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Home > Restaurants > The Four Horsemen

The Four Horsemen

295 Grand St., Brooklyn, NY 11211 40.713084 -73.957334
nr. Havemeyer St.  See Map | Subway Directions Hopstop Popup
718-599-4900 Send to Phone

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  • Cuisine: American Nouveau
  • Price Range: $$

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Photo by Jody Wissner

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Official Website

fourhorsemenbk.com

Hours

Mon-Fri, 5:30pm-1am; Sat-Sun, 11am-1am (kitchen closes at 11pm)

Nearby Subway Stops

G, L at Metropolitan Ave.-Lorimer St.; L at Bedford Ave.

Prices

$13-$18

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Dine at the Bar
  • Notable Wine List
  • Online Reservation

Alcohol

  • Beer and Wine Only

Reservations

Accepted/Not Necessary

Profile

Music entrepreneur and LCD Soundsystem founder James Murphy opened the Four Horsemen in a boisterous little space on Grand Street in Williamsburg. There’s a comfortable, three-sided cedar bar in the front of the bright little room, and the dining area behind is decorated in clean white and wood tones, like the café area of an upscale Nordic health club. Unlike wine bars of yore, however, this one offers a coffee program and an esoteric beer list, and we hadn’t been seated for more than 30 seconds before a genial gentleman who may or may not have been the sommelier (the snooty term seems to carry little weight in today’s egalitarian wine circles) launched into a learned disquisition on the joys of orange wines. These tannic, often cloudy, slightly sour wines are made in the ancient way, with the grape skins included, to create wines with varying degrees of weirdness. After sampling a bottle or two, however, we ended up choosing a properly funky Susucaru rosé from the slopes of Mount Etna produced by Frank Cornelissen the current star producer of the natural-wine world to go with our carefully rusticated dinner, which included candied Brazil nuts folded with bits of lardo, and an exceptional pork and duck terrine garnished in high Williamsburg style with pickled green tomatoes. The menu, as put together by veteran Franny’s chef Nick Curtola, has an Iberian slant to it (try the crunchy patatas bravas and the brandade made with corn and mashed hake), although the dish my dining companions couldn’t stop nattering about was the Nordic-style brown bread, which is torn in warm generous hunks and served with a little cloud of cultured, fresh whipped butter on the side.

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