It may be cold comfort when faced with the loss of lazy beach days and summer Fridays, but fall is always prime season for restaurant launches–when rookie eateries aim to take advantage of their newly captive audiences. So seek solace in the bevy of notable establishments that are currently under construction in Brooklyn, from a duo of monumental food halls, to a handful of celebrity chef spots, and a hotel-based destination from Andrew Carmellini and his award-winning NoHo Hospitality Group.
Leuca and Westlight
Andrew Carmellini and his NoHo Hospitality crew (The Dutch, Lafayette, Locanda Verde) have finally set their sights on Brooklyn, taking over food and beverage operations for Williamsburg’s sky-high William Vale Hotel. In addition to operating Leuca on the ground floor (a wood-fired, coastal Italian restaurant), the team will oversee the 22-story high Westlight bar, boasting small plates, craft cocktails and 360-degree views of the city.
111 N 12th St., Williamsburg
Hometown Fried Chicken
Brooklyn’s far removed Red Hook/CWD sector has become a focal point for fried chicken–thanks to the recent debut of Carla Hall’s hot bird spot, as well as Billy Durney’s anticipated Hometown offshoot, which will bring biscuits, donuts and buckets of cast iron-crisped poultry to Van Brunt Street.
329 Van Brunt St., Red Hook
DeKalb Market Hall
Brooklyn may have taken a minute to jump on the gourmet food hall bandwagon, but it’s about to blow Manhattan straight out of the water with this astonishing 35,000-square-foot culinary court, which, save for the across-the-bridge migration of Katz’s, will showcase over 40 vendors with a strong borough presence, such as Fletcher’s Barbecue and Seven 1 Cake (double opening alert: Brooklyn’s newest movie theatre/restaurant amalgam, Alamo Drafthouse, is located upstairs).
445 Gold St., Downtown Brooklyn
Gotham Market at the Ashland
At a mere 16,000-square feet, this Gotham West Market spin-off may seem like a bit of a David, in the face of the Goliath that is DeKalb Market Hall. But it’s still a boon for BAM attendee, providing pre or post-show sustenance from notable purveyors like Flip Bird (a rotisserie joint from Dinosaur Bar-B-Que’s John Stage), and an outpost of Mu Ramen, Long Island City’s illustrious Japanese slurp shop.
250 Ashland Pl., Fort Greene
Phil & Anne’s Good Time Lounge
After taking an extended absence from restaurants to strut her stuff on Food Network, celeb chef Anne Burrell has unexpectedly settled on Smith Street–bringing a rock n’ roll aesthetic (metallic orange wallpaper printed with guitars), and Med-Italian not-so-small plates (cauliflower steak with stinky cheese and bacon, grilled pizzetta with stracchino fennel sausage) to Char No. 4’s former, bourbon bottle-adorned space.
96 Smith St., Cobble Hill
Brooklyn Cider House
A retrofitted warehouse will function as a simulacrum of Basque Country in the industrial nexus of Bushwick–housing a Spanish restaurant, bar, tasting room, and cidery, showcasing ciders culled from the 8,000 heirloom apple trees in owner Peter Yi’s Hudson Valley orchard.
1100 Flushing Ave., Bushwick
A&E Supply Company
Just one of the tenants in a new, mixed-use luxury high rise in Gowanus, this Top Chef alum-run super-space will feature a modern American bistro, a chic coffee parlor, a farmstead cheese larder, an artisanal provisions supplier and a whole animal butcher shop.
548 4th Ave., Gowanus
Bushwick is getting the first American branch of Japan’s idiosyncratic Ichiran, where patrons slurp on customized bowls of tonkotsu ramen (after having specified the precise strength of the pork bone broth and firmness of the noodle) from perches along a “concentration counter,” or whilst serenely sequestered in individual partition booths.
374 Johnson Ave., Bushwick
We’re still awaiting the launch of Top Cheftestant Sam Talbot’s McCarren Park-adjacent Pretty Southern, which hopes to lure the Five Leaves brunch crowds with fried chicken, pies and baked crab rolls.
14 Bedford Ave., Greenpoint
The Mesa Coyoacan and Zona Rosa team is on the move, branching out to Bushwick with a modern cantina/entertainment venue supplying Mexico City-inspired eats.
1 Knickerbocker Ave., Bushwick
A number of Philadelphia’s non cheesesteak-based food concepts have already been successfully translated to Manhattan: think the hummusiya Dizengoff, and the local grain-based bread mecca, High Street on Hudson. And now Philly’s fast-casual farm-to-table franchise, Honeygrow, has made its way to Brooklyn, scoring a space near the courthouses from which to sell salads, smoothies, stirfries and honeybars (a tumble of fruit, toppings, whipped cream and local honey), made from all manner of virtuous, farm-sourced ingredients.