This modern American bistro at the Williamsburg Hotel is helmed by head chef Kevin Chun and focuses on fresh, seasonal fare. The menu changes regularly and often features artisan breads baked in-house through a collaboration with Brooklyn Bread Lab. On a recent visit, the dinner menu featured small plates like wood-roasted bone marrow and bison tartare, hummus and goat cheese tortellini en brodo and burrata and apples with chile and polenta toast, apple butter, wildflower honey, bee pollen and apple blossoms. Entrees include activated charcoal ciriole pasta with yellow tomato sauce, buffalo mozzarella and basil, black rice risotto with wild mushrooms, sheep’s milk cheese, toasted oats and hard herbs and roasted sea bass with red rice, asparagus and lemon-flax beurre blanc. You can also visit for afternoon high tea: Nibble on three tiers of sweets and savories like chocolate-rosemary scones, spicy salami and ricotta pizzettes and pistachio bars while sipping your choice of tea.
Meet our Chef: The Heart & The Helm.
Attributing his love for cooking to his mother, who encouraged him from an early age, Chef Kevin Chun began experimenting with his own fresh pastas and homemade sauces before pursuing his passion at California’s Le Cordon Bleu College of Culinary Arts—and the rest is history.
Williamsburg is jam-packed with incredible places to dine, including a few fine establishments of our own. Try Harvey for breakfast, dinner, or weekend High Tea, swing by the rooftop bar and café (poolside, of course), and catch our seasonal pop-up eatery, The Avenue, overlooking Wythe Ave.
The Roof - A rooftop oasis boasting breathtaking views, an outdoor pool, bar and café. Opening soon.
|Venue name:||Harvey at the Williamsburg Hotel|
96 Wythe Ave
|Opening hours:||M-W 7am-3pm, 6pm-10:30pm, TR & F 7am-3pm, 6pm-11:30pm, Sat. 7am-11:30pm, Sun. 7am-10:30pm|
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