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Issue link: https://read.dmtmag.com/i/51774
508 Gastrobrewery. "We wanted the name to showcase that we didn't serve your regular pub fare," says De Lima. Th e on-tap list rotates depending on the new brews with which De Lima is experimenting. Regular brews include the 508 Red Ale, 508 Strong Ale, 508 Belgian Strong Ale, 508 Dark Brown Ale and 508 Hefeweizen. For fall, he has a cider and an Abobora (pumpkin) and for the winter, he is planning to create a dopplebock, a weizenbbock, a winter ale and more. All are priced between $7 and $9. He also bottles some of his beer regularly and is planning to sell it by the growler. Th e quaint location features an open layout with a medium-size bar with white lacquer stools and numerous tables for diners in the front. At the back, a 12-seat, steel, counter-level chef's table for larger parties and a lounge area that seats seven completes the scene. One wall has exposed brick found often in New York bars, while the other features a trendy mural left by the former owners who ran a café. Th e laid-back feel of the restaurant ensures everyone is comfortable. "We wanted to make people feel comfortable," explains De Lima, adding, "We don't really like the white table cloth look." Th e food, the creation of both De Lima and Hill, features small plates, homemade pastas and entries, much of which is made with locally grown produce. Most things are created in-house, including the pasta and sausage. "We make food that we like to eat," says De Lima. KEEPING IT CURRENT Th e menu changes more than seasonally—at times weekly. And the beer plays a starring role in some of the dishes, including the homemade wild boar smoked sausage (which is featured one of the couple's fi re-grilled fl atbreads - $16), Crispy Beer-Battered Zucchini Planks ($10) and Short Rib Beer-Braised Chili ($19). "Beer adds moisture and a malt character," says De Lima. "Darker beers are good for braised meats—the tannins come out and add to the dish." In addition to beer, wine director Fred Hill, sommelier Brian LaBrasseur and www.cheersonline.com mixologist Sarah Hartmant round out the bar off erings. 508 features some 100 plus wines (priced $39 to $285), many of which are from smaller producers and are what De Lima calls value wines. Spirits are also favored from small producers —including local Hudson Baby Bourbon Whiskey, Hudson Manhattan Rye and Kings County Distillery. Th e cocktail menu rotates regularly with signature cocktails and classic libations, including the Dark and Stormy ($12), made with Goslings Rum, lime juice and ginger beer, and the Skinnydipping ($13), made with Skyy Vodka, St. Germain, prosecco and lime and grapefruit juice. So what's next? "I'm thinking about opening a brewery in Brooklyn," reveals De Lima. And if he had his dream, "I'd have a small vineyard in the back [yard] like they have in Italy." Michelle Paolillo Lockett is a food and beverage writer located near New York City. JANUARY/FEBRUARY 2012 | 17 508 in New York serves dishes such as homemade Wild Boar Smoked Sausage; and Fire-Grilled Flat Bread with Boar Sausage, Tomato Sauce, Mozzarella and Scallions (pictured above). 508's owners Anderson Sant'anna De Lima and Jennifer Sant'anna Hill (right) smile outside their restaurant. NOAH FECKS