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Home > Restaurants > Bernie's

Bernie's

332 Driggs Ave., Brooklyn, NY 11222 40.721925 -73.952782
nr. Lorimer St.  See Map | Subway Directions Hopstop Popup
347-529-6400 Send to Phone

  • Cuisine: American Traditional
  • Price Range: $$

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    Upscale
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Official Website

berniesnyc.com

Hours

Daily, 5pm-11pm

Nearby Subway Stops

G at Nassau Ave.; L at Bedford Ave.

Prices

$15-$26

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Dine at the Bar
  • Good for Groups
  • Romantic
  • Design Standout
  • Reservations Not Required

Alcohol

  • Full Bar

Reservations

Not Accepted

Profile

Grandparents will no doubt love Bernie’s. That’s not a knock; it’s by design. At the restaurant, owners Zach Frankel, Taylor McEwan, and chef Ashley Berman have committed to an unironic and decidedly retro approach to wedge salads, crab cakes, and once-plentiful standards like chicken paillard. And as far as grandparents are concerned, the place is, in fact, named for Frankel and Berman’s grandfathers. The team also runs nearby Frankel’s Delicatessen & Appetizing, which seemed to have originated with the owners’ reflexive response to pangs of nostalgia for places like Murray’s Sturgeon Shop and 1970s-era Zabar’s. The new restaurant is in the hallowed old Park Luncheonette space, which began in 1931 as a Depression-era mom-and-pop sandwich counter. The quirky, pizza-forward reboot in the space shuttered last year, and most of the interior fixtures left the building around the same time. Starting nearly from scratch, the team salvaged a few marble countertops. McEwan and Frankel tracked down vintage Tiffany-style lights and commissioned the new pleated oxblood seating. The new tablecloths are red-checked and covered with butcher paper, and there are crayons on the tables. For inspiration, Berman says she looked to North Jersey spots like Charlie Brown’s Steakhouse and the Iron Horse in Westwood, places famed for stuffed cheeseburgers, crocks of French onion soup, and caddies of coleslaw dropped right on the tables. Her vinegar chicken takes a cue from the famed Chicken Savoy found at Belleville’s Belmont Tavern. Berman’s take maxes out the crispy-skin quotient, and there’s plenty of rendered schmaltz and sherry vinegar in the pan sauce she finishes with Cognac and veal stock on the fly.

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