About Brooklyn Public House
“With 16 draft beers, bottled selections like Magners Pint Bottle, and heaps of fish and chips, [Brooklyn Public House] could have been uprooted directly from Ireland.”
“Irish to Its Full Head,” New York Times, Mar. 6, 2009
“Under new ownership, the space has been lovingly restored into a Victorian-inspired inn, complete with the found accessories, gold damask wallpaper, and a spooky tin type portrait hanging on the wall.”
“Bar of the Week: Brooklyn Public House,” PaperMag, Feb. 27, 2009
“Comfort food; no pretense, just good home style cooking. The menu consists of straightforward appetizers, sandwiches, lots of burgers and toppings, entrees and salads, such as artichoke dip, fish and chips, pot pies, mac and cheese, and cast iron pizzas.”
“New Gastropub Opening in Fort Greene,” ClintonHillBlog, Feb. 9, 2009