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Sailor Brooklyn Reviews from The Last Year
Sailor can be wonderful if its no hassle to go, but is
Sailor can be wonderful if its no hassle to go, but is really not worth it if getting in the door is a headache. I much prefer the dinning room, or at least a table, to the bar. The bar is uncomfortably crowded for dinner and the stools have no back - which for me is a deal breaker. I think the Chicken is excellent and most of the food I've had good. The last time a went, on a very small menu, they were out of three items - which I found both frustrating and problematic given the limited options. Most of all though my feeling are a bit tainted by how unpleasant the female host (not blonde) was in terms of coordinating timing. Thats what made me realize, that this place seems really excellent if its overall a pleasant night and easy to go. But really not worth it if its the least bit of a hassle.
Cute! The large windows and decor is adorable.
We had an early 5:15pm seating (tough to snag a coveted time) and the dining room was buzzing. Bar looked vibey too. The free olives are amazing. What's free nowadays! My Negroni was delicious. The wines by the glass list is solid with a house white and red for $9. Again another great value (the white was Pinot Grigio). I struggled with the menu a bit since a few things I wanted had anchovies- I know I know I just can't do it. We got the striped bass, cod, and Parmesan potatoes. The potatoes could have had more parm flavor and I swear they looked triple fried but were so tasty! We didn't get desert but people have been raving about the sweets. Next time. Service felt a lil rushed but overall was good. Bonus for me was spotting Gabe Stulman in the dining room. A NYC restaurant legend.
Enjoyed our meal at Sailor with a few caveats.
Cute, albeit tight space with very welcoming staff throughout the restaurant. Great paper plane cocktail and boulevardier. Second was not on the menu but clearly they have a capable bar staff and when ordered, was accepted without hesitation. That said, my husband was asked whether he'd like another before the glass was empty and when he declined, our server took the glass away with about 15% of the drink left. Not egregious but you know...leave it until it's actually finished. The green toast was really interesting. The particular herbs used were unusual and paired really well with the cocktails. The arctic char was served slightly after the toast and we wish it were the reverse. It was lighter in flavor so it had less pizzazz after the pow of the toast. It also had a large bone in the mix, so take care with that. My husband left his cutlery on the serving plate since it was used for fish, and instead of providing us with a fresh set, the server asked him to take his back to reuse. They should fix that... it's one of those niceties of service that elevate the experience overall. The radishes were the big disappointment for us. The NY Times photo showed a veil of guanciale on top. We had one very tiny piece of guanciale. Poof! It was gone in an instant. It was also served so exceedingly hot that it was hard to eat. Kind of an odd thing to have on its own too...would have been a nice accompaniment with the main dishes. It was still an interesting dish without it, but it felt ungenerous without. The stars of the night were the celeriac (trust me...get it, it's outrageously delicious) and the pork shoulder. Heavenly, both of them. You could have eaten the pork with a spoon and the sauce had a really interesting underpinning that just made you feel cozy. The chicken was good but I honestly wouldn't order it again. If you know the NY Times buttermilk chicken recipe, you can make something fairly comparable at home. The parmesan potatoes were super crisp but a clunky size and shape so they proved difficult to eat. Profiteroles were an excellent end to the meal. Would we return? Definitely yes. I'd love to come in spring to see what new items appear on the menu. I'd order different things because the dishes were in some ways very traditional but with fun and intriguing twists, offering unexpected surprises. I'd love to see how things progress as the restaurant settles and finds its rhythm. Overall, more of these sorts of places in Brooklyn, please! It was a nice evening out.
I just had the most incredible brunch ever at Sailor.
The staff is terrific and the food was simply amazing. If you want an incredible experience, try the french toast and the Bloody Mary.
Amazing girls night.
I live in the neighborhood and have been wanting to try for a while, but getting a reservation is so hard. We ordered the chicken to share, the mussels toast, the arctic char, and of course for dessert we got the profiteroles. The chicken was amazing and the potatoes served with it were perfectly crisp. I never order chicken out but it's worth it here, it was so juicy and flavorful. I loved both the mussels and the arctic char but next time I would like to try the green toast. Those were the best profiteroles I've ever had. Don't skip dessert. The ambiance was great, it's a small restaurant but they have limited seating so it doesn't feel too crowded and it's got large windows so you really get the neighborhood feeling while dining. The only feedback I have is it did feel a little rushed toward the end. I know they have limited seating, but an upscale restaurant aspiring to be possibly Michelin shouldn't ever make their guests feel rushed.
