The Colonie team, comprised of Tamer Hamawi, Emelie Kihlstrom and Elise Rosenberg, takes root on a tree-lined block of Atlantic Avenue, two blocks from the East River, perched on the edge of Brooklyn Heights. Drawing inspiration from the history and beauty of the surrounding historic neighborhoods, Colonie strives to support the New York food community by using as many local purveyors as possible, while providing the locals and neighbors with a comfortable, inviting spot to drink and dine.
The idea for Colonie was born from the desire to propel the Brooklyn Heights dining scene to meet the level of excellence experienced by other Brooklyn neighborhoods. From Williamsburg to Park Slope to Fort Greene to Ditmas Park, the borough abounds with exciting restaurants and bars, while beautiful Brooklyn Heights is better known for its charming streetscapes and incredible city views than it is for its culinary options, which are quite limited. Colonie offers the neighborhood an affordable, approachable, delicious answer to its dining needs.
The owners Emelie, Elise and Tamer are thrilled to bring their passions for food, wine and hospitality to this project. All first-time restaurant owners, the three met in 2004 as part of the management team at PUBLIC and have worked seamlessly together for many years, both at PUBLIC & The Monday Room and their sister establishments Double Crown & Madam Geneva.
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Chef Bryan Redmond
Bryan Redmond grew up in rural Saratoga Springs, NY, where he first discovered his love for the kitchen as a child, spending evenings cooking the area's rich local produce with his mother. Here he had his first restaurant job at 14 years old, washing dishes at the famous Siro's restaurant. After graduating from high school, Bryan decided to forgo a culinary education to attend business school, but wasn't able to stay away from the restaurant industry for too long. He started working at Manhattan's Bar Boulud, where he excelled under the guidance of Chef Damien Sansonetti. Three years later he moved to Colonie where he trained under Chef Brad McDonald for two years before stepping up to the role of Chef de Cuisine. Bryan continues to honor his roots by sourcing fresh produce from upstate NY only 20 minutes from where he grew up.
Hours
Monday-Thursday: 6-10:30pm {Bar open 5:30pm - 12am}
Friday: 6-11:30pm {Bar open 5:30pm - 1am}
Saturday: 5-11:30pm {Bar open until 1:00am}
Sunday: 5-10:30pm {Bar open until 12:00am}
Brunch is served on Saturdays and Sundays from 11am to 3pm
We serve a snack menu on weekends from 3pm to 5pm
Location
127 Atlantic Ave Brooklyn, NY 11201 {Google Map}
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