Description
Named for the bustling Williamsburg Street it's located on, The Bedford practices the kind of farm-friendly locavore cuisine Brooklyn has become famous for. The chef, Blake Joyal, hails from such prestigious restaurants as the Modern and Craft; his kitchen is religious in its sourcing, meaning all of your vegetables will be organic and from local farms while your meat will be pasture-raised. The style is contemporary American: burgers topped with gorgonzola and applewood smoked bacon, confit pork shank, and black grouper served with locally milled polenta are some of the things you might find on the rotating, seasonal menu. The restaurant¹s design scheme is farmhouse chic. Much of the dining room is made from refashioned wood, with scuffed wooden floors and schoolhouse desk tables, complemented with old timey touches like a vintage cash register and antique mirrors. The wine list is filled with plenty of organic and biodynamic wines; stop in as late as 2am for a glass of wine and some bites from the late-night menu.—Keith Wagstaff
