Located on the ground floor of " The Wythe Hotel" in Williamsburg this Tarlow project(Diner, Marlow and Sons) has a big corner dining room with a wood burning oven and open kitchen. This oven is the center piece for the farm to table cooking done here.
Bread from Hot Bread Kitchen and housechurned butter- yellow in color sprinkled with sea salt is a treat. Oven roasted olives($3) with herbs are tasty. The sunchoke soup($8) served with creme fraiche is a savory, flavorfull soup and eaten with the bread and butter is even better. My main was the lobster with potato and fava beans($23). Simply served with a champane creme sauce this dish had clean fresh flavor. For dessert, a rhubarb cobbler with housemade ice-cream($10) crowned a "foodgasmic" meal.
Native New Yorker, girl about town and culture vulture. Five borough foodie who will travel to the edge of another borough for that one boom bangin' meal. Finding those special places is my specialty. I dish urban adventures. Can despign custom food tours for visitors and locals alike, My brief stint at WOR with Joan Hamburg was an inspiration to start blogging. Franny has a penchant for all things NY urban glam.