Today’s Special: Whisky bread, Gwynett St
The reservation stars aligned on Saturday. OpenTable presented me with a table for two during prime time at East Williamsburg hot spot Gwynett St. Since opening last fall, the number of positive write ups have been been steadily climbing, with a number of them being published during the last few weeks. My friend and I had a wonderful dinner, letting our hunger guide us to our fair share of menu items, including a maitake mushroom covered in ribbons of salty lardo and a coconut panna cotta touched by all that’s fun and inspiring in molecular gastronomy. The ball got rolling with their baked-to-order whisky bread. With the texture of a biscuit and the aroma of a saloon—in the best possible way—I fell head over heels for this little loaf. The bread could have been cooked a bit longer to achieve a greater contrast between spongy middle and golden crust, but that’s just a quibble. The texture keeps you from filling up on this bread, which has a benefit beyond room for the rest of your meal: leftovers. Toasted and slathered with butter the next morning had me moaning with pleasure and looking to my calendar for an appropriate date to go back for more.
312 Graham Ave, Williamsburg, New York