Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Delaware and Hudson

Delaware and Hudson

Critic's Pick Critics' Pick

135 N. 5th St., Brooklyn, NY 11211 40.716986 -73.959102
nr. Bedford Ave.  See Map | Subway Directions Hopstop Popup
718-218-8191 Send to Phone

    Reserve a Table

  • Cuisine: American Nouveau, American Traditional
  • Price Range: $$$

    Key to Prices and ratings

    • 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: Write a Review
Photo by Liz Clayman

Share this listing

Official Website


Tue-Sat, 11am-4pm and 6pm-11pm; Sun, 11am-4pm and 6pm-10pm; Mon, noon-9pm

Nearby Subway Stops

L at Bedford Ave.



Payment Methods

American Express, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Lunch
  • Prix-Fixe
  • Online Reservation


  • Beer and Wine Only




Patti Jackson has been cooking in New York for 20 years — most of them at Italian restaurants like Mad.61, Le Madri, Alto, and i Trulli. But before she went to cooking school in Baltimore, she grew up in Northeastern Pennsylvania, and the mid-Atlantic region is her culinary muse. So when the opportunity finally came to open her own restaurant, a stripped-down 40-seat spot inhabiting the old Egg space in Williamsburg, she named the place for the 19th century canal (and later, railway), Delaware and Hudson, and chose to showcase foods from Baltimore to Buffalo.

That swath (often overlooked, according to Jackson) is home turf of such delicacies as Pennsylvania Dutch scrapple and Maryland crab cakes, both of which materialize on her brunch and lunch menus. For dinner, a $65 four-course “menu fixe” inspired by the original Torrisi Italian Specialties format, combines aspects of family-style service with a choice of entrées, a general feeling of abundance, and great value.

Jackson is that rare thing, a Greenmarketer and pastry chef by training who effortlessly floats back and forth over the sweet and savory divide. (All breads and pastries are baked in-house.) Her pasta background comes in handy, too; if the menu didn’t tell you otherwise, the farmer’s cheese dumplings with flowering wild mustard might be gnocchi.

Prix-Fixe Menu

Four courses, $65

Recommended Dishes

Baltimore crab cakes, $18