Harvey

Harvey Restaurant Review:

About the restaurant: In the downstairs space at The Williamsburg Hotel, executive chef Nicolas Caicedo (Morimoto) caters to a hip, Brooklyn crowd interested in fresh, seasonally focused dining. The restaurant has red leather banquettes, teal leather cafeteria-like chairs, white marble tables, white tile floors and dramatic brick walls and arches.

Likes: Live music at dinner sets the mood before heading to Brooklyn Bowl.
Dislikes: The bar noise can drift into the restaurant area.

Food & Drinks: In the open-kitchen restaurant, Harvey focuses on vegetable-forward appetizers, pizzas and entrées, using ingredients from Brooklyn vendors whenever possible. Small plates might include yellow tomatoes enlivening a summer gazpacho or alongside creamy burrata, or Persian cucumbers and avocados with grapefruit, raw honey and bee pollen. Pizzas combine shiitake mushrooms with celery root purée, black garlic, truffle sauce and smoked Fontina to lush effect. The king salmon main is flanked by purple cauliflower purée and broccolini; a bright ceviche uses wild blue shrimp; and Harvey’s cacio e pepe substitutes spaghetti squash for pasta, topped with a soft poached egg and oreganata crumb. The artisan breads and baked goods are created in collaboration with Brooklyn Bread Lab by executive pastry chef Leah Morrow (Per Se, Le Cirque). Don't miss her vegan mango cake, coconut cake with mango custard, strawberry gastrique and wild berries. Cocktails from mixologist Rael Petit offer both classics and trendy creations such as the If You Like Pina Colada made with CBD oil. On offer are 20 wines by the glass, with sparkling, red, white and rosé choices from Italy, France, Argentina and California.