Bar Blondeau at the Wythe Hotel is très chic!

By Ernesto Roman on 10.05.21

It’s been almost an entire decade since The Wythe Hotel opened its doors in the always-favored Williamsburg neighborhood in Brooklyn – being the first boutique hotel to position itself on that side of the East River. Ever since, it’s been a popular lodging spot for creatives and eclectic visitors, a neighborhood staple, and a must-go-to for brooklynites seeking sunset backdrops while sipping on a summery rose. So, after almost ten years, how can they freshen up the scene?

Visit Bar Blondeau, the nouveau French-style cocktail bar and restaurant opened this summer, by chef partners Aidan O’Neal and Jake Leiber (Le Crocodile, Chez Ma Tante) and talented restaurateur Jon Neidich of Golden Age Hospitality (Le Crocodile, Acme). The bar is located on the hotel’s 6th floor, delivering some of the best waterfront views of Manhattan. O’Neal and Leiber developed a seafood-forward menu with French, Spanish and Portuguese influences, complementing the already exquisite French fare of the main floor’s restaurant Le Crocodile praised by the neighborhood locals. The proteins and ingredients are locally and sustainably sourced, forming dishes like Salmon Rillettes with creme fraiche; Lobster Salad with basil and potato; Leeks with miso and pine nuts; Stracciatella with lemon, peas and walnut; Mussel Toast with garlic and tomato; among many more.

Blondeau’s cocktail program presented by bar manager Sörine Anderson is armed with a repertoire of classic cocktails with an original twist, such as the Martini Blond, with Amalfi Coast Gin and Cucumber Botanical Vodka, Blonde Vermouth, and Castelvetrano Olive and house-pickled onion; Sol y Sombre, with Mezcal Blanco, Cocchi Americano Bianco, Chareau Aloe Vera Liqueur, and orange oil; Stormy Weather, with Japanese Whiskey, ginger soda, lemon oil, and Tiki Bitter, and Le Spritz (on draft), with Aperol, prosecco, Verjus Rose, Bitter Bianco, and lemon oil. There are two popular frozen drinks on the menu: Pan Am with sparkling rose, tequila blanco, lemon oil, Aperol, watermelon; and L’Orange, with orange wine, Lillet Blanc, Swedish-style Aquavit, and absinth; and a selection of zero-roof/non-alcoholic options like the Michelada Sin, with Brooklyn “Special Effects”, beer, hot sauce, pineapple, salt, among others.

Beverage director and sommelier Rafa García Febles (Le Crocodile and Wythe Hotel) created the wine list, including a selection of wines by the glass, bottle, and large format. The wines are from all over the world: Chile, Morocco, Slovenia, and Hungary; including white & light skin contact, oranges and more skin contact, various roses & rose-ish, and even a non-alcoholic sparkling riesling.

The creative team behind the design is the award-winning architectural and design studio Bonetti/Kozinski (Norm at Brooklyn Museum, EDITION Hotel West Hollywood) . The sophisticated interiors include cozy built-in banquettes with dark olive green velvet fabrics, beautifully contrasted to the natural oak walls, custom gold accent ambient lighting, burgundy leather, floor-ceiling wall mirrors, and green marble tables. The accommodating setup sits up to 70 guests from small to large groups, including intimate nooks and seasonal outdoor seating areas surrounded by abundant greenery.

TRY IT AT HOME

Sunbird Cocktail

Ingredients:

2 dashes Bittermens Hellfire Shrub (more/less to taste)

.25 oz citric acid solution 

.25 oz Simple syrup

.5 oz Suze

1 oz Hojun Yuzu Sake

1.5 oz Pueblo Viejo Blanco Tequila

~1 oz Fever Tree Pink Grapefruit Soda on top.

Glass: Collins

Method: Build over ice

Garnish: Half-Tajin salt rim

Stir to integrate!

“A beautiful, incandescent Paloma variation spiked with bitter-citrussy Suze and yuzu. A crushable long tequila drink, squinting (but only squinting) in the direction of a Tequila Sunrise. Have one, have another, have a pitcher”. – Sörine Anderson, Bar Manager.

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Bar Blondeau is at 80 Wythe Avenue, 6th floor in Brookly, NY and is open daily.