"JR & Son is a reborn Brooklyn haunt in Williamsburg. The space started as Italian supper club Charlie's in the 1930s, then became the JR and Son dive bar in the 1970s, and now, a polished Italian American restaurant and bar that still keeps its worn-in character with dim lighting and dark wood walls. That's in part thanks to a food menu run by chef Patricia Vega (formerly of Thai Diner), who adds intriguing flavor depths to standard red sauce dishes."
"The chicken Parm ($35) is a star - the giant breaded chicken (which happens to have its little leg bone exposed like a handle) is smothered with Calabrian chile-spiced tomato sauce, melted mozzarella cheese, and ample sesame seeds. Order the bread service ($8), in which cheesy garlic bread is flecked with chile peppers for a slight spice, and the green olive-topped focaccia is springy and fresh. It's an Italian restaurant, so get one of the pasta dishes."
JR & Son occupies a revived Williamsburg space once home to Charlie's and a 1970s dive bar. The dining room pairs dim lighting and dark wood walls with worn-in character and booths lined with vintage photos and sports memorabilia. Chef Patricia Vega directs the kitchen, deepening classic red-sauce flavors. Signature dishes include a sesame-seeded chicken Parm, cheesy garlic and olive-topped focaccia bread service, and artichoke-stuffed triangoli with basil, pine nuts, and sundried tomato pasta. Pastry chef Amanda Perdomo makes a vegan rainbow-cookie-inspired cake with coconut sponge, raspberry jam, and dark chocolate ganache.
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