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.