Featured in The New York Times on opening day!
“This 4,800-square-foot Brooklyn restaurant is the first of several projects for which Ms. Brefere is the culinary director. A sleek, modernized brasserie with an open kitchen and Seats For 120, It Also Has A Separate Retail Bakery And Cafe.”
– Florence Fabricant The New York Times
KarVér Brasserie and Bakery Café is so proud to have been the featured article in Florence Fabricant’s “Off the Menu” section in yesterday’s The New York Times! Ms. Fabricant’s piece introduces our unique concept with a look at the new “sleek, modernized Brasserie with an open kitchen” located in Sheepshead Bay, while also referencing our “NYC Loyal™” mission of à la minute cookery using local purveyors.
KarVér CEO & Culinary Director Lisa Brefere is shown standing tall, pictured alongside our Executive Chef, Rostislav Kemelman. Behind them is our fabulous, state-of-the-art kitchen, and the iconic NYC map created by Brooklyn-based designer Zaza Djidjavadze (who is the mastermind behind the restaurant’s look). The article then lists signature Brasserie dishes which we will be serving – such as bouillabaisse, pot-au-feu, salmon choucroute, French onion soup, croquet-monsieur, and various tartines.
It’s a huge achievement for our new concept to be recognized so early in our lifecycle. The KarVér team is greatly encouraged by the article, and looks forward to many more in the future!