Jr & Son
Bar · Williamsburg
575 Lorimer St, Brooklyn, NY 11211
Highlights
Spicy chicken parm, rainbow cookie cake, craft beers
575 Lorimer St, Brooklyn, NY 11211 Get directions
Spicy chicken parm, rainbow cookie cake, craft beers
575 Lorimer St, Brooklyn, NY 11211 Get directions
"Restaurant revivals just keep coming. Fedora recently came back from a five year hiatus, and now the team that revamped Kellogg’s Diner is bringing back Jr & Sons in Greenpoint. They’re keeping the spirit of the old-school Italian spot with the menu—chicken parm-lovers have a new spot to check out. The pastry chef behind Kellogg’s excellent desserts is also in charge of the sweets here, and the rainbow cookie riff looks extremely promising." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"Velvet curtains, leather booths, framed Mets memorabilia and the intense need for a martini slap you in the face as you walk into JR & Son in Williamsburg. It could all feel gimmicky, until you realize most of the decor dates back to the restaurant’s dive bar days in the 1970s. Before that it was an Italian social club, and now it’s in its third life, under the Kellogg’s Diner team. The food plays second fiddle to the space, but it puts on a very fun show. Think chicken parm smothered in a calabrian chili-spiked tomato sauce, and a rainbow cookie layer cake with a heavy sprinkle of Maldon salt. Dessert is the superior nightcap here, though if you are interested in a liquid nightcap (or three), it’s worth noting this place is open until 2am." - will hartman, willa moore, molly fitzpatrick, bryan kim, sonal shah
"A reanimation of a former Williamsburg dive bar by Nico Arze and Louis Skibar, alongside Michelle Lobo, this project is described as an aria of chicken parm (theirs spicy) with checkered floors and framed photographs; the kitchen is led by Patricia Vega, who brings influences from time at Thai Diner, and desserts by pastry chef Amanda Perdomo — such as an Italian rainbow cookie cake — are often vegan, signaling how red sauce traditions are being reinterpreted for 2025." - Joshua David Stein
"JR and Son opened in May: a reborn crusty Williamsburg dive bar-turned-Italian American spot of the same name, only this time from the owners of Kellogg’s Diner. Italian American cooking is influenced by chef Patricia Vega’s experience working at Thai Diner. Fish and soy sauce give an unexpected umami boost across the offerings: from the onion rings sauce to its spicy chicken Parm. Meanwhile, an herbaceous arancini salad also has roots in her experience cooking Thai American food. Pastry chef Amanda Perdomo, known for that beloved strawberry pretzel dessert at Kellogg’s, made a very good cake slice version of the Italian rainbow cookie (it’s vegan, but you’d never know it!). Last call on food is 11 p.m." - Emma Orlow
"Velvet curtains, leather booths, framed Mets memorabilia, and the intense need for a martini slap you in the face as you walk into Jr & Son in Williamsburg. It all might feel a little gimmicky, until you learn that most of the decor here has been around since this place opened in the 1930s. Back then, it was an Italian social club called Charlie’s (and starting in 1976, a dive bar named Jr & Son). Now living a third life under the Nura team, the only things that have really changed are the floor (which they ripped up to reveal the original checkered tiles), and the food menu, which leans Italian, but not all the way. Imagine Bernie’s, in the style of Bamonte’s. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Pause Unmute Just like at Bamonte’s, the food isn’t perfect. The cacio e pepe is sometimes just slightly too peppery, the paccheri fra diavolo too spicy for the lobster it’s made with, and the chicken parm a little too saucy—though still delicious. The rough edges are noticeable, but generally forgivable. But the desserts, which are made by the pastry chef who's also responsible for the killer lineup at nearby Kellogg’s Diner, are inspired. Order at least two, and also that second martini. And then settle deeper into your booth, pretend you are a member of that social club, that the year is 1937, and that you've got some heavy socializing to do. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte Pause Unmute Food Rundown Onion Rings They're not in rings, and that's a good thing. Instead, they cut onions into chunks, so you never accidentally pull the whole onion ring out of its breading, and serve them with a creamy bomba sauce. photo credit: Kate Previte The Big Ice If you're feeling spendy, kick things off with The Big Ice. Everything on the platter tastes like it was plucked from the ocean mere minutes ago. If you're not, just order the crab salad that comes in the center of it a la carte. It's about 90% crab and 10% mayo. photo credit: Kate Previte Cacio e Pepe There was life before this pasta shape, and life after. It’s like a supersized ditalini, which captures the silky sauce well, and eats like a fancy mac and cheese. There’s a little too much black pepper, but not enough to prevent you from snagging another bite. Paccheri with Lobster Fra Diavolo Sauce Your server may warn you that this pasta is spicy, and you should believe them. It packs a commendable punch. The lobster is a nice addition, but gets a little lost in all that heat. photo credit: Kate Previte Ravioli with Mint Ricotta, English Peas & Parmesan This delicate, lemony pasta dish is a nice break from some of the other, heavier red sauce dishes. Order it, or anything like it, if it’s available. Skirt Steak The parsley butter is almost too rich of a pairing for this beautifully seared skirt steak. Some acid in the parsley butter could do the trick. photo credit: Kate Previte Chicken Parm If we had a regular order at JR & Son, it would be this. It’s not as crispy or mozzarella-covered as the one over at Bernie’s, but the red sauce makes up for that. Spiked with calabrian chilis and packed with enough sesame seeds to remind you of your favorite takeout sesame chicken, it’s the sort of sauce you’ll eat by the spoonful even once all the chicken is gone. photo credit: Kate Previte Long Green Beans Possibly our favorite savory item here. They're cooked with fish sauce and lots of crispy garlic, and they’re so long you can actually twirl them around your fork like spaghetti. Rainbow Cookie Layer Cake Dessert-based innovation. Like your favorite Italian cookie, except even more moist, with the almond swapped for coconut, and a fresh, seedy raspberry jam. photo credit: Kate Previte Orange Amaro Tiramisu The rainbow cookie layer cake gets a lot of attention, but the orange amaro tiramisu is a real scene stealer. A few citrus segments hide in the mascarpone, the whole thing is full of orange zest, and that end-of-meal amaro flavor gets you just about ready for bed. photo credit: Nicholas Zhou" - Willa Moore
