ONE°15 Brooklyn Marina Launches Two New Waterfront Dining Options

Renowned chef Francois Payard opens restaurant, adjacent grab-and-go at ONE°15 Brooklyn Marina

Photo courtesy of Ebb & Flow at ONE°15 Brooklyn Marina.
Shown are some of the cake options at Ebb and Flow, a new grab-and-go dining concept helmed by renowned pastry chef Francois Payard. (Photo courtesy of Ebb and Flow at ONE°15 Brooklyn Marina.)

Catering to summer crowds, Brooklyn Heights’ ONE°15 Brooklyn Marina has unveiled Estuary, a brasserie and bar offering globally inspired dishes with locally sourced produce, including seafood, meat and vegetables, with a focus on simplicity, seasonality, sustainability and provenance.

Estuary at ONE°15 Brooklyn Marina will be open at One Brooklyn Bridge Park (159 Bridge Park Drive). The waterfront eatery will occupy the northwest corner of the building, facing ONE°15 Brooklyn Marina at Brooklyn Bridge Park, the city’s first new marina in decades, which has launched at full capacity for the 2019 season. The brasserie and bar is part and parcel of the grand opening for ONE°15 Brooklyn, a quay set on 8 acres between Piers 4 and 5 at the mouth of the East River, which offers the calmest waters on the New York Harbor basin, thanks to an intricate, sustainable design. The site also offers unparalleled water access to the local Brooklyn community, New Yorkers, and boating enthusiasts from around the globe.

Photo courtesy of ONE°15 Brooklyn Marina.
ONE°15 Brooklyn Marina has launched at full capacity for the 2019 boating season. The marina offers its two new dining options, various amenities and a Sail Club and Sail School. (Photo courtesy of ONE°15 Brooklyn Marina.)

Devoted to serving quality brasserie fare, while sourcing local market ingredients, Estuary has appointed James Beard Award-winning chef Francois Payard as Culinary Director. Payard is a third-generation pastry chef, who, after honing his skills by his family’s side and at La Tour d’Argent in Paris, moved to New York where he served as Pastry Chef at Le Bernardin. Payard later joined Chef Daniel Boulud for the opening of Restaurant Daniel where he was named “Pastry Chef of the Year” by Bon Appetit and “Pastry Chef of the Year” by the James Beard Foundation.

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Payard is joined by Executive Chef Danny Brown, formerly Chef-Owner of Charc on Manhattan’s Upper East Side and Danny Brown Wine Bar & Kitchen in his native Queens, which earned him a Michelin Star. He is also an alumnus of Circa Brewing Company, Town, Artisanal and The Cub Room.

Photo courtesy of Estuary at ONE°15 Brooklyn Marina.
Shown is the interior of Estuary at ONE°15 Brooklyn Marina, which has just launched behind Culinary Director Francois Payard and Executive Chef Danny Brown. (Photo courtesy of Estuary at ONE°15 Brooklyn Marina.)

“The marina is thrilled to announce the opening of our restaurant, Estuary, as well as the adjacent grab-and-go eatery, Ebb and Flow, helmed by famed chef François Payard,” said Estelle Lau, ONE°15 Brooklyn Marina’s deputy CEO. “The world-renowned Payard brings decades of experience and award-winning recipes to our Brooklyn location, where his French-inspired fare, locally sourced ingredients and unique menu design will please boaters, New Yorkers and ONE°15’s many guests.”

The Estuary menu will highlight three variations on tartare as well as tarts, sandwiches and burgers, seasonal salads and a raw bar, including locally sourced oysters from Long Island’s Peconic Bay. House specialty flat tarts include Caramelized Onions and Goat Cheese, Japanese Eggplant and Plum Tomato, Portuguese Sardines and Tomatoes and Maine Diver’s Sea Scallops and Leeks Fondue. Shared plates include a Pissaladiere flat bread with caramelized onions, black olives and anchovies, as well as Fritto Misto and a Margherita flat bread. Entrees include Poulet Rôti, Hanger Steak Frites, Branzino “en Cocotte,” Chicken Paillard, Berkshire Pork Chop and Estuary Laksa Bouillabaisse (coconut curry, rice noodles, shrimp, scallops and clams).

Estuary’s 150-seat, 5,000-square-foot interior features nautical-inspired, marine-blue accents within an airy atmosphere that includes an open action kitchen, standalone raw bar and ice cream sundae station. Al fresco drinking and dining is offered via its 48-seat outdoor cafe seating which boasts stunning, panoramic views of the lower Manhattan skyline. The centerpiece of the interior features a 28-seat U-shaped, wraparound cocktail bar that serves aperitivos, local craft beer on tap and classic cocktails showcasing Brooklyn craft distilleries and breweries. A wine list curated by Olivier Flosse — previously the sommelier for Daniel Boulud and Missy Robbins — features 24 different labels, largely producers from France, Italy and the United States.

Photo courtesy of Estuary at ONE°15 Brooklyn Marina.
ONE°15 Brooklyn Marina has launched two new dining options, including Estuary, backed by Executive Chef Danny Brown (l). The culinary director of both concepts is famed pastry chef Francois Payard. (Photo courtesy of Estuary at ONE°15 Brooklyn Marina.)

Payard will also oversee an adjacent grab-and-go-concept, Ebb and Flow, which will offer high-quality bites both savory and sweet. Parkgoers and boaters will be able to drop in to pick up an assortment of traditional viennoiserie, Pullman sandwiches, salads, filled croissants and coffee or tea, as well as individual slices of Payard’s new layer cake creations. A “Bsquared Box” will also be available – Ebb & Flow’s unique take on a bento box filled with the essentials for a day at Brooklyn Bridge Park, including a protein, carb, baby green salad and tart of the day.

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Dan has a knack for in-depth news coverage and storytelling and comes from a journalistic and creative background. He is a former staff writer and critic for the New York Daily News, where he covered entertainment, politics, lifestyle and hard news. He is also the former editor of the Cyber Security Hub, a B2B media site covering the enterprise security vertical. Dan holds an MFA in Creative Writing from Fairfield University, where he focused in historical fiction. He also holds a BA in Communication (Journalism/Public Relations) and a Minor in History from Monmouth University. He has also worked as a municipal reporter and freelance writer/critic for numerous outlets, including, The Cheat Sheet, Critical Movie Critics and more.