Wolf & Lamb Comes to Brooklyn
Housed in a dramatic stand-alone building on the corner of Coney Island Ave. and Ave. M, Wolf & Lamb is turning the Brooklyn neighborhood into a true dining destination. Part of the reason owner Zalman Wuensch, a Crown Heights resident, opened up in the area is its lack of great dinner spots.
“We felt that there’s no reason why Brooklyn shouldn’t have a really nice kosher fine dining option,” says Wuensch.
Unlike its 15-year-old midtown flagship, however, Wolf & Lamb’s Brooklyn location has more of a modern flair.
White lights hang from the soaring ceiling, serving as a spotlight on the venue’s copper penny floor — 200,000 coins, individually glued on by hand.
It also boasts an outdoor eating area on the second floor and herb garden on the third.
As the restaurant settles into its new neighborhood — it will soon be open for lunch — Wolf & Lamb’s head chef Daniel Espinoza is training the Brooklyn kitchen team.
“He has an extensive background in French cooking,” says Wuensch of the Les Halles alum. “He brings a sophisticated element to very rustic food.”
In addition to their steaks and chops, popular items include S outhern fried pickles with a fresh basil mayo and sesame rumaki, chicken breasts wrapped with barb ecued pastrami and tossed in a spicy chipotle sauce.
“One of the things that makes Wolf & Lamb really stand out as compared to other high-end dining options is we believe strongly that everyone should have access to our experience,” says Wuensch, who runs the restaurant with his brother and father.
To keep meals affordable, the menu includes plenty of items under $20, including the fresh salads and artisanal burgers.
“We retain the old-fashioned roots of warm hospitality while still offering an upscale well-done product in a tasteful environment,” he says.
“You don’t have to come in and have a full sit-down dinner. If you want to come in and just have a dessert or a glass of wine, you’re more than welcome.”
LUBAVITCHER SCHITA MUST BE AVAILABLE
The restauarant as of now has Lubavitcher Shcita only upon request beforehand on the phone.
In Moscow Rabbi Lazar can boast 8 Lubavitcher shchita reataurants, somerhing u can’t even find in NYC. We should learn from him.
A SHANDE
/AN
malcab
hatzlacha
oy vey
he may be a great person and his food may be tasty but that location is cursed, and went through 4 restaurants in the past 2 years, i hope he has what it takes to finally move past it
ayl
see you tonight Zalman :)
Regards
AY
Deep fried pickles
You must try them. Sounds crazy but taste them unreal!
Moishie
Zalman,
brocha v’hatzlocha!
Oy, Number 3!
The location is not cursed; the last 4 restaurants were terrible.
hmm
doesn’t bringing a fancy restaurant from Manhattan into Brooklyn lessen it’s value/reputation..
Dont get you no.8
no.8. He didnt bring it from NYC to Brooklyn, Its in addition to the NYC one and your comment makes no sense
more GASHMIUS
GASHMIUS IN CH IS GOING AS THERE IS NO TOMORROW
delicious
Ate dinner there recently. Fried pickels. Yum… steak..Yum and dessert…Yum And Yum and Yum. Gonna go there again soon
Wishing you all the Brochos!
Hatzlocho Rabba on the new location! May you continue to grow from strength to strength!
Love your place!!!
to 9
makes total sense. if you have a restaurant in manhattan which is upscale, and then you open one in brooklyn, it could lesson the value. everything is nicer and fancier in manhattan. if the restaurant clubhouse opened in brooklyn no one would go.