Chef Andrew Karasz will be the first to tell you that Breuckelen Restaurant was a dream about twenty years in the making. Unfortunately, that dream only lasted seven months before Breuckelen’s Cobble Hill location closed its doors. We wish Karasz the best. He began his culinary career at the renowned Auberge du Soleil in Napa Valley and then spent two years at Postrio in San Francisco. There Andrew developed one of his core approaches to cooking: farm fresh ingredients should be a given. Before long, he found himself back in New York City where he worked at premier restaurants such as Union Pacific, Eleven Madison Park and Django. New York taught him discipline and how to survive any challenge that should arise in the kitchen. He began his career as an stage and after years of hard work, he made it to executive chef. Never satisfied with working for someone else, Andrew took the only next natural step. He began the endeavor of opening his own restaurant. To do that he returned to the place where he was raised and now lives with his wife, Brooklyn.
Breuckelen was truly an extension of Chef Andrew Karasz himself. The food was dictated by the green markets daily offerings; local as possible, satisfying, refined and still soul warming. The space continues the philosophy of the food by being a comforting, fine dining spot meant for neighbors and friends. Breuckelen was housed in an 1879 landmark building in the historic district of Cobble Hill. Wrenches fabricated for the Brooklyn Bridge during its construction are suspended on original brick walls. The service was professional yet casual with dining available in the herb garden, the elegant main room or the lively bar. “This place, in every way takes inspiration from this borough”, says Andrew. “Being here should be a respite. When I get off of the subway the decompression is palatable. My shoulders drop two inches because I’m truly home and I want our guests to walk out with that same sensation after they dine here”.
Shaved Prosciuto di Parma and Fig
French Radishes and Lavender Butter
Mission Fig Stuffed Organic Quail
Empress Plum Tartlette