Free Williamsburg

The Williamsburg Brooklyn-based culture guide to New York and beyond.

1 or 8

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A minimalist sushi spot in South Williamsburg from the same owners behind Bozu and Momo Sushi Shack. Everything is fresh and inventive so simply order the Omakase (the chef’s choice of sushi) and sit back and enjoy. If you’re not feeling like sushi, snacks like Shrimp Dumplings, Beef Curry Pan, and Fried Chicken are also available. On the downside, 1 or 8 is expensive for South Williamsburg with one signature roll that costs a staggering $50.

Featured Reviews

  • 1 or 8 provides a more traditional, upscale approach than most other Japanese spots in the neighborhood; perfectly executed basic rolls accompany interesting variations on classics; sashimi is expertly sliced and evenly textured, and soft tuna and Atlantic salmon are exceptionally fresh. Shrimp is tasty (if a bit tough), but the naturally fishy mackerel is nicely subtle. There are a few cooked entrées, including a vegetable plate, a chicken pot-au-feu, and pork belly two ways, but the real treat here is the omakase, course after course of treats at the chef’s whim

  • this Japanese “find” turns out “exceptional sushi” and other “original” “culinary creations” in an “inviting space” with all-white, “modern” decor; also touted for “telepathic service” and an “under-the-radar omakase” deal, it’s “a real treat” for those in the know.

Getting There

All Hands

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Chef Peter Lipson (Northern Spy, Empellon) is serving up seafood with a view of the Williamsburg bridge in this South Williamsburg cafe. The interior design is rustic-chic and dishes like Passatelli Pasta (littleneck clams, calabrian chili, smoked pecorino) and Monkfish (caulifower, watercress, fennel bisque) do not disappoint. It’s also a great spot to have a drink and a light snack if you’re feeling peckish and want a fancy cocktail in a lovely setting.

Featured Reviews

  • Picturesque views of the bridge with homey plates of seafood on the menu. Chef Peter Lipson—whose resume includes stints around the world in addition to credits in parts of the Empellon empire, as well as Northern Spy—channels his varied career into the ocean, presenting dishes almost entirely sourced from the sea. Bluefish cured in sake comes with hunks of grapefruit doused in fish sauce with herbs. Passatelli—which are noodles formed from breadcrumbs—serves as a base for littleneck clams with rich Calabrian chili, smoked pecorino and more crunchy breadcrumbs.

Getting There

Allswell

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A true neighborhood spot with an amazing chicken sandwich and a cozy dining room. The menu changes daily with an emphasis on farm-to-table, Southern-influenced cuisine. Allswell is one of those places you bypass when you’re trying to impress someone with the new buzz restaurant, but nonetheless frequent for good, honest food.

Featured Reviews

  • This corner restaurant on a busy stretch of Bedford Avenue has a relaxed, welcoming feel, as though it’s been around a long time. Country inn touches abound, like the large rectangle-paned windows, swatches of mismatched calico wallpaper, and, in the center, a candelabra light fixture that wouldn’t look out of place at Hogwarts. … Chicken proved nicely moist, with delicious browned skin, served in a plate of its own juice. And the winner of the night was mussels in tarragon-beer broth with a side of olive-oiled grilled bread; with tender mollusks and a nice hearty bitterness to the broth.

  • “Very Brooklyn”, this rustic Williamsburg pub serves up a “rotating menu” of “flavorful” American grub with “complex” farm-to-table ingredients; occupying “cozy, ski-chalet” quarters with an “appropriately hipsterized” staff and clientele, it’s especially “popular at brunch.”

  • this place is very good [but] subsequent visits have demonstrated that we might have gotten a bit carried away. The restaurant hasn’t necessarily declined in overall quality -Allswell is still putting out very good food – but the problem is that they change the menu daily, and things therefore become somewhat inconsistent. And when you’re talking about what sets a great restaurant apart from a legendary restaurant, consistency usually has a lot to do with it.

Getting There

Aska

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We were unimpressed with the first iteration of Scandinavian restaurant, Aska, when it opened at Kinfolk Studio in 2013. Now, they’ve relocated to Williamsburg’s southside on South 5th Street beside the Williamsburg Bridge. If a $359 per person* tasting menu in a dark room appeals to you, this is your spot. We recommend trying the bar where you can sample a few small plates without making a reservation or breaking the bank.

