Reverie is what happens when a vegan restaurant stops pretending dessert is the last chapter. Chef Guy Vaknin's City Roots group built a room around craft cocktails and Sweet Endings, with savory small plates woven in across four menu categories — and the ordering logic rewards leaning into that: drinks first, desserts as the destination, Noshes and First Bites as the thing you do while you get there.
The Vibe
Studio RB built the room around rough plaster walls, terracotta surfaces, handcrafted tiles, and lighting from handmade Turkish ceramics — somewhere between a Moroccan riad and a very good downtown New York restaurant. Warm without being dim. Loud enough on weekends that you're not performing every word across the table, quiet enough mid-week to actually talk. The space sits on a calmer stretch of Metropolitan Ave, away from the Bedford Ave churn.
What to Order
- Brioche with housemade butter — order it early; the Bacon Chili butter is the one to get, and it sets the register for the whole table.
- Grand Reverie — mezcal, fernet-branca, select aperitivo, lime, orange, mint; the most interesting drink on the menu and the right thing to be holding while the desserts arrive.
- Skip the savory section as your anchor — the cheese plate and mushroom sliders are good bar snacks, but treating them as dinner misreads the room entirely.
When to Come
A weeknight dinner — Tuesday through Thursday — is the move. The room is quieter, the pacing is more deliberate, and you get the full effect of the design without competition. Reserve on Resy; it's bookable and worth doing in advance. Come after dinner elsewhere if you want the bar experience without committing to a full night — the cocktail-and-desserts format holds up either way.
The Bottom Line
Go here after dinner, or go here knowing dessert and cocktails are the plan — either way it works, but don't show up expecting a savory meal to anchor the evening.