The owners of Williamsburg’s Brooklyn Winery are honing in on their newest endeavor: the Crown Heights restaurant, BKW. Brian Leventhal and John Stires have brought on executive chef Michael Gordon, formerly of Bouley, to craft a New American menu that pairs with Brooklyn Winery’s selection of wines. The menu is broken up in to several categories ranging from plates to share to larger entrée sized portions.
Start off sharing a cheese plate or an artisanal charcuterie and then dive into an array of seasonal small plates that include warm heirloom toast with brown butter; crispy Brussels sprouts with housemade pastrami and apple cider caramel; and fried manchego and shishitos.
The entrée selection ranges from the falling-off-the-bone root beer glazed pork ribs with a Tuscan kale and Asian pear slaw to juicy pan roasted chicken with a sundried tomato couscous and a pan seared skate with a caper brown butter.
Brooklyn Winery also operates a micro-winery on-site at BKW, so get ready for special wines that will ultimately be served exclusively at this location. And if you particularly fall in love with a bottle, you can purchase it on the spot to enjoy at home.
For dessert I highly recommend the donuts! They are fresh, soft, and warm. Basically perfection. Or if you want to continue the wine theme, go for BKW’s wine float made with Brooklyn Winery old vine zinfandel, cola, and mascarpone gelato.
The wait staff is friendly, welcoming, and more than happy to help you pair you dishes with the appropriate glass (or bottle!) of wine. BKW has a cozy, charming atmosphere — one in which you feel right at home.