Photos by Elizabeth Daniels
Ditmas Kitchen and Cocktails, the new American eatery from chef Alex Reznik (La Seine, Cafe Wa s), sports two identities. On one hand it's a restaurant dressed as a lounge with a rustic-style 20-foot communal table and some bar seatage, and on the other hand it's a white tablecloth joint with oversized round booths and assorted bare lightbulbs. But through and through Ditmas is a place inspired by Reznik's Brooklyn childhood, his mother and grandmother's cooking, and the Avenue on which he grew up, Ditmas.
Reznik's west cost home, now opening Wednesday, replaces Bocca Steak House in the Pico-Robertson vicinity. Is it a kosher restaurant? Indeed it is, but he's not trying to market Ditmas as such. His new York share plate menu ranges from a house-made pretzel with horseradish mustard, whitefish rillettes with house-made brioche, and seasonal pickled vegetables; to duck consommé with smaltz matzo balls; to a 24-hour braised short rib with butternut squash polenta.
Over in the drinks department, expect $8 to $13 craft cocktails made with seasonal fruits/veg and small batch spirits, plus craft beer from the west coast and Europe.
· Ditmas Kitchen and Cocktails, a Reflexion of Alex Reznik's (Kosher) Brooklyn Soul, Opening in December [~ELA~]
