The Pines

Row 1

Details
284 3rd Ave (btwn President & Carroll St)
Brooklyn, NY 11215
(718) 596-6560
American, New American
$ $ $
Hours
Mon–Sat: 6:00 PM–11:00 PM Sun: 6:00 PM–10:00 PM

Foursquare Tips

  • Order new American plates (fresh-pressed tofu with sous vide pumpkin and smoked tomato, house-made cavatelli with a trotter rag) while hanging in the backyard garden when it's nice out.
  • A chef-driven seasonally-minded restaurant that ups the food options in the Gowanus considerably.
  • The Baked Apple cocktail tastes like what bong water would taste like if bong water were delicious. Order it and you'll get what I mean...bro.
  • Try the Yeah Buddy, you won't regret it.
  • Campfire. Free s'mores.
  • Dishes were small portions with great presentation! Got squid, duck rillettes, agnolotti, ribeye steak and chocolate cake. All were very good and enjoyed my birthday here!
  • Village Voice is proud to welcome The Pines to the 2014 Choice Eats food fest! http://bit.ly/1cRzdNV.The menu changes daily, always offering a new pasta dish to try!
  • Great staff, cocktails, wine and food. Inventive dishes but everything from cheese plate to raisin gelato dessert was great.
  • Pray 4 Weezy!
  • Very good natural wines list :)
  • Love the pines, food is so inventive. Worth it cause I couldn't make anything on this menu at home. Try the nochera cocktail-smokey, campfire whiskey, mezcal, and amaro. It's like a witches brew...
  • Fireplace outside is perfect for fall/ winter especially if you have smokers w/ you. Prix fixe/chef's choice, less amazing. Bone marrow was group fave, homemade pasta/ fish main course close seconds
  • The salads were simple to a fault, but our entrees were terrific. Shortribs prepared almost like pork belly and a delicious trotter pasta.
  • The epitome of overpriced pretentious portlandia-BS in Brooklyn. The tiny portions were delicious and interesting, but alas, I left hungry and felt ripped off. Couldn't they at least get comfy chairs?
  • sous-vide cooked 30oz ribeye is incredible. You may need to call ahead to order. Other highlights: fluke, squid, cabbage and duck breast
  • Backyard is quite cozy.
  • Foie Gras, Poached Lobster and Wagyu Steak! Wish I could tell you more but chef's menu chgs seasonally. Everything was fantastic!
  • There is only one restaurant you need to know in New York. And it is this one. Chef John Pioarkoff's dishes are unpretentiously mindblowing.
  • You can't go wrong with anything.
  • If a flan had sex with a panna cotta, the Birch Beer pie by Four and Twenty Blackbirds would be the result.