Featured Reviews

  • … you half expect the chef to remove a floorboard, hand you a piece of sandpaper, and tell you to inhale as much moss-laced sawdust as you like. The restaurant unmistakably belongs to the larger Nordic movement, but it’s also an auteur-esque outlier that shatters some of the stodgy norms of fine dining. Just as one doesn’t typically encounter serious chiles at serious sushi spots -€— so as not to upset the palate, I suppose —€” I can’t think of a single other restaurant of Aska’s caliber that relishes in such concentrated flavors of funk, fermentation, oceanic offal, and death.

  • “Wait, do I eat the rock, too?” It’s an admittedly odd-sounding question, but it’s a legitimate one to ask while dining at Aska 2.0, the revival of the Michelin-starred Scandinavian kitchen helmed by Swedish wunderkind chef Fredrik Berselius. “No, just the two leaves on top,” the server replies without judgment. Those leaves are dried bladderwrack sourced from Maine, which Berselius and his workhorse band of sous chefs fry to a crackle and bead with blue-mussel emulsion. The plating you might not immediately understand, but the taste you do: It’s staunchly sea, with the briny funk of seaweed and shellfish. 

  • The new dining room is nearly unlit, and the round tables are heavy, immense, and draped in black tablecloths. The vibe is best described as hipster funeral. Yet the kitchen’s attempts at drama tend to repeat themselves. Cannibalism seems a central theme: king crab swam in king-crab consommé, and a skate wing sat in skate-wing sauce. A pile of incinerated lamb heart, served over a pad of rendered lamb fat, was something of a choking hazard (aska means “ash” in Swedish). Thankfully, a pig’s-blood pancake was heavy enough not to merit an additional bloodbath, but a birch-wood ice cream took its sylvan motif to extremes, studded with mushrooms that were variously candied, dehydrated, or meringued. 

Getting There

Bamonte’s

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If you’ve never been, a trip to Bamonte’s is a must. This classic Italian restaurant has been in operation on Withers St. since 1900. Founded by Pasquale Bamonte, the restaurant is now run by his grandson Anthony who has kept the look and traditions true to its history. Hey it’s even the place Gerry got wacked on The Sopranos. The old world American-Italian setting feels straight out of a movie, making the mediocre food worth the visit. Stick to tasty homemade pastas (ask which ones are made in-house, since they vary) and absorb the scenery.

Featured Reviews

  • Perverse perhaps to name an Italian restaurant with undeniably middling food as one of Williamsburg’s best, but to the extent that Bamonte’s captures something essential — and evaporating — about the neighborhood, to the extent that it serves both as a memento mori and a testament to longevity, it certainly belongs. To understand Carbone, one needs the 116-year-old Bamonte’s. To understand the refulgence, now dulled, of the Italian-American community centered on Graham Avenue, one needs Bamonte’s. So what if the food is strict red sauce and mid-century? Bamonte’s is among the best. Eat, if one must. Drink, if one can. But go at all costs.

  • Think white table cloths, waiters in tuxedos, and as much talk about family in Rome and Naples as Manhattan. And while its Williamsburg hood certainly changed over the last hundred-plus, the dining room at Bamonte’s has remained essentially the same.

  • Forgo the hipster stigma of Williamsburg eateries by heading to Bamonte’s, a classic red sauce joint that serves as a time capsule in both product and presentation. The waiters are tuxedoed, the dining room tables are draped in white cloth, and the menu features every item you’d expect an Italian grandmother to make. The price point is reasonable, so stock your table with the classics in a space that’s been around longer than most in this city.

  • It is the continuity from plate of pasta to plate of pasta, from generation to generation that makes Bamonte’s such a vital, quintessential part of the story of the city of New York. Eating there feels as much a ritual as a meal, and it’s a fuss-free taste of Italian-American cuisine that we rarely see these days. If you live in New York, or just want to understand the city better, you owe it yourself to eat at Bamonte’s, if only once. You won’t only be tasting history—you will become a part of it.

