NYC Best: Brooklyn’s Frej Should Be Your New Dining Kinfolk

The Garage Door Style Entrance to Kinfolk, Temporary House of Frej

The Garage Door Style Entrance to Kinfolk, Temporary Home of Frej

Back in 2009 I read about a 10-seat place in Brooklyn called Brooklyn Fare that was preparing extraordinary dishes, yet was fairly unknown to the masses. Intrigued, I made a reservation for 8 people hoping I could convince 7 lucky friends to dine beside me that weekend. At the time, the ticket price of $95 a head seemed like a worthwhile, though steep, 20-course dining experience with Chef Cesar preparing everything table side. When I called, someone answered my phone call on the second ring and I had my choice of weekend reservations. Fast forward three years and three Michelin stars later, and the reservation book is full months in advance with a pricetag skyrocketing to $225 per person. Sigh. Last night I had an early-Brooklyn Fare-days deja vous moment at Frej. Something special is blooming.

Tucked down an untrafficked street in Williamsburg, you’ll come across a converted industrial building with a garage door front. The multi-purpose space is design studio by day, bar by night {with B.Y.O.V – bring your own vinyl – Tuesdays on the menu}. The bar is called Kinfolk and also plays the role of generous relative, providing space to Frej, its temporary dining houseguest {although I am hopeful this kinship becomes permanent}. It’s a symbiotic relationship — Kinfolk needed to serve food to obtain a liquor license and the guys behind Frej were looking for a small space to test out their concept. Named after the nordic God of Harvest, the menu is based on local-seasonal fare prepared with a scandinavian hand.

We settled into the intimate 10-table seating area and things started off simply, but on a high note. They had me at warm, fresh baked bread with a side of salty butter. That butter was gone by the end of dinner.

Frej Bread and Butter

Frej Bread and Butter

An amuse of pureed celery root, pork jowl and chicory was a perfect introduction to the balanced local, ingredient-focused flavors of the rest of the meal.

Amuse: celery root, pork bowel, chicory

Amuse: celery root, pork jowl, chicory

Smoked brook trout, egg yolk, dill, chickweed, rye bread was both light and rich at the same time. I loved the crispy rye bits strewn about the dish and I’m a sucker for dill on any finned friend. Oh, and egg, how I love thee.

Burnt hazelnuts crispy sunchokes skin beef liver puree

Smoked brook trout, egg yolk, dill, chickweed, rye bread

Burnt hazelnuts with crispy sunchoke skins, sunchokes and a beef liver puree, was a surprising marriage of textures and flavors. I loved the richness of the puree, was delighted by the use of the delicate sunchoke skins and enjoy hazelnuts on pretty much anything, but the one-step-beyond-toasted flavor really counterbalanced the liver puree and had me wiping the plate with said lovely warm bread.

Burnt hazelnuts, sunchoke skin and beef liver puree

Burnt hazelnuts, sunchoke skin and beef liver puree

Soft poached egg, with pickled hen of woods mushrooms and crispy seaweed. Hello egg again. This was one of my favorite dishes — it was earthy, it was vinegary, it was sweet, it was creamy, it was crispy, it was perfection.

Soft poached egg, scallop, hen of the woods mushroom, cauliflower puree

Soft poached egg, scallop, hen of the woods mushroom, cauliflower puree

Skate wing, pickled onion, carrot ribbon, fennel frawns, almond powder. I’m starting to catch on — fresh local fish, bright fresh herbs, a little earthiness, a kiss of sweetness and a touch of vinegar. That umami that we all crave and leaves us wanting more…more…more!

Frej Skate wing, carrot ribbon, pickled onion, fennel frawns

Frej Skate wing, carrot ribbon, pickled onion, fennel frawns

Beef cooked in hay with rutabaga and apple cider gelée. Ok, no, this was my favorite dish. I made what could have been three bites turn into nine, just so I could enjoy the perfectly tender beef with the accompanying, cleverly sweet and tart cider gelée bites. If it wasn’t already Wednesday, I would have made a reservation for the next night on the spot.

Beef cooked in hay with rutabaga and apple cider gelee

Beef cooked in hay with rutabaga and apple cider gelee

Hibiscus pound cake, dried berries, cardamom ice cream. And dessert didn’t disappoint either — somebody please make me a hibiscus pound cake for my next birthday. Delightful.

Hibiscus pound cake with dried berries and ice cream

Hibiscus pound cake with dried berries and ice cream

The Skim: If you’re looking for a place with no pretense, but is rooted in innovation, then get thee to the Frej. These guys have mastered plate after plate of umami-satisfying local flavor combinations. Nothing is fancy pants. Everything is unique. Eye brows were raised with excitement throughout our entire meal and each dish was wiped clean and washed down with delightful Kinfolk cocktails {might I recommend the Kinfolk pink grapefruit collins}. The best part about it all? It only costs $45. The. Best. Undiscovered. Deal. In. Town. And you heard it here first, brunch will begin within the month. I may just move my permanent residence to 90 Wythe street — until then, Frej is making its way to my Favor8 list.


8.ate@eight Favor8
Seal of Approval

Map: 90 Wythe and 11st Street {Brooklyn}
Reservations: A must — info@frejnyc.com {open Mon-Wed 6-10pm}
Phone: (347) 286-6241

More Brooklyn Gems You Should Know:
Do This!: Brooklyn’s Depressingly Awesome Industry City Distillery Creates Handcrafted Vodka
NYC Best: Brooklyn’s Isa is a Trip Not to be Missed
Do This!: Foraging for Food is F’ing Fun {in Brooklyn’s Prospect Park with Leda}

Vinegar Hill House is a Sweet Spot for Supper
18 Favorite Meat Dishes for Men & Barbeque Heaven @Fette Sau
Rustic Space Features Really Good Wood-Burning Oven Pizza @Roberta’s
Brooklyn Fare Fares Well, Earning 2 Michelin Stars

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1 Comment

Filed under Eat Here!, NYC Best

One response to “NYC Best: Brooklyn’s Frej Should Be Your New Dining Kinfolk

  1. Ken

    Wow sounds like a wonderful experience! We’re going the next time in NY.

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