photo: Bill Reed.

“It’s not a restaurant, it’s not a wine bar, it’s not a cocktail bar, it’s not a beer bar,” says Bill Reed, emphasizing that his East Williamsburg “tasting room” will be totally distinct from his other restaurant, The Brooklyn Star.

At Humboldt & Jackson, opening next month at said intersection, the food will emphasize locally produced meats and cheeses from places like The Meat Hook as well as the curatorial efforts of Kris “Cheese Wiz” Garrand, formerly of the Bedford Cheese Shop. In addition, said Reed, “We will be doing some really cool stuff in-house– pork rinds, beer cheese, a crunchy Pâté, and some jerky.” 

This is slow food to be sure, but there’s a twist. “Basically we have a full kitchen that we are going to be allowing friends and chefs to come to do a weekly or bi-weekly rotating small plate menu,” Reed explained. The idea behind this being a dynamic, fresh selection of dishes. “Every time you come in there will be a different menu item or different chef that we are highlighting.”

With a “warm and cozy” front room that can seat 32 people comfortably, and a “light and airy” back room that can seat 65, there’ll be plenty of room for chef talks and wine and cheese classes. Sommelier Sam Nahid, a partner in the restaurant along with Bill’s wife Pamela Reed, will feature wines with grapes grown “off the beaten path” (think Texas, Michigan, Arizona, and Idaho) by the bottle, glass and 2 oz. tasting pour — “just like at a winery,” Reed said.

Humboldt & Jackson opens up officially on Friday, July 11. The following week, on Wednesday July 16, it’ll host the first in a series of monthly “Dinner Parties,” captained by the Brooklyn Brewery’s head chef. This first installment will feature Kaizen Trading Company (of Momofuku and the Culinary Lab). If you have 85 bones you can buy yourself a seat in that fancy back room and stuff yourself with five courses and a bunch of “rare and experimental beers” to your gullet’s content.

Humboldt & Jackson, 434 Humboldt St, at Jackson St., East Williamsburg, Brooklyn; 718-349-3355