Taps: 7 / Bottles: 4
Cask: N / Beer-to-Go: N
Ratings: 2 | Reviews: 2 | Display Reviews Only:
Reviews by Sixpoint:
4.55/5 rDev +4.1%
vibe: 4.5 | quality: 4.5 | service: 5 | selection: 4 | food: 5 | $$$
After a long hiatus, I have decided to restart my Beer Advocate reviews. You see, certainly unnamed industry folks thought I should not provide my opinions on this site, but rather be the objective observer on the sidelines, concentrating solely on making beer. Also it was their belief that I should censor my opinions and just smile and make everyone happy.
So a couple of years passed, and it just so happened that I was talking with the founders of this site, along with some people who have been involved with BA for a long time, and they helped me realize this perspective was total bullshit. The reality is, I have an invaluable perspective, just as anyone else does, and I intend to contribute it to this site. As a matter of fact, I would argue my position within the industry provides me with a unique angle that may not be accessible to the average user, so it is EVEN MORE important that I contribute to provide a more well-rounded site dynamic! That's how user-generated content works, sucka! :-)
Without further ado, I'd like to provide my review of Prime Meats.
First of all, let's talk about cleanliness. How many people review the INTERNAL cleanliness of a bar? Exactly. Hardly any. And because I'm in the industry I have been inside the basement of this place - seen the walk-in-cooler, and have had extensive conversations about the tap-line cleaning regime. See why I shouldn't be censoring my reviews? :-)
The point is you would be hard-pressed to find a cleaner bar in Brooklyn. The owners clean their tap lines EVERY WEEK and the keg room is impeccably clean. Inventory is rotated on a weekly basis and the ambient temperature is locked at 38-44 degrees, with humidity monitoring as well. The glassware is impeccably clean, and as a result, this leads to some of the best tasting draft beer in the city.
The food is outstanding, with an emphasis on fresh, local ingredients. The "theme" or "vibe" of the place is a farm-to-table restaurant, with an emphasis on Alpine German cuisine. House-made sausages and pickles further emphasize the commitment to craft and quality.
The service is attentive, plentiful, and knowledgeable. There is a lightness in their step and cheer in their delivery. Its hard not to be hype when you're doling out great food and drink, right?
The attention to detail in the design works its way down to the smallest levels. The bottom line is this has become one of the premier places for breakfast, lunch, and dinner in Brooklyn. It is the manifestation of the passion of the owners and staff, and will most likely become a Brooklyn institution for many years.
09-19-2010 16:24:37 | More by Sixpoint
More User Reviews:
4.18/5 rDev -4.3%
vibe: 4.5 | quality: 4 | service: 4.5 | selection: 4 | food: 4 | $$
Summoned to Brooklyn for drink; I drank. That's pretty much why I, no wait, friends, yes, friends, I went to see friends and there was drink, and oh just forget it. Some places given the nod to open in my absence, needing now to be QC'd for, did I not just say I came to Brooklyn for drink? Focus. Here's a little stretch of way down Court I don't get to, haven't been to since that bar with the dogs, a juke full of Tom Waits, and a hat trick of different year Anchor OSA's. Oh, back in the back in the day...
Beefy vintage darkened wood bar, an "L" seating none and you really are in the way if you're looking to lean there (Get your beer, then stand clear). Barback unit with a center mirror, glassware shelved over smaller mirrors to both sides, and booze, wine, more glassware and an apparently necessary punchbowl with service on the barback counter below. A vertical board to the left of the barback unit lists the tap selections and a glass showcase in front of it on the corner of the bar displays freshly baked pastries, shapes of things, yum.
Brick inner wall, comfy vintage wall papered parts, large windows over a lacquer painted trim, wide weathered plank floorings, pressed tin ceiling and crown molding. Drop lamp fixtures of crazy over the bar and seating, mounted lamps too. Are them bitches brass? Cool exposed bulbage all around with twisty glowy neon lightness within. A great unpolished beaten old "Prime Meats" mirror above a horizontal booth up front, with a vertical booth sitting to each side of it in the windows. We're parked in the one most forward, which Ben likes as we can bask in the glow of the Virgin Mary across the street out front the St Mary Star of the Sea church. I said "she can bask in the glow of me". I am so going to hell, where I will drink the IPA for eternity; it with surely no hop presence whatsoever.
The room long and narrow gets tight halfway down the bar where they do storage and prep, and holy crap, you sure do get a snoot full of stumptown here. Roasty roasty. Down past the bar to the rear, the room opens up again holding a handful of tables, and a single wash closet with an etched glass front windowed door. Ben digs the bathroom soap. Ooookaaay. Also, a bit of a backyard there, nobody playing in the rain today.
7 taps sunken below the bar. A few from local player Sixpoint (Otis, Bengali Tiger & Sweet Action), and the rest imports (Einbecker Mai-Ur-Bock, Weihenstephaner Helles, LaChouffe, and the wouldn't you know it kicked last night, Saison Dupont). Plus all of 4 bottles, so not your usual German suspects (Augustiner Brau Lagerbier, Hopf Helle Weisse, Schonramer Gold, Reutberger Export Dunkel), most something different there. Also some 2 dozen wines, mostly European, and crazy cocktails, too. Ben says the Old fashioned with housemade Bartlett Pear Bitters is the deal, and I don't know what he's talking about.
Didn't really need much in the way of foodings as we had just come from the Red Hook food trucks. What was that thing I had there, a veggie Huarache? Damn, that was really, really good. We just ordered the pretzels off the menu, served with a must mustard. Theys was two of them, funny, well not the shape of them so much as their proportions in places. The thinness on one end was crunchy crunchy and the think end doughy good.
Good tunes this lazy rainy Saturday. Some live Dead first, then a variety of old timey music, and that song that I thought was going to break into an "It never rains in southern California" chorus, but never did. I do like that song, but clearly don't know what it is.
On a revisit, we sat to the rear and had a few beers with Sydney baby. People at the next table were eating food; I gave it the look at more than once with my usual lack of subtlety. A few beers and light apps for us, sadly the pretzels were not hot & amazingly fresh out of the oven as was before, but were tasty just the same.
Apparently, this cool little place on the corner is the bar en waiting for Frankies near next door. A starter for more to come here, it's done nicely vintage. Beer was fresh, the selection small but tight. Foodwise, I think the deal here is break-a-fast. The servers were wonderfully cordial, attentive, fun, playful even. I dig.
08-06-2009 23:38:12 | More by slander
Prime Meats in Brooklyn, NY
- out of 100 based on 2 ratings.