Breukelen, the new eatery in the old Cafe on Clinton space [268 Clinton], is slated to open this Friday. According to a message on their answering machine, they’d hoped to open sooner but could not due to “permit issues beyond our control”.
Cobble Hillbilly Andrew Karasz is behind the new venture and he comes with a stunning culinary pedigree including a stint at one of the best restaurants in the world, Auberge du Soleil in Northern California. A soft opening party was held on August 18. Food blogger Andrea Strong reports:
The place has retained its charming façade, with large windows framed by wooden moldings opening up to the sidewalks, and a welcoming bar sweeping through the front of the dining room in a comfortable L shape. The room is constructed from recycled materials, but feels minimalist and serene, with charcoal grey banquettes and large photographs hung on the walls. In the back, a sweet new patio awaits.
On his menu, which is divided between firsts, pastas, seconds and desserts, you will find an eclectic assortment of dishes reflecting summer in the Mediterranean. To start, there’s chilled gazpacho with chili marinated shrimp and toasted almonds ($9), heirloom tomatoes with pickled watermelon, watercress and feta ($12) and a summer bean crostini with chorizo, piquillo pepper and aged sherry vinegar ($12).
Pastas include a crawfish risotto with slow roasted garlic and Jerusalem artichokes ($14), fresh ricotta gnocchi with sweet 100 tomatoes and opal basil, and summer squash papardelle with squash blossoms, goat cheese, and mint ($16).
Entrees sound like this: marinated grilled hanger steak with truffled fingerling potatoes ($24), pan seared hake with manila clam chowder and house baked oyster crackers ($26), and an herb-roosted game hen with smoked bacon, and sweet corn succotash ($24).
As for the vibe, Bocoaland tells us:
The eatery has 44 seats (plus 12 seats on the new patio in the back garden and 9 at the bar) and the space features many excavated items, like reclaimed hard woods from the Adirondacks, Bendheim architectural glass, original tin ceiling & brick walls, holophane lights dating back to the machine age and two original truing cables from the building of the Brooklyn Bridge hanging on the walls. The menu will change daily, though chef/owner Andrew Karasz–born and bred in the neighborhood–promises to feature the same number of dishes daily (five in each category: firsts, pastas, seconds and desserts) and there will be a full bar of wine, beer and cocktails.
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