The restaurant has two large wood-burning ovens leftover from its former life as Moishe’s bakery. One will be devoted to pastry, pies, and fresh baked breads (“I’m from Texas, so I’m thinking jalapeño cornbread”), and the other one will go for “Sunday dinner”–type proteins like whole chickens and piglets big primal cuts whose aroma will suffuse the restaurant. The New Williamsburg Café will open up July 4 weekend, but neighbors may want to drift by a few days prior to that. Bang says the atmosphere will be very cook-centric. “I want it to be a cooks’ forum,” he says.
The New Williamsburg Café, 170 Wythe St., at N. 7th St.; no phone yet.