To build a restaurant from scratch, in the heart of Gowanus, on a desolate stretch of an industrial corridor is crazy. So that’s what JT did.
To make a wine list based on Chenin Blanc, Beaujolais, & the wines of the Republic of Georgia is crazy. So that’s what Alex did.
To serve seasonal-American food is not crazy… but Chad is a little crazy. So that’s what he does.
The point of the story is that if you can balance the complicated nature of “crazy”, it turns out that you can open a restaurant.
Our daily mission is to make sure that our food, our drink, our service, and the décor of Freek’s Mill is becoming of a top-tier neighborhood restaurant that can exist anywhere in the world. So simple a concept is not uncommon. However these goals seem to be lost, or at least blurred, more often than not.
We endeavor to remind our diners that at our humble restaurant we remember that dining out is an adventure full of surprises, that it is joyful and comforting, and when at the end of a great meal we are left angry that all restaurants aren’t more concerned with these simple pleasures.
Crazy is crazy… but it doesn’t have to be complicated.