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The flagship restaurant at The Wythe Hotel by restaurateur Andrew Tarlow of Diner and Marlow & Sons fame. Expect seasonal American dishes and, of course, an obligatory burger — a darn good one at that — in a beautiful restored warehouse setting. For brunch, don’t miss the cast-iron pancakes. It’s a service included, tip-free zone, which softens the blow, slightly, when the check comes.
a Balthazar for Brooklyn, urbane and ambitious, mature and low-key. Its chef, Sean Rembold, of Diner and Marlow, serves casual breakfast and lunch to a drop-in crowd, including a terrifically earthy grass-fed burger. His menu, which changes often—sometimes daily—becomes much more serious at night. There’s no fanfare at any time to his spare list of dishes, no trendy buzzwords, barely any descriptions at all.
This “vibrant” Williamsburg New American from Andrew Tarlow (Diner, Marlow & Sons) is a “hip” scene that’s also “deeply serious” about its “creative” seasonal food and drink; factor in a “fabulous” setting in the converted-1901-factory Wythe Hotel, and it’s an all-around “wow.”
Happily for him and for us, Mr. Rembold has something most of those chefs don’t. Reynard’s kitchen was built so that almost everything can be cooked with fire. Sit in the rear dining room, with its tiled floor and soaring raftered ceilings that make it look like the set of a play about Balthazar being staged in an abandoned factory, and you can see the rigs at work.