Classic


Meadow Sweet

New York City-Brooklyn

4.5 / 5

May 11, 2018

In 2012, chef Polo Dobkin left what was then Dressler, in the South Williamsburg area of Brooklyn, only to return two summers later and reopen the space as Meadowsweet. Named after the herb, the bar and restaurant is a showcase for his simple, straightfor

In 2012, chef Polo Dobkin left what was then Dressler, in the South Williamsburg area of Brooklyn, only to return two summers later and reopen the space as Meadowsweet. Named after the herb, the bar and restaurant is a showcase for his simple, straightforward style of cooking. Dobkin’s wife, Stephanie, is in charge of the beverage programme and the venue boasts a loft space which is used to grow herbs especially for their drinks, cocktails like a Friend of The Devil, a spicy, zingy mix of habanero, tequila, lime and cilantro from the garden, and the Mighty Quinn, a complex, sweet-ish mix of vodka, Hudson Valley currants, honey, and fresh rosemary, snipped straight from the plant. On the food front think dishes like house-made cavatalli with rabbit, and roasted chicken with dumplings. Pastry chef Jared Rubin, formerly of Battersby – offers up similarly simple yet appealing desserts, like basque cake with a pleasingly sharp rhubarb sorbet and a delicate milk-chocolate semifreddo.

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