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Chef Patrick Connolly.
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Image Credit: Thomas Iannaccone -
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Image Credit: Thomas Iannaccone The space was inspired by the bass line from “Walk On the Wild Side.”
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Image Credit: Thomas Iannaccone The street level dining room at Rider.
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Image Credit: Thomas Iannaccone The upstairs dining room at Rider.
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Image Credit: Thomas Iannaccone Soft egg with foie croutons, sweet sherry yogurt, and caviar.
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Image Credit: Thomas Iannaccone Soft egg with foie croutons, sweet sherry yogurt, and caviar.
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Image Credit: Thomas Iannaccone Seared porgy with blackened green beans, yuzu brown butter, and Brazil nut.
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Image Credit: Thomas Iannaccone Fregola and turnip greens with pistachio pesto.
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Image Credit: Thomas Iannaccone Shaved raw beets with blue cheese, dill, quinoa, and dandelion.
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Image Credit: Thomas Iannaccone Lime tart with black olive meringue, elderflower ice, and shiso.
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“I wanted to try and do something different,” says chef Patrick Connolly. “We have a really cool event space to do events, and it’s also just a really cool little restaurant in Brooklyn.”