Bar Review: Bar Below Rye

by Sasha Levine

Bar Review: Bar Below Rye. Written for Just Opened New York. Published on November 1, 2013.

Having already made his mark on the palate of Brooklynites—as well as their bridge and tunnel counterparts—Rye chef and owner Cal Elliott (formerly of Dumont and Dressler) has yet another reason to draw the gustatory-inclined to Williamsburg.

His newest venture, the aptly named B.B.R. (Bar Below Rye), is an intimate wooded nook tucked beneath his handsome, speakeasy-esque restaurant. With the room’s three sides of reclaimed wood—designed to be reminiscent of a ship’s hull—the sleek space pays its respects to Elliot and his grandfather’s careers as offshore fisherman, while leaving the grittier details to the streets above.

Here, patrons will find a selection of draught beers (Bitburger, Flying Dog) and cocktails created by Tom Chadwick (of Dram fame), including the Busman’s Holiday with gin, aperol, Combier, grapefruit, lemon juice and angostura bitters, and the Northern Tonic with aquavit, gin, Strega, celery bitter, and cucumber. Small plates and snacks include dishes like scallop ceviche, barbecued pork ribs, and a short-rib sandwich, among other simple, elevated bar foods. (While all strong offerings, sample Elliott’s real culinary prowess upstairs at Rye.)

Though it may go about its business underground, B.B.R.’s swanky atmosphere and cozy charm make it far from what you thought possible of a typical basement bar.