Late last year the Gods of Music bestowed upon Williamsburg a spirited new venue on Broadway to add to the area's growing collection of eating, drinking and listening spots. When Baby's All Right opened, the food aspect was not yet fully operational; that changed in January when Chef Ronald Murray—whose previous experience includes stints under David Bouley and Grant Achatz, as well as a hand in opening Acme—opened the kitchen for business, serving up new American eats to fuel the concert-going crowd and anyone who wandered in for dinner.
Like the food program at Brooklyn Bowl, Murray skips the hot dogs and popcorn in favor of the kind of fresh, seasonal fare that's exploded on the NYC culinary scene. The new spring offerings are debuting next week, like a massive head of Fried Cauliflower with lentils, pearl onions, cauliflower puree and some pickled florets. The Black Truffle Gnocchi get the kale treatment with both red and black varieties, beurre blanc (that would be butter) and Italan black truffles. For the meat set, Lamb Meat Balls with a chorizo and date bolognese and Thai Fried Chicken with a sriracha ginger bbq sauce.
Also of note, the restaurant's Whole Roast Suckling Pig dinners (MP), which can be ordered 24-hours in advance whenever you hear the call of the bacon. Chef Murray tells us about his brine—"light brown sugar, kosher salt, coriander, fish sauce and dried chili's"—and tells us before the piggie settles in for his 12 hour roast, he gets stuffed with "apples, fennel, onion, pears, garlic, rosemary and thyme." The meal serves 8-15 depending on appetite size; it's served with fried Idaho potatoes, country bread, beet and cucumber salads and some sauces for slathering.
(courtesy Baby's All Right)
146 Broadway, Brooklyn // (718) 599-5800
