Vinegar Hill House Menu

Vinegar Hill House Restaurant Review:

Set in a quiet, artist-packed pocket of Brooklyn, this down-to-earth restaurant is owned by Jean Adamson, the former chef of Manhattan’s hipster-haven Freemans. Décor is all rough-hewn Americana, right down to the flag with thirteen stars, the wood floors and the free hot cider. Food is cooked in the wood-fired oven at the center of the room. The menu changes seasonally, but options have included fennel salad with pear, sunflower seed bark and burnt onion crème; black pepper tagliatelle with pork ragù, ricotta and pine nuts; and cast iron chicken with shallots and sherry vinegar jus. For dessert, consider salty caramel ice cream or cake made with Guinness and cream cheese. The wine list is long on American wines, including a few New York State standouts.