Wednesday Food & Drink Round-Up

Now Open: Gnarly Vines
350 Myrtle Avenue (between Carlton and Adelphi), Clinton Hill
“I admit, it’s taken me awhile to get over to Gnarly Vines. But man, is it NICE in there! The space is enormous — much bigger than I anticipated — but is long and narrow, giving the store a cozy feel.” [Clinton Hill Blog]

Not Open Yet: Radegast Hall & Biergarten
113 North 3rd St (at Berry), Williamsburg; (718) 963-3973
“In this age of global warming, when nights alternate between balmy and brisk even into early November, the retractable roof is one of them. It’s in full use at Radegast, a new Williamsburg beer hall opening next week owned by Ivan Aohut (who helped open the Bohemiam Beer Garden to the public in 2001) and his partner, Andy Ivanov who built the place to feel like an authentic turn of the century Austro-Hungarian beer hall, with communal tables made from reclaimed barn wood. The ‘Hall’ features 32-foot ceilings and a 75-foot long bar, while the ‘garten’ (equipped with retractable canopy) offers 2000 square feet of drinking and eating space with an outdoor grill.” [The Strong Buzz]

What Else is New in Williamsburg?
Eater dishes the details on Mizu, a Japanese joint on Bedford, Blackbird Parlour, a coffee shop on Bedford, Lokal, a Mediterranean spot on Lorimer, and Miranda, “a very soon-to-open restaurant that promises to mashup Latin American and Italian cuisine.”

After the jump: The Times hits up Black Mountain Wine House, and Boerum Hill gets a does of pho…

Cozy Snacks at Black Mountain Wine House
415 Union Street (Hoyt Street) Carroll Gardens, Brooklyn, (718) 395-2614
“The crostini plate arrives loaded with crispy baguette slices covered in hefty white beans, but the star is a crock of warm ricotta, crushed almonds and olive oil. A generous, oozy pressed sandwich with a mortadella cousin called smoky Polish bacon, with quince aioli, gets needed heat from sliced cherry peppers. The escarole salad might be burdened by sautéed mushrooms… But in the warmth of the wine house, everything seems just fine.” [NY Times]

Nicky’s Vietnamese Adds Pho to Winter Menu
311 Atlantic Avenue (between Smith and Hoyt), Boerum Hill; (718) 855-8838
“This will only be available for dine-in customers as they feel that Pho loses something in the delivery and they don’t want to sacrifice quality. Being among the first customer, they gave me a bowl of the beef Pho on the house, and it was as good as or better than any I have ever had. Their version is somewhat light on the star anise but is altogether an excellent, beefy noodle broth accompanied by the standard plate of basil, sliced chile peppers, bean sprouts and a slice of lime.” [A Brooklyn Life]