It’s from the same people behind Dutch Kills in Long Island City, a Queens staple when you’re looking for fancy cocktails.
From Bedford & Bowery:
Williamsburg just seriously upped its cocktail cred. Mixologist Richard Boccato, a Sasha Petraske acolyte who owned the short-lived PKNY on the Lower East Side, just opened Fresh Kills on Grand Street, an offshoot of his popular Long Island City haunt, Dutch Kills.
We all know the drill by now–classic cocktails with impeccable provenance, fresh, premium ingredients and perfect proportional wizardry that somehow make you open your eyes and question if you’ve ever truly tasted an old-fashioned or negroni before. The menu here boasts Boccato’s usual puritanical emphasis on drinks from the history books and mania for detail, which means specialty ice and annotations on the historical inspiration behind each menu item…
Unlike the moody, dark interior of Dutch Kills, the “fresh” version (true to name) is much brighter and open– though in a decidedly non-abrasive way, as if every piece, from the rounded booths to the marbled bar and leather touches, was specifically chosen to lull you into a cozy, booze-fueled stupor. Soft, light-wood furniture, even on one of the curved walls, and red and nautical blue accents make it look almost like you’re inside a (very comfortable) barrel or a ship’s cargo.
Gothamist calls it ‘Williamsburg’s Best New Cocktail Bar’:
“There’s no theme here.” Richard Boccato hands me a cocktail and surveys the small crowd that’s gathered inside Fresh Kills, his new Williamsburg bar that occupies a space he and his business partners once called home. A deep and welcoming space that sports hand-stitched leather booths, cool pewter walls, and a formidable drink list, it opened last week with no press release, no special preview, no fanfare. “It was meant to be just as if we had always been here. In a sense, we always have…”
Boccato’s strength is no-nonsense cocktails, and he, Yellin, and Moore have built Fresh Kills to be a steady, immediately-familiar platform for a list that boasts over 20 different drinks. “These are very meticulously and fastidiously-crafted cocktails with fresh ingredients, housemade syrups, hand-cut ice, and quality booze,” Boccato said Tuesday. “The canon of classics is where we draw our expertise, and our experience comes from that. You could call it a high-quality, brass tacks cocktail program.”
Highlights of the Fresh Kills drinks program include the United Service Punch, an Arrack and tea syrup drink that’s finished with lemon, nutmeg, and smoke sea salt. Boccato sourced it from an 1862 guide to mixed drinks. The drink is an addicting blend of sweet and savory, and is worth the trip alone. Boccato’s Dragons Breath—calvados, dry vermouth, and apricot liqueur—comes finished with a few drops of hot sauce and accompanied by a tender pickled walnut (on the side, for eating). Both drinks may sound complicated, but in truth they’re the simple product of Boccato’s decade of experience working at some of the best bars in New York City, including Milk & Honey and his own Long Island City outpost, Dutch Kills.
161 Grand Street
Williamsburg, Brooklyn 11211
Open daily at 4 p.m.