The Brooklyneer Will Bring Brooklyn All the Way to Manhattan, and Possibly Los Angeles
If The Brooklyn Cookbook didn't already convince you beyond any lingering shadow of a doubt that Brooklyn is a brand ready for export to the provinces, then perhaps the Brooklyneer will. Described by its co-owner Aron Watman as a "Brooklyn-intensive eating and drinking establishment set in Manhattan," it will bring Brooklyn all the way across the East River to the hinterlands of West Houston Street, right across the road from Film Forum.
Adorenomis/Flickr Chew on this, Manhattan.
Speaking from his home in Carroll Gardens, Watman explains that he and his business partner, Billy Waite, have set out to get "the best of" all of the meats, cheeses, and pickles that young tattooed folk have been making in the borough and "bring it to one accessible location." Accessible in particular for those with an aversion to public transportation.
The menu, which Watman describes as shareable small plates complemented by Brooklyn beers and spirits, will be the work of Justin Farmer. In yet another layer of this very large onion of irony, Farmer was formerly the chef at the Manhattan Inn in Greenpoint.
The food, Watman says, "will represent the diversity of Brooklyn - not just Italian sausages and cheese, but pierogi from Greenpoint and soul food from Crown Heights." Although Watman is still working out his purveyors, dishes will incorporate products from the likes of the Brooklyn Salsa Company, Mast Bros. Chocolate, Brooklyn Brine, and McClure Pickles. Beer will come courtesy of Kelso, Sixpoint, and a Coney Island craft brewery. The Brooklyneer's bar top will also come from Coney Island: it's an old piece of the boardwalk that Gotham Forest Products, the Brooklyn-based company that's building the Brooklyneer, happened to have lying around. When the place opens - Watman predicts late October or early November - it will seat 74, and be open from 5 p.m. til 2 a.m. Sunday through Wednesday and until 4 a.m. Thursday through Saturday.
Watman, who has bartended and managed bars in Manhattan and Brooklyn, got the idea for the Brooklyneer from a Sam Sifton review. "Sifton was reviewing SD26. He was talking about how back in the day, it was impressive that sausage was imported from Italy, but the ship has sailed: now there's some college drop-out making sausage in his basement in Greenpoint. So essentially that's what we're trying to do."