FATHER OF INVENTION

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.