Colonie
American restaurant · Brooklyn Heights
127 Atlantic Ave, Brooklyn, NY 11201
Highlights
Local American fare, seasonal menu, open kitchen, great cocktails
Local American fare, seasonal menu, open kitchen, great cocktails
"We love both dinner and brunch here, from the drinks all the way to the dessert. The restaurant is comfortable and interesting, the staff is cool, and we love sitting at the open kitchen counter, downing lambrusco and watching our food come to life. The key seems to be in smart ordering, so ask your waiter for some guidance, or use the Food Rundown within. We happened to sit directly in front of the chef on our last visit, and he wasn’t afraid to tell us what we should and shouldn’t order. Had we not had the inside info, we might have skipped that half chicken or the gnudi. Luckily, we didn’t. Neither should you. Food Rundown Rabbit & Foie Gras Terrine A delicious disc made up of the tastiest parts of two cute animals. The port wine sauce and takes this terrine from great to unbelievable. Ricotta Gnudi Thank god the chef recommended this to us from the counter seats we occupied in front of him. These sweet little balls of ricotta are incredible. It’s our second favorite gnudi behind the Spotted Pig’s. It’s also the only other one we know of. Spring Pea Agnolotti This is curiously listed in the vegetable section, even though it’s technically a pasta. These little ravioli-like cubes are filled with some fresh pea paste, and it’s good, though a bit tiring after a while. Split it with someone and you’ll be happy. Octopus I like my octopus charred, so this wasn’t my favorite. It’s delicate, with a soft texture that I didn’t love. But it seems to be insanely popular at Colonie, so maybe I’m alone on this one. Half Chicken This chicken is a home run, mostly due to the pool of mustard BBQ sauce that it sits on. The chicken is cooked perfectly, and even the grilled scallions on the plate are tasty. A must order. Brussels Sprouts Yes, brussels sprouts are getting tired, but Colonie makes ’em hot by frying them and tossing in some cranberries. Asparagus Gruyere Scramble A nice, standard plate of brunch goodness. And for the blue cheese averse, don’t be scared of the gruyere - it’s subtle. Shrimp & Grits An amazing shrimp and grits. The head on shrimp was a nice touch, and the grits were perfect. Get it. Sticky Date Cake One of the best desserts we’ve had in a restaurant. Seriously. Never had date cake? Fear not, this one is almost like a sticky toffee pudding. And the salted crème fraîche ice cream is ridiculous. Basket of Baked Goods We kicked off our brunch at Colonie with this basket of assorted pastries. There was a donut in there on the afternoon we ordered it. So, yeah. It was good." - Chris Stang
"Inspired by the history and beauty of the neighborhood, Colonie opened its doors in 2011 on Atlantic Ave. This Brooklyn Heights spot is a great after work cocktail location or an even better date spot. The wall of ferns and low lighting make for an atmosphere that is equal parts classy and dreamy. Colonie supports the New York food community by not only by using as many local purveyors as possible, but also by providing a nice staple to the residents of the neighborhood. Throw in an excellent staff that prides itself on service, and you’ve got one heck of an evening." - This Also
"An American bistro located at the edge of Brooklyn Heights, opened in 2011 by co-owners Emelie Kihlstrom and Elise Rosenberg." - Nadia Chaudhury
"Wine available for delivery or takeout - call or email info@colonienyc.com to order." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"Colonie, a farm-to-table stalwart boasts a long inviting bar, a living wall of lush greenery, and an open kitchen from a trio of hospitality veterans: Emelie Kihlstrom, Elise Rosenberg, Tamer Hamawi (they also own Pips Wine bar next door). Chef Kone Sindou is doing vibrant dishes like sweet potatoes roasted to toffee levels of sweetness, dressed with preserved lemon, a swoop of labneh, sesame. An arctic char crudo bathes in coconut milk balanced against the heat of aji amarillo and the tartness of gooseberries and lime. Don’t sleep on the lump crab tagliatelle with serrano and artichoke or the braised caraflex cabbage served with tomatillos under an alabaster filet of halibut." - Eater Staff
