All summer long, The Westway has been pairing food, music, and a club vibe with their pop up chef series. Today, starting at 11pm and going until all the food and booze runs out, the quaint restaurant features the DUMBO restaurant, Vinegar Hill House. From there, executive chef, Brian Leth plans to kick off the event with fish filets topped with tarter sauce and ice berg lettuce on a potato bun. He will also be serving a dangerous tater tot poutine as DJ Audra and Dawn spins beats.
As to why they partnered up with Westway to cook some club food, Leth said, "It’s just a fun opportunity to cook some food in Manhattan and engage in my inner stoner person for some late-night eats.”
Past series featured Baohaus’ owner and chef Eddie Huang with DJs Chris Holms and Nancy Whang, and Pok Pok’s Andy Ricker spinning Thai food while DJ The Knocks served up the music. Coming up expect to eat and dance with Carlo Mirarchi of Roberta‘s andBlanca and Preston Madson of Isa, and rapper, Action Bronson.
"Our chef pop up collaborations at Westway was inspired by a party I had gone to in Berlin that was known for a burger they served at the end of the night,” said Carlos Quirarte, co-owner of the club.“Basically you paid at the beginning of the night and were given a ticket that was redeemable for a burger if you made it till the end which I did and it was delicious.”
And now, he has brought the experience to you.
Restaurateur Joe Carroll has done it again with his latest eatery, Lake Trout, which opened this weekend. At least this time, he moved away from his holy trinity on Metropolitan Avenue in Williamsburg, Brooklyn, and instead, set up shop down the way at 160 Havemeyer St. Still, that’s damn close.
The first venue Carroll opened was beer lover paradise Spuyten Duyvil in 2005. It was popular, sure, but more for those in-the-know than the full notoriety it has today. That changed when two years later he set his hooks in the barbecue scene and created the well-liked Fette Sau across the street. I thought he had done enough culinary damage to the avenue with that, but then Carroll went ahead and re-opened St. Anselm last year, this time as a steakhouse (before it was a snack shop that quickly closed). When that opened I wondered, could this new restaurant be as successful as his other two? Yes, based on the rave reviews it garnered and the wait times that still run over an hour on any given night, Carroll’s achievement gleams.
At Lake Trout, Carroll sticks to the Americana cuisine theme found at his other establishments, but this time, it’s styled after a fish shack with Baltimore chic. Helming the menu is former Fette Sau executive chef Matt Lang, who had a hand in deciding the direction of the tiny, 16-seat restaurant. Like Carroll’s barbecue joint, they don’t have a large menu, and instead focus on simple dishes that they execute well; these include a pollock and cheese sandwich, jumbo lump crab cakes, salt-and-pepper shrimp, and the “lake trout,” which is actually whiting fillets with French fries and potato bread. With the sudden rise of the fish sandwich (regarding New York Magazine’s spread on the dish a couple weeks ago), I wouldn’t be surprised if Carroll has another winning eatery. He just seems to know the perfect timing to go fishing.