At Bathhouse Kitchen, in Williamsburg, the chef Anthony Sousa—a veteran of Chez Ma Tante and Eleven Madison Park—has designed a minimalist but exquisite menu that omits grains and processed sugar.
Bathhouse, a ten-thousand-square-foot restaurant and underground spa that opened in Williamsburg in 2019, is not a Turkish hammam, a Russian, though it integrates elements from all three. Jason Goodman, one of its founders, wanted to create a bath complex unconstrained by any particular tradition. He sought something more universal, transcendent, and atavistic—a cosmopolitan spiritual sanatorium offering what he calls “an uncomplicated borderline-primal human experience.
The chef Anthony Sousa, a veteran of Chez Ma Tante and Eleven Madison Park, has designed a minimalist but exquisite menu that omits grains and processed sugar. My first course featured Nantucket Bay scallops—sweet, warm jewels glazed in a compound butter with Calabrian chilies and lemon zest, presented with delectably briny sea beans, and potatoes boiled in seaweed stock. Then came pork cheeks braised in Cognac, sherry vinegar, and mushroom bouillon and dressed in a chunky parsley oil—a triumph.
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