Exceptionally good, next-level cheese is the star of this Williamsburg gem, whether it’s a spruce-wrapped Harbison from Jasper Hill in Vermont, or French goat milk blue from La Ferme de La Tremblaye. But the menu doesn’t stop at fromage—and Denizen’s sophisticated small plates are delicious enough to merit a proper dinner. French onion toast is topped with braised oxtail ragout and soft ribbons of Timberdoodle; butter-poached tilefish bobs in a 'nduja broth over braised sunchokes and cabbage; and burrata plated with broccoli pesto, white anchovies and sunflower oil is served with crisp rye toast. The modern, tavern-like space is small, so you can expect a wait-but that's not necessarily a bad thing with such an impressive wine list to peruse.
- MICHELIN guide inspectors