Chef Alex Reznik hails from Brooklyn, New York. He grew up on Ditmas Avenue near Ditmas Park, which is how he chose to name his new Pico-Robertson restaurant, Ditmas Kitchen and Cocktails, an homage to his family and upbringing on the east coast. Here, Reznik wants revive that feeling of family in an easy to like, community-oriented restaurant opening next month with 150 seats divided between two 16-foot communal tables, six-tops, four-tops and just two two-tops.
American cuisine reigns supreme, and Reznik describes his menu as "comfort food done in a chef manner." Think flatbread with short rib and Fresno chiles, and a sous-vide lamb chop. But Reznik isn't forgetting his roots, explaining that he grew up in Brooklyn surrounded by Asian, Italian, Indian, and Polish neighbors, and these distinct cuisines have shaped his culinary style and certainly will show on Ditmas' menu. Definitely expect lots of fish (raw and cooked) plus house-made pastas — hand-torn, rolled, and stuffed — and lamb, beef, veal, and bison dishes, but no pork, shellfish, or dairy. Is the restaurant kosher? Yes, but Reznik is looking to cook for anyone that likes good food in a pleasant atmosphere. It's "food you want to eat," says Reznik, comfort food, but "food you do not make at home." While he will source local and seasonal ingredients, he wants to shy away from buzzwords like "farm-to-table."
Aside from the restaurant area, Ditmas has a bar/lounge with two televisions where Reznik will offer contemporary fresh fruit cocktails, and even some blended drinks. While one will find microbrews, expect Corona as well. Happy hour will commence around 4 p.m., with dinner service beginning around 5 p.m. or 5:30 p.m. Lunch should kick in about two months later. Ditmas will serve daily but shutter on Fridays for Shabbat.
· Alex Reznik Back with Ditmas Kitchen and Cocktails [~ELA~]