We just got word via an email from Sean Josephs, owner of Char No. 4 (one of our 99 Essential Restaurants in Brooklyn), that the treasured source for some of the borough’s best Southern-style smoked meats — not to mention a staggering selection of whiskey and bourbon — will close its doors Sunday, July 12. Josephs’s message reads:
I have some bittersweet news to share. Char No. 4 is closing its doors at the end of dinner service, next Sunday July 12th.
We have had an amazing 7 years in business during which time we have made so many great friends and served our share of bourbon and smoked meat, which I’d like to think has made for a lot of happy people.
The last 7 years have also been a lot of fun and we aim to finish out the coming days in the same fashion. We will run a limited menu, but one with all of the dishes that have been your favorites along with the specials that have made for years of lively Wednesday nights. Additionally you can expect to drink some awesome bourbon. Lets celebrate what has been a tremendous run by raising our glasses and enjoying the spirit that was the foundation of this great adventure.
In that vein, we have always tried to make inaccessible whiskeys accessible and it is only right that we really go out with a bang on that front. Tonight any of the old and rare whiskeys on our top shelf, which includes many gems, some of which may be the last of their kind, are yours for $6 an ounce. Come and get’em!!!
We all look forward to seeing you and getting the chance to say good bye over a glass or two (or three) of bourbon.
“Each dish was conceived with the idea that American whiskey would go well with it,” the Voice wrote earlier this year in our annual 99 Essential issue. “And smoker aside (the spareribs here might be the best in Brooklyn), chef Kyle Knall’s menu gives diners the full Southern treatment, including biscuits benedict with bacon gravy for brunch, bacon and brussels sprouts as a dinner side, mac and cheese, and (on Wednesdays and seasonally) a delightfully authentic, if elevated, crisp oyster po’boy.”
We’ve put in a call to Josephs for comment and will update when we hear back.
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