What to Eat at Saul, Opening Tomorrow in the Brooklyn Museum

Dry-aged squab, roasted carrots, spiced yogurt, and bulgar-wheat salad with almonds and golden raisins.

Dry-aged squab, roasted carrots, spiced yogurt, and bulgar-wheat salad with almonds and golden raisins.Photo: Melissa Hom

Saul Bolton has partnered with Restaurant Associates to move his fourteen-year-old namesake restaurant from Smith Street to the Brooklyn Museum in Prospect Heights. The 87-seat space is larger than the original, and it's outfitted with arty touches like hand-blown glass fixtures, murals, and a floor-to-ceiling view of the museum's permanent installation, "Connecting Cultures." Some old favorites have remained on the menu, but there are a few additions: sunchoke soup with candied sunflower seeds, Colorado lamb saddle, and steamed chocolate cake. Bolton is also overseeing the Counter at the Brooklyn Museum, a more casual spot for brunch and lunch. The restaurant officially opens tomorrow for dinner service and reservations are accepted. Take a look at a few of the dishes, the space, and the menus, straight ahead.


Roasted and marinated beets, foie gras terrine, horseradish yogurt, and reduced beet sauce.Photo: Melissa Hom


Charred Spanish octopus with lentil squid-ink purée, nduja sausage, and house pickles.Photo: Melissa Hom


Steamed chocolate cake with milk chocolate Chantilly, black pepper and cocoa-nib tuile, dulce de leche, cherry compote, and butternut-squash sorbet.Photo: Melissa Hom


Olive-oil cake with caramelized apples, compressed cranberries, Meyer lemon yogurt, and green-apple sorbet.Photo: Melissa Hom


“Red Leaf” Banks 5 Rum, Campari, Cocchi Americano, honeycrisp apple and Scarlett-pear shrub, Peychaud’s bittersPhoto: Melissa Hom


There's an outdoor patio, too.Photo: Melissa Hom


Mingle at the communal table.Photo: Melissa Hom

Dinner [PDF]

Dessert [PDF]

Cocktails [PDF]

Saul, the Brooklyn Museum, 200 Eastern Parkway, 718-935-9842


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