Love. Go here . Just all around great service- very
Love. Go here . Just all around great service- very thoughtful, welcoming , plus flavorful amazing food . This place really does deserve all the nice reviews !! Everyone was super nice attentive . I couldn't appreciate the service more. As im getting older and going to better restaurants , service has become so important to me . So Defn 5 stars!!! It's obviously really hard to get reservations but defn worth trying. The place is small but spacious seating (for nyc anyway) they can take your coat or there's coat racks everywhere too (helpful for winter) Drinks -I didn't get any , my husband got beer. He said reccs by the guy were on point . Food. We tried a bunch of things . Just a note it was tad on the salty side . My husband likes it that way, so he was very happy but it was maybe a touch too salty for me. For small plates we got - Smoked Arctic Char Pâté with Parsley Oil + Pastrami Spice. This was super delicious . Small portion. But I really like this type of dish. Get it. Skordalia with Oregano + Flat Bread. Again I love skordalia , was so freakin delicious and garlicky. You have to get this ! Next we got the Mussel Toast with Tomato + Aioli . I didn't love this . The flavour wasn't that special, sorta tomato veggie based but not that flavorful compared to everything else . I think I read another review saying that and I should've probably listened . We also got the Crisp Veal Sweetbreads with Lemon + Capers , my husband loved this . It was pretty good . For the mains we got Roasted Cod in a Soup with Coriander Relish + Crouton - pretty tasty would recommend and the Half Roasted Chicken with Dried Herb Butter + Parmesan Roasted Potatoes - which was also really good. But for me the star of the show was the Pan Roasted Striped Bass with Sunchokes + Vermouth Cream it was so freakin perfect and flavorful and just amazingly on point absolutely delicious. You must get this. Finally for dessert we got the Profiteroles with Vanilla Ice Cream + Salted Caramel . My husband loved this he loves caramel . It was just ok for metoo much caramel and I would've preferred cream in the middle I think instead of ice cream . We also got some coffee after the meal and it was really good. I saw the espresso machine up front in the bar looked pretty amazing. And then since it was our anniversary they gave us a glass of champagne each to toast which was such a nice touch. A lot of places don't go this extra step anymore . And honestly it's so appreciated and makes the experience so awesome ! They were also respectful and asked me if that would be ok to bring out since I hadn't ordered any alcohol during my meal. And even though it's not that expensive per dish we ended up wanting to try everything and ordered more than we needed so it was a little pricey . But defn worth it . The service was just outstanding . On point . So please go check it out.
For all the hoopla and long wait to get a reservation, I
For all the hoopla and long wait to get a reservation, I was surprised at the petite servings. The Arctic Char entree portion was the size of my thumb. Sure the place is charming, but so are a ton of other restaurants in the area that don't send you home wanting a bag of popcorn. The servers are lovely, attentive and attractive... but I couldn't help feel their "sorry dude" when they put the plate down in front of me.
What can I say that hasn't been said - everything is
What can I say that hasn't been said - everything is exceptional at Sailor, from the service to the vibe to the food. We arrived on a Wednesday evening with a reservation, but had to wait 5-10 minutes for our table to be ready. Not a problem, though the space is tight -- you can't really wait at the bar (people are eating and it's right by the entrance), and in December it's too cold to wait outside. The hostess was friendly and apologetic, and celebrated with us when we were eventually seated. The sommelier was equally approachable and knowledgeable. Our waitress kind, funny, and open to questions. The space is beautifully decorated and warm and welcoming. Okay, now the food. We had starters, mains, and desserts, so I can speak to a lot of the menu. The stuffed radicchio was tasty, as was the mussel toast. Our dining companions enjoyed the brandade, though commented that the portion was small, even for two people. I'd say this is a theme -- everything was delicious, but I wished there was 30% more food on each plate. For mains we ordered the roasted cod, pork shoulder, and coulotte, and the clear winner of the night was the pork shoulder. Literally melted in your mouth, amazing texture and flavors, this was the dish that had me plotting my next visit to Sailor. Would highly recommend. Desserts were good too -- ginger cake was a huge portion (you could see the shredded ginger inside, yum!!), the pear and almond tart was solid but small, and finally the quince sorbet was so creamy and satisfying at the end of the meal. I'd probably get that sorbet again at my next visit. Overall - it's worth the wait and / or fight for a reservation. Can't wait to go again!
3 stars for the space and service.
We did have high expectations as it's on a bunch of end of year lists. Unfortunately we were underwhelmed. There was not much flavor all round. We got the smoked arctic char pâté to start and had a sinking feeling it would not be a great dinner because it tasted like something you'd get to at a bar with a pint of beer. The beans and rice in the stuffed radicchio tasted good. The sweetbreads were also good. We got a few other dishes which all didn't taste of much so not worth mentioning. But honestly, we couldn't believe the hype after eating here?? It was just fine. Not terrible but just fine. It's such a shame as the space is so beautiful and I would have loved to be excited to go back. Also, we were disappointed that they 86'd two of the desserts. I find it hard to believe that they ran out of profiteroles and ice cream. More like it was 10.30pm and staff wanted to get outta there, so the only options were a slice of ginger cake or scooping out some sorbet.
