Forrest Point Opens in Bushwick

Forrest Point Opens in Bushwick

Fancy Pants milk punch (©Sean Campbell)

A few weeks ago I ventured to Bushwick, Brooklyn to check out the recently opened restaurant Forrest Point. Owner Darin Rubell, who also operates the neighborhood’s 983 just across the street, opened the space approximately two months ago and has already built up a strong base of diners and imbibers.

Dustin Olson of Ward III created the cocktail list, which includes cleverly named concoctions like the Pimmy Gibbler and Falcon Lake Incident. There are also seasonally appropriate options like the Autumn Sweater, which includes rum, apple brandy, bitters and Falernum—a spiced syrup.

Crunchy red quinoa salad (©Sean Campbell)

The most interesting aspect of Forrest Point’s cocktail list, however, has to be their two varieties of milk punch. This unique alcoholic beverage is made over the course of three days, starting with boiling milk and gradually adding spices, fruits and booze. Both options, the Red Hook and the Fancy Pants, are sweet and light. The Red Hook is a little warmer, as it includes chai, rye and brandy, while the Fancy Pants is fruitier with pineapple, sherry, rum and black tea.

For dinner, Rubell recommends the tuna tartare tacos, cast iron cheeseburger, crunchy red quinoa salad and seared tuna with duck fried rice—all created by Chef David Rotter. My vegetarian cousin ordered the quinoa, I got the burger and we shared the Mediterranean platter, which features warm pita slices with two dips: artichoke hummus and sweet eggplant.

My burger was juicy with a soft, pillowy bun. Even the pickles were delicious and I normally don’t like pickles. Rubell explained that they’re made in house with homemade brine. I tried a few bites of my cousin’s salad, which was light and airy with a subtle minty taste from the vinaigrette dressing, pops of sweetness from the pomegranate seeds and some autumn flavor from the butternut squash.

Fried to order ricotta doughnuts (©Sean Campbell)

For dessert, our waitress recommended the ricotta doughnuts, which come fresh and oozing full of hot lemon curd. The cast iron s’mores also sounded appealing, but in lieu of overdosing on sugar, I decided I’d just have to go back and try them soon.

The restaurant is in the process of winterizing their outdoor space for cold-weather outside dining. They currently have heat lamps in place and will be adding a weatherproof tent. Since it was raining the day I stopped by, I ate indoors, which felt cozy despite its large, warehouse-like space.

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