A Room with a view: Wythe Hotel and accompanying restaurant Reynard are the chicest Brooklyn destination, period. All Williamsburg skeptics will be put to shame after one visit to this revamped historic hotel. Turn of the century original masonry, arched windows, cast iron columns, and original wood flooring are only a few of the many charms in this renovated textile mill. This 72 room hotel is jam packed with amenities, including a seasonal and locally curated mini bar, heated cement flooring, and carefully selected artist and craftsman commissions throughout the hotel.
There are even Band Rooms with TDK sound systems, custom wallpaper designed by Dan Funderburgh & Flavor Paper, and two-way mirrors in the shower to gaze at the floor to ceiling view of the skyline. Peter Lawrence and Andrew Tarlow did not cut any corners when making this hipster hangout come to life! Walking down Wythe Ave. and seeing the iconic HOTEL sign designed by Tom Fruin foreshadows a great night in all senses of the word. Wether it be food, fashion, or art this is the chicest place for people watching, unleashing your creativity, and chatting with tastemakers from all over the globe.
A kiss of fire touches almost every ingredient coming out of the kitchen of chef Sean Rembold at the in house restaurant Reynard. Andrew Tarlow is the brainchild of Brooklyn favorite Marlow & Sons and continues his winning streak creating the food and beverage program at Reyanrd and the rest of the chic event spaces hidden in the hotel. This is a restaurant to enjoy the ever-changing array of seasonal ingredients and daily menu updates based on the freshest findings. The American fare coming out of the kitchen here is not to be taken lightly.
Creativity burns like fire with dishes like Beef Carpaccio with sea urchin, brown butter, and sage. Every ingredient instantly melts in your mouth and creates a warm refreshing sensation that cannot be matched. Regardless that Uni is my new food obsession this was my favorite dish of the night. Another decadent treat was the scallops with oysters, potato, jowel bacon, and beef broth. Now whoever can mix scallops and oysters and have it be that incredibly harmonizing deserves an award. For all the carnivores out there the pork chop with kabocha squash, whole grain, mustard and frisee is a perfect match.
An amazing thing happened when the dessert of flourless chocolate cake and fennel ice cream hit the table. Besides the fennel ice cream being my new favorite flavor, the use of, in my opinion, the best chocolate in the world, Mast Brothers, was instantly recognizable. After chatting with the chef after dinner he had a comical story about a man who ran straight into the kitchen after indulging in the same dessert shouting, “I am gay and from LA and I need to know where to get that chocolate!”
Photo Credits: Adrian Gaut and Wythe Hotel