat of the ice cream world. It has the flexibility of Gumby, a dessert you can stretch, bend, and do acrobatic things with. Salep, ground-up orchid tuber, and mastic, a piney plant resin, give it elasticasticity, and also do wonders in the flavor department. It’s chewy and dense, so it packs more concentrated flavor and, literally, lingers on your tongue.
They’re serving the traditional qashta or candied cream, but it’s just one of 35 flavors El-Zmetr has created. There are classic American ones like like black raspberry, rocky road, and salted caramel. They’ve also airlifted ideas from everywhere, from the the Philippines for halo halo, to Spain for the horchata de chufa, to Peru for lúcuma, a fruit compared to sweet potato. There are a couple handfuls of “experimental” flavors that are more savory or acidic, like saffron-peppercorn, and a few salep sorbets in like bloody Mary.
Clinton Hall, a craft beer restaurant with a large outside area and pub grub has opened in Williamsburg at the POD hotel (247 Metropolitan Avenue Brooklyn). They’ve got some nerdy, beer calibator thingamajig:
Clinton Hall introduces a unique, eclectic and exciting craft ale adventure, otherwise known as SUPERCRAFT™. Featuring 20 draft beers on rotation, ranging from keg-conditioned lagers harking from the US, Belgium, Germany, Scandinavia and beyond, all SUPERCRAFT™ beers are served precisely to each Brew Masters specs, thanks to an on-site Flux Capacitor™, the most advanced beer technology in the market that calibrates nitrogen and carbon dioxide and adjusts compression of each individual beer. By controlling the exact gas blend for each beer recipe through this system, every single beer offered at Clinton Hall is served at its scientifically engineered best.