Food That Speaks For Itself.
The suave Sailor restaurant is a neighborhood bistro in Brooklyn near Fort Green Park. With a small seating footprint, the hustle/bustle of the wait-listers anxiously wanting to pounce on a seating vacancy is a common scene. The Sailor is nautically themed, with a golden 3-masted ship etched on the front door, walls are hung with framed portraits of unknown sailors as well as frigates and bridges. A 'heavy on seafood' menu reveals culinary stars ranging from Smoked Pork Shoulder in a rich jus to Mussels cooked in wine on toast. I fell for the simple but signature Roasted Chicken with a side of crusted cheese potato........worthy of writing home about. Set sail for the Sailor......the food speaks for itself.
Had a great time at this new spot.
The wait staff was very friendly. The menu was very interesting, highly recommend the sweet breads. Great wine selection.
You hate to let expectations play a role, but it's hard to
You hate to let expectations play a role, but it's hard to avoid when you read the blogs, have to stare at your phone and hop on a resy notification the moment you see it for a magically just opened up for a minute 9:45pm table for two. But you just can't help it. And when those expectations aren't just met, but are absolutely smashed through with a glorious, pitch perfect dining experience, it just somehow seems all the more impressive. My girlfriend and I shared six plates--4 from the appetizer/small plate sect and two entrees--which felt like a perfect amount of food, and the sharing of course allows you to sample so much, with the only downside being the potential for turning on each other and fighting over those precious final bites. The smoked Arctic Char Pate with pastrami spices served with thin crackers was Jewish deli-inspired, but light and super complex and flavorful. The Roasted Fennel with goat cheese was perhaps the best fennel I've ever had--the licorice flavor subtle, the goat cheese rich and the coriander crunch a thoughtful topping. The mussel toast was more a visit to Italy, with a brothy tomato sauce--felt less inventive than other offerings but not less flavorful. Final smaller plate was the stuffed radicchio in red wine sauce; while flavorful, perhaps our least favorite of the night--again felt like a nod to Jewish cuisine, which I love, and the radiccho (which I also love) was prepared perfectly, but it ultimately felt like a stuffed cabbage in a heavyish sauce--fine, but just not as great as the other. For entrees, we tried the steamed black bass w/ celeriac and a roast Coulotte steak with blue cheese butter. Both were just incredible, the fish with a light and flavorful broth and the steak perfectly medium rare and utterly delicious. Normally not a dessert person, but we couldn't resist the Pear and almond tart with crème fraiche, which was crisp and lovely, and the crème fraiche a perfect sweet yet tart topper. Perfect way to end a wonderful meal (with a pair of espressos as well). Service was exemplary--our server Noy was lovely, pleasant and helpful with recs and the sommelier Luke helped up with a strong wine rec for our meal (a dry Stadlmann riesling). And I have to say while not a bargain, for all the food we ate and wine we drank I really thought the final bill was pretty reasonable all in all--not cheap but not a wallet buster. But then it is hard to quibble at all with such an exceptional meal and experience.
All is right in the world with Chef April back in the kitchen
10/5 As usual, Chef April nails the familiar yet unusual flavour, texture and presentation of her food! Deliciousness in every bite. We made a special trip from LA and was impressed from the moment we stepped foot in the restaurant from the warm greeting from Gabe, the care and attention of our server, the decor and atmosphere and of course, the FOOD. We ordered too much deliberately to taste as much as we could and have leftovers the next day. The toast with green sauce, mussel toast, roasted fennel with goats cheese, artic char, chicken, pork, profiteroles, fig almond tart and seasonal ice cream - a feast for two. It was fantastic for leftovers the next day! Can’t wait to find an excuse to come back!
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LOL. Thank you The New Yorker.
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Transferring reservations is not supported in AT. Why not just use the name in the AT screenshot?
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Same goes for 4 Charles and I Sodi
Prepaid Reservation Fee |
Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
Congrats on 3 mil |
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
Need to cancel a bid, not getting a response… how do I do it? |
Click on "Take off the Market Option" in your portfolio
Working on your bid? |
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Process after bid is accepted. |
Hey @EvocativeFold67, welcome to appointmenttrader! Once the reservation is in your portfolio, you definitely own the timeslot, the review team would not have approved the trade if the reservation wasn't confirmed - so you are going :-) Judging from your post you bid today and are going tomorrow - don't worry as long as you initiated the name transfer, you are good - the transfer service has to work with the opening hours of the reservation team of the respective venue. You will likely see the transfer confirmation a couple hours before your reservation time.
