Whitewashed and wonderful, Meadowsweet is a serene space – you know you’re going to eat well here. And enjoy every minute of it. You breathe deeper. You think that maybe the air is fresher in here than its busy Brooklyn location might suggest. You’re right; Meadowsweet has its own herb garden growing on a little mezzanine level near the front door giving out plenty of oxygen, and providing fresh ingredients for Meadowsweet’s rightly-popular cocktails. The rest of the space is decorated in warm shades of caramel nut brown, from the wooden beams overhead to the buttery leather upholstery, with pockets of muted cornflower blue in tiles on the floor.
But it’s not just the light and airy space that’s fresh. The menu changes every day to allow for regular deliveries from suppliers, including just-picked veg from their own Meadowsweet farm upstate. But diners can expect dishes like pappardelle with black truffle, morels, peas and parmesan, and spiced duck breast with roasted cipollini onion, thumbelina carrot, glazed radish, toasted almond, basil seeds and mole. It’s a bold, masterful approach to New American cuisine.
The cocktail list, meanwhile, has barrel-aged, shaken, stirred, and spritzed options. The Meadowsweet Sour (mistral pisco, orchard apricot, black pepper, egg white and lime) is so good you can see why they named it after the restaurant, while the Brooklyn (whistle pig rye, la quintinye dry vermouth, luxardo maraschino, and china amer) certainly makes the neighbourhood proud.