Park Slope's Week Old Woodland Succeeds East Village's Vandaag

Brendan Spiro told Eater yesterday that Vandaag, his Dutch-inspired restaurant in the East Village that was open for less than two years, is officially closed.  Vandaag had changed chef's more than once, and earlier this month the restaurant installed a take out window to sell sausages to passersby.  The efforts prove too little as Spiro and co. decide to call it quits and put all their riesling braised rabbits into one basket.

"It is with much regret that we wish to inform all of our loyal patrons about a recent decision to close Vandaag."

Woodland is the new project from Spiro that opened last week on the corner of Flatbush and 6th Ave and employs much of the same team that worked at Vandaag.  The restaurant is equipped with a garden, music stage, private dining room, DJ venue and grilled cheese sandwiches for all the stroller riding toddlers that make their way in at the hands of Park Slope parents.

Woodland Opens On Flatbush Avenue

Park Slope gets a new restaurant/bar/venue with the opening of Woodland earlier this week.  Brendan Spiro is the Director of Operations for the restaurant group responsible for the new, bi-level venue at 242 Flatbush Avenue (@ 6th Ave).  The same group owns Vandaag in the East Village, a restaurant that received two stars from Sam Sifton shortly after it opened in the summer of 2010.

In addition to two levels, Woodland has an outdoor garden, a private room available for up to 30 guests, a 12-seat bar, and has the capacity to seat upwards of 200 people.  The new space will double as a music venue, as the downstairs lounge will feature DJs and a stage in the main room will host live bands.

A meal at Woodland will not be a cheap one, as a glance at the menu reveals Manhattan prices but, with items like lamb T-bone, venison tartare, and Great Lakes Pike, it could all be worth it.  Perhaps as a result of the rising price of beef costs, the menu features a cheaper cut called bullet steak, though it still fetches $25.  Along with different cuts of meat, the menu has unique items like nettle shake, anchovy dip, and liver croutons.