BEDFORD-STUYVESANT — A Brooklyn chef is slated to open a new restaurant in the space formerly occupied by farm-to-table eatery Willow.
Nick Perkins, a sous chef at Reynard in Williamsburg’s Wythe Hotel, took over the spot at 506 Franklin Ave. near Fulton Street and plans to open the establishment in the late summer or early fall with his brother, he said.
“We’re trying to do a neighborhood restaurant with an easy, welcoming vibe,” Perkins, 33, said, adding that the eatery will serve American dishes with Mediterranean flavors. “Something simple and accessible.”
Perkins, who lives in Bedford-Stuyvesant, has worked in several kitchens owned by restaurateur Andrew Tarlow, he said.
“I’ve cooked in neighborhood restaurants all my culinary life and I’m just excited to open one of my own. We’re looking forward to being good neighbors.”
The unnamed business will continue a Community Supported Agriculture program, or CSA, similar to that of its predecessor, Willow, the owner said.
The 750-square-foot-space will host around 28 seats in the dining area as well as have a five-seat bar.
Brooklyn Community Board 3 recently approved a liquor license transfer for the establishment.
