Pillar & Plough (CLOSED)

The Hotel Williamsburg brought in serious talent for this New American restaurant—L’Atelier de Joël Robuchon alum Andres Grundy runs the kitchen, and Toby Maloney’s Alchemy Consulting crew is behind the cocktail program. The toque will dispatch plates from an open kitchen. Look for composed snacks (grilled-corn fritters with aioli and cotija cheese), dishes (lamb ribs with dark beer, sea kale and garlic chives) and whole-animal feasts (suckling pig with caramelized spring onions and smashed potatoes). To drink, find tipples like the Mourning Cane, made with rum, lime and creme de violette; and the Hasty Conquest, a mix of tequila, grapefruit, mescal and Licor 43. The 110-seat space features polished concrete floors, a burnt-cedar-paneled wall and a slate chef’s counter.