Red Hook · Greenpoint · Carroll Gardens
Brooklyn seafood, cooked over live fire.
Oysters shucked to order, whole fish off the oak grill, and three very different rooms to eat them in.
How a plate leaves the pass
Build a bowl of littleneck clams
An empty spot on the pass. Scroll to build the plate in 7 layers.
- 01The plate
- 02Charred tomato broth
- 03Grilled sourdough
- 04Littleneck clams
- 05Lemon wedges
- 06Parsley
- 07Flaky salt and lemon zest
Three rooms, one oak fire.
The same kitchen and the same suppliers, in three neighborhoods. Pick the room that fits the night.
- 01Red Hook. The Dock · Raw bar and wood grill. 188 Van Brunt St. Weekdays: Tue to Thu, 5 to 10 pm. Weekend: Fri and Sat, 5 to 11 pm; Sun, 11 am to 3 pm, 5 to 9 pm
- 02Greenpoint. The Counter · Counter seats around the grill. 97 Franklin St. Weekdays: Mon to Thu, 12 to 10 pm. Weekend: Fri and Sat, 12 to 11 pm; Sun, 12 to 9 pm
- 03Carroll Gardens. The Garden · Long tables and a back garden. 331 Court St. Weekdays: Wed to Fri, 5 to 10 pm. Weekend: Sat and Sun, 10 am to 3 pm, 5 to 10 pm
Placeholder hours (concept). Addresses and phone numbers are placeholders too.
On the pass this week
Whatever came off the boat, near the fire.
From the grill
Whole porgy
Romesco, lemon, parsley
$34
Raw and cold
Heirloom tomatoes
Stracciatella, basil, lemon oil
$16
Sweets
Olive-oil cake
Roasted rhubarb, whipped cream
$12
Dishes change with the catch. Prices shown are placeholders.
Order at Table
Scan the code, order another dozen.
01Scan
Every table has its own code, so the kitchen knows where the food goes.
02Order
Browse the menu on your phone and add another round whenever you like.
03Stay
Nobody waves down a server for a second dozen. Pay at the table when you leave.
Pull up a chair.
Book any of the three rooms up to 30 days out. Raw bar seats stay open for walk-ins.
Reserve a table