New York Magazine


 
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Bergen Hill
"Cool guys Ravi DeRossi (Death & Co., the Bourgeois Pig) and Daniel Kessler (of the band Interpol) have teamed up with former Top Chef contender Andrew D’Ambrosi to bring Brooklyn yet another sampling of posh small plates. Sounds like the potential for a cliché disaster, but this restaurant is exemplary, both in its use of space and adventures in flavor..."

 
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Amor y Amargo
"This tiny, bitters-focused bar from the folks at Cienfuegos specializes in (what else?) carefully-crafted cocktails. The space has been transformed from the former Carteles sandwich shop into an old-school tasting room with wine-colored walls, dark damask wallpaper, and shelves lined with bartending paraphernalia and Bittermens bitters …"

 
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Proletariat
"By the minds behind Death + Company… home to obscure German brews: Mahr’s Bräu Mastodon, Engelszell Gregorius Trappistenbier, or perhaps Professor Fritz Briem, all rarely found in other bars in the city. Meanwhile, a modest list of edible options includes upscale bar food like a beer braised brat sandwich, and a lamb burger. Well-informed bartenders pour water from rinsed Colt 45 forties…"

 
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Cienfuegos
“This rum joint from Ravi DeRossi of Death & Co. and Mayahuel is installed above his bitters tasting room Amor y Amargo and his juniper-focused spot Gin Palace. The menu of Cuban-inspired small plates is by Luis Gonzales (Mayahuel, etc.), and the fizzes, flips, and punch bowls (available in four sizes) are by Mayur Subbarao.”

 
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Desnuda
“The name of this cevicheria comes from the Spanish for “naked”—and while no one is sans clothing, everything at this East Village spot is stripped down. Desnuda has just a handful of seats at its narrow, dark wood and marble-topped bar (there’s no room for tables), and it’s decorated by little more than one opulent chandelier and several motor-powered silk fans. Offerings consist of oysters, ceviche, and wine.”

 
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Death & Co.
“No, the grim reaper isn’t a partner at this cozy boîte. The proprietors are first-timer David Kaplan and Bourgeois Pig owner Ravi DeRossi. Nevertheless, the cocktails created by head bartender Eryn Reece and co. are killer.”

 
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August Laura
“Hospitality-industry vets Frankie Rodriguez (a former Death & Co. general manager) and Alyssa Sartor (recently the head bartender at the Bar Room) give Carrol Gardens their version of an Italian-inspired bar: August Laura.”