Pitt’s BK

[From the 1/30/25 Amateur Gourmet Newsletter]

Last night we hit up a brand new restaurant in Red Hook from the brilliant mind behind Agi’s Counter, Jeremy Salamon, called Pitt’s BK with our friends Jeremy and Jason.

We immediately soaked in the environment which reminded us of a midwestern chain restaurant like Perkins, but like a hipster version of it, which we found charming.

We drank the most delightful drinks, including a Sazerac Negroni (my choice).

My favorite bites were the fried saltines with the Gouda pimento cheese dip:

I’ve gotta try frying some Saltines.

The escargot was buttery and flavor-packed and served with lettuce leaves to make little wraps:

For my entree, I ordered a pork chop with “Pitt’s sauce” which was kind of sweet and sour and a good foil to the meat which also came with apricots and olives.

If there’s one thing you shouldn’t miss at Pitt’s, it’s the pancake soufflé an architectural and intellectual marvel:

How do you take a pancake and turn it into an actual, classic French soufflé? It’s a puzzle too challenging for the likes of me. But it was absolutely exquisite with maple syrup poured right in.

Loved our meal at Pitt’s and can’t wait to go back!

Pitt’s BK / 347 Van Brunt St, Brooklyn, NY 11231 / (718) 440-4232