[category]
[title]
A storied space—once an 1890s German grocery, brothel and World War II textile factory—is reincarnated as a 102-seat American restaurant. In the 2,300-square-foot room—decorated with tweed wall panels, wooden cathedral doors and tiled walls overlaid with photos of industrial Bushwick—chef Steven Hubbell (Chicago's Michelin-starred Veerasway) offers roasted celery heart with braised and lovage, crispy pork cheek with brown-butter-carrot puree, and smoked sablefish with egg sauce and parsley-onion salad. For drinks, find seasonal cocktails like eggnog and a bourbon-based Hot Scarecrow (apple-nettle tea and clove).