Hear & There, a chic, Japanese-inspired and audio-focused cocktail bar and restaurant opened in Williamsburg [109 South 6th St, Brooklyn, NY 11249]. This is the first concept from husband-wife team Howard Ng and Samantha Nie (Third Date Hospitality), who have brought together a talented team, including PDT alum Larry Gonzalez to oversee the cocktail program and executive chef Mark Garcia (previously of Kissaki). Offering two distinct experiences, Hear & There features a front space serving classic cocktails with a modern twist and an otsunami (Japanese small plates) menu, while tucked away behind a sliding door in the back of the bar is a 22-seat omakase counter. The space is designed by New York-based Danny Taylor and the team at HOUSE/UNDER/MAGIC (whose projects include Eavesdrop and The Weather Room) and emphasizes a high quality listening experience with custom speakers.
Hear & There’s cocktail bar showcases classic cocktails with modern and seasonal twists, highlighting Japanese ingredients. Cocktail highlights include the Rice & Nori with seaweed infused Toki Japanese whisky, brown rice syrup, and house orange bitters with the option to top with fried nori and a caviar bump; Osaka with Hibiki Harmony Japanese whiskey, oka kura sweet bermutto, and orange bitters; Nightfall with Zacapa rum, espresso made from Antigua dark roast coffee beans, piloncillo, and Minerva craft coffee stout; Green Noise with Cardenexe sotol del desierto, green apple, matcha, calamansi, and serrano; and High Frequency with pisco, shisho leaf, lemon cordial, snap pea syrup, pineapple, and grapes. Non-alcoholic drinks include Big Apple made with Seedlip, green apple, lemon, and tarragon; and Golden Glow with Seedlip spice, housemade ginger beer, lime, honey, pineapple, and grenadine.
Complementing the cocktails is a menu of appetizers and larger plates inspired by Japanese otsumami, such as Crab Toast topped with tuna tartare; Aged Tuna Crudo with watermelon, green apple and nori; Stuffed Karaage dusted with schichimi nori and served with a yuzu yogurt aioli; and Braised Wagyu Short Ribs, double fried with a sweet and spicy glaze and served with a side of pickled papaya salad.
The omakase counter will serve two 13-course, seasonally rotating tasting menus, rooted in traditional Edo-style cuisine with both modern and seasonal twists. The Seasonal Nigiri Omakase ($105) includes a Sakizuke Hassun, a small bite such as grilled calamari with house cucumbers; 10 seasonal nigiri featuring sustainably sourced, house dry-aged fish including toro and akami. The pieces are made with a black shari rice made with Haiga-mai grains with a blend of aged red and black rice vinegars, maple syrup, and celtic salt; a Seasonal Soup; Unagi Don with house-cured eel sourced from Maine; and housemade ice cream for dessert. The Luxury Otumami Omakase ($165) will include several Luxury Otsumami such as chutoro with caviar and walnut cream and crab shinjo toast with uni, Cut Maki with rotating fish and Tamago, offering a higher end tasting menu experience.
Hear & There also has a thoughtfully curated, extensive wine list, with an emphasis on wineries that prioritize sustainability and organic farming practices. The list spotlights both classic and up-and-coming producers, with an extensive by-the-glass list and over 150 bottles.
Designed by Danny Taylor and the team at HOUSE/UNDER/MAGIC, Hear & There’s two distinct spaces each have their own identity, while also feeling intertwined with similar design elements that carry throughout. Both spaces feature dark walnut woods, antique mirrors, herringbone-patterned floors, and Lapitec stone from Italy. The 28 seat cocktail area has a five-seat bar with small round tables and plush banquette seating. The 22-seat, U-shaped omakase counter is topped with dark green quartzite stone sourced from Brazil.
Sensorial elements play an integral part of the design. The space features custom built concave orb pendants and soffit lights that create an ambient glow, evoking a theatrical sensation. Curtains, textured ceilings for maximum sound absorption and custom-built speakers work in tandem to maximize the audio experience.
Third Date Hospitality was born out of husband-wife team Howard and Samantha’s mutual love of Japanese cuisine and cocktails. For their first restaurant Hear & There, they sought out a team who could bring their vision of craft cocktails and modern Japanese cuisine to life. Leading the kitchen is Executive Chef Mark Garcia, who has nearly 25 years of experience specializing in Japanese cuisine. He was a Co-Founder and Executive Chef Partner of popular sushi concept Kissaki Group, where he led the design and opening of 11 Kissaki locations, before founding Hospitality Media Consulting LLC as a Chef Consultant and Partner for various projects including the recently opened cocktail bar nbetween and sushi counter Maki a Mano in Chelsea Market and most recently Himitsu, the omakase speakeasy in Flushing, Queens. Beverage Director Larry Gonzalez has worked at acclaimed bars including James Beard award winning PDT, which also previously held a spot on the World’s 50 Best Bars list, before joining Mark at Kissaki in the East Village as Head Bartender. The wine program is led by Sommelier Amy Lim, who previously served as a Sommelier at acclaimed restaurants like Atoboy and Frevo.
Hear & There is open for dinner daily, from 5PM-12AM on Sunday – Wednesday and 5PM-1:30AM on Thursday – Saturday, with reservations available on Resy.
