At #70, Llama Inn (50 Withers St.) is the home of Chef Erik Ramirez, who was recently named a James Beard Award finalist for Outstanding Chef. Sister restaurant to Lilia, Misi (329 Kent Ave.) is #39. The Four Horsemen (295 Grand St.), a Williamsburg restaurant with a Michelin star, is #36. Birria-Landia (491 Metropolitan Ave.), which The New York Times lists as in Jackson Heights, also has a location in Williamsburg and secured #18. Aska is followed by popular Italian joint Lilia (567 Union Ave.) at #17.
The list of Williamsburg restaurants kicks off with Aska (47 South Fifth St.), a Scandinavian spot with a tasting menu, at #16.
Of the nineteen, nine are located in the North Brooklyn area, including one in Greenpoint and eight in Williamsburg. Surprisingly, only nineteen Brooklyn spots made the list. ET.Pete Wells, food critic at The New York Times, released his list of the 100 Best Restaurants in New York City this week. The event happens tonight at this Zoom link at 8:30 p.m. They’ll discuss the meaning and pleasures of Jewish comfort food, and how these foods can bring us closer to each other, in a conversation moderated by Philissa Cramer, editor-in-chief of the Jewish Telegraphic Agency. Join us for an intimate conversation with Shannon Sarna, editor of The Nosher and author of the new cookbook “Modern Jewish Comfort Food,” and award-winning Israeli-American chef Michael Solomonov.
“It’s loud and you fucking share and shout at your dining partner with your mouth full. “People love it,” Solomonov said, raising his voice slightly in order to be heard over the increasing din of our fellow diners, which included groups of men in suits and 30-somethings on dates. There is heating atop the roof, said a spokesperson, and the space can be sealed from the elements as needed.įor now, however, diners are still soaking up the summer vibes. In a nod to New York’s very non-Mediterranean climate, the open-air concept at Laser Wolf is designed to weather winters as well. “We felt like we had to make fine food in order to be a chef of notoriety, but then the only thing we’d want to fucking eat was this Israeli experience,” he said. Solomonov and Cook have also written two cookbooks about Israeli cooking: “Zahav: A World of Israeli Cooking,” which won James Beard Book of the Year, and “Israeli Soul: Easy,Essential, Delicious.”īut for Solomonov - who was born in Israel and moved to Pittsburgh when he was 3 years old - Laser Wolf, his first outpost in Brooklyn, represents a return to something more basic, more authentically Israeli. Along with his business partner Steve Cook, he owns a slew of famed restaurants in Philadelphia, including Zahav - which is credited with helping kick off an “Israeli food revolution in the U.S.,” winning the James Beard Award for best restaurant in 2019 - and Abe Fisher, known for its contemporary take on Old World Jewish cooking. The rooftop restaurant is far from Solomonov’s first big success in the culinary world. This clearly rings true for restaurant-goers, because after opening in May, Laser Wolf quickly became known as the “ restaurant of the summer.” (During the restaurant’s first weeks, reservations were reportedly snatched up within minutes, according to Brooklyn Magazine.) Laser Wolf was included on Condé Nast Traveler’s list of the “ best new restaurants in the world,” and the New York Times named it one of the most “exciting” restaurants in the United States. “Meat on a stick over coals just blows away anything you can make,” he added. Laser Wolf, located on top of The Hoxton in Williamsburg, has a view of the Manhattan skyline.
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