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Local restaurateur Andrew Tarlow (who brought you other old-school-Brooklyn-inspired destinations Diner, Marlow & Sons, and the Wythe Hotel) opened this low-key neighborhood gastropub in an early-1900s bar facing the East River, which was once frequented by the workers from nearby shipyard docks. The kitchen here is minor, but chef Lee Desrosiers designed a menu of light, gently-cooked fare—think poached fish, beef tartare, or heirloom veggies in broth—sourcing ingredients, naturally, from their sister business, Williamsburg butcher shop and artisan grocer Marlow & Daughters.

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