Fans of Black Tree (131 Orchard Street; 212-533-4684), the LES fiercely seasonal, local, urban American-centric farm-to -able joint, rejoice. More tables are opening up. In Williamsburg (261 Metropolitan Avenue), obviously.
“It’s a more spacious location in a new market that still has that downtown feel,” chef and co-owner Sandy Dee Hall tells the Voice. “We’ll be adding a chef’s table and tasting menu, (18 small courses, with space for 8 – 15 people overlooking the open kitchen), which is going to be a ton of fun for me! Expect the unexpected.”
Famed for its one-animal-at-a-time approach – last week the menu focused on duck, crispy duck wings, pulled duck tacos, duck fried freekeh – and excellent sandwiches, the new location will continue to draw inspiration from ingredients rather than one particular type or region of cuisine.
“Everything will be new on a weekly basis,” says Hall. “The menu is entirely centered on what’s available from local farms.” That local approach extends to the barrel-aged cocktails, sourced from Brooklyn’s burgeoning spirits scene, and even the furniture, sourced by Brooklyn Reclamation.
“Our goal has always been to offer diners a farm-to-table experience that is seasonal, fresh, and well-executed yet affordable,” says Hall. “We want dining to be accessible so everyone can come and enjoy eating. That’s what we’re continuing to do here.”
This article from the Village Voice Archive was posted on October 12, 2015