Greasy Spool owner Adam Yorwitz talked heritage, history and brunch with us this week over a cup of his delicious stand-your-spoon-straight coffee.
“I just wanted people to come in and enjoy the surroundings, like I used to when I was growing up.”
Yorwitz grew up in Park Slope just as the neighborhood was changing; he remembers the buttery smells and boisterous sounds of a diner on 5th ave. He wanted customers to have the true Brooklyn experience when they came to Greasy’s.
“It was still old school Park Slope so there was a lot of soul food and a lot of Southern cooking back then,” he recalled. “What we’ve tried to do is bring those old recipes back, the biscuits and gravy type dishes that can’t be beat, but then we also have stuff on the menu that is a totally new reworking of things.”
Those menu items include Tilapia and grits, the “Monster Mash” plate full of homemade hash, eggs and sausage, and their signature Cadbury Cream Egg egg creams.
“That right there is classic Brooklyn meets new school Brooklyn.” Yorwitz says “I mean what says Brooklyn more than an egg cream? What we’ve done is just revolutionize that concept.”
that his parents would take him to once a month.
They’ve also taken a beloved southern (and most recently Brooklyn) delicacy, chicken and waffles, and added a new twist with their Waffle Crusted Chicken Empanadas—a personal fav for this reviewer.
The Greasy Spool is open only for breakfast and lunch but the real time to turn out is for their epic brunch, Saturdays and Sundays 12-3:30, when an “All You Can Handle” Bloody Mary or Mimosa option ($10) pairs well with their specialty brunch items.
Greasy Spool Diner
Hours: Monday-Thursday, 7:00-9:00/ Friday- Saturday, 8:00-1:00/ Sunday, 8:00-9:00
5117 8th Avenue, 11220
718 546 8922