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Late night eatery is right on track

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The perfect marriage of smart cocktails and decadent food can satiate some of Brooklyn’s harshest foodies if they know exactly what they want and where to get it. They say however way you start the year off is how it ends. So we’ll just assume you'd want it to start off with a bang.

Those of us who are perfectly content with the many fine dining and entertainment options Brooklyn has to offer will happily kick off the New Year at OTB (On Track Bar) in the Williamsburg section of Brooklyn.

According to head chef and co-owner, Sam Glinn, OTB’s cuisine is “French meets new American, but we keep it loose. We’ll cook anything that’s good. I learned how to cook at Momofuku restaurant so I have a little Asian technique in there too.”
Glinn was a cook Brooklyn’s Post Office, when owner, Alla Lapushchik, took Glinn on as partner to open OTB earlier in 2013. Lapushchik runs the beverage program at both venues and did most of the stylish interior design. You may recognize her design sensibility if you’ve been to any one of her other popular restaurants in New York City like The Bourgeoise Pig and Death & Company.

OTB used to not serve food on Mondays, but now they do just fried chicken dinner Mondays (and if you’ve eaten fried chicken at Momofuku, you will want to try any chicken Glinn cooks up). Fried Chicken Mondays will soon morph into deli sandwich Mondays and eventually they will do whole roasted animals. The rest of the week you can order anything off their normal menu like their delicate chicken wings and small plates of escargots, scallops or frog legs. If you’re feeling a bit hungrier you can order the Coq Au Vin. The cocktails are classic, seasonal and essential for warming your insides. They include the textbook Old Fashion, Ruby Rum and the Hemingway Daiquiri.

Best of all OTB is open until 2am Sundays and Thursdays and until 4am on Fridays and Saturdays.

If you’re around for New Year’s Eve, for a set price, you can kick off 2014 with a roast pig and a bevy of craft spirits from the open bar. If that doesn’t whet your appetite for the year to come then nothing will.



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