A lot of local history is quickly disappearing, but one place that is holding strong is Brooklyn Label (180 Franklin St.) and the historic building it calls home. French Greenpointer Robert Arbor, proprietor of Le Gamin (108 Franklin St.) re-opened Brooklyn Label in the historic Astral Building. The former management did little to recognize the amazing history of the space, something that Arbor has dedicated himself to changing.
The Astral Apartments are not only landmarked, but the building is also on the National Register of Historic Places. Arbor and his manager, Alex Russell, are determined to honor the building’s rich history and its patron philanthropist Charles Pratt, the oil baron and the richest man in 19th century Brooklyn.
Completed in 1883, the Astral Apartments were unique in their day: Unlike the flimsy tenement buildings that sprang up all around the city without basic amenities, the Astral was a kind of gift to the Greenpoint community and a solidly built showcase.
In contrast to tenements, Pratt’s building had plenty of natural light, air and even indoor plumbing, unheard of luxuries for most tenement dwellers. And the building was stunningly beautiful too!
The philanthropist hired famed architects Hugh Lamb and Charles A. Rich who also designed his stately Pratt Institute campus. Pratt commissioned them to design the Astral as a model for worker housing. Lamb & Rich based the Astral design on innovative tenement housing built by American philanthropist George Peabody in London who was a personal friend of Pratt’s.
Astral Kindergarten (Pratt Institute archives)(Pratt Institute archives)
Jackson Cook and Graham Burns, also known as The Brothers Buoy. Photo: Lizzie Shipley.
“Cheese is a state of mind,” Graham Burns and Jackson Cook muse over a rich lunch of croque monsieur, steak frites and avocado toast with pickled spicy mango at The Brooklyn Label (180 Franklin St.). The food-obsessed Greenpoint duo, who go by The Brothers Buoy*, tell me they originally met filming an episode of Nickelodeon’s Legends of The Hidden Temple. Sadly, they weren’t dexterous enough under pressure to assemble the Shrine of the Silver Monkey, and lost the game. Later they admit the tale is fictional, funnier and more captivating than how they actually met—working at Apple. And no, they’re not actual brothers.
But the fake backstory, and their mutual love of all things cheese reveals how often their tongues are planted firmly in their cheeks while simultaneously tasting delicious foods. If you’ve never seen their Instagram account, it’s a food blog—beautifully-shot photography paired with unapologetic writing. To them, food is a sexy beast waiting to be conquered, and they’ve got a voracious appetite that shows through their images and words.Continue reading →
Whenever we have friends in town, the weekend usually starts with a hearty Greenpoint brunch to show off the neighborhood. And although there’s been endless new places opening up recently, when it comes to wowing visitors we often end up leaning on old classics for great food and reliable service
Last week was a rough for me. 911 always brings me down plus I got doored with a capital – slam me into the middle of the street – D! It was one of the scariest and alienating experiences of my life. After I got up and picked up my bicycle, the first thing the driver said was not, “are you okay?” but “you were going to fast.” After the rage subsided I started shaking and crying uncontrollably, which is a little awkward on Graham Ave with all the staring passersby. Thankfully, I’m totally fine, bruised up but alive. The mental trauma and my general disenchantment with NY set in for a few days afterwards – it’s such a rough and unforgiving place sometimes. Continue reading →
Wash away winter with martini’s and oysters this Sunday April, 7th from 7-9pm, withBrooklyn Label (180 Franklin St).
$3o gets you a flight of 3 cocktails and 9 oysters! Secure your reservation by purchasing your ticket in advance and receive a voucher for a free cocktail or appetizer on your next visit. Buy Tickets here
I noticed tonight at 5pm Brooklyn Label was closed which I found odd but thought nothing of it until I was twittered a question from someone wondering the same thing… Apparently it’s been closed since Monday night and rumor is that they got a stop work order. Anyone know the real deal?
Update 1/15/10: As per commenter Briana, Brooklyn Label has been open in the mornings. It seems like they’ve maybe gone back to their winter hours of last year where they’re closed for dinner.
I noticed tonight at 5pm Brooklyn Label was closed which I found odd but thought nothing of it until I was twittered a question from someone wondering the same thing… Apparently it’s been closed since Monday night and rumor is that they got a stop work order. Anyone know the real deal?
