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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.



half dozen. seasonal mignonette. cocktail sauce.


olive. currant. jalapeño. toasted almond.


white soy ponzu. onion. jalapeño. togarashi.

black bass

tomatillo. smoked ramp ponzu. radish. micro greens.


egg yolk carpaccio. matchstick potato. crustacean sauce.


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


calamari tagliatelle. pomodoro. lardo. gremolata.



raisin. pine nut. caper. grape.

fennel hummus

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


tuna tapenade. basil. espelette.


lobster salad. tarragon oil. pickled heart of palm.


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.


Bergen Hill

64 Cooper Sq, New York, NY 10003, USA
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