Getting There

Beco

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A charming Brazilian cafe and bar with live music, traditional cuisine and great cocktails. Try the Maracuja Capiroska cocktail (Vodka, Passion fruit and pressed sugar cane) or a Traditional Caipirinha. For food, don’t miss the tasty cheese bread and the Feijoada (Brazil’s National Dish) which is a hearty, slow-cooked stew made with black beans and pork. Check their calendar for live Brazilian music. We love this place.

Featured Reviews

  • Daniel Giddings says he and his partners envisioned it as a modest Sao Paolo boteco, where you can laze about while popping made-to-order pao de queijo and sip cocktails made with fresh passion fruit and pressed sugar cane. As Giddings describes it, the decor harks back to the days of Pele, and “doesn’t scream ‘Brazil’ in your face, but it’s more like what a boteco is — a real hangout.” You can hang there during brunch that includes acai and granola, omelettes, bife a cavalo (Brazilians refer to their steak and eggs as “steak on horseback”), and a feijoada that’s prepared over the course of two days

  • Tucked away from the bustle of Bedford Avenue, this neighborhood gem offers delicious Brazilian food in an intimate candlelit setting. Dinner highlights include a traditional feijoada—smoky and thick stew with ham hock and black beans—and a shrimp stew that gets its bright flavor from coconut milk and cilantro. Brazilian churrasco—grilled meat—is also available, in the form of a simple filet mignon, nicely charred and served with garlicky collard greens.

  • And you can have a meal at Beco, even though there’s no real kitchen. A short-order cook in the corner of the bar quickly turns out satisfying versions of classics, like feijoada ($18), on a small cooktop. That dish arrives disassembled — beans and meat in a cup, rice and collard greens on a plate, toasted yuca flour in a bowl. It’s big enough for two, but too tasty to share. Split the bar snacks instead, both the excellent pão de queijo ($4), a basket of six puffed cheesy breads the size of Ping-Pong balls; and the sliced linguiça sausage ($6), made by a Brazilian butcher in Newark and browned in a skillet, then finished with cachaça.

Getting There

Birds of a Feather

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There’s a lengthy menu filled with Sichuan crowd-pleasers. The owners also run the well-regarded Cafe China in Murray Hill (and the less-well-regarded China Blue in Tribeca).

Featured Reviews

  • There’s a lengthy menu filled with Sichuan crowd-pleasers. The owners also run the well-regarded Cafe China in Murray Hill (and the less-well-regarded China Blue in Tribeca)… The decor is a bit weird, but endearingly so, with old, clunky furniture … but there’s also a minimalist feel with the light-wood communal table, booths, and two-tops…  Birds of a Feather has enough winners to warrant your attention even in this restaurant-saturated section of Williamsburg, and Sichuan fans hankering for some heat and tingle should be satisfied with the intensity of flavors here. A solid addition to west Grand Street.

  • Williamsburg locals seeking out classic Sichuan dishes will find some on the soft opening menu at Birds of a Feather. Dishes like mapo tofu with minced pork, braised beef in a spicy chili stew, sautéed string beans, and double-cooked pork are currently available, though the menu will likely see a few changes before the grand opening.

    Birds of a Feather, seating between 60 and 70 people, is the third restaurant for Zhang and Wang. Besides Cafe China, they also own China Blue, a Tribeca restaurant specializing Shanghai cuisine.

Getting There

Bozu

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An atmospheric Japanese restaurant the serves great izakaya and pretty good sushi. We’re never blown away by the latter here, but still love coming to feast on a few small dishes like Pork Betty, fried chicken, and dumplings. If you’re itching for sushi, get one of their sushi bombs which is essentially a dome-shaped roll. Their cocktails are strong and delicious and overall this is a great spot to have a few snacks with friends.

Featured Reviews

  • Here’s the kicker, Bozu isn’t even really a sushi restaurant. It’s “Japanese Tapas,” because of course it is. I think what that means is that they have all kinds of inventive small plates on the strange tiny plastic menu they hand you, a few of which we tried and cared for very little. What that also means is that you won’t find straightforward sushi here either. What you will find are sushi “bombs,” which are basically rice and fish and other stuff pressed together into a neat dome shaped thing. The bombs we liked.

