Booth's Extra Fine takes the mid-century supper club as its blueprint: broiled chops, dry-aged bone-in ribeye, chilled shellfish towers and a martini poured straight out of the freezer. Chef Nick Pfannerstill, a Cafe Boulud and Dovetail alum, named the place for his grandfather and leans into the ceremony, down to a bourbon chocolate cake finished at the table. If your long-weekend plan is one proper night out in Brooklyn, this is the newest room built exactly for that.
What to expect
A retro dining room for booked tables, plus a bar and lounge the restaurant keeps open to walk-ins on a first-come basis. The menu runs from caviar and cold seafood through filet mignon, New York strip, pork chops and a horseradish burger, with classic cocktails and a wine list pitched as approachable rather than trophy-driven.
Good to know
- Reservations are on Resy; if tables are gone, try for a seat at the walk-in bar and lounge.
- The J/M/Z at Marcy Avenue and the L at Bedford Avenue are each roughly a ten-minute walk.
- Guests under 21 are welcome in the early part of the evening, after which it becomes an adults-only room.
- The restaurant charges a fee for no-shows and late cancellations, so release your table if plans change.
- Large groups are steered toward a family-style set menu of signature dishes rather than ordering a la carte.
- Its opening has moved before, so check the Resy page for the latest status before heading out.
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Common questions
Can I walk in at Booth's Extra Fine?
Yes. The restaurant says the bar and lounge seat walk-ins first-come, first-served; the dining room is booked through Resy.
Who runs Booth's Extra Fine?
Chef Nick Pfannerstill, previously of Cafe Boulud and Dovetail, who named the restaurant after his grandfather Booth.
What is the signature drink?
The Extra Fine Martini, which is kept in the freezer and poured ice-cold at the table or bar.
