Headliner
Bar Blondeau
Sometimes, the pandemic has had salutary effects, and this new bar on the sixth flooring of the Wythe Resort in Williamsburg is one example. When they opened Le Crocodile, the French brasserie on the hotel’s ground flooring, the partners, Jon Neidich and the chefs Aidan O’Neal and Jake Leiber, had their eye on a sixth-ground room for a wine bar. So in Could 2019, they opened it as Lemon’s, with a breezy Coastal Italian tactic. “It was intended to be momentary, a pop-up,” Mr. Neidich said. “It did not have a comprehensive kitchen, and we prepared to renovate it.” Closing for Covid gave the partners additional than a 12 months to put in the kitchen and redo the area, which offered sights of the Empire Point out Developing. The associates were being influenced by Parisian neo-bistros and wine bars. “Their good quality is at a higher level, but they are extra casual than eating places,” Mr. Neidich mentioned. The menu attributes compact plates, many of them with seafood like lobster salad, oysters and salmon rillettes. A couple much more significant items incorporate halibut and chips, and paella rice with duck and snails. Among the desserts is chocolate babka with salted caramel ice cream. The wine listing, assembled by the beverage director Rafa García Febles, is international and prolonged, with many alternatives by the glass and quite a few nonalcoholic drinks, for which Mr. Neidich reported he sees increasing desire. Warm oak walls, banquettes, green velvet and golden lights define the space, which seats 70 in numerous locations, like an outdoor terrace.
Sixth Floor, Wythe Lodge, 80 Wythe Avenue (North 11th Avenue), Williamsburg, Brooklyn, 718-460-8006, barblondeau.com.
Opening
Just one White Avenue
Dustin Wilson, a former wine director at Eleven Madison Park, achieved his spouse in this TriBeCa townhouse cafe, Austin Johnson, though eating at Gregory Marchand’s Frenchie in Paris, where Mr. Johnson was executive chef. Mr. Wilson was amazed, and Mr. Johnson signed on to be the chef and his associate at Just one White Road. The townhouse, now on a stretch of West Broadway that is dense with restaurants, has been fitted with an à la carte wine bar accommodating 23 within, with 25 seats outdoors. The next two flooring, accented with blue upholstery, will give six-program tasting menus, $148, delivered from open up kitchens and mainly based on what is harvested at the restaurant’s Hudson Valley farm, Rigor Hill. Some dishes on the opening menu involve roasted tomato focaccia, summer time veggies with sorrel hummus and ricotta, grilled monkfish in a bonito leek broth, and glazed gnocchi with corn, chanterelles and Mimolette. A dessert stated as espresso, yuzu and banana, recalls the banoffee of the Frenchie in London. Audrey Frick from Bobby Stuckey’s Tavernetta in Denver is in demand of the wines. (Opens Thursday)
A person White Street (West Broadway), onewhitestreetnyc.com.
Hart’s
The pandemic turned this restaurant’s eating room into a retail house, offering groceries, takeout and wine. Now it is back to serving supper with a new chef, Gillian Graham, who was the sous-chef at Cervo’s, Hart’s sibling. Her menu includes some of the restaurant’s favorites, like clam toast, lamb burger and olive oil cake.
506 Franklin Avenue (Fulton Road), Bedford-Stuyvesant, Brooklyn, 718-636-6228, hartsbrooklyn.com.
Philomena’s
The brothers Kyle and Sean O’Brien of Den Hospitality are opening this cocktail lounge with beverages designed by Kyle Dailey, who specializes in carved and infused ice cubes. Mediterranean plates will be furnished by the close by restaurant Pomp & Circumstance. (Wednesday)
790 Grand Avenue (Humboldt Street), Williamsburg, Brooklyn, philomenasbar.com.
About the Author
