Sections

FATHER OF INVENTION

The Brooklyn Paper
Share on TwitterTweet
Share on Facebook
Subscribe

Get our stories in your inbox, free.

Like The Brooklyn Paper on Facebook.

Timothee Spitzer, a Parisian ex-pat, waited patiently for someone in his Greenpoint neighborhood to open the kind of patisserie that offered the fresh-baked croissants and bread he loved back home.

When no one did, he opened Gribouille (pronounced gri-boo-ee, the name’s French for "scribble," and a television cartoon character) in neighboring Williamsburg, a 24-seat patisserie and bistro with outdoor seating for 15.

"When we started in March," says Spitzer (pictured at left with co-owner Anthony Cottet, seated), "we just offered pastry, good coffee, salads and brunch. We now have dinner service with a three-course prix fixe menu." The self-confessed "antique freak" fills his airy, window-lined space with vintage pottery and kitchen utensils he’s collected over the years.

"It’s clean and bright in here, and old fashioned, too," he says.

Surprisingly, the pastry chef at this Gallic retreat is American. Jeanne Neivert, formerly of Gramercy Tavern in Manhattan, bakes the buttery croissants, brittle-crusted tarts and rich quiches.

Spitzer oversees the savory end of the menu. He’s proud of the tuna nicoise, made with fresh fish, and the brunch menu that includes a dish of organic eggs cooked in cream with wild mushrooms and bacon.

Wine and beer should be available in August.

Gribouille (2 Hope St. at Roebling Street in Williamsburg) accepts American Express, Discover, MasterCard and Visa. Soups, salads and quiches: $5.50-$8.50; omelets, tarts and sandwiches: $7.50-$12.50; pastry: $3.50-$5. Three-course, prix fixe lunch is $12.95; three-course prix fixe dinner is $28.95. The patisserie is open from 8 am to 10 pm Tuesday through Sunday. Closed Mondays. Brunch is served on the weekends, from 10 am to 4 pm. For more information, call (718) 384-3100.

Today’s news:
Share on TwitterTweet
Share on Facebook
Subscribe

Get our stories in your inbox, free.

Like The Brooklyn Paper on Facebook.

Reader Feedback

Enter your comment below

By submitting this comment, you agree to the following terms:

You agree that you, and not BrooklynPaper.com or its affiliates, are fully responsible for the content that you post. You agree not to post any abusive, obscene, vulgar, slanderous, hateful, threatening or sexually-oriented material or any material that may violate applicable law; doing so may lead to the removal of your post and to your being permanently banned from posting to the site. You grant to BrooklynPaper.com the royalty-free, irrevocable, perpetual and fully sublicensable license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform and display such content in whole or in part world-wide and to incorporate it in other works in any form, media or technology now known or later developed.

First name
Last name
Your neighborhood
Email address
Daytime phone

Your letter must be signed and include all of the information requested above. (Only your name and neighborhood are published with the letter.) Letters should be as brief as possible; while they may discuss any topic of interest to our readers, priority will be given to letters that relate to stories covered by The Brooklyn Paper.

Letters will be edited at the sole discretion of the editor, may be published in whole or part in any media, and upon publication become the property of The Brooklyn Paper. The earlier in the week you send your letter, the better.

This week’s featured advertisers