The William Vale
Hotel · Williamsburg ·
Rooftop bar with skyline views and inventive cocktails
.jpg "The William Vale by Read McKendree")
.jpg "The William Vale by Read McKendree")
Rooftop bar with skyline views and inventive cocktails
"While everyone talks about Westlight up top, the fourth‑floor pool is its own vacation‑mode draw: skyline views, ample umbrellas and chaises, and cabanas in multiple sizes so it never feels like the hunger games for a seat. Vibey but not blaring tunes soundtrack a mix of New Yorkers on ResortPass tapping away on laptops, self‑employed sunseekers working on tans, and out‑of‑towners ordering boozy drinks in pineapple cups or a bottle of bubbly. Programming pops up—outdoor movies some evenings—and a nearby sauna shines in colder months. Food is better than you’d expect at a pool: tuna with crispy rice, bite‑size Caesars, and a chicken sandwich with a craveable gochujang‑based sauce, all priced in line with the scene." - Jessica Chapel
"An urban resort of rare caliber in Brooklyn, with skyline views from virtually every vantage point; the standout is a dramatic 60-foot rooftop pool — the longest outdoor hotel pool in the city — set on a landscaped terrace with private cabanas and dedicated food service. In winter, Nordic-inspired experiences appear with outdoor saunas and hot tubs, fitness spans indoor and outdoor spaces, and on-site dining includes the bar Westlight and Andrew Carmellini’s Italian restaurant Leuca, which breathes new life into wood-fired concept cuisine." - Alexis Benveniste
"“Up on the 22nd floor in Williamsburg, Brooklyn, there’s competition at Westlight for your senses with the stunning vistas of the Manhattan skyline across the East River: Andrew Carmellini’s menu deviates from the chef’s usual Italian accent with tempura bass buns paired with a Vietnamese nuóc chám aioli, lamb carnitas tacos, and serrano ham croquettes.”" - David Farley
"Opening April 15 in The William Vale hotel (111 N. 12th Street at Wythe Avenue), the new Brooklyn newcomer — the name translates as "until the next" in Italian — comes from Andrew Carmellini and Noho Hospitality chef Anthony Ricco and presents a playful, value-minded day-to-night concept that nods to its siblings Leuca and Westlight (opening nearly a decade after those spots in the hotel). “Spring felt like the ideal time for something fun and energetic for the neighborhood and to create a community space for locals to gather,” says Noho Hospitality partner Luke Ostrom. The menu leans into mash-up cocktails (a frothy Root Beer Negroni, a neon-orange Campari Creamsicle, and A Solid Dirty Martini — a variation on a Jell-O shot) and photo-worthy bar fare like crudite with dips served on mint-green cake platters, 20-inch-long sandwiches, and pistachio snacking cakes. Breakfast uses La Colombe coffee and pressed juices such as Valencia OJ, with pastries ($5 to $7) like a cinna-cruffin and larger items including a salmon cornetto ($19) — a savory spin on the lobster-tail/sfogliatelle-type pastry — and Sicilian flapjacks ($25) with pine-nut butter. Head chef Anthony Ricco shifts to an all-day lineup of drinking snacks ($5 to $14) — polenta tots and black-and-white tarallini (a blending of the New York-style cookie and the hard, ring-shaped Italian taralli) — and larger plates: a hot Caesar ($18), Tony’s antipasto ($22) (a salad with crunchy chickpeas and roasted artichokes and zucchini, finished with a salumi vinaigrette), and heartier items like a chicken cutlet muffuletta ($25), a super-long hot-pressed sandwich ($25), and a Roman burger that echoes cacio e pepe with fonduta and pecorino-pepper jam. Bar director Darryl Chan (Portrait Bar, Cafe Carmellini, Westlight) channels Italian aperitivo and soda culture with a short list of Teeny ’Tinis ($7 to $10) — including the jiggly Solid Dirty Martini (made by local brand Solid Wiggles), a Mole Martinez, and a Lemongrass Vesper — plus a “Frapperol Spritz” slushie, a Strega drop (an intense lemondrop), and a fig-leaf Americano ($14 to $19). Beer and wine skew affordable (Modelito and Miller High Life ponies for $5, a $12 “Make It A Spagett” with High Life, Aperol, and lemon; Von Trapp Helles for $7 to $9) while sommelier Josh Nadel selects wines in the $16 to $19 range, including Sicilian bubbles, Verdicchio, and an orange Trebbiano. Inspired by little bars and cafes opening in Rome, the space offers bar and counter seating with design by Saguez & Dash and neighborhood-focused murals by Manuel Santelices. For now the bar is walk-in only (reservations forthcoming); hours are 7 a.m. to 11 a.m. for daytime meals (cafe open until 3 p.m.), with bar and all-day service 11 a.m. to 11 p.m. on weekdays and until midnight on Friday and Saturday." - Melissa McCart
"An indulgent pairing of outdoor sauna and hot tub with views of the Manhattan skyline in Williamsburg, Brooklyn. Offers a private experience with cozy robes and luxe amenities."