  • Eating here is a blast, and their sushi is the bomb-quite literally. The unique sushi bombs (flat coin-like rice cakes topped with fish, spicy sauces and such) are one of the kitchen’s signature dishes and for good reason. But do try the tender pork Betty and delicious fried tako balls too. The menu here has been described as “authentically inauthentic.” But however named, the important thing is that the food is executed with care and attention.

  • Bozu chef-owner Makoto Suzuki has expanded the definition of Japanese tapas (if there is one) to include deep-fried kataifi-crusted shrimp, pumpkin risotto croquettes stuffed with mozzarella, and an unconventional version of sushi. Suzuki’s “bombs” are the shape of things to come—small mounds of rice tinted red from cabbage or pink from codfish roe, and topped either traditionally (salmon, tuna, eel) or not (radish, mint leaf, green tomato sauce). These light bites can be eaten at the bar, on epoxy tables ringed with Eames chairs, or on the back deck.

Getting There

Brooklyn Bowl

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Bowling alleys aren’t generally known for their food, but most don’t have award-winning chefs cooking for them either. At Brooklyn Bowl, food is prepared by the same folks behind Blue Ribbon Sushi and Blue Ribbon Brasserie, so you know you’re in good hands. Brooklyn Bowl is known for their fried chicken, which you can order family style with a collection of delicious sides. (Get the collards!) French bread pizzas, burgers, and po’ boys are also available. It’s best to visit during the day, unless you’re there for a concert since diners will be charged a cover fee. And of course, it’s also a great place to bowl, albeit more expensive than its neighbor The Gutter.

Featured Reviews

  • This bowling alley and live-music venue fully embraces the new mania for local nostalgia. The space takes its design cues from Coney Island with old freak-show posters and carnival-game relics, and all of the beer sold inside—by Sixpoint, Kelso and the Brooklyn Brewery—is made in the borough. This is a great place to kill a few hours with a big rowdy group: You can tackle a pitcher and the stoner-food menu from the Blue Ribbon team (delicious fatty brisket, Old Bay–fried chicken) laneside between frames. The plush tufted couches are the most luxurious alley seating we’ve ever seen.

  • Brooklyn Bowl’s a 16-lane strikers’ paradise that combines the sleek amenities of Lucky Strike with the anti-sleek Williamsburgery of The Gutter. Blue Ribbon’s famous fried chicken is on the menu and live bands replace the top 40 hits you’re used to jamming out to under the disco ball of your hometown lanes.

Getting There

Brooklyn Star

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Brooklyn Star specializes in comfort food with a N’awlins twist. Must have dishes include the Molasses Brined Pork Chop and their fantastic fried chicken. Their brunch is very popular and offers up a mean bloody mary. On Sundays and Mondays, they serve fried chicken family-style. A Williamsburg gem. One warning: vegetarians will not have any options here.

Featured Reviews

  • A supremely juicy half roasted chicken offered flavors both delicate (lemons, sage and thyme; a side of verdant pea-shoots) and robust (rice, with curls of—you guessed it—bacon). What a good bourbon could do for this food we’ll never know; a liquor license is forthcoming for beer and wine only. Also in development: dessert. When we visited, the sole sweet was a seemingly improvised dish of strawberries dipped in corn-bread batter, tossed (why not?) into the deep fryer and served with a scoop of vanilla Hagen-Dazs.

  • “Come hungry” to this “excellent” Williamsburg Southerner where “interesting takes” on “good ol’” American food are served up in “plentiful” portions; though it’s “perennially packed” for brunch, the “reasonable” bills, “jovial” staff and “homey” vibe all add up to one “lucky find.”

  • Fools gold, that’s what Brooklyn Star is. The menu reads like an Infatuation wet dream, listing all kinds of unhealthy hotness like fried steak and a molasses pork chop.

     

  • Chef Joaquin Baca’s handiwork at Brooklyn Star displays a fun and creative streak that yields admirable results. Pork chops are brined with molasses, striped bass is poached in duck fat, and roasted chicken is glazed with sweet tea and plated with dirty rice. Gluttony will convince you to bolster a meal here with bacon-jalapeño cornbread or buttermilk biscuits… Though the focus is on the eats, the room is comfortably outfitted with brick red terrazzo floors and grey-trimmed walls. 

Getting There