Description: A swanky joint occupying the ground level of the
former Brooklyn Hotel.

Decor: Futuristic high-back swivel chairs subtly resembling
spaceship pods, a magnificent copper-top bar, and on display behind it,
the day’s variety of oysters resting in quiet terror on a bed of
ice.

Lesser-known uses for oysters: The main ingredient of oyster
ice cream (a Japanese treat that will never, ever catch on here); a
rudimentary-yet-deeply-effective alien-guts special effect, most
famously used in the face-hugger autopsy scene of Ridley Scott’s
Alien (1979).

Happy hours: Sun–Fri 4–6:30 pm, Sat 3–6:30
pm.

Happy-hour drink specials: $3 select wines, $3 drafts (Rogue
Brutal Bitter, Pike Kilt Lifter), $4 select call cocktails, and a batch
of $5 deals—martinis, manhattans, or the cocktail of the day
(Wednesday is basil gimlet).

Happy-hour food specials: $1 fresh oyster on the half shell,
$5 wild-salmon croquettes, and more. recommended

Marti Jonjak—The Stranger’s fashion columnist—has a technical degree in apparel design and works in the garment industry. Her treasured casual-wear aesthetic is both glamorous and trashy, suggesting...

3 replies on “The Happiest Hour”

  1. I can’t afford to do shit in seattle due to erm dire straits but if i can scrape 10 bucks together I go straight to Da Brooklyn, it’s the shit

  3. Seafood chowder
    SERVES: 1
    Calories/serving: 225
    WW points per serving: 4
    PREPARATION TIME: 40 MINUTES
    COOKING TIME: 35 MINUTES
    http://www.loss-weight-diet.org/recipes/…

    * 2 onions, finely chopped
    * 2 garlic cloves, crushed
    * 600ml (1 pint) vegetable stock
    * 2 tbsps plain flour
    * 1 X 400g can chopped tomatoes
    * 1 small red chilli, seeded and finely chopped
    * 300ml (1/2 pint) tomato passata
    * 450g (1 lb) ready-to-eat seafood selection
    * 1 tbsp chopped fresh parsley
    * 1 tbsp chopped fresh chives
    * 2 tbsps virtually fat free fromage frais
    * salt and freshly ground black pepper

    1. Preheat a large non-stick saucepan, add the onion and dry- fry until soft.
    2. Add the garlic and 3 tbsps of stock. Sprinkle the flour over and beat well with a wooden spoon. Cook for 1 minute in order to ‘cook out’ the flour, then gradually stir in the remaining stock.
    3. Add the chopped tomatoes, chilli and passata and simmer gently for 10-15 minutes.
    4. Stir in the seafood and herbs and remove the pan from the heat. Add the fromage frais and season to taste with salt and black pepper.

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