When it comes to plumbing the alternative outlets available to fledgling Brooklyn restaurants, Landhaus has followed a pretty reliable blueprint.The farm-to-sandwich stand first roared into public consciousness at Smorgasburg, where they continue to draw some of the biggest lines for thick-cut Pork Belly BLT’s, as well as their patented Grilled Maple Bacon on a stick. And now, Landhaus has taken a cue from formerly transient eateries such as Tchoup Shop and Bunna Cafe, by partnering with the spacious Williamsburg bar and music venue, The Woods, setting up permanent shop in their massive, enclosed courtyard, and establishing an indoor/outdoor gastropub, ideal for summer dining and drinking.
A menu of eminently craveable bar bites reflects the diverse backgrounds of the owners, alternately taking culinary cues from America, Korea, Mexico and the Philippines. So along with those skewers of sugared bacon and intensely porky BLT’s, you’ll find crispy Duck Wings slicked with a Korean chili glaze; Spareribs topped with crushed peanuts and cilantro, Char-Grilled Young Chicken served with guajillo marinade and house buttermilk dill ranch, a Scotch egg of sorts dubbed the Cholo Egg, which is encased in chicken chorizo and fried, Jalapeño Cheddar Hush Puppies, Crab Rangoon-styled wontons, filled with crab and tangy pimento cheese, and smoky Grilled Corn, rolled in toasted spices, feta and lime.
As for drinks, The Woods already had an appealing warm-weather program in place, with slushy machines and industrial blenders churning out frozen mojitos and Arnold Palmers, and an ample store of fantastically kitschy mugs, cradling intoxicating tiki tipples, such as Painkillers and Mai Thais.
And you know what? They all happen to taste even better with bacon (on a stick).
48 S 4th Street, Williamsburg