seasonal, Modern american dining in gowanus, brooklyn
The Pines is a cozy 40-seat restaurant offering a modern interpretation of American cooking, with inventive cocktails, craft beers, and natural wines. The Pines is built on excellent service, with a lively, welcome energy that encourages guests dropping in for a drink at the bar as well as adventurous diners sharing dishes among friends.
Executive Chef John Poiarkoff marries new and familiar tastes with
a focus on seasonal and house-made ingredients. His menus speak of a dedication to what is exciting and delicious: fresh pasta, cured meats, foraged produce and atypical ingredients. His cooking provides guests a dining experience that's intellectual as well as soul-satisfying.
The Pines is one of the only restaurants in the country that offers only natural wines. The list focuses on small, biodynamic vintners, mostly French and Italian. Chef Poiarkoff and the bartenders collaborate on the cocktail program, creating conceptual, aromatic drinks that complement the food but also stand on their own.
The Backyard at The Pines is open Friday 5pm to 10pm and Saturday and Sunday 3pm to 10pm
Whipped ricotta crostini with peas and mint
Grilled Beef Jerky, spicy beer glaze
Pole beans, dill crème fraiche, sunflower seeds
Shishito peppers, squid ink romesco, sesame
Charred lettuce, Bergamonster vinaigrette, breadcrumbs
Raddichio, heirloom tomatoes, anchovy, herbs
Pork and beer sausage, kraut, beer mustard
Chicken and kimchi tacos, radishes, cilantro
THE L MAGAZINE
A companion of ours once noted that he’s never seen a more smoothly run kitchen than that of John Poiarkoff, and we have to agree; Poiarkoff and his sous-chefs move about with balletic precision and grace, all in the service of turning out some of the finest and most inventive cuisine in Brooklyn.
You’d hardly expect to find a restaurant like Willow nestled directly under Franklin Avenue’s elevated C-train, flanked by a Dunkin’ Donuts, a Papa John’s and a Crown’s Fried Chicken. And yet, the intriguingly angled eatery [is] a tiny and multi-faceted diamond in the rough, which perfectly reflects the progression of stunning snacks and scrupulously constructed small plates planned for the bite-sized kitchen.
This is The Pines team’s newest passion project ... Slated to open on April 2nd, the seasonally focused spot is equally committed to sustainable sourcing, natural wines and house-made everything, just a bit dialed-down, in order to suit the community and the space.
MUNCHIES | VICE
When Poiarkoff took over as executive chef, he overhauled everything—the fresh vegetables, how often the menu changes, the wine list, and where he got his meat. “For me, its cool supporting the little guys, and its also the quality of product,” he told me over beers.
After joining The Pines as its inaugural sous chef in 2012, Chef [John] Poiarkoff recently took over the kitchen, adding a heightened level of refinement to both the menu and service. Experimental and ever-changing in its first two years, John has helped the restaurant to find a more consistent voice — one rooted in his personal cooking philosophy that places ingredients at the center.
Just like Littleneck and Bar Tano, The Pines is a part of the new generation of restaurants flourishing in the Gowanus neighborhood in Brooklyn, the ever-expanding former industrial area of the city. With John Poiarkoff at the helm, the restaurant presents the perfect mix of modern and traditional recipes.
THE NEW YORK TIMES
On any given night (the menu is edited daily), there are approximately 18 to 20 dishes, informally grouped into starters, handmade pastas and small vegetable and protein plates. It’s evident at first glance that the menu is antistandard by what it lacks: roast chicken, kale salad and burgers…Instead, they will eat an oxtail cappellacci in which land and sea get paired together: the savory notes of the meat-filled pasta purses are further amplified by a briny crab reduction.
The Pines provides a unique experience for special occasions. Our dining room seats 40 and in the spring, summer and fall, the Backyard grill fires seasonal snacks, perfect for another 40 guests or more in the garden for cocktail parties.
F train to CARROLL STREET
Walk 4 blocks east over
the Carroll or Union Street
bridge to 3rd Ave.
R train to UNION STREET
Walk one block west to 3rd Ave.
Turn left. We are between
Carroll & President St.