B.B.R. opens in Williamsburg

Cal Elliott launches a basement bar underneath his Brooklyn bistro, Rye.

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Photograph: Alex Strada

Northern Tonic at B.B.R.

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Photograph: Alex Strada

Diablero at B.B.R.

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Photograph: Alex Strada

Coco Rosie at B.B.R.

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Photograph: Alex Strada

St. Louis-style BBQ ribs at B.B.R.

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Photograph: Alex Strada

Benton's ham at B.B.R.

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Photograph: Alex Strada

Brussel sprouts at B.B.R.

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Photograph: Alex Strada

Smoked pork-belly sandwich at B.B.R.

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Photograph: Alex Strada

Scallop ceviche at B.B.R.

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Photograph: Alex Strada

B.B.R.

Tucked beneath Rye restaurant—the acronym stands for "Bar Below Rye"—this 45-seat subterranean saloon is kitted out with wooden planks to resemble a ship's hull, an allusion to the longshoremen in chef-owner Cal Elliott's family. Dram owner Tom Chadwick runs the beverage program, with cocktails like the Diablero (tequila, Cocchi Americano, lemon, raspberries and Tiki bitters) and the Coco Rosie, a piña colada–meets–dark-and-stormy. The beer list features brews on tap (Bitburger, Flying Dog), and vintage bottles—salvaged from when the space was a 1920s members-only club—line the back bar. To accompany the booze, Elliott dispatches casual plates: Scotch eggs, crab croquettes and smoked-pork-belly sandwiches. See the cocktail menu below. 247 South 1st St between Havemeyer and Roebling Sts, Williamsburg, Brooklyn (718-218-8047).

COCKTAIL MENU:

Cocktails, $11
Diablero: Pueblo Viejo tequila, Cocchi Americano, lemon, fresh raspberries and Tikki bitters
Busman's Holiday: Gordon's gin, aperol, Combier, grapefruit, lemon juice and angostura bitters
Northern Tonic: Krogstad aquavit, Perry Tot gin, Strega, celery bitter and cucumber
Crimson Derby: Buffalo Trace bourbon, lemon, grenadine and orange citrate
Rye Stirred: Rittenhouse rye, Cocchi Rosso, Wormwood Bitter Rinse and Reychauds bitters
Strictly Rhythm: Beef Eater gin, aperol, Dolin Dry, grapefruit bitters and zucca
Coco Rosie: Gosling's rum, coconut, pineapple, lime, ginger syrup and angostura bitters

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