Update 1/15/10: As per commenter Briana, Brooklyn Label has been open in the mornings. It seems like they’ve maybe gone back to their winter hours of last year where they’re closed for dinner.
I passed by tonight and noticed a chalkboard read something to the effect of them having a new revamped menu coming soon and then tonight I get the comment below…
Hi to all from Brooklyn Label-
We’d like to let everyone know what’s up lately at Brooklyn Label. We have brought on a new Head Chef, Ed Bode, whom some of you already know from Union Picnic. We’re happy to have him and look forward to the additions he will bring to our kitchen and menu.
As for the plethora of other questions:
1. Booze IS coming, we have been approved for our liquor license but have to finalize a permit from the previous owners first. If you’ve ever dealt with the city on anything, you know, I’m sure, this means we could have our license in a couple of weeks, or, mostly likely, a couple of months. In the mean time, we are going to a winter schedule and closing at 7pm. When we have our license and spring has sprung outdoor seating, we will reintroduce dinner.
2. We are working very hard to improve things at BL, from bringing in more vegan and vegetarian options to changing over to soy oil (instead of butter) to cook our eggs, hash browns, and some of our breakfast entrees. Many of our purveyors have hiked their prices substantially, especially baked goods due to a huge increase in flour prices this year (I won’t even go into the politics driving that issue). When we’ve needed to we’ve raised prices to reflect our increased. We’ve been looking at different distributors to try to cut costs, and when we can, we will reflect it in our prices.
3. Brunches here are crazy, there are no two ways about it.
4. We appreciate the hard work that went into starting up Brooklyn Label, and we believe we can continue to improve.
Thanks to all of our regular customers and weekend brunch-warriors for coming to our restaurant. We’ll continue to listen to your feedback.
Sincerely-
April Goettle GM, Brooklyn Label
I think it’s great that the new management over there is ‘listening to feedback’. Brunch is always crazy there but that’s still no excuse for the seriously bad attitudes of the staff there. It takes a lot for me to say that because I know that being a waitress/waiter/host/hostess is no easy task – especially when things are crazy. But the fact that every single time I’ve been in there I’ve felt that the staff was either rude or incompetent – or both – has to count for something.
I’ve witnessed it take ten minutes to turn a table over there. The people have left and then it’s five minutes or more before the table is cleaned and then yet another five minutes or more before the table is sat. All this while there are twenty people waiting staring at the table. It’s like BL is more concerned with hiring cute hipsters instead of actual people who can do the job.
I have no problem waiting for a table or service if the person who finally does come around is nice and genuinely apologetic for the wait. It’s Waitressing 101. I still eat there but only as a last resort which is a shame because it’s right downstairs. If there’s any improving going to go on, I sincerely hope they take a look at the attitude and competence of the staff. A smile works wonders kids.
To my Loyal customers and fans: On Feb 1st 2008, I resigned my position as Founder/Head Chef/Owner of Brooklyn Label, due to un-reconcilable differences with Financial business partners. Since then I have noticed numerous comments on quality and service throughout blogs and web reviews and want to let my loyal customers, friends and neighbors know that I have left the trust of your favorite neighborhood café in the hands of my ex partners and crew, and I wish them the best and most success possible. As many of you know I was a regular feature behind the counter or in the kitchen making sure all your needs where met and your food was “excellent” every time. I fully intend to complete my mission statement of bringing the most “excellent” products, services, coffee, and neighborhood business improvements to Greenpoint. I am currently working on a really exciting project that should be open summer of 2008. Thank you again for all your support, rave reviews, and friendship in the past year. I look forward to welcoming everyone to my new place that will be the very best you’ve seen yet!!
I am creating a mailing list to notify you all of my future projects. If you would like to join, send an email with “Brooklyn” in the subject to [email protected]
My earlier post seems to have been wrong. I got the information from official city websites so I can’t say that I’m surprised. Eh.
Chef Cody Utzmann of Brooklyn Label sent me the following email:
Thought you would like to know, we received our full liquor license approval letter one week ago from the state. We will be having the best bloody Mary’s ever real soon. We are currently in the process of obtaining inventory and build out required for the storage and preparation of cocktail, beer and wine. Should be no later than Dec 1st. PS thanks for the good comments!!!
