Walter Foods

The space immediately announces itself as one you’d like to settle into: A dark wooden bar, with stools to match, is a prominent fixture, as are floor-to-ceiling windows and antique-style lighting that lend a warm glow and understated old-timey vibe. That aesthetic carries over to the food and drink, which, like the space, seems to give you exactly what you are in the mood for: Well-mixed cocktails, executed with seriousness by bow-tie–clad barkeeps, include classics such as the Tom Collins, a frothy refreshment of gin, lemonade and soda, and respectful innovations, like the fig sidecar, a soothing blend of fig syrup, aged rum and more lemonade. The dinner menu, meanwhile, is populated with hit-the-spot standbys: There’s a formidable French-dip sandwich—moist slices of filet mignon in a crackling baguette—and a heaping plate of juicy fried chicken, with a greaseless, well-seasoned crust. It’s no wonder that the formula seems to be working so beautifully right out of the gate.

Embodying Brooklyn’s “Socratic ideal of a neighborhood place”, these “pub-ish” spots supply “solid”, spiffed-up American comfort fare and “killer” cocktails; “reasonable” prices and “comfortable” interiors seal the deal – they “care about the details and it shows.”

The cocktails are all very good, and they will be served to you by guy who calls his vest a waistcoat. Second, this place has one of the best French dip sandwiches we’ve had. People talk all about the lobster roll and the fried chicken, but that French dip is where it’s at. Order that and a dozen oysters and you’re gonna be in good shape.