Pomp & Circumstance


  • Complimentary chef's choice small plate when you dine at the restaurant

James Ahearn was previously a co-owner and executive chef at the now-departed Verde Wine Bar & Ristorante on Long Island, which was well-reviewed by the Times. In June, he and his wife, Melissa Morales, opened Pomp and Circumstance, a delightful, vest-pocket restaurant in Williamsburg, serving fare that Ahearn describes as “macro-Mediterranean.” By this, he means that the dishes are inspired by all areas of that part of the world, including family favorites that his Turkish-Armenian grandmother taught him how to make. The inventive menu is divided into sections including breads, accompaniments for breads, small plates, larger plates, and cheese. Foie gras liverwurst, bone marrow, and tomato conserva are among those bread pairings, while small plates include poached oysters, dry-aged lamb meatballs, and roasted cauliflower and larger plates lean toward dishes like broccoli rabe pesto fettuccine and rabbit leg.

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