The Dockside Restaurant offers superbly prepared classic dishes in a setting like no other. Located on the waterfront where Granville Island faces the city, guests can enjoy panoramic views across False Creek to the world-famous cityscape of Yaletown and beyond to the mountains of the North Shore.
At South Fin Grill, the ocean breeze mingles with a menu of upscale seafood and steakhouse dishes praised by New York magazine. Amid what critic Ethan Wolff describes as a "priceless" ocean view, servers roll out lobster, crab, swordfish, and salmon incarnated as pasta, soup, and sushi dishes. The "turf" portion of the menu showcases grilled new york sirloin, filet mignon, and barbecued pork, but the focus once again turns seaside at a raw bar that features clams and oysters kept fresh by pearl-shaped breath mints.
Beams of blue and yellow lighting hover above the interior dining tables, each blanketed with a white tablecloth and centered with a flickering candle. Outside, the ocean deck's sea-blue umbrellas shelter views of the boardwalk, ocean, and seagull beach volleyball tourneys. The restaurant bolsters its elegantly plated cuisine with occasional entertainment acts, which have included DJs.
Diners recline on the aged-black-leather chairs at Christie's Steakhouse, sipping martinis as they watch as they watch international travelers drift in and out of the Crowne Plaza hotel. Servers emerge from the kitchen, nimbly juggling plates of Black Angus steaks, fresh seafood dishes, and artisanal pizzas. They set plates down on linen-clad tabletops, their faces illuminated in the glow of soft hanging lights and five glimmering widescreen TVs.
As chronicled on Free Williamsburg, the dry-aged and char-grilled steaks at DeStefano's Steakhouse are cut "as thick as the last Harry Potter book" before they're served atop heated plates. Executive chef Alex Golovin approaches the entire menu with an old-school sensibility that highlights classic cuts alongside houses take on chicken cordon bleu and seafood pasta dishes. These plates pair with a compact list of cordials, brandy, and scotch, as well as nearly 100 international red and white wines.
Owner Joey DeStefano is deeply committed to his area's history, courting "more of an old-school neighborhood crowd" than Williamsburg gentrifiers. But wherever you come from, Joey will try his best to make you feel like family. The familial atmosphere comes naturally, due to the fact that the restaurant inhabits the former home of Joey's mother and still houses several of his childhood sleds, each named Rosebud. Outside the brick building, old-fashioned lettering and a neon sign proclaiming "Dee's Corner" welcome guests inside, where family photos line the walls and a fireplace casts its glow on a pressed-tin ceiling.
The grand chambers of New York Steak House are lined with mahogany walls that run its length under hand-stained stamped copper ceilings, giving the space a classy, timeless feel. As fire crackles under the mantle, a musician might skitter fingers across the baby grand piano and diners peruse a menu of traditional steakhouse cuisine. Carnivorous selections include classic cuts of beef along with short ribs braised for six hours. Diners who choose seafood entrees might enjoy a sea bass or scallops with an Asian twist, not because it’s wrapped in bamboo, but because it’s artfully seasoned with sweet soy sauce, teriyaki, or ginger.
With a menu originally created by Top Chef alumna Josie Smith-Malave, the cooks at The Speakeasy Brooklyn craft comfort fare from around the world to plate amidst the brick-lined dining room's speakeasy-style glam festooned with gold curtains and candlelight. Dining duos can begin their global sojourn in America's backyard with tender barbecue-glazed baby back ribs, which evoke memories of neighborhood cookouts and hang-gliding on the talons of majestic eagles. Curried shrimp transports taste buds to Thailand with coconut milk and basil, and salmon glazed with citrus maple basks in an eddy of rice pilaf and string beans. Diners can appease warlord sweet teeth with bounteous offerings of flourless chocolate cake or summery peach-and-blueberry cobbler.