We are offering food to go! Please give us a call at 718-499-5623 to place your order. Pick up times have been ranging around 30-60 minutes. We’ll give you a more precise pick up time on the phone. We look forward to getting to all be together again eating and drinking in the same room, but for now we hope to bring a bit of Lot 2 to your very own table at home.
served thursday-saturday 5pm-9pm
(take home menu 7.9.20)
for our most up to date menu check our INSTAGRAM. Our website takes a very looooong time to update. Sorry about that!
house pickles $5
brooklyn grange greens
carrots, cherry tomatoes, cucumber, creamy italian dressing $14
cucumber tomatillo gazpacho
sushi rice bowl
avocado, sweet chili marinated cucumber, crispy sweet potato, pickled ginger, nori, sesame, sriracha aioli $18
summer vegetable cavatelli
corn, tomato, basil, snap peas, red peppers, parmesan $20
chili-lime half chicken
charred bok choy, coconut rice, scallion $27
country fried Hampshire pork chop
roasted brussels, green tomato chutney $25
10oz Creekstone Farm NY strip steak
roasted summer squash, hazelnut-romesco, chimichurri, pan-seared queso blanco $34
Creekstone Farms beef burger
cheddar cheese, pickles & duck fat fries $21
fried green tomatoes
pickled jalapenos, buttermilk dressing $11
anchovy-caesar butter $9
chocolate cake w/ chocolate frosting $5
add them on to your dinner order, pick them up with your meal!
1lb Heritage foods sugar cured sliced bacon $10
1/2 gallon battenkill valley whole milk $5
1 lb unsalted butter $6
organic brown eggs $6.50
12oz bag whole bean Counter Culture Coffee $17
1 roll toilet paper $1.50
We are offering supper to go! Please give us a call at 718-499-5623 to place your order. Pick up times have been ranging around 30-60 minutes. We’ll give you a more precise pick up time on the phone. We look forward to getting to all be together again eating and drinking in the same room, but for now we hope to bring a bit of Lot 2 to your very own table at home.
$35 Adults, $17 Kids
mixed lettuce salad
oranges, raisins, mint, ginger-honey dressing
moroccan spiced beef meatballs
lemongrass rice, peas, carrots, pine nuts, curry gravy
vegetarian supper option available
lot 2 burger $21
To join our sunday supper mailing list, email us at firstname.lastname@example.org with the subject line Mailing List. We’ll send you one supper email per week, plus the occasional special event email.
(Sample Drinks Menu)
lillet blanc, muddled mint, lime juice & a dash of simple
cynar, aperol, old overholt rye & lemon juice
el dorado spiced rum, velvet falernum, pineapple & lime juice, served with a pineapple & a straw
knob creek bourbon, ramazzotti amaro, luxardo maraschino & bitters
sauza blue agave tequila, chili infused honey, lemon & molé bitters
ford’s gin, dolin dry & carpano bianco vermouth, served up with a house pickled onion
dorothy parker gin, gentian liqueur, aperol, & lime
cimarron reposado tequila, lime juice, sea salt & mexican squirt soda, served with a salt-crusted lime & a straw
siete misterios mezcal, a dash of tapatío, lime juice & watermelon syrup, served up
Porkslap Pale Ale
Long Island, NY $10
Nitro Milk Stout
Abita Springs, LA
Kostritzer Black Lager
Bad Kostritz, Germany
Victory Prima Pils
Wines by the Glass
Pinot Noir, Pineau d’Aunis
Loire, France, “Les Capriades”, Potaire/Gaddouche, ‘15
Veneto, Italy, “Prosecco Superiore”, Azienda Agricola, N.V.
