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Neighborhood bistro Brooklyn Proper now open in Windsor Terrace

Filip Wolak
Brooklyn Proper

Julian Mohamed sure likes his neighborhood pride. First there was Dear Bushwick, his British-lilted love letter to the north-Brooklyn nabe, rife with locavore grub and birdcage preciousness. Now he’s at it again with this New American bistro, named for the moment when Windsor Terrace was officially sanctioned as part of the borough. Enlisting Caitlin Whitbeck (Buvette, Chez Panisse) to run the kitchen, the farm-to-table menu spotlights Hudson Valley produce in dishes like cucumber gazpacho and sweet-potato wedges with maple-swirled crème fraîche. With nose-to-tail economy, Whitbeck crafts duck three ways: cured into prosciutto, cooked confit with beet and cranberry beans, and transformed into a pistachio-studded loaf pâté. Cocktail maven Ginger Warburton (The Dutch, Isa) fills the bright, 450-square-foot space with terra-cotta pots bursting with lavender, dill and chocolate peppermint, which are employed in her house-made vermouths. 471 16th St between Tenth Ave and Prospect Park West, Windsor Terrace, Brooklyn (347-844-9853, brooklynproper.com)


Cucumber gazpacho, $6
Roasted beets with honey yogurt and pistachios, $8
Summer squash carpaccio with pecorino, lemon and basil, $8
Roasted cauliflower with apricot, cherry and caper, $8
Little gem salad with radish and green goddess dressing, $9
Eggplant caponata on house-made ciabatta toast with blueberry, hazelnut and pickled celery, $8
Sundried tomato pesto on house-made ciabatta toast with ricotta, $9
Seasonal greens with lentil vinaigrette and roasted market vegetables, $13
Duck three ways: prosciutto, confit, country paté, $17
Sliced beef tenderloin with fingerling potatoes and herb salsa, $17
Braised pork shoulder with celery slaw and house-made corn and sage ciabatta, $14 

House-made whole-wheat ciabatta with whipped butter, $4
Pickled market vegetables, $4
Roasted almonds an fried herbs, $4
Deviled egg with watercress, $4
Sweet potato wedges with local maple crème fraiche, $4
Leek tart, $4 

Zucchini spoonbread with lemon cream cheese, $6
Seasonal fruit with sweetened crème fraiche, $6
Chocolate mousse, $6 

Ananas Shrub: muddled pineapple, white wine vinegar, Cocchi Americano, white wine
Peach Fuzz: peach, vermouth, lemon juice, sparkling wine, stevia leaf
Mandorla: dry and white vermouths, Orgeat syrup, lime juice, toasted almond
Blumer: Cocchi Rosso, rose syrup, lemon juice, hibiscus tea
Spruzzo Martini: dry vermouth, basil
Holy Water: amaro, dry vermouth, rouge vermouth, lemon bitters, burnt citrus
Proper Negroni: rouge vermouth, sparkling wine 

Naked Flock Cider
Sixpoint Bengali IPA
Peeksill Sour
Bronx Summer Ale 

Ananas Shrub at Brooklyn ProperFilip Wolak

Cucumber gazpacho at Brooklyn ProperFilip Wolak

Duck three ways at Brooklyn ProperFilip Wolak

Roasted beets with honey yogurt and pistachios at Brooklyn ProperFilip Wolak

Brooklyn ProperFilip Wolak

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