Receiving tons of buzz for their popular farm-to-table concept with innovative locally-sourced dishes, Lower East Side’s Black Tree took their mission to the next level with a recent expansion to Williamsburg with Black Tree BK. Co-owner and Executive Chef Sandy Dee Hall, who with Partner Macnair Sillick started Black Tree as a pop-up sandwich concept in Crown Heights, turned this brand into a true cult following. Maintaining 35-year old Hall’s philosophy to source all ingredients from local farms or purveyors within 300 miles, the new Black Tree continues his weekly rotating menu, wherein the restaurant breaks down a whole animal per week. Black Tree BK also boasts a chef’s table where Hall turns up the culinary heat with a 8-12 course chef’s tasting menu.
