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Seersucker

At Seersucker, the concept is much like the Carroll Gardens restaurant’s name — a polished southern classic.

Seersucker is a dressed-up homage to Chef Robert Newton’s Arkansas childhood, a collaboration between Newton, a Le Cirque veteran and private chef, and his girlfriend, Kerry Diamond.

“When Rob came to New York, he was so surprised to find that everyone thinks Southern food is something that’s deep fried and covered in gravy,” said Diamond. “He wanted to show people it doesn’t have to be like that.”

Yes, you’ll find items like the prerequisite shrimp and grits ($18), but here it’s accented with tomatoes and mushrooms from the Carroll Gardens farmers’ market rather than smothered in cheddar. Newton has a strong sensibility of fresh, seasonal and local, using much of both in his cookery. Each Sunday, you can find Rob and his team shopping the Sunday greenmarket, which happens to be right across the street from the restaurant.

Seersucker has a following for its elegant take on fried chicken, and the pork chop and biscuit box with seasonal spreads have been popular from day one.

The wine, beer and spirits list is refreshingly all-American and coffee, of course, comes from Counter Culture Coffee in Durham, North Carolina.

“It’s still Southern classics,” said Diamond, “but with a much lighter hand.”

Dinner Tuesday through Saturday; brunch Sunday.

Where: 329 Smith St. between Carroll and President streets
Tel: (718) 422–0444
How much: Entrees: $18-$25
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Updated Jan. 25, 2012
← Seaside Cafe 9Shakoor’s Sweet Tooth →

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