Openings

Angelo Romano Will Cook Portuguese Chicken and Double Cheeseburgers at Williamsburg’s New Concord Hill

The restaurant should open this weekend.
The restaurant should open this weekend. Photo: Gabrielle Plucknette

Angelo Romano, the Roberta’s alum who made his name with inventive plating and flavor combinations at Masten Lake and the Pines, found his new job in a rather pedestrian way: an ad on Craigslist. It was placed by Kate Grossheim and Szoke Schaeffer, former employees of the Westville mini-chain and residents of Williamsburg, who, with Westville partner Jay Strauss, have converted the former Sel de Mer space into an American restaurant called Concord Hill, which is slated to open by this weekend.

The team wants to make the place a neighborhood spot with a vegetable focus, well-priced wine and local beer, and an all-day-menu — one that Romano will supplement with lunch and dinner specials. Bread plays a large part, both in toasts like smoked sable and daikon on rye, and in sandwiches like roast-chicken dip au jus. Romano makes a Caesar with puntarelle and dandelion and serves his Portuguese-style half-chicken with lettuce wraps. But he isn’t above a double cheeseburger on a potato bun, garnished with pickle and rémoulade.

Here, a look at some of the food you’ll find on the menu.

Country loaf with burrata, pickled eggplant and oregano.
Country loaf with burrata, pickled eggplant and oregano. Photo: Gabrielle Plucknette
Carrots and acorn squash in curry over soft tofu with basil.
Carrots and acorn squash in curry over soft tofu with basil. Photo: Gabrielle Plucknette
Portuguese style 1/2 chicken with lettuce wrap accoutrements (enoki mushrooms, salted cucumber, pickled bean sprouts, roasted onion, chili paste).
Portuguese style 1/2 chicken with lettuce wrap accoutrements (enoki mushrooms, salted cucumber, pickled bean sprouts, roasted onion, chili paste). Photo: Gabrielle Plucknette
Honey baked turkey on sourdough with alfalfa, dijon and onion.
Honey baked turkey on sourdough with alfalfa, dijon and onion. Photo: Gabrielle Plucknette
Grilled rye bread with sablefish, radish and dill.
Grilled rye bread with sablefish, radish and dill. Photo: Gabrielle Plucknette

374 Graham Ave., nr. Conselyea St., Williamsburg; 347-463-9322

*This article appears in the November 17, 2014 issue of New York Magazine.

Chef Angelo Romano Returns to Williamsburg