Bill Baker’s Restaurant & Bar is now open at the corner of Grand and Marcy Streets in Brooklyn, New York’s, Williamsburg neighborhood.
The brand will be led by area residents Adam Randisi and Chef Nels Benton. The longtime friends met at Johnson & Wales University, and the restaurant is named after Randisi’s grandfather, Bill Baker.
The menu will serve season American fare, including sharable plates such as Trio of Beef Wellington (beef tenderloin, puff pastry, porcini, cognac cream, and black truffle caviar), Cracklin’ Duck Pierogi (Hudson Valley duck confit, duck cracklings, huckleberry, and miso and chili oil dipping sauce), and vegan dishes such as Artichoke Angolotti (homemade pasta, artichoke, mascarpone, roasted tomato, toasted pine nuts, and chardonnay cream).
A braised meat or Fish Cheek of the Week will also be on the menu, alongside larger items like Baker’s Brew Chili Cheese Dog (hot dog, Baker’s Brew chili, local cheese, chilies, goose fat fries or cheddar grit fritters), and Chicken Schnitzel (Amish chicken, Meyer lemon and sage spaetzle, and cider-braised red cabbage).
Mark Romano, the restaurant’s beverage director, has curated a list of more than 40 top-notch, small-batch American whiskeys. The beer list includes 20 nano/micro taps and other hard-to-find bottles.
The décor was designed by Duo Studio and conveys a relaxed feel in the bar, dining room, and in the cellar lounge. The brick walls date back to 1887.