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Battery Harris Bar Adds Oxtail, Caribbean Shareable Plates and New Chef

By Meredith Hoffman | November 8, 2013 9:02am
 Battery Harris is expanding its menu.
Battery Harris is expanding its menu.
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David Shapiro

WILLIAMSBURG — The distinct cocktails, high ceilings, elegant tables and cozy nooks have drawn hefty parties to this "urban oasis" by the BQE — and now it's time for Battery Harris bar's menu to live up to crowds' demands.

That means braised oxtail, brick jerk chicken, "peppah prawns" and more high-class Caribbean fare, owner David Shapiro said.

"Our space has been successful especially with groups and we want to cater more to them by doing shareable plates," said Shapiro, who hired experienced chef Zach Frankel to recreate Battery Harris' menu. "Our customers seem to be pretty sophisticated foodies and we wanted to step up our game."

The new menu by Frankel (previously a chef at Jack's Wife Freda in SoHo and a cook at Marlow and Sons who also overhauled the East Village restaurant Black Market's menu) will be available starting next week at Battery Harris, Shapiro said.

Highlights include the brick jerk chicken, half a chicken cooked under a brick with sweet plantains and jerk sauce, and the peppah prawns, grilled head-on shrimp marinated in Jamaican herbs. Another specialty is the oxtail, served over a "silky" butter bean mash "inspired by many trips to Flatbush," Shapiro said.

There are also tamarind rib-tips, coconut curry mussels, red snapper and rum raisin bread pudding, the new menu notes.