First there was the Delancey, then the Eldridge, then the Suffolk, and now, from the owners of K and Legion, theres the Bedford. Chef Blake Joyal comes from Hundred Acres, Craft, and the Modern, and will apply a similar Greenmarket-seasonal emphasis to the southern-influenced American cuisine here. He assures: Fish is sourced from a variety of local and reputable fishmongers, and the meats come from well-known organic farmers. The wine is organic and biodynamic. Check out the menus below and youll see, among other things, fried blowfish tails, also a recent special at Goods. A new Williamsburg trend? View the slideshow and youll spot vintage school chairs and tables fashioned from fifties Army field desks. The Bedford opens early for La Colombe coffee and breakfast, and serves a late-night menu till 2 a.m. There are also outdoor seats.
The Bedford, 110 Bedford Ave., nr. N. 11th Street; 718-302-1002