Red Hook Tavern
American restaurant · Red Hook ·
Dry-aged burger, natural wine, and classic tavern fare
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18327133/RedHookTavern_Exterior_1314.jpg "Red Hook Tavern by Jean Schwarzwalder/Eater NY")
Dry-aged burger, natural wine, and classic tavern fare
"Not very near to a subway, this warm and humble eating and drinking house rewards the roughly 20-minute trek from a Brooklyn F or G with a city-famous $30 burger; if you listen to your waiter and order it medium rare, it’s as juicy as can be, dripping all over the included fries. There’s a lot of American cheese melted on top and a demure pile of raw onion, and the patty is crusted in pepper; from the bar you can see burgers being built plate after plate, and it all pairs beautifully with a Vesper martini." - Charlie Hobbs
"At Red Hook Tavern I appreciate the thick signature Dry-Aged Red Hook Tavern Burger, made from a blend of 45-day dry-aged New York strip and hanger steak, topped with melty American cheese and a slab of raw white onion. The burger is said to “taste like a dry-aged steak”: the fat carries pronounced dry-aged flavor but the patty melts in your mouth rather than becoming chewy, while a super-crispy bun and the raw onion keep the sandwich from getting soggy." - Amelia Schwartz
"In Red Hook, owner Billy Durney confirmed he is extending his acclaimed restaurant by taking over what was Red Hook Coffee Shop, which sold vintage furniture and coffee; the new space provides more seats, allows expanded hours and the addition of a cafe (a name for the cafe has not yet been established), and Durney says the restaurant will not have to temporarily close whatsoever during the redesign process. Durney, who earlier this year took on investment from Kent Hospitality Group, also has two new restaurants in the works: a forthcoming multi-faceted project at 9 West 57th Street in Midtown, and his backing of a Cambodian restaurant called Hōp, to be located at 358 Van Brunt Street and led by Bun Cheam (the restaurant’s former executive chef) and his wife Cait Callahan (the restaurant’s general manager and wine director). “We are funding the restaurant, but we are staying way out of it; I’m guiding them if something goes off course, but this is their restaurant, down to how it’s run and designed,” Durney told Eater earlier this year. He added of the chefs behind Hōp: “Bun is one of the best chefs I’ve ever worked with — and it’s so extraordinary to see this couple live out their dreams; there is no chef I’m more proud to call family and a friend.” In 2024 Durney opened Sag Harbor Tavern, bringing his dry-aged burgers to the Hamptons, and he continues to operate two locations of Hometown-Bar-B-Que in Brooklyn (Red Hook and Industry City)." - Emma Orlow
"When I get a small break from work, I’ll run over and sit at the bar here; it’s one of the New York spots I call the best, and the whole menu is on point." - Michael He
"Billy Durney might as well be coined the Meat King of Red Hook. First with Hometown, his barbecue spot, and later, with Red Hook Tavern. No surprise that the burger was the star here from day one. The dry-aged patty keeps it simple: American cheese, and white onions, and the $30 price tag does indeed include fries. Insider tip: The $30 price tag does indeed include fries." - Robert Sietsema
