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The first thing you notice about Char No. 4 is the smell. It's an aroma you could eat with a spoon-smoky, full-bodied, and porky. The smell comes from the smoker, where the restaurant makes its own bacon, and deploys it in all sorts of tasty ways - a fat slab is fried for a deluxe BLT, or two seared tabs of bacon with black-eyed peas. This is a restaurant with focus: smoke, meat, and whiskey. The amber liquor flows freely here, with a giant selection of whiskey's sourced from around the world - American bourbon, Scottish Scotch, Japanese whiskey. Best mode of amber liquor consumption is splashing it on top of homemade butter pecan ice cream. As the ice cream melts, the drippings pool into the bourbon, rendering it one of the most out-and-out delicious desserts in Brooklyn.