Spring Restaurant Preview: The 7 New Brooklyn Spots We Can’t Wait to Try

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Still patiently awaiting the openings of Carla Hall’s Southern Kitchen and Fredrik Berselius’ Aska reboot (first profiled in our Fall 2015 restaurant preview), along with Emily’s Detroit pie offshoot, Emmy Squared (originally announced last winter)? Now that it’s spring—traditionally high season for major league debuts—go ahead and add these new spots to your must-visit list as well; from a tonkotsu temple in Bushwick to a garden-to-table haven in Prospect Heights.

Invoking one of Brooklyn’s most essential characters —Frederick Law Olmsted, co-creator of Prospect Park—this intimate restaurant is bound for Cooklyn’s vacated Vanderbilt Avenue location. Being that one of the owners is Atera horticulturist Ian Rothman (responsible for the Tribeca eatery’s subterranean, hydroponic garden, which boasts over 50 plant varieties), who will work in partnership with Atera vet, chef Greg Baxtrom (his resumé includes similarly groundbreaking spots like Alinea, Blue Hill at Stone Barns, and Per Se), we can’t wait to see what they’ll make of this, and the space’s sizable backyard.
659 Vanderbilt Avenue, Prospect Heights
Eugene and Co’s Tara Oxley (former design director of BR Guest Hospitality) is opening an adjunct gourmet grocery store to her popular corner eatery on Bed Stuy’s Tompkins Avenue. In addition to offering a full-fledged menu of sandwiches and prepared foods made with organic, seasonal ingredients, the shop will focus on locally sourced provisions including candy, pies, olive oil, flowers, coffee presses, and cheese boards, as well as Stumptown beans and sustainable seafood from Greenpoint Fish & Lobster.
397 Tompkins Avenue, Bed-Stuy
A&E Supply Co
Just one of the notable restaurants bound for Gowanus’ forthcoming 1,700-square-foot mixed-use commercial space, this 50-seat eatery from Top Chef: Boston alum Adam Harvey will feature a “healthy-ish” seasonal American menu, a whole-animal butcher, a cheese larder, a full-service coffee counter, and a curated selection of artisanal retail goods.
548 Fourth Avenue, Gowanus
Concentrating exclusively on tonkatsu (pork bone) ramen, this 58-location-strong Japanese company will open its first stateside outpost in Bushwick this spring. A notoriously get-down-to-business slurp shop, patrons dine in private partition booths, and in lieu of menus, are provided sheets of paper on which to select everything from the firmness of their noodles to the potency of their broth. Looking for a more communal eating experience? There will also be a yatai-style dining room, inspired by the sit-down ramen street stalls of Hakata, Japan.
374 Johnson Avenue, Bushwick
ICI Expansion
The owner of one of Brooklyn’s pioneering farm-to-tables—Catherine May Saillard—has taken over the lease of a corner coffee shop overlooking her French country kitchen’s bucolic back garden. Instead of a variation on ICI, or second location of the Fort Greene favorite, she’s imagining it as some sort of extension, musing on her blog that, “The birth of the second location is propelling me further than ICI, and ICI is not leading the way, ICI has folded into that plan. Another layer needs to be shed, another thing has to be let go to make room for something bigger and truer to reflect the expression of not only its evolution, but of mine.”
246 Dekalb Avenue, Fort Greene
NoHo Hospitality Group at The William Vale
Look out Reynard. Another destination-worthy hotel restaurant is headed to Williamsburg. As we reported in January, Andrew Carmellini and crew (of Manhattan’s Locanda Verde, Little Park, Bar Primi and The Dutch) have taken over food and beverage operations for the sky-high William Vale, which will include a dedicated restaurant, an indoor-outdoor bar venue, a poolside menu, and room service.
111 N. 12th Street, Williamsburg
Claus Meyer’s Brownsville Project
Spring will be a busy season indeed for Noma co-founder Claus Meyer. Not only will he debut a Nordic food hall and restaurant in Grand Central Station, and fully transform his weekend Williamsburg pop-up into a full-time outpost of his Scandinavian bakery, Meyers Bageri, he’ll also have made significant strides towards launching his culinary school/eatery in Brownsville, offering free, year-long courses to members of the community.
69 Belmont Avenue, Brownsville


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