Best Slice, Best Breakfast, Best Burgers…. Williamsburg Gets Lots Of Love in New York Mag’s Best Of 2013 List

BrisketTown - Voted Best Breakfast by NY Mag

We feel spoiled. One quibble though… we don’t really consider an $115 tasting menu bar food. Still, we’re glad to see North Brooklyn get some love.

Best Miso Ramen:
Ramen Yebisu
126 N. 6th St., nr. Berry St., Williamsburg; no phone
Akira Hiratsuka ages his fresh Sapporo-style noodles for 48 hours to develop their slightly tangy flavor. He complements them with an elegant broth based on charred pork and lobster stock, sweet miso, toasted sesame, and an avalanche of chopped green onions ($12).

Best Patty Melt:
Parish Hall
109A N. 3rd St., nr. Berry St., Williamsburg; 718-782-2602
Pat LaFrieda has nothing on this magnificent burger blend: It’s lamb bacon mingled with beef, and it’s rich and drippy and delicious in ways we’ve yet to fully comprehend. The decision to serve it with grilled onion and good Welsh-style farmstead cheese on butter-griddled planks of rye from the neighborhood Polish bakery is a stroke of genius that could spark a patty-melt craze ($15 with salad or fries).

Best Grass-Fed Burger:
80 Wythe Ave., at N. 11th St., Williamsburg; 718-460-8004
Unlike many lean, gristly grass-fed burgers, this one is leavened with lots of juicy fat and topped, for good measure, with an optional wad of melty Gruyère for $16 including fries.

Best Double Cheeseburger:
Blue Collar
160 Havemeyer St., nr. S. 2nd St., Williamsburg; 347-725-3837
One theory behind the success of the double is that two thin patties are better than one: the top effectively basting the bottom with its meaty drippings, thereby creating an ideal ratio of juicy beef to squishy bun ($6.25).

Best Bar Food
90 Wythe Ave., nr. N. 11th St., Williamsburg; 718-388-2969
Depending on what’s on hand in his kitchen that day, the bar menu at Fredrik Berselius’s ascetic, Scandinavian-themed Williamsburg restaurant might include platters of plum-soft beef cheeks, fresh oysters “foraged” from the coves of Long Island, and fanciful Scandinavian-style hot dogs wrapped in tacolike rotis with relish and frizzled onions. If you have just one dish, however, make it the classic “potatis” potato dumplings ($6), which Berselius and his chefs stuff with a savory mash of cabbage and pork and serve, the way they do in the farm kitchens of Sweden, with smoky spoonfuls of farmer’s cheese and a sweet touch of lingonberry.

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Openings: BrisketTown, Williamsburg Pizza, Selamat Pagi and Xixa

BrisketTown (c/o Eater)

There are lots of great new places now open in the hood:

Selamat Pagi

From the NY Times:
Indonesian restaurants are scarce in New York, and this one specializes in the cuisine of Bali. The owners are the ice cream artisans Ben Van Leeuwen, Pete Van Leeuwen and Laura O’Neill, who had some storefront space at their production kitchen and decided to take their love of Bali to the public. Of course, their sweets are served. But before dessert, consider finishing your plate of lemon-grass fish curry, prawn and fish satay, bluefish caramelized with palm sugar, and nasi goreng (a type of fried rice). The chef, Sophia Loch, came from Otto. The pastry chef, Chelsea Wilkes, from Marlow & Sons, is whipping up a Balinese coconut crème brûlée

Williamsburg Pizza:

From Serious Eats:
The pizza was really good: housemade or Grande mozz on the slices, sweet canned San Marzanos strained as the sauce, and an old school NYC slice crust that had a crisp veneer and tender insides, with plenty of color and bubbles to boot…. We [also] had a grandma slice, a regular slice, a slice with apples, gorgonzola, and a rectangular slice with mushrooms and fresh rosemary. None were less than very good, and it’s clear that Coniglio has the chops and the desire to make terrific slices pizza born out of NYC slice tradition at its finest.

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Williamsburg Pizza Now Open

From Grub Street:

Speaking of burgeoning South Williamsburg (not to mention the rebirth of Motorino in the hood), here’s another eatery to add to your mental map: Williamsburg Pizza, opening tonight at 5 p.m. with a special appearance from borough prez Marty Markowitz. At the oven is Nino Coniglio, who makes most of his ingredients from scratch (dough, sauce, mozzarella) and who’s been tossing pies in Kings County since he was 12, most recently at Pizzeria del Corso in Bayside. Friends and owners Geoff Curley and Aaron McCann (a BK native) spent a decade in the south part of the hood lamenting the dearth of decent slices, until they decided to create their own place. The joint will be open daily for lunch and dinner (takeout and delivery), serving slices, pies, sandwiches, and salads.

Williamsburg Pizza, 265 Union Ave. at S. 3rd St., Williamsburg; 718-855-8729