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Reynard

80 Wythe Ave., Brooklyn, NY 11211 40.722121 -73.957798
at N. 11th St.  See Map | Subway Directions Hopstop Popup
718-460-8004 Send to Phone

  • Cuisine: American Nouveau
  • 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
  • Critics' Rating: *

    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:

    8 out of 10

      |  

    2 Reviews | Write a Review

Photo by Melissa Hom

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Official Website

reynardsnyc.com

Hours

Sun-Thu, 7am-11pm; Fri-Sat, 7am-midnight

Nearby Subway Stops

L at Bedford Ave.

Prices

$28-$44

Payment Methods

American Express, Discover, MasterCard, Visa

Alcohol

  • Full Bar

Reservations

Accepted/Not Necessary

Profile

The glitzy, glamorously transient hotel scene restaurant has been a staple in Manhattan for centuries, of course, and given the heat (and hype) that’s ­enveloped all things Brooklyn, it was only a matter of time before one of them showed up here. Enter Reynard, the brainchild of the practiced Williamsburg tastemaker Andrew Tarlow, whose seminal neighborhood joints Diner and Marlow & Sons helped define the borough’s scruffy-chic, farm-to-table aesthetic when they opened around a decade ago. The kitchen was also originally run by Diner and Marlow & Sons chef Sean Rembold, who’s dotted the spare, ever-changing seasonal menu with familiar bistro dishes like deviled eggs and grilled trout. But he left after years in Tarlow’s umbrella and has been replaced by former April Bloomfield pupil Christina Lecki, who worked at the Breslin and White Gold. The chef has simplified the menu, moving it to an all-day format that’s more timeless than trendy. She also talks about a feminine approach to the cooking; though Tarlow originally opened Diner with Saltie’s Caroline Fidanza as his chef, his only female executive chef is Lecki. The menu is almost entirely new (save the burger), with dishes like lobster mushrooms with curried braised collard greens, and duck with turnips, duck-fat-fried red rice, and burnt citrus. The Reynard kitchen has always contained a wood oven and a hearth, and Lecki has replaced Argentine-style grill inside the latter with a plancha and a hanging cage. In the wood oven, Lecki will heat husk cherries to spoon over yogurt, and roast tomatoes overnight to smear on toast with eggs and sausage. But as romantic as this sounds, Lecki knows that good wood-fired cooking requires discipline.

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