What to Eat at Meadowsweet, Now Open in the Former Dressler Space

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Plancha Marina with scallop, seppiolini, head-on shrimp, monkfish, roasted peppers, and aïoli. Photo: Melissa Hom

It's rather strange and serendipitous for a chef to part ways with a restaurant only to return years later and open a place of their own in that exact space. In 2012, Polo Dobkin left Dressler after six years, and now, two summers later, he has reopened it as Meadowsweet (named after the herb). His menu is simple and straightforward: housemade cavatalli with rabbit, roasted chicken and dumplings, and veal sweetbreads. Pastry chef Jared Rubin, an alum of Dover and Battersby, will offer desserts like basque cake and a milk-chocolate semifreddo. And Dobkin's wife, Stephanie, is overseeing the beverage program. Take a look at the food, the space, and the menu, straight ahead.

Mission Cantina

Crispy baby artichoke with arugula, shaved Parmesan, and garlic dressing.Photo: Melissa Hom

Mission Cantina

Peekytoe crab cakes with avocado-herb puree.Photo: Melissa Hom


Mission Cantina

Colorado lamb loin and rib with romesco, Swiss chard, and cranberry beans.Photo: Melissa Hom


Mission Cantina

Mighty Quinn (vodka, Hudson Valley currants, honey, rosemary).Photo: Melissa Hom


Mission Cantina

Basque cake with rhubarb sorbet.Photo: Melissa Hom


Mission Cantina

Not as dark and moody as before.Photo: Melissa Hom


Mission Cantina

One cocktail, the Ra Ra Rye, includes Old Overholt, Lillet Blanc, Angostura, sugar, and rosemary.Photo: Melissa Hom

Dinner [PDF]

Meadowsweet, 149 Broadway, Williamsburg; 718-384-0673