The most anticipated spring & summer restaurant openings of 2014 – North Brooklyn edition

[Littleneck Outpost plywood photo by Greg Morabito]

[Littleneck Outpost plywood photo by Greg Morabito]

We’re excited about The Well, which opens in June in Bushwick. Otherwise, Eater has thrown together a great list of openings slotted for New York very soon. Here are the North Brooklyn picks:

Arrogant Swine
Where: 173 Morgan Avenue, East Williamsburg
When: July or August
What: The very first restaurant from Tyson Ho, the proprietor of the Hog Days of Summer pop-up series. At this massive new Morgan Avenue restaurant, Ho will be focusing on west Carolina-style whole hog barbecue and country ham. The barbecue buff recently told Serious Eatsthat he wants to establish the restaurant as “a church of pork.” You can track Arrogant Swine’s progress on Ho’s Instagram.

Littleneck Outpost
Where: 128 Franklin St., Greenpoint
When: Early May
What: Aaron Lefkove and Andy Curtin (AKA the Littleneck dudes) expand to Greenpoint with a cafe that will serve lobster rolls, clam rolls, and other sandwiches, plus breakfast items and La Colombe coffee in the morning. Littleneck Outpost will also offer specialty grocery items, kitchenware, and picnic boxes to go.

The Meat Hook Sandwich
Where: 495 Lorimer St., Williamsburg
When: Early May
What: A sandwich shop from Tom Mylan and the crew from Williamsburg’s beloved four-and-a-half-year-old butcher shop The Meat Hook. Expect an Italian sub stuffed with house-made charcuterie, a grilled ham and cheese sandwich, a Cubano filled with lard-poached carnitas, and a gyro made with grass-fed beef. [Read more...]

BBQ maestro opening enormous NC-style whole hog restaurant in Bushwick

Tyson Ho. [Photograph: Josh Bousel & Serious Eats]

We’re looking forward to this new pork palace coming soon to Bushwick. (Or is it East Williamsburg?)

Tyson Ho, the Flushing-bred, North-Carolina-trained pit master, has confirmed that he’ll be setting up a beer and barbecue hall at 173 Morgan Avenue to open this summer.

The restaurant is meant to emulate the experience of a communal pig picking, the format of his Hog Days of Summer pop-up meals last year… The communal experience will also allow Ho to turn whole hog barbecue, a lower-yield process compared to smoking single cuts like brisket or shoulder, into a financially viable restaurant. He’ll be digging into Carolina barbecue tradition by serving west Carolina-style outside brown, and the menu will also include a selection of country ham from around the U.S. “to establish ourselves as a church of pork….” [Read more...]