| |  | Char No. 4 | | | “Southern food with some smoky barbecue touches can be washed down with more than 150 American whiskeys.” —nytimes | | Cuisine: Southern, Barbecue |
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| | | | | | | | | | | | How many bourbons can you name? Do you know the difference between rye and Scotch? Is there really a Scotch named Compass Box Vatted Grain Hedonism? For the answers to these questions, visit Char No. 4 on Smith St. in Brooklyn. Be prepared to drink. A lot. Read More | | | | | | There are two things you need to know about Char No. 4, Smith Street's newest restaurant (196 Smith Street between Warren and Baltic streets). The first is that the restaurant makes its own bacon--an authenticity that can't be doubted thanks to the decidedly bacon smell eminating from the wood-tone... Read More | | | | | | September 18, 2008 - 8:32 am: Char No. 4 || I mentioned the opening of Char No. 4 a few weeks back, and wanted to share a little bit more information now that it's open. Char No. 4 comes to us from Sean Josephs (a former sommelier from Primehouse and the husband of Tia Pol's Man... || Go to TheStron... Read More | | | | | | Char No. 4, in Cobble Hill, belongs to the lately fashionable Southern genus. Witness the pervasive campfire scent from the basement smoker, the Texan chef (Matt Greco), and the service--as unhurried and welcoming as a drawl. But taxonomists may argue whether the place constitutes a restaurant, or m... Read More | | | | | | We tried to go to Miriam's on Court St. this weekend for brunch, as it was packed only a week ago and the menu looked good, but it's closed! I think there's bad juju in that spot, as many restaurants have occupied that space in the last twenty years, and none have had much luck. So, we wandered ov... Read More | | | | | | The first thing you notice about Char No. 4 is the smell. It's an aroma you could eat with a spoon—smoky, full-bodied, and porky. It turns out that the chef makes his own bacon, and, consequently, the entire place smells like the inside of a smoker. Even after you leave, the smoke clings to... Read More | | | | | | I came to the Southern-leaning, bacon-smoking, whiskey-pouring Char No. 4 with high expectations. My six years in Atlanta gave me a hunger and appreciation for downhome cooking that I've only been able to fill in New York from my own Brooklyn kitchen (with the notable exceptions of the now defunct P... Read More | | | | | | In this week's paper, I review Char No. 4, the temple to whiskey and homemade bacon on Smith Street in Brooklyn. Don't go unless you want to wear bacon perfume for the rest of the day—the whole pla... Continue reading "Fork in the Road Raises her Cholesterol at Char No. 4" &g... Read More | | | | | | The bourbon bar at Char No. 4.Adam Platt ate at Brooklyn’s Char No. 4 this week, a barbecue restaurant with a new smoker in the basement and more than 300 bottles of bourbon behind the bar that make for a "boozy, southern-accented feast." Platt didn't enjoy Secession as much, calling the ... Read More | | | |
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