Openings

First Look at Semilla, Williamsburg’s Newest Chef’s Counter

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The 18-seat bar.
The 18-seat bar. Photo: Tirzah Brott/New York Magazine

Last week, we told you about Semilla, the new restaurant from José Ramírez-Ruiz and Pam Yung, late of the pop-up Chez José. Here’s a look at some of their vegetable-centric fare, plus a peek at the diminutive space. From the looks of the room, with its herringbone-patterned, ceramic-tile floor and ash-wood counter, it’s safe to say the ghosts of the previous tenant, the unabashedly divey Lake Trout, have been fully exorcised.

"Vegetable fall roll": rutabaga, grapefruit, mustard greens, squash
“Vegetable fall roll”: rutabaga, grapefruit, mustard greens, squash Photo: Tirzah Brott/New York Magazine
Cauliflower mushrooms, kabocha squash, burnt pears, and sunchokes.
Cauliflower mushrooms, kabocha squash, burnt pears, and sunchokes. Photo: Tirzah Brott/New York Magazine
Burdock arancini with miso aïoli and house-dried peppers.
Burdock arancini with miso aïoli and house-dried peppers. Photo: Tirzah Brott/New York Magazine
Pumpkin soup with broccoli, Parmesan, green tomatoes, and pepitas.
Pumpkin soup with broccoli, Parmesan, green tomatoes, and pepitas. Photo: Tirzah Brott/New York Magazine

*This article appears in the November 3, 2014 issue of New York Magazine.

Related: ‘Veggie-Forward’ Williamsburg Pop-Up Chez José Is Reborn As Brick-and-Mortar Semilla

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First Look at Semilla