Where do the Reservations on AppointmentTrader come from? |
Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
What happens if my bid expires unanswered? |
Hey @FluffyStar64, thanks for the question! When you place your bid the amount gets transferred in a deposit account, the second you either cancel your bid or a few minutes after the bid expires the funds are moved back into your main account from where you can refund it to your payment method or use for other transactions.
Payment for selling
How do I receive information if someone wants to buy my reservation? How do I get paid?
Give the best answerHow can we take our restaurant off your list?
Dear Appointmenttrader Team,
I am the spokesman of the Hofbräuhaus in Munich/Germany.
We don not want to be on your App, since Reservations in the Hofbräuhaus are free.
Please take us off this list!
Please do answer and confirm this.
Thank you and best regrads
Tobias
Medien Hofbräuhaus
Banned from Resy for selling reservations- Do we have a rat on our hands???
I am new to this app and started off by selling a polo bar reservation and then quickly sold one more reservation. Not long after I received emails from Resy saying all my reservations are cancelled and I am being banned from Resy for life. How could this have possibly happened without a rat telling Resy that I sold the reservation. I need some advice on this situation and let’s catch the rat!
Give the best answerBid and Buy Instantly
I have a big ongoing and it also shows someone is working on my bid. Today I see there is a " Buy Instantly " option at my portfolio showing same price I've bid for a reservation. I'm a bit confused, since my money has already been deducted from my credit card for the bid, do I need to pay one more time for the Buy Instantly? If I choose Buy Instantly, can I cancel my bid ( while someone is working on it )? Thanks!
Give the best answerFirst Sale Help
Having hard time getting my first sale. Any advice? I just want to get the ball rolling! Thanks!
Give the best answerChanging restaurant opening times
I have a reservation for Kasama Chicago I listed but it’s not showing up because the listed opening hours are only until 3 or 4 pm. My reservation is for their dinner service at 5. Is there a way I can change the times myself?
Give the best answerI got charged twice for a single reservation
How long until I get a refund? Support has been slow, has anyone else experienced this?
I tried purchasing the reservation at $55 but it failed. Then I purchased it for $30 and it succeeded. However the $55 charge still went through on my card and posted
Cancelled reservations due to posting it here
Restaurants are cracking down on reservations posted on here
Give the best answer0 views on my posted reservations
Any idea why my reservations have 0 views? Am I doing something incorrectly?
Give the best answerFinding reservwtion
What name do I say the reservation is under?
Give the best answerHow do I deposit $?
You can only deposit $50 at a time until you earn the “Sales and Low Refund Medal” I believe. Im new to this as well but the ability to deposit more money at once and increase your amount of listings comes with that medal.
Payouts
Anyone know how increase payout transfer to bank as I can only send $50 a day and they charge $5 for every transaction. There must be a way. I’ve contacted support two days ago and not a reply.
Give the best answerTransfer question
What do you do if reservation is an hour away and it still hasn’t been transferred? Don’t want to be embarrassed at restaurant. First time user. Thanks!
Give the best answerGetting started as a seller
Hey I just signed up. I'm in Kenya and I 'm looking to be a seller. Where can i get started?
Transfer
My reservation is today and my transfer is still not complete does that mean it’s not going happen ?
Give the best answerWhen do funds get released
My funds from first transaction were supposed to be released today at 5:30 EST. Still showing in deposit account and not main balance
Give the best answerWaiting for concierge service for over 24 hrs and nothing
I have been waiting for name transfer on my confirmed reservation for over 24 hrs and haven’t heard anything from anyone. Also need to ask for a special table. Dinner is tmrw night. Anyone?
Give the best answerPrepaid
What does prepaid mean. Am I paying for the reservation and than a prepaid amount. I’m looking for joes seafood in dc. All the offers are pre paid amounts ?!!
Give the best answerNewbie sellers— how fast do your reservations sell?
I have some reservations coming up tomorrow that have gotten lots of views but haven’t sold yet. I haven’t made a sale yet since I just joined this week. I keep lowering the price, but am worried they won’t sell. How long did it take you to sell your first reservations? And did you have success being reimbursed by AT for no-show or cancellation fees? Just looking for a little reassurance. Thanks!
Give the best answerHow do I sell my when my related reservation’s restaurant does not exist on AT?
How do I sell my when my related reservation’s restaurant does not exist on AT? Its listed as a hotel, but it also has a restaurant under the same name ‘Chiltern Firehouse’ in London
Give the best answerPayment taken , reservation not received
I just bought a reservation, the money was taken from my Apple Cash. The reservation however does not show up in my portfolio
Give the best answeremail address for my acc
I left my employer and need to change my email address for my account. How do I do this?
Give the best answerSeller with the Polo Bar reservation on 5/17 for 4 people
I am interested if you are willing to negotiate. Post on my wall if/when you see this.
Give the best answerZ’Z Club
I have reservations!
Give the best answer