Meadowsweet

Nestled beneath the steel girders of the Williamsburg Bridge, Meadowsweet has carved its reputation as a Michelin-starred gem blending Mediterranean influences with New American flair. Opened in 2014 by chef Polo Dobkin and Stephanie Lempert, this industrial-chic eatery at 149 Broadway transforms seasonal ingredients into bold, approachable dishes within a space that feels like an extension of the owners’ home[1][4][5].

A Culinary Love Story

Husband-and-wife team Dobkin and Lempert infuse Meadowsweet with personal touches, from the whitewashed brick walls and original mosaic floors to vegetables grown at their upstate family farm[1][2]. The menu reflects Dobkin’s tenure at former Michelin-starred Dressler (which previously occupied this space), now reimagined through a Mediterranean lens[5]. Dishes like crispy baby artichokes with shaved parmesan and orechiette pasta tossed in lemon beurre fondue with blue crab showcase technical precision balanced by vibrant flavors[4].

Standout plates:

• Spiced duck breast over sweet corn polenta with grilled escarole and mandarin orange[4]
• Blackened shrimp with Cuban-style yucca (a nod to Lempert’s Cuban heritage)[1]
• Hojicha ice cream for dessert[2]

Brunch & Bar Culture

The weekend brunch service (starting at 11 AM Sat-Sun) features creative daytime riffs like lobster tail corn dogs[3]. Craft cocktails flow freely at the zinc-topped bar, where locals mingle under pendant lights in a space that’s upscale yet unfussy[2][4].

Why It Shines

• Michelin-starred since 2015, maintaining Dobkin’s streak from his Dressler days[5]
• Farm-to-table ethos with hyper-seasonal produce from their Hudson Valley plot[1]
• Industrial romance aesthetic with bridge views through floor-to-ceiling windows[4]

As the dinner crowd dissipates, regulars linger over natural wines, proof that in a neighborhood of flash-in-the-pan trends, Meadowsweet’s grounded approach remains a constant[2][4].