Wythe Journal
Wythe GUIDE
Specialty Grocers
Expertly sourced tinned fish, table linens, housemade mezze, pickles, olive oils, and artisan soy sauces. Whether you're hunting for the perfect dinner party ingredient, a gift for your host, or simply something delicious to tide you over, these shops reward the unhurried browse.
LE CROC AT HOME | RECIPE
Honey Butter Scones
Served for breakfast and brunch in Le Crocodile the last few years, these scones are an absolute fan favorite. Neither dense nor dry, too sweet or too salty, follow this recipe adapted for the home kitchen to yield 8 of the airiest, flakiest scones.
Wythe GUIDE
Reading in Brooklyn
Williamsburg and Greenpoint’s independent bookshop scene is rich in abundance. Walk the streets of either neighborhood and endless literary gems are to be found.
STAFF FEATURE
Grown with Care
For the past six years, our in-house landscaper designer Ariana Fields has carefully shaped all the greenery throughout Wythe with the goal of creating a place of respite amid the bustle of the city.
Wythe GUIDE
Little Tokyo
A few blocks north of Wythe Hotel sits the heart of Brooklyn’s Little Tokyo, an enclave of Japanese businesses that has emerged over the last decade and continues to grow.
LE CROC AT HOME | RECIPE
Steak Tartare Classique
A “highly personal” dish, everyone is entitled to their own subjective steak tartare preferences; Le Crocodile adheres to tradition in this bistro classic, and advises against adding any acid to your steak tartare to avoid any change in texture. This recipe makes one serving of Steak Tartare Classique.
LE CROC AT HOME | RECIPE
Soup de Poisson
Soup de Poisson originally comes from the Southeast of France and is made with slight differences all along the Spanish Coast. Le Crocodile’s CDC, Borja Del Cerro Crespo, introduces monkfish, shrimp and clams to this excellent French bistro staple.
ART PROGRAM
Robert Stribling on the Joy of Cardboard and Musings on Display Art
A whimsical installation took place above the front desk in the Wythe lobby for the holiday season: A toy train crafted entirely out of cardboard. The train was affixed to an original beam from Wythe's factory days that once served to transport heavy items through the doors, now windows, that face N 11th Street.
LE CROC AT HOME | RECIPE
Mushroom Pate
Chef Aidan O’Neal tailors Le Crocodile’s mushroom pâté recipe for any home kitchen; he tells us that this recipe is a gram for gram recreation of the chicken liver pâté recipe from the Chez Ma Tante archives. Chicken livers are simply subbed out for mushrooms creating this vegetarian adaptation of the French classic.
LE GUESTBOOK
Jeff Hansen on the Beauty of Being a Regular
For our ongoing series “Le Guestbook,” we sit down with neighbors, regulars, and friends who make Wythe feel like home. This week, we spoke with Jeff Hansen, a longtime Williamsburg local and wine professional with Jeffrey Alpert Selections, about the changing face of the neighborhood, his favorite New York haunts, and the simple joy of sharing good company over a good drink.
ART PROGRAM
Wythe Hotel's Art program presents its first show under new Curator Alessandra Goméz
On Tuesday, September 30th, Wythe Hotel hosted a new exhibition in four guest rooms, restarting a long term commitment to show the work of local artists in our Hotel rooms.
LE CROC AT HOME | RECIPE
Mackerel with Sauce Vierge
A bright, herb-forward dish that balances the richness of mackerel with a tangy sauce vierge and silky aioli.
72 hours
72 Hours in Brooklyn with Katherine Lewin
We invite you to experience Brooklyn through the eyes of tastemaker Katherine Lewin. Lewin is the founder of Big Night, a dinner party shop with locations in both Greenpoint and the West Village of Manhattan. She is also the author of Big Night: Dinners, Parties & Dinner Parties, a hosting cookbook.