A much-anticipated high-end barbecue restaurant is inching closer to an opening date that will beef-up Downtown’s dining scene, restaurateurs and realtors say.
Owners of American BBQ and Beer Co. — who want to serve 150 brews alongside a smoke pit and a “seafood station” — say they’re fired up for an April opening date at Adams and Willoughby streets, where they recently demolished the second floor portion of the building to make way for the eatery.
“We’re hoping it becomes an Brooklyn institution,” said owner Mark Advent, a Las Vegas-based hotel developer. “It’s barbecue without the shtick.”
Advent last week secured approval from a Community Board 2 committee tasked with okaying liquor license permits for the fancy meat joint, which will also feature a wood-burning oven, live lobster tanks and a deep-fried turkey station, across from Shake Shack.
Downtown-boosters are cheering its arrival, saying the new business could help form a bold “restaurant row” on Adams Street.
“It will be unlike anything else in the area; it’s another step towards establishing Downtown as a real, full-time neighborhood,” said Jason Muss, whose firm owns the building at 345 Adams St.
News of the eatery comes after Morton’s the Steakhouse, located just a few blocks away, shockingly closed, disappointing carnivorous foodies earlier this year.
Advent said the restaurant will also boast an “open expo market feel,” sell beer in growlers and feature a full bakery.
He will seek outdoor seating permits — presumably along the recently completed giant sidewalk that connects the building to the Shake Shack burger joint across the street — but said he doesn’t yet have seating numbers locked down.
Borough boosters hope the new business will further enhance a burgeoning food and retail corridor in and near Fulton Mall, which is gearing up to welcome H&M and Express stores next year.
“American BBQ and Beer Co. is a great addition to the various flavors that make up the neighborhood,” said Tucker Reed, president of the Downtown Brooklyn Partnership.Reach reporter Natalie O'Neill at noneill@cn