Located on the ground floor of the ecologically minded 1 Hotel Brooklyn Bridge, The Osprey is practically an extension of its surroundings. Brooklyn Bridge Park is located just steps outside the restaurant’s floor-to-ceiling glass walls, and that outdoorsy vibe is reflected in the open dining room, which is outfitted with reclaimed wood tables and chairs and a “live” canopy of hanging plants and warm lights strung overhead. Framed feathers on one wood-slat wall are a nod towards the restaurant’s namesake bird, Osprey, which populate the waterfront location outside.
“The original ethos of the whole hotel played a part in why we wanted to do what we’re doing here,” explains culinary director Michael Oliver, copartner in the restaurant along with restaurateur Matt Abramcyk, chef de cuisine Mike Poiarkoff and hotelier Barry Sternlicht. (The team is also in charge of the rooftop and soon-to-open 10th-floor lounge, Brooklyn Heights Social Club.) “We wanted to have a menu that was focused quite a bit on vegetables — but not over-the-top.”
Cauliflower with grapes, mint and turmeric.
The Osprey channels not only the environmental consciousness cultivated by the hotel, but also the years Oliver has spent working for chefs such as Daniel Boulud and Andrew Carmellini. The