DUMBO — Olive oil and vinegar are filling the cocktail glasses, not the salad plates, at a new upscale Brooklyn eatery.
At Atrium DUMBO, which was opened July 25 by a trio of DB Bistro Moderne alums, cutting edge culinary trends stretch over from its dining menu to its cocktail list, as reported by Gothamist.
The Raspberry & Balsamic, for one, mixes genever (akin to gin), raspberry syrup, balsamic, muddled raspberries and Dogfish Head 90 Minute IPA. The Tea & Kalamansi combines Four Roses bourbon with Cocchi Americano wine, earl grey tea, kalamansi juice and bitters.
And, the aptly named Olive Oil is made from olive oil-infused vodka, sherry and a dash of salt.
Each cocktail is offered for $13 apiece, and the full-service bar also features craft beers on tap and a 100-bottle wine list.
Atrium DUMBO is the second high-end restaurant to open in the corner space at 15 Main St. in the last year. Its predecessor, Governor, which opened just a year ago, suffered heavy damage just a few months later, when it took on as much as five feet of water during Hurricane Sandy. In February, its owners, who also operate DUMBO’s Gran Electrica Mexican restaurant on Front Street, announced the restaurant would not reopen.
In taking over the two-story space, Atrium DUMBO chose to recreate the atmosphere of an open-air courtyard, its management said in a release. Diners are seated at park bench-style banquettes beneath hundreds of string lights and plant-covered walls.
In its open kitchen, Executive Chef Laurent Kalkotour’s seasonal dinner menu complements the sweet-and-savory flavors present in its cocktail list. Provencal French cuisine has inspired dishes such as octopus served with fennel and Nicoise olives; chicken with eggplant, yogurt, harissa and pine nuts; and pork chops with spoon bread piquillo peppers and bacon jam.
The restaurant is open nightly for dinner.
