In a few weeks from now, the Hotel Williamsburg will open just off McCarren Park, with an outdoor pool, a rooftop bar with views of the Manhattan skyline, and a 100-seat restaurant. Last fall, the team from the hotel hinted that it was going to serve street food from around the world, and in January, a Craigslist posting said they were looking for a chef to cook food with a "Brooklyn touch." Now Flo Fab reports that the restaurant will be called Pillar & Plough, and Andrés Grundy, a former chef de cuisine at L’Atelier de Joël Robuchon, will be manning the stoves.
According to the hotel's website, it will serve "New York neighborhood food," and the Times notes that the menu will feature fancy tater tots, whole suckling pigs, and prime beef, to share. Curiously, the chefs will also run the food to the tables, which could be interesting. Still no word yet on whether they nabbed those chocolatiers and cheesemongers they were looking for. The hotel and Pillar & Plough are set to open the first weekend in July.
· Off the Menu [NYT]
· All Coverage of Hotel Williamsburg [~ENY~]