Seasonal American Cuisine | Innovative Cocktails | Indoor Garden Wall | Open Kitchen
What to Drink
To cool down (or treat a hangover): Cool Hand Cuke made with with organic cucumber vodka, fresh cucumber juice, and fresh lime
Where to Sit: Set up camp near the open kitchen, where you’ll be able to catch previews of dishes as they leave. Colonie’s exposed-brick walls and high ceilings serve as a dramatic backdrop to the kitchen team’s graceful waltz.
When to Go: It’s best to arrive early to ensure you’ll get a spot. Keep in mind: Colonie only seats complete parties.
While You're Waiting: Explore the Garden Wall, a vibrant vertical garden between the dining area and bar. It features 20 different species of plants—including some herbs that the chefs cook with in the kitchen—and is made of 100% recycled materials.
Where to Park: If you choose not to take one of the many subway options around Colonie, you can park in the hospital garage across the street (124 Atlantic Avenue, between Henry Street and Hicks Street).
If You Can’t Make It, Try This: Visit Gran Electrica (5 Front Street, Dumbo), which is helmed by the same earth-minded trio behind Colonie. Here, though, chefs transform local ingredients into Mexican-style street food.
In 2004, five longtime friends decided to turn their love of American craft beer and classic arcade games into a business model. The result was Barcade, which unleashes night owls upon dozens of 1980s arcade consoles as bartenders pull from a nearly equal number of taps. Their rotating selection of American craft beers features creations from such breweries as Allagash, Founders, and Victory, each pint the ideal complement to vintage games ranging from Galaga and Centipede to Donkey Kong and Q*Bert. In addition to their unending search for the tastiest brews and the best games, the owners also commit to running their business in an ecologically conscious manner. At any given time, at least 75% of their beer list is made up of styles brewed within a few miles of the bar, allowing them to return empty kegs to their original breweries for cleaning and reuse. They garnish their cocktails with compostable and sustainable drinking straws and stirring sticks, and sling them atop a bar constructed from found and recycled materials. Even the electricity used to power the arcade machines hails from local wind farms, where farmers spend all day blowing out birthday candles.
While the distinct areas of Italian peninsula merged together 150 years ago, their cuisines still retain their nuanced individuality. That's why the chefs at Dieci Pizzeria & Osteria don't claim to cook Italian food, and instead focus their cooking on the area of Vallo di Diano in the Campania region of Italy. Using recipes heavily influenced by the region's nearby neighbor of Naples, they create Neapolitan-style pizzas sauced with San Marzano Italian tomatoes or a simple brushing of olive oil and mozzarella. They top their pizzas with traditional ingredients, such as truffle oil, prosciutto di parma, porcini mushrooms, and anchovies. Once pies are sprinkled with toppings, they sizzle in a wood-burning oven until the cheese melts and binds all the ingredients to the crust. The flavors of these pizzas are mirrored in their other Campanian dishes, such as linguini tossed with seafood and marinara sauce or veal cutlets doused in mushrooms and brown sauce. Dishes pair well with a reading of The Divine Comedy by Dante Alighieri, as well as bottles from the restaurant's wine list.
Mazelle's chefs spread a muted Russian influence over multiple meals each day, including lunch, dinner, and weekend brunches. They often kick off meals with plates full of raw oysters, accompanied by mignonette and lemon on ice. Afterwards, they present modern gastropub plates alongside classic Russian recipes, filling bellies with lamb burgers with lime aioli or beef stroganoff. Their brunch menu not only blends breakfast and lunch, but savory and sweet as well, with rosemary and mint pancakes and eggs benedict over glazed beets and orange hollandaise. They wash down their meals with microbrewed beers or craft cocktails featuring house-infused vodkas or Cognac mingled with peach purée and clove dust.
The restaurant's decor showcases the same penchant for reinvention as the menu, combining exposed brick with vintage wood details and the industrial textures of brushed metal. The chandeliers combine the illumination of reflective domes with the diffused glow of raw bulbs, best left uncooked to avoid explosions.
Inspired by the Würstelstands of Austria—hot dog carts around which locals eat, linger, and socialize—the owners of Der Kommissar decided to open up their own version in Brooklyn. More than 10 artisanal, Austrian–style sausages compose their menu's core, with styles ranging from a chicken-apple sausage from Brooklyn Cured to a meatloaf of pork, beef, and veal. In addition to its meats, Der Kommissar's traditional sides of sauerkraut and Austrian bread dumplings are made with locally sourced ingredients. Some of the bar's eight draft beers are also procured locally, though the majority of the selection hails from Europe. Like many of these beers, Der Kommissar’s four-person interior design team is native to Austria. The crew drew on alpine inspirations to outfit the 20-seat restaurant with rustic wooden tables, a stunning wall mural in the dining area, and toilets that yodel every time you flush.
Venturing inside Black Rabbit, you may feel like you’ve been transported to a 19th-century British pub: weathered floorboards lead past a sleek, dark bar, over which a set of chandeliers casts a dim glow. If the fireplace and framed photos of your disapproving great-great-uncle aren’t cozy enough, then it’s a great time to slip past the swinging doors into one of the bar’s private snugs, which New York Magazine describes as “… so private that you’ll need to button-activate a lightbulb to get your waiter’s attention.” While the décor takes one back in time, the pub food stays decidedly modern. The menu includes mini burgers served with a side of Ruffles chips, along with seasonal pickle plates, bratwurst, and Frito pie. And if the bar’s selection of board games or the comedian-hosted bingo night gets to be too much fun, guests can always slip out back to the garden, a shaded-area decked with picnic tables.