Alchemy

[johnder]

Has anyone been to Alchemy which just opened in Park Slope? Kevin Read converted the space and has Jared King from Peacock Alley as the chef.

There was a blurb about it today on grub street. I have to say I am interested, especially by:

Hanger Steak with Bone Marrow.

Alchemy is at: 56 5th Ave, Park Slope Brooklyn

[Sneakeater]

Somebody's going to have been there very soon, I can tell you that.

[anina marcus]

I am seeing how this site works. I live in California. Tell me more about Alchemy? anina

[Sneakeater]

I see, by clicking a link in Grub Street, that it's scheduled to open on February 21. So my just-hatched plan to stop in there after BAM on Saturday is seeming kinda quixotic.

Edited February 2, 2007 by Sneakeater (log)

[johnder]

Ah good catch Sneak, I totally missed the opening date. From the picture it looked like they were pretty much complete. I noticed upon closer inspection there is no liquor in the photo, so I would guess they are waiting on their final permits.

John

[Sneakeater]

Ate here last night.

They still don't have a liquor license. Expect it within the next couple of weeks. (Unlike elsewhere, no one's going around accusing them of reviving the Holocaust or anything.)

By an amazing stroke of luck, I happened to be toting around the undrunk half of a bottle of excellent Portuguese wine.

By emphasizing the most imaginative aspects of the menu, Cutlets made this place sound more interesting than it actually is. The food is solid, well-sourced, and well-prepared -- but it's a basic gastropub, and that's it.

I had the pork cheeks with sage polenta, the lamb stew, and the Guiness pudding. It was all good. None of it was great. (This isn't close to the Spotted Pig, for example.) OTOH, with entree prices hovering around $20, and none going much higher, you can't complain about value.

Go expecting good reasonably-priced food that you don't have to cook yourself. Don't go expecting to be excited.

[Sneakeater]

Eater reports today (second hand) that Jared King, late of (my beloved) Oceana, is no longer the chef at Alchemy.

Not clear if he was gone (if he is) by the time I ate there last week -- but I'd guess he was.

[Megan Blocker]

Further to Sneak's March update, they have named a new chef at Alchemy...it's Paul Nanni, who arrives by way of Aquavit. They're also now serving brunch on Saturdays and Sundays (11-4), and have added frog's legs to the menu.

[rich]

and have added frog's legs to the menu.

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What about the rest of the frog?