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When Saul Bolton and his wife Lisa opened the eponymous Saul in 1999, they were Smith Street pioneers. A decade later, they team up with chef turned restaurateur Ben Daitz, a Saul alum and co-owner of Num Pang sandwich shop, on a new venture situated on and named for another burgeoning restaurant row. As befits the current climates—culinary and financial both—the Vanderbilt is more casual than Saul, with lower prices ($4 to $24, for hanger steak, sea bass, or chicken), and an emphasis on globally inspired small plates and classic and original cocktails. There is a smoker on the premises, and an array of charcuterie, from homemade jerky to house smoked kielbasa with coleslaw. The jerky is made in-house, and so are the warm apple fritters. (The house-made sausages are also sold to other restaurants under the Brooklyn Bangers label.)
— Rob Patronite and Robin Raisfeld

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