Union Hall

Talde is a Casual Asian-American Restaurant & Bar brought to you by Chef Dale Talde, David Massoni, and John Bush. The 65-seat restaurant offers guests a casual and comfortable, yet elevated, dining experience, showcasing Asian-American fare reflective of the distinct cultural and culinary experiences of Executive Chef/Partner Dale Talde. Setting the scene at TALDE is an impressive collection of Asian mahogany wood-carvings that Bush and Massoni salvaged from an antiques warehouse in Pennsylvania. Another focal point of the restaurant space is the 6-seat chef’s counter with views into the open kitchen, where guests can watch and interact with Chef Talde and his team as they work.

Thistle Hill Tavern is a casual, seasonal restaurant and bar brought to you by Chef Dale Talde, David Massoni and John Bush serving American tavern fare and handcrafted cocktails. John and Bar Manager Bill Riley have complemented the restaurant’s menu with a cocktail and wine program which reflects the restaurant’s commitment to local ingredients. Thistle Hill’s dining room is handsomely outfitted with original mahogany wood floors, exposed brick and ivory walls lined with wainscoting. The restaurant is also decorated with a collection of antique photos, prints and ephemera representing Brooklyn’s storied history and iconic personalities.

A sprawling 13,000 square foot destination that blends indoor comfort with open-air charm, perfect for those crisp winter evenings when you want to gather around the outdoor cargo bar with a drink in hand. The space flows seamlessly between a full indoor bar and a breezy beer garden stocked with 60 rotating taps, giving you plenty of reasons to linger. Three bocce ball courts keep things lively whether you're stopping by for a casual match or settling in for the afternoon.

Welcome Dassara Ramen: top quality cuisine, music and art in Brooklyn.

Ramen Yebisu offers Sapporo-style ramen created by chef Akira Hiratsuka from Hokkaido Japan. Chef Hiratsuka has crafted the menu at Yebisu from years of experience as a head chef at the renowned Yakitori Totto where he helped pioneer truly authentic Japanese Yakitori in New York City. Growing up in Sapporo on Japan’s Northernmost island of Hokkaido, chef Hiratsuka learned from a tradition of cuisine that uses the finest seafood from the Northern Japan Sea, fresh locally grown vegetables, and a thicker style noodle typical of Sapporo ramen. <br> Yebisu’s Ramen, also known as “Nama-Men” is made with a special home-made, extremely fresh unheated moist noodle. Yebisu ferments noodles for 48 hours and serve the noodle within a day giving the noodles a superior taste and texture. <br> Ramen Yebisu has created a unique ramen experience combining Sapporo-style soup with our signature noodles.