‘Calyer’ for the Captain Ashore!

I asked Craig Cafton, one of the owners of Calyer, where he got the seafaring inspiration for the interior design for the restaurant. He answered by telling me a story about shipbuilding. The Greenpoint area of Brooklyn was, once upon a time in the 19^th century, the wooden shipbuilding capital of the US. But when ships made of iron and steel took over the seas, Greenpoint became the wooden ship dismantling capital of the US. In fact, many houses in the area were built with the wood from those dismantled ships. Being passionate about Brooklyn in days of yore, Craig decided to incorporate some of this peculiar history into the decorative elements of Calyer. By sourcing boards and fixtures that had already been reclaimed once for houses a century ago, he’s given them a third life in the new restaurant.

Craig, along with his partners Josh Cohen and Blair Papagni (who also own another neighborhood restaurant, Anella), kept true to this vision of creating something seemingly antiquated while showcasing something decidedly new.

The newly opened restaurant not only has great décor, it also has delicious food. The menu is the creation of chef Gabriel Moya, who wanted to utilize the spices he grew up loving from his native Dominican Republic and Puerto Rico cuisine. This inspiration can be seen in dishes like Bacala Mousse. I tried the Fluke Tiradito, which is comprised of fluke slices, an avocado puree, cilantro, and sesame seeds. It was light yet savory and the mix of different textures were enjoyable on the palate. The pan-seared bluefish was beautifully prepared (with perfect crispy skin on the outside) and its presentation could not be surpassed. This is just two of the many tempting dishes available at Calyer. There is a full bar, with an assortment of wines and desserts. 

Calyer

92 Calyer Street (between Franklin and West Street)

Greenpoint, Brooklyn 11222

Hours: 6:30-11PM- everyday. Closed Tuesday. Cash only.

Directions: Take the G train to the Nassau Ave. stop. 

Pan Seared Bluefish with Salasa Criolla and Red Slaw.