143 Roebling Street
Brooklyn, NY 11211
Cuisine: American Bistro, American Nouveau, burgers
Our Rating: ★ ★ ★ ★
Cards: All major
Price: $16 -$25
Lunch – Monday thru Friday 10 AM to 4:30 PM
Brunch – Satuday & Sunday 10 AM TO 4:30 PM
Dinner – Sunday thru Thursday 6 PM TO 11 PM, Friday & Saturday 6 PM TO 11:30 PM
Booze: Full bar
Subway: L to Bedford Ave
NY Mag Says:
Once an industrial space, this high-ceilinged room now feels more like a social club, with its creamy wainscoting, low lighting, and small tables clustered around a central bar. By day, the neighborhood freelance brigade settles in with laptops and books; at night, twentysomethings slide into the benches to share stories and plates of slightly old-fashioned comfort food. (People-watching is an indoor sport here, since the restaurant is several steps above ground level and there aren’t any large windows facing the street.) Some menu choices are simple to the point of tedium, like the cucumber-vinaigrette salad. A better bet is the tangy, crisply topped macaroni and cheese. (Spring for the optional bacon and the oozing dish gets crowned with richly marbled strips.) The bratwursts—both traditional and vegetarian—also hit the mark, with plump, juicy sausages and sauerkraut overflowing the buns. The namesake teas are here in force, with dozens of brews including mate, greens, and bracing British blacks. These come in large glass beer mugs, so watch out for that heat conductivity.
NY Times says:
High, arched windows, a green-tiled counter and white wainscoting make this former factory space an attractive spot for an afternoon bite. During the day, Williamsburg residents in search of sandwiches and fragrant teas wander in, some taking to the sectional couches in back for coffee and wine, while evenings are quieter. Flavor-packed sandwiches of pressed gruyere, mustard and escarole, and snappy bratwurst with braised onions, paired with a fresh potato salad dressed in creme fraiche and dill, are among the strongest offerings. The pulled pork arrives dry and overwhelmingly salty, and the sardines on crostini are chopped into characterlessness. At dinner, the staff becomes flummoxed, serving appetizers and main dishes at once and off-temperature, rendering an otherwise sharp mac and cheese chilly. In this potentially soothing room, it’s best to keep it simple: a burger never fails. Of the desserts, the smooth chocolate pot au creme is the way to go.