Ever since Gwynnett St. opened up in Brooklyn, N.Y.'s Williamsburg neighborhood , my intention was to go and try the much-hyped restaurant. As many of my friends live close to the new restaurant, I frequently heard how amazing this new neighborhood addition was. And indeed, Gwynnett St. stood out from the other surrounding restaurants, with its $85 chef’s tasting menu created by executive chef Owen Clark. With a history of working at Wylie Dufresne's famed WD-50, chef Clark has created a playful and beautifully plated menu of modern American cuisine, using seasonal ingredients and interesting flavor combinations.
When I finally got to try a dinner at Gwynnett St. — a few years after its opening — I was not disappointed. The meal's highlights ended up being the start and the end — delicious desserts and the house special whiskey bread.
The whiskey bread ($5) sounded too tempting to pass on, and soon a warm, sliced, loaf arrived to the table, with a side of made-in-house cultured butter. The dense bread had a texture resembling biscuits, and a sweet flavor similar to that of cornbread, with an additional sting of whiskey. The hearty bread was so good I probably could have finished it all right at that moment, but as our waiter suggested, the leftover slices could be wrapped up and taken home. Luckily I followed her advice, and was excited the next morning to give a slice a quick heat in my toaster, and enjoy a delicious whiskey-spiked breakfast treat.
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