Cinsault, Syrah, Grenache
Provence, France, “MiP”, Dom. Sainte Lucie, ‘16
Lazio, Italy, “Passerina del Frusinate”, Corte dei Papi, ‘15
Alsace, France, “Saveurs de Julien”, Les Vins Pirouettes, ‘15
Venezie, Italy, “Stema”, Terre Gaie, ‘15
Rhône Valley, France, “Syrah”, Aurélein Chatagnier, ‘16
Daniel Rojo, Chef, Co-Owner since 2012
Daniel Rojo was born and raised in Los Angeles. He attended culinary school in 2004 in order to escape corporate life and pursue what he really cared about: cooking. After stints in Los Angeles and Oakland he moved to New York and began finding work in three star restaurants. He soon became disenchanted with Manhattan fine dining as it reminded him of the corporate world he had escaped from. Danny started as one of the opening cooks at Lot 2 in June 2009, taking over as chef in November 2009, and then becoming an owner in 2012 thanks to the generosity of Lot 2’s original owner, Ben Jones. These days Daniel is grateful to cook simple, honest food for his friends and neighbors. He is also an owner at Southside Coffee across the street from Lot 2.
Dawn Kinstle, Bar Manager, Co-Owner since 2018
Dawn started in the service industry out of necessity but has stayed (some 15 years) out of love. She’s worked as a host, a busser, a server, a dishwasher, a floor manager, a line cook, a bartender, and, now, a bar manager. Her interest in cocktails was originally inspired by her mentor and husband, owner of nearby Quarter Bar, David Moo. It was at Quarter Bar where Dawn, then working in the West Village, originally met the Lot 2 crew and began a lasting friendship over post-work drinks. It is that basis of friendship that makes working at Lot 2 special. She has been a part of Lot 2 since 2011.
Khavon Owens, Sous-Chef
Khavon worked at Lot 2 from 2013-2015 as a line cook and now, after 5 years away, he’s back with us as our sous-chef. We couldn’t be happier. He is a fantastic chef.
Thea Bloomberg, Floor Manager
In June 2009 Thea Bloomberg did what many aspiring MFA writing students do- got a job in a restaurant. The restaurant was Lot 2 and it changed her life. She fell in love with Daniel Rojo (see above), marrying him at Lot 2 on July 24th, 2011. When not at the restaurant she can be found around the corner at home hanging out with her kids and occasionally trying to make good on that MFA in writing.
Amber Sather, Pastry Chef
Amber is a small town girl with big city ambitions, born and raised in Montana she moved to Chicago and then later to NYC in 2008. She landed in Brooklyn just around the corner from Southside Coffee. She trained them how to make coffee and also worked as a barista off and on at the cafe. Southside and then Lot 2 became her family. After a dynamic and fulfilling career in the Specialty Coffee Industry, Amber jumped at the chance to pursue her lifelong passion of baking and she joined the Lot 2 crew working with former Pastry Chef, Jen Shelbo. After leaving Brooklyn and learning more about her own personal baking style, Amber returned to Southside and Lot 2 in November 2015 to take over their pastry program. She’s happy to be back! When she’s not feeding the neighborhood sweet treats, Amber loves running and biking and adventuring with her husband. She is also an owner at Southside Coffee.
New York Times
Flowers in Your Glass by Rosie Schaap. Featuring the Brooklyn Sunrise by our very own Dawn Kinstle.
First We Feast
The 10 Most Underrated Burgers in NYC by George Motz
Brooklyn’s 50 best restaurants
New York Times
Drink Your Vegetables by Rosie Schaap, featuring the Chicaro Pea-queño by Dawn Kinstle
The best farm-to-table restaurants for families
New York Times
Restaurant Takeaway. Pecorino Fried Bread with Broccoli
New York Magazine
Underground Gourmet. Two Brooklyn kitchens keep it fresh
Contact & Hours687 6th Avenue Between 19th and 20th Streets Brooklyn, NY 11215 718.499.5623 email us at email@example.com Thursday-Saturday: 5pm–9pm Sunday Supper: 5pm–9pm Lot 2 is closed Monday-Wednesday at this time. no reservations (except for New Year’s Eve & Valentine’s Day) contact us for gift certificates over the phone
Lot 2 is available for private events, including weddings, rehearsal dinners, birthdays and other celebrations. Our team will be happy to customize a seasonal menu to meet your specific needs. Off-site catering is also available, please inquire.
To join our mailing list please email firstname.lastname@example.org with the subject line “mailing list”. You’ll receive an email once a week with our Sunday Supper menu, plus the occasional email throughout the year about special events at Lot 2.