Silver Light recently opened and is leaving its mark on a neighborhood that loves casual-chic eateries

It took me a minute to realize I had been to Silver Light Tavern once before — in the something’salwaysopening scene of Brooklyn restaurants, it can be hard to differentiate locations that make great use of votive candles, bespoke bars, and succulents aplenty.

But on the day I was scheduled to visit and review Silver Light (at 689 Lorimer Street), I remembered, “Oh, I was there for that party!” In the rear of the restaurant there’s a spacious yet intimate private area, meaning depending on how you patron Silver Light — to sit out front or outside and enjoy drinks and a meal, or have a more immersive visit in the back for a celebration or live music concert — you might have unique experiences in this northern Williamsburg restaurant. But regardless on where you go, the food will be fresh, the cocktails on-point, and the staff and bartenders charming and friendly.

For a limited time, Silver Light is offering autumnal delights that are worth the visit alone — a traditional Hudson Hot Cider (spiked with choice of Laird’s Applejack brandy, bourbon, or rum) and the sweet kiss of Confectionery Heir (Lairds Applejack, bourbon, apple cider, burnt caramel, vanilla) — both of which are served from the impressive epoxy horseshoe bar (hand-poured by Krawiec and Caine).

Left, the Hudson Apple Cider and on the right, the Confectionery Heir

Mike Krawiec’s neo-Americana menu is dotted with some creative takes on familiar plates, including the Kentucky fried cauliflower or the fish and chips with salt-and-vinegar-infused potato smash. There are also some seasonal dishes that exude a similar inventiveness: the fantastic chili is poured into a halved and carved acorn squash (and it’s also quite filling).

Sneaking under the radar in its opening last winter, Silver Light is now gaining steam, and there’s no reason it shouldn’t: all of its carefully curated pieces, from vintage posters of jazz singers to the curved teal banquettes, gel and welcome. It’s the kind of place you don’t want to exit but instead inhabit and wait for whatever next seasonal change the view through the expansive windows — or treats off the evolving menu — may offer.

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