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Bergen Hill Makes the Jump From Carroll Gardens to the East Village

Take a tour of the new version of Ravi DeRossi's cocktail and small plates parlor

Here is a sneak peek at the new incarnation of Bergen Hill, Ravi DeRossi and Daniel Kessler's transplanted Brooklyn restaurant, now situated in the East Village. DeRossi quietly shuttered the Carroll Gardens original back in April, shortly after chef Andrew D’Ambrosi' decamped to France. The kitchen is now helmed by executive chef Anthony Mongeluzzi who will refine and build upon the old Carroll Gardens menu. The wine list is from Robert Bohr and Grant Reynolds of King Street Sommeliers (Charlie Bird and Pasquale Jones); cocktails will be curated by Sother Teague. Bergen Hill is set to open July 5, if you happen to visit do let us know what you think.

SEAFOOD

oysters

half dozen. seasonal mignonette. cocktail sauce.

tuna

olive. currant. jalapeño. toasted almond.

hamachi

white soy ponzu. onion. jalapeño. togarashi.

black bass

tomatillo. smoked ramp ponzu. radish. micro greens.

langoustine

egg yolk carpaccio. matchstick potato. crustacean sauce.

octopus

onion purée. farro. broccolini. raisin. harissa vinaigrette.

squid

calamari tagliatelle. pomodoro. lardo. gremolata.

TOAST

cauliflower

raisin. pine nut. caper. grape.

fennel hummus

caramelized fennel puree. chive. orange. walnut. feta.

burrata

tuna tapenade. basil. espelette.

lobster

lobster salad. tarragon oil. pickled heart of palm.

VEGETABLE

kale wakame

marinated kale. pickled shiitake. fresno. sesame.

hen of the woods

mushroom purée. kohlrabi. pickled hon shimeji.

summer greens

roasted beet. pumpkin seed. micro arugula. orange.

Hamachi

Bergen Hill

64 Cooper Sq, New York, NY 10003, USA
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