reBar
147 Front Street
Brooklyn, NY 11201
718.797.2322
{Google Maps | Flickr Set | Website}

DUMBO gastropub reBar (147 Front Street between Pearl and Jay Streets) is proud to announce recent changes that make it worth a first, second, or even a third look!  The addition of Jeremy Leech as executive chef, a rotating seasonal menu and a redesigned dining area kicks off a whole new era in downtown Brooklyn dining. 

Coming by way of Portland and Orlando after a successful stint as executive sous-chef at Park Slope’s Flatbush Farm, Chef Jeremy Leech brings with him an original take on American Continental cuisine.  Leech collaborated with reBar owner Jason Stevens, bar manager Luke Wheeler and maitre ‘d/wine director Bernard Bunye, to put a decidedly seasonal, organic, and locally sourced spin on dishes designed to complement beer, wine and cocktail offerings.  Whether you visit for lunch, brunch, dinner or just a little something at the bar while enjoying over one of reBar’s 15 taps and 120 bottles of world renowned beers, Chef Leech has created a fresh prospective on pub cuisine.  Lovers of libations need not fear, reBar still features the creative cocktails and outstanding wine selections (many Sustainable Agriculture, Organic, and Biodynamic Farming-produced) that made it the winner of Best New Bar of the Year (2007) by Time Out New York magazine.

Stop in for lunch and enjoy the new $8 lunch break, tempting sandwiches teamed with unlimited fountain soda and a choice of hand cut fries, mango fennel apple slaw or side salad.  Offerings include the intimidating ½-pound reBurger (served with house made pickles, Spanish onions, Roma tomato, lettuce, harissa mayo and American cheese on an artisan potato bun – add Chubi bacon for $2 extra), the Philly Cheese Steak (plus Chef Jeremy’s smoked gouda cheese sauce wit’ or wit’out, on a baked Amoroso’s roll), a decadent Grilled Cheese (Danish blue, provolone, imported parmesan with truffle oil, on pressed ciabatta) and reBar’s signature Pulled Pork (24 hour cured, 7 hour slow roasted Smithfield pork, house made BBQ sauce on an artisan potato bun with a side of crème fraiche).  There is even a Vegan (grilled seasonal veggies and soy spread within a baked Amoroso’s roll) for those seeking a meat and dairy-free option.

A la carte lunch offerings are divided into soups and salads, and small plates including Sweet Pea Soup (delicious Chubi bacon another $2 away), a vibrant Cobb Salad (mixed greens, egg whites & yolks, blue cheese, cucumbers, seasonal vegetables; extra for all natural chicken, house marinated hanger steak and seared fish du jour), Marble Potatoes (cast iron roasted with forest mushrooms, confit garlic cream sauce, provolone), a creamy bowl of Mac ‘N Cheese (elbow macaroni, chef’s smoked gouda sauce – bacon $2 extra) and Lemon-scented Artichoke and Spinach Dip (with crispy naan bread). Also unique to the lunch menu is a 12 ounce 24 day dry-aged Angus New York Strip Steak, served with whisky peppercorn sauce and stacks of hand cut fries.

Dinner dazzles as Chef Leech brings his seasonal sensibilities to small plates, soups and salads and mains.  Start with highlights including Ahi Tuna Two Ways (seared/raw center cut, peppermint oil, smoked salt), Yellow Wax Beans (sautéed with spicy chorizo, pearl onions), Leafless Salad (hearts of palm, mixed plum tomatoes, feta cheese, Meyer lemon vinaigrette) and the outstandingly simple and EatingEverywhere.com recommended Polenta (sunny side up egg, truffle oil, pine nuts, parsley salad).

Main’s include Silk Road Bouillabaisse (South Asian saffron broth, blue prawns, day boat scallops, Wellfleet little neck clams, Bouchot mussels, Spanish sardines, seasonal vegetables, baguette), Artichoke (roasted organic with smoked faro, maitake mushrooms, white asparagus-garlic emulsion), Boar Sausage (house made polenta, O’Hara’s demi glace, sautéed organic green and white asparagus), Chicken Breast (brick pressed free-range organic with organic spring succotash) and Fish of the Day (Chef’s preparation).

Weekend brunch features all of your mid-day favorites including eggs, pancakes, and waffles.  Other specialties include Stuffed French Toast (with marshmallow fluff) Fried Chicken & Waffles (with pure Vermont maple syrup) and House-Smoked Salmon (with egg yokes/whites, capers, red onions, toast and cream cheese).  The bar menu, features a selection of small plate dishes as well as original bites such as Paprika Almonds and Crispy Crab Stuffed Cucumbers

Don’t tell anyone, but reBar even has a secret menu!  Tucked in the back of every check server (which are old novels) is a menu of specials and unique dishes for those in the know.

reBar also boasts a new look.  Once the site of the Grand Union Tea Company, reBar has managed to preserve the integrity of its home while remaining appealing to modern diners.  The focal point of the revamped dining room is the Lee Davis designed 2,000 lb (one ton) 20 foot communal table, crafted from reclaimed wood.  With seating for up to 22 guests on this centerpiece, large groups and couples alike can dine together beneath the antique chandeliers and soaring terra-cotta barrel-vaulted ceilings.  Cork paneling interplays with brick walls and custom made tables and chairs to give the area a warm and inviting feel.  The bar area is separated by dramatic ironwork that leads to another communal “harvest table” (this one bar height) as well as seating at the bar and perimeter. Works by some of the area’s most talented artists inject modern flavor into the airy public and private dining areas.

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reBar is located in the heart of Brooklyn’s DUMBO at 147 Front Street, and is open daily Sunday, Monday and Tuesday from 11:00 am to 2:00 am, and Wednesday through Saturday from 11:00 am to 4:00 am.  reBar takes reservations on www.Opentable.com and through their website.  For more information, please call owner Jason Stevens at 917-406-9192, or 718.797.2322 for reservations and to reach reBar directly, or visit www.rebarnyc.com . 

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