Inside the Wythe Hotel, an artfully restored factory building, is Reynard, a restaurant that has helped to define of dynamic Williamsburg dining scene. Manning the kitchen is chef Sean Rembold, Executive Chef of some of the neighborhood’s most seminal farm-to-table eateries (Diner, Marlow & Sons). Nominated twice for James Beard’s Best Chef Awards, the Kentucky native creates classic, comforting, deeply delicious bistro dishes with the freshest seasonal ingredients in town. On this special night, Rembold will tap into his French Culinary Institute training to combine home-cooked Languedoc cuisine with modern, local flourishes. And since Reynard is French for “fox”, expect him to pull from his sleeve, a host of wily, unexpected tricks! Lee Campbell, one of the most highly regarded wine directors in New York, as the Wall Street Journal calls her, hand-picked wines from the Languedoc-Roussillon that she loves and believe in!
$110 per seat. Includes a 4-course dinner, wine pairing, tip and tax.
Photos by © Charles Roussel