Yesterday, we stopped by Glorietta Baldy (502 Franklin Avenue, Brooklyn, 347-529-1944), the latest outpost from the three brothers Wiley– the guys responsible for beloved Brooklyn standbys Bar Great Harry, Mission Dolores, and Owl Farm. We found Ben Wiley applying finishing touches and waiting for two big liquor drops that will stock the bar for Monday’s 4 p.m. opening.
In broad daylight and without booze, it’s still not much to look at–but the bar is definitely cut from the same cloth as the Wileys’ other places: It’s minimal, comfortable, and party-proof, with sooty exposed brick, old linoleum floors, and plenty of warm wood.
From the street, the bar declares itself in white lettering from the metal roll-gate. Peer through the plate-glass windows, and you’ll see a long, dark space with a window at the back and a long bar tucked under a heavy stud that holds a staircase to who-knows-where (presumably an apartment upstairs). A banquette runs the length of the room with wooden cocktail tables where you can rest your drink.
At the back, a red “Queen Kitty” mural from Steven Weinberg presides over two flashing pinball machines and next summer they’ll open the backyard for imbibing al fresco.
The bar, named for a New Mexico peak Seth Wiley used to mountain bike on, has 12 beers on tap; early lists will include Barrier Brewing’s Protagonist Imperial ESB and Moochelle Nitro Milk Stout, and Singlecut’s John Michael Rum Barrel Aged Dark Lyric Lager. You’ll also see brews from Grimm, Carton, Dark Horse, and others, and a cocktail list is forthcoming. “I don’t like to get too wound up about that at the start,” Ben says.
In a few weeks, the brothers will roll out an abbreviated menu of elevated bar snacks like sandwiches, salads, and other simple plates from a renowned chef (you’ll want to eat this food, seriously) that Ben says he’s “not trying to advertise.” We know who it is, but if the Wileys wanna keep it on the DL, we can respect that. (Hint, he’s familiar with Cape Cod and Evergreens).
Without a full kitchen, Ben says people tend to misunderstand and think the food is an afterthought, but he wants everyone to know that despite its abbreviated menu, Glorietta Baldy is looking to serve up serious, sustaining food: “It’s definitely not ‘light bites,’ or whatever people are calling it,” he says.
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