Black Swan

Doesn't Recommend

shit b.

Joined 1 year ago

This was baaaaaaaaaaaaaaad!!!!!!. It was the worst food I have ever had. It was an all around hostile enviornment and my food was burnt and tasted really bad. The lighting of the restaurant was very dark and it was extremely noisy. I had a roach in my overpriced burger, and on that matter was wayyyy overcharged. The drinks were also pretty terrible and almost repulsive, I'm sorry but this was not a good expirience at all. I'm afraid you need an exterminator and I will also not be coming back. =( Also on my way out I was mugged, not a good place for a restaurant. I give it a 0 but since I can't, a one out of five. the owners son was also extremely rude, what a pile of garbage.

Sincerely, Barrack Obama.

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Joshua M Bernstein

Joined 6 years ago

Citysearch Editorial Review. Meet Bed-Stuy’s first gastropub, a cross-cultural neighborhood hangout that’s caterpillar-long and as pretty as a butterfly. The style is “industrial pastoral,” encompassing bare-brick and black-wood walls, concrete flooring and a skylight shining down onto rough-hewn wooden tables fit for “Little House on the Prairie.” The drink list is plenty polished, featuring 16 craft taps (Southern Tier, Allagash, Bear Republic), one cask ale and heaps of spirits heavy on classy Scotches, vodkas and whiskeys--served neat or in your preferred cocktail.

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DMANBURGER

Joined 4 years ago

DMANBURGER "Black Swan". DMANBURGER “The Black Swan NYC”

April 25, 2010

Open for only a few days, Black Swan NYC is the latest in the Gastropub craze sweeping New York. Located in a restaurant starved section of Bed Stuy-Brooklyn, the owner Sershan Pather wanted to open a nondescript neighborhood spot, Sershan says, “where people could just hangout”. The ex-auto shop is shielded with a black fortress like front,the dining room is plastered with black wood paneling, hefty hand carved recycled wooden tables, banquettes and a long communal that completes the room. At the entrance, the bar is large and comfortable with various ales,stouts,and lagers from the four corners of the globe, all supplied by Craft Beers. The menu is nouveau pub fare,with Chef Cynthia Walker late of Brown Betty turning out plates like, Salt Cod Fritters with Carmel Ginger sauce, Roasted Island Spice Chicken with butter Rum plantain mash and sautéed collard greens and Chicken Wings [served at the bar] with sweet & spicy Thai or Jerk sauce. Sershan says,” This is a culturally rich neighborhood, with no real quality place to eat, it was nice seeing the guy that’s lived in the neighborhood for 40 years eating next to young students who just moved in”.

The Black Swan burger is available loaded with assorted toppings, such as bacon, avocado, goat cheese or fried egg.Today I’m having it the way owner Cynthia likes it, with white cheddar, caramelized onions and a little ketchup. The beef is from The Piccinini Brothers, who also supplies Dumont burger. I sat in a banquette and watched Palermo beat AC Milan in the Serie A soccer, anxiously awaiting Cynthia’s handy work. My burger arrived perfectly stacked with white cheddar, an 8 oz. patty smothered in caramel brown onions, on a well toasted brioche from Balthazar Breads. The fries were stuffed into a chinese take-out box, and were crispy thin, with just the right amount of salt. The burger was juicy and forthcoming with plenty of flavor, the crunchiness of the brioche was a little troubling and crumbly, but nothing that I couldn’t handle. If I could change anything-that would be it. The burger was fat, pretty and had plenty of personality- not a bad first time Black Swan burger.

After a Planes,Trains,and Automobiles type trek to Black Swan NYC, I was greeted by an excitement and fledgling restaurant staff, that were generally happy and looking forward to serving their neighborhood,mostly locals, some of which decide to hangout there on their night off. This attitude and commitment, and good solid Gastropub chow , will hopefully keep this place a float. I enjoyed my experience at Black Swan, and the burger was worth the 35 plus minutes it took me to get there by the MTA’s shoddy haulage.