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Brooklyn Star

33 Havemeyer St., Brooklyn, NY 11211 40.71571 -73.953524
nr. N. 7th St. See Map | Subway Directions Hopstop Popup
work718-599-9899 Send to Phone

Cuisine: Southern/Soul
Price Range:
$$
Key to Prices and ratings
Upscale

Almost Perfect

Exceptional

Generally Excellent

Very Good

Good

Cheap Eats

Best in Category

Excellent

Delicious

Very Good

Noteworthy
Very Expensive

Expensive

Moderate

Cheap
Reader Rating:
7.3 out of 10
|
3 Reviews | Write a Review

Photo by Hannah Whitaker

Map Rate & Review

Official Website

thebrooklynstar.com

Hours

Daily, 5pm-11pm

Nearby Subway Stops

G, L at Metropolitan Ave.-Lorimer St.

Prices

$12-$19

Payment Methods

American Express, MasterCard, Visa

Special Features

Notable Chef
Teen Appeal

Alcohol

Beer and Wine Only

Reservations

Not Accepted

Profile

Joaquin Baca has opened restaurants before. You might have heard of them: Momofuku Noodle Bar. Ssäm Bar. Ko. As David Chang’s original co-chef and eventual partner, Baca rode the monster Momo wave until, as he puts it, the company, and its ambitions, outgrew him. In fall 2008, Baca sold his shares back to raise money for his first solo venture, the Brooklyn Star, a southern-inflected spot (Dr. Pepper ribs, anyone?) in Williamsburg. — Rob Patronite and Robin Raisfeld

Food:	10

Service:	10

Décor:	10

Value:	10

Simply the best meal I've ever had in Brooklyn. Actually, one of the best meals I've ever had (Dr. Pepper ribs, made-to-order corn bread, braised greens, porkchop). My fiancee wants me to give this a bad review so as not to jeopardize the short wait for a table. Can't do it. This place is too damn amazing.

Brooklyn Star

Good Food, But Staff Needs Morale Boost

californiagirl from 11222 | Posted on 6/13/09

Overall Rating: 108 (Recommended)


Food:	8
Service:	7

Décor:	4

Value:	5

I was tempted to try Brooklyn Star based on the Momofuku connection. We certainly ate more for less than we would have at MF. The total bill was $30 and we had the Dr. Pepper ribs (not too sweet, nicely cooked), cornbread with bacon and jalapenos (fluffy, but not enough of the extras scattered in the batter), grits (very creamy, but didn't seem to have even just a hint of pepper), and the collard greens (tender but meaty with a tomato base). The food was good -- in some instances great. The chef doesn't seem quite as inspired as Chang, but that's a high bar and he's dealing with something very different in southern food. The only things I would say are 1) put some quirky decorations on the wall. No diner likes to look at white paint, even if the walls are partially wood paneled. And 2) look like you're having fun serving and making the food! Maybe the slow Friday night had them worried, but if the staff seems more excited about what they're doing, I have a feeling that will rub